Khatti-Meethi Tamatar Pyaz Ki Sabji or the Tomato Onion curry is one of the Indian cuisines served as the main course and also as a side dish. Simplest and easiest to cook, even for men.
Made with just a few at-home ingredients and the taste is ultimate. The sourness of tomatoes and sweetness of sugar gives a perfect blend.
I have my childhood memories with this recipe. My late grandma used to make this recipe for me. I don’t need anything else if I have this recipe on the table. I can eat it raw, with chapati and even with rice. It’s my love.
This can also be used as a side dish. It can be served along with curry and rice or dal chawal.
Ingredients of Khatti-Meethi Tamatar Pyaz Ki Sabji
3-4 pcs Chopped Tomato. Medium Sized.
2 pcs Sliced Onions. Medium-sized.
2 Tablespoon Edible Oil
To Taste Salt
1/2 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
3/4 Teaspoon Garam Masala Powder
1 Teaspoon Red Chilly Powder
1-2 Green Chillies Horizontally cut
2 Cloves Garlic Smashed.
1/2 Teaspoon Sugar Optional
1/2 Teaspoon Coriander Seeds.
1 Teaspoon Fresh Coriander Chopped
Steps for Khatti-Meethi Tamatar Pyaz Ki Sabji
Take a deep pan (Kadhai). Heat oil. Add coriander seeds to the oil and fry for few seconds till they turn light brown.
Add onions and green chilies to it. Cook for 5-7 minutes. Cook until the onions become tender. Smash the garlic cloves with a knife add to the mixture.
Add all the spices; red chilies powder, turmeric powder, coriander powder, salt, sugar etc to it. Mix it well and cook for a minute. Adding sugar is optional. If you want a bit of sweet taste you can add it.
Add the chopped tomatoes to the mixture. Remember that if the tomatoes are skinned it will form a jelly-like gravy. But if the tomatoes are unskinned or peeled it makes a thin paste like gravy.
Mix it well and cook for 10-12 minutes. Stir it occasionally so that it doesn’t stick. To cook fast cover the pan. When oil starts separating from the mixture remove it from the stove.
Your Khatta Meetha Tamatar Pyaj Sabji is ready. Garnish with fresh coriander leaves.
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