Tomato Stew (Indian Tomato Kadhi)
This one is so special, I learnt to cook this stew from my mom and she from her mother. Of course I tweaked it a bit to make it more Whole30 and paleo friendly. I cooked this stew a lot when I was doing the Whole30 earlier this year. This is a perfect cold weather recipe but I savor it anytime, more in the summer because of fresh farm grown tomatoes.
Tomato is the hero of this recipe, try using organic tomatoes as much as possible. I never ever use canned tomatoes, this recipe will not taste good if you do so. Also, I am not sure how a can of tomatoes that sit on a shelf for months without going bad can be good for anyone.
I must warn you this isn’t a minimal ingredient recipe, its packed with vegetables and takes longer to cook. But that’s what makes it extra special and so worth the effort.
The best part is that the vegetables cook slowly in the tomato broth, keeping the nutrients intact.
These spices used in this recipe provide so much flavor, also when combined together they aid in the process of digestion.I eat this as is or with cauliflower rice. If you eat rice this goes really well with white rice. You could also make adjustments to this recipe by adding fewer vegetable, I of course add more vegetables.
I usually make a big batch that lasts couple of days in the fridge. It’s a perfect weekend meal and I can totally picture myself eating more of this in the coming months as the weather gets cooler!
- 4 Medium size tomatoes
- 4 Shallots
- 6 String Beans
- 6 Okra
- 1 Small Carrot
- 1 Red Potato
- 8 Cluster Beans
- 8 String Beans
- 1 Drum Stick
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Fenugreek Seeds
- 1/4 Tsp Turmeric Powder
- 1/4 Tsp Asafoetida
- 1/2 Tsp Paprika
- 2 Hot Green Chillies
- 1/2 Inch Ginger Root
- 1L/33.8 FL OZ Filtered Water
- 1 Tbsp Grape Seed Oil
- Salt to Taste
- Boil tomatoes in 1/2 L water for ten minutes.
- Use a blender to blend the boiled tomatoes.
- Strain to separate the skin from the tomato broth. (throw the skin out)
- In a pot heat 1 Tbsp grape seed oil.
- Add the spices in this order: asafoetida, mustard seeds, cumin seeds, fenugreek seeds, ginger, hot green chillies, turmeric and paprika.
- Immediately add the tomato broth and 1/2 L water.
- Cut the vegetables into big chunks (see picture in the post).
- Once the broth comes to boil add salt to taste and all vegetables except for okra.
- Boil for ten minutes then add okra and let it cook for another 2 minutes.
- The original recipe calls for 1 Tbsp gram flour. This is typically added with the spices and cooked for a minute or so before adding the tomato broth.
- Quantity of vegetables can be altered based on your preference.