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Creamy and delicious kurma made with cherry tomatoes. This dish can be served with either rotis or simple vegetable pulao.


4 serving

Total time

50 minutes





  • 1 cup cherry tomatoes
  • 1 onion
  • 2 chilies
  • 1 tsp Ginger+Garlic
  • 3 tbsp Cashews
  • 2 tbsp Coconut
  • 2 tbsp Poppy seeds
  • 3 tbsps yogurt
  • cremini mushrooms
  • cremini mushrooms
  • cremini mushrooms
  • cremini mushrooms
  • 2 tbsps mint leaves
  • 3 tbsps cilantro
  • 2 cloves
  • 2 pods Cardamom
  • 1 cinnamon
  • 1 tsp Cumin seeds
  • to taste Salt


  1. Chop few of the tomatoes in half and make a slit in the remaining.
  2. Dry roast cashews, dry grated coconut and poppy seeds until lightly golden. Cool and grind to a smooth paste adding just enough water.
  3. Heat 2tbsp oil and 1tbsp butter in a pan, add cloves, cardamom, cinnamon and cumin seeds. Add onions, green chilies and ginger+garlic paste. Saute until onions turn lightly browned around the edges.
  4. Add the cashew-coconut paste, turmeric and salt. Cook for 2~3 minutes.
  5. Next add the cherry tomatoes and salt.
  6. Cover and cook till the tomatoes start to burst and get tender, about 5~6 minutes.
  7. Next add the whisked yogurt, ground coriander, garam madala, chopped mint and cilantro. Cook for 3~4 minutes.
  8. Garnish with chopped cilantro and serve with rice or roti. I served with brown rice pilaf.