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Spicy Tomato Soup
Lunch Indian

Spicy Tomato Soup

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
  2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
  3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Spicy Tomato Bisque with Grilled Brie Toast
Lunch

Spicy Tomato Bisque with Grilled Brie Toast

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
  2. 2 In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
  3. 3 Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
  4. 4 To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

By amanda1432

Shrimp Remoulade Galatoire's
Lunch American

Shrimp Remoulade Galatoire's

4.1

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
  2. 2 When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

By CYNTHIA

Russian Cabbage Soup
Lunch European

Russian Cabbage Soup

4.0

Prep
30 min
Cook
130 min
Total
160 min

Instructions

  1. 1 Cut chuck steak into cubes.
  2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
  3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Mom's Perfect Chili
Lunch American

Mom's Perfect Chili

4.6

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
  2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
  3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
  4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Quorn and Chickpea Curry
Indian

Quorn and Chickpea Curry

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
  2. 2 Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
  3. 3 Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

By Julie MacMillan

Aloo Matar
Dinner Indian

Aloo Matar

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
  2. 2 Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

By VAIJAYANTI

Egg Curry
Dinner Indian

Egg Curry

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
  2. 2 Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

By Louella

Red Lentil Curry
Dinner Indian

Red Lentil Curry

4.5

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Wash lentils in cold water until water runs clear.
  3. 3 Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
  4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  5. 5 Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions.
  6. 6 Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  7. 7 Stir in tomato puree and lentils; cook until warmed through.
  8. 8 Serve and enjoy!

By Emma Maher

Baked Onion Bhajis
Dinner Indian

Baked Onion Bhajis

4.3

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
  3. 3 Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then add a little water until mixture is wet and easy to stir.
  4. 4 Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
  5. 5 Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 more minutes.

By honeyandspice

Basic Indian Curry with Paneer
Dinner Indian

Basic Indian Curry with Paneer

4.2

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
  2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Phaal
Dinner Indian

Phaal

4.5

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Combine tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop ingredients, then blend until liquefied.
  2. 2 Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
  3. 3 Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.
  4. 4 Ladle into bowls and garnish with cilantro.

By Jonathan

Chicken Makhani (Indian Butter Chicken)
Dinner Indian

Chicken Makhani (Indian Butter Chicken)

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
  2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
  3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
  4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
  5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
  6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
  7. 7 Serve over rice with naan.

By MITCHMAN21

Exotic Brinjal (Spicy Eggplant)
Dinner Indian

Exotic Brinjal (Spicy Eggplant)

4.5

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  2. 2 Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  3. 3 Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

By meenal

Chicken Madras
Dinner Indian

Chicken Madras

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
  2. 2 Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
  3. 3 Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.

By Myree

Butter Chicken (Murgh Makhani)
Dinner Indian

Butter Chicken (Murgh Makhani)

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
  3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
  4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
  6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

By RFalgout

Dal Makhani (Indian Lentils)
Dinner Indian

Dal Makhani (Indian Lentils)

4.5

Prep
15 min
Cook
120 min
Total
255 min

Instructions

  1. 1 Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  2. 2 Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  3. 3 Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  4. 4 Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  5. 5 Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

By SOGOLONDJATA

Kheema Malai Kofta
Dinner Indian

Kheema Malai Kofta

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
  2. 2 Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
  3. 3 To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

By SUSMITA

Homemade Pizza Sauce with Olive Oil

Homemade Pizza Sauce with Olive Oil

4.1

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

By esor99

Best Tomato Pudding
Dinner

Best Tomato Pudding

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
  3. 3 Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
  4. 4 Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

By Randi

Seven-Ingredient Tomato Sauce

Seven-Ingredient Tomato Sauce

4.2

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir garlic in the hot oil until fragrant, about 1 minute, being careful not to burn it. Pour in tomato paste, reduce heat to low, and simmer for 5 minutes.
  2. 2 Add crushed tomatoes, tomato puree, pepper, salt, basil, and sugar; stir. Cook over low heat, stirring occasionally, for 3 hours.

By BIGRED7197

Baked Corn Beef Hash
European

Baked Corn Beef Hash

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
  3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Homemade Pizza Sauce Made Lighter
Italian

Homemade Pizza Sauce Made Lighter

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
  2. 2 Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

By 1st Grambo

Slow Cooker Tomato Soup

Slow Cooker Tomato Soup

3.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
  2. 2 Cook on High for 1 hour. Remove bay leaves to serve.

By Clarion123

Tomato Spinach and Basil Soup

Tomato Spinach and Basil Soup

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

By dakota kelly

Roasted Garlic and Eggplant Soup

Roasted Garlic and Eggplant Soup

4.4

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  2. 2 Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
  3. 3 Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
  4. 4 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
  5. 5 Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

By M Brown

Miller's Marinara
Italian

Miller's Marinara

4.2

Prep
15 min
Cook
485 min
Total
500 min

Instructions

  1. 1 Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
  2. 2 In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
  3. 3 Cover slow cooker, and cook sauce 8 hours on Low.

By EMIBANANA

Red Fish Soup
Soup American

Red Fish Soup

2.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Bean and Meat Soup
Dinner

Bean and Meat Soup

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
  2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
  3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA