Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

When my father was working in Mumbai, he learnt this recipe from his North Indian friend. Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad’s cooking a lot Love Struck . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day’s dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me 🙂

Tomato sabji recipe for chapathi, poori

Tomato sabji recipe for chapathi, poori How to make tomato sabji in a pressure cooker – Easy & quick side dish for poori and roti/chapathi !

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato – 3 nos
Big onion – 1 no ( Big sized)
Ginger-garlic paste – 1/2 tsp
Red chilli powder – 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
Dhania powder/coriander seeds powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Sugar – 1/2 tsp
Salt & water – as needed

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp ( optional)
Cumin seeds – 1/2 tsp
Curry leaves – few
Coriander leaves – to garnish

METHOD

Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
Saute onion until transparent and then add ginger-garlic paste and curry leaves. Saute till the raw smell of g&g paste goes off.
Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !

Enjoy !

Note

For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
You can also add some cooked peas or boiled potato cubes.
You can skip dhania powder if u wish. But flavor varies.
Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
You can also make this sabji in a kadai instead of pressure cooker.
For variations, you can add coarsely crushed peanut powder ( 1 tbsp )