Tomato Posto Recipe

Cooking Directions

• STEP 1.Heat mustard oil in a pan and add cumin seeds and dry red chilies.
• STEP 2.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 3.In a separate bowl, mix poppy seed paste, turmeric powder, red chili powder, and salt.
• STEP 4.Add the paste to the pan and cook for a few minutes.
• STEP 5.Add water to adjust the consistency of the gravy and simmer for 5-7 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the tomatoes until they are completely soft and mushy for a smooth gravy.
• Soak the poppy seeds in warm water for 15-20 minutes before grinding them into a paste.
• Adjust the amount of red chili powder according to your spice preference.

Storage and Serving

• Tomato Posto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Tomato Posto with steamed rice or roti for a delicious meal.