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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Tomato and Onion Curry

Tamatar Pyaz Ka Sabzi

(43 reviews)
"

This dish is a staple from my childhood, bringing warmth and comfort through its simplicity. It’s perfect for those nights when you crave something easy yet satisfying.

"
Tomato and Onion Curry
Prep time:10 mins
Cook time:25 mins
Total time:35 mins

Protein

3g

Carbs

14g

Fat

9g

Calories

150 kcal

Servings:
4
VeganGluten Free

Ingredients

ripe tomatoes4 large
(chopped)
yellow onions2 medium
(thinly sliced)
oil2 tbsp
(neutral oil)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
green chili1
(chopped, optional)
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
ground turmeric0.50 tsp
ground coriander1 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Begin with Aromatics

  1. Heat oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
  2. Add sliced onions and sauté for 8–10 minutes until they begin to turn golden brown.

Build the Curry Base

  1. Add minced garlic, grated ginger, and green chili to the onions. Sauté for 1–2 minutes until the raw aroma disappears.
  2. Stir in ground turmeric, ground coriander, and red chili powder. Cook for another minute to bloom the spices.

Add Tomatoes and Simmer

  1. Add the chopped tomatoes and salt to the skillet. Stir well to combine all ingredients.
  2. Reduce heat to low-medium, cover, and let simmer for 10–12 minutes until the tomatoes break down and the mixture thickens slightly, stirring occasionally.
Chef's tip: If the mixture seems too dry, add a splash of water to help the tomatoes cook down.

Finish and Serve

  1. Taste and adjust seasoning as needed.
  2. Garnish with fresh cilantro before serving.
  3. Serve hot with roti, naan, or steamed rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.