This side dish was a staple in my home. Garlic and tomato go so harmoniously together and this curry is like an Indian marinara sauce. This is something I turn to when I am short on time and need to make a quick Indian meal. This curry is also something I turn too when I want to enjoy some comfort food. Its robust flavor pairs well with many other Indian dishes. I enjoy eating this with Cabbage Palya (Indian Cabbage Side) and Indian Fish Fry. If you are super short on time you could also pair this curry with you favorite steamed veggies and/or scrambled egg.
- 3 tbsp Canola Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal (black gram dal spilt without skin)
- 3 Whole Dried Red Chili Peppers (break them in half for more spice)
- 1 med Yellow Onion, chopped
- 6 to 8 cloves Garlic, sliced
- 2 tsp Sambar powder
- 1 tsp Red Chili Powder (Optional)
- 1/2 tsp turmeric
- Two 15 oz cans of Tomato sauce
- 2 tbsp Cilantro, minced for garnish
- Salt as needed (I add about 1 tsp salt)
- Heat oil in a pot.
- When the oil is warm add urad dal, mustard, and chili peppers and sauté for 30 seconds
- Add garlic and sauté till fragrant (be careful not to burn).
- Add onions and sauté till it softens
- Add sambar powder, turmeric, and salt and saute till raw smell is gone about 2 to 3 minutes.
- Add cans of tomato sauce to the pot and mix and bring to a boil. Then reduce heat and simmer for 30 minutes.
- Taste and adjust salt as needed
- Turn off heat and garnish with cilantro.
- Serve hot with rice, quinoa, or cauliflower rice.