6 Delicious Tomato-Free Recipes to Try at Home During Tomato Price Hike

Tomato-Free Recipes: 6 Tasty Recipes Amid Tomato Price Hike

The recent hike in tomato prices has left many people seeking alternative ingredients to add tangy flavors to their curries. Whether it's due to dietary restrictions, allergies, or personal preferences, eliminating tomatoes from your recipes can lead to delightful and eye-opening culinary experiences.

Not to worry, we have compiled six lip-smacking and flavorsome tomato-free recipes that will surely tantalize your taste buds.

1. Lemony Garlic Roasted Chicken

Ingredients:

• 500g chicken
• 4 cloves of garlic, minced
• 1 lemon
• 2 tablespoons oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). In a bowl, mix minced garlic, lemon juice, lemon zest, oil/butter, dried thyme, salt, and pepper.
• Pat the chicken dry and rub the lemon garlic mixture all over and under the skin.
• Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C).

2. Creamy Garlic and Mushroom Pasta

Ingredients:

• 500g of any kind of pasta
• 1 tablespoon butter
• 1 tablespoon oil
• 2 cups sliced mushrooms
• 4 cloves of garlic
• 1 cup cream
• 1/2 cup chicken or vegetable broth
• 1/4 cup grated cheese
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

• Cook the pasta according to package instructions. Drain and set aside.
• In a large pan, melt the butter and oil over medium heat.
• Add the sliced mushrooms and sauté until they are browned and tender.
• Pour in the cream and chicken broth. Cook for a couple of minutes until the sauce thickens slightly.
• Add the cooked pasta to the sauce.
• Stir in the grated cheese and season with salt and pepper to taste.
• Garnish with fresh parsley before serving.

3. Spinach and Feta Stuffed Mushroom Caps

Ingredients:

• 12 large mushroom caps
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Place the mushroom caps on a baking sheet.
• In a pan, heat the oil/butter over medium heat.
• Add the chopped spinach and minced garlic, and sauté until the spinach is wilted.
• In a bowl, mix the sautéed spinach, feta cheese, breadcrumbs, salt, and pepper.
• Spoon the spinach and feta mixture into the mushroom caps, filling them generously.
• Bake in the preheated oven for about 15 minutes or until the mushrooms are tender and the filling is lightly browned.

4. Comforting Cauliflower and Chickpea Curry

Ingredients:

• 1 small cauliflower, cut into florets
• 30g chickpeas
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 150ml coconut milk
• 1 tablespoon oil

Instructions:

• In a large pan, heat the oil over medium heat.
• Add the chopped onion and sauté until it becomes translucent.
• Stir in the minced garlic, curry powder, ground cumin, ground coriander, and turmeric. Cook for an additional 30 seconds to release the spices' flavors.
• Add the cauliflower florets and chickpeas to the skillet and stir to coat them with the spices.
• Pour in the coconut milk and bring the mixture to a simmer.
• Reduce the heat to low, cover the skillet, and cook for about 15-20 minutes or until the cauliflower is tender.
• Serve the cauliflower and chickpea curry with cooked rice and roti.

5. Drumstick and Prawn Curry

Ingredients:

• 3 drumsticks
• 200g shrimp, peeled & cleaned
• 6 tablespoons desiccated coconut, slightly roasted
• 1 heaped tablespoon red chili powder
• 1 small onion
• 1/4 tablespoon turmeric powder
• 1 tablespoon coriander powder
• 2 cloves of garlic
• 1 green chili
• 5 curry leaves
• 1 tsp roasted cumin
• 1/4 tsp roasted fenugreek seeds
• 3 tablespoons tamarind pulp
• Salt to taste
• 2 tablespoons oil
• 1 tsp whole cumin
• 5 curry leaves
• 3 dry red chilies

Instructions:

• Heat a pan filled with water. Peel the drumsticks and cut them into small pieces. Add to the boiling water, along with some salt, and cook for 10 minutes. Set aside along with the water.
• In a pan, add 2 tablespoons of oil and fry the finely ground masala until it releases its aroma. Add the drumstick water and bring to a boil on high heat.
• Check the seasoning, adding more salt or tamarind juice if needed.
• Now add the prawns and boiled drumsticks to the gravy. If the gravy is thick, add some water. Cook for another 5 minutes.
• In a small pan, heat 2 tablespoons of oil. Add 1 teaspoon of whole cumin, and when it slightly changes color, add curry leaves and dry red chilies. Roast for a few seconds and pour it over the gravy as a garnish.
• Serve hot with steamed rice.

6. Dahi Aloo

Ingredients:

• 4 potatoes, boiled and cubed
• 1 cup yogurt
• 1 tablespoon besan (gram flour)
• 1 tablespoon ghee
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 bay leaf
• 1 stick cinnamon
• 2 cloves
• 1 tsp chili powder
• Turmeric powder
• Salt to taste

Instructions:

• Take a pan and mix curd and besan until smooth.
• Heat the ghee in a deep pan and add mustard seeds, cumin seeds, bay leaf, cinnamon, and cloves. Sauté on a medium flame for 1 minute.
• Add the curd and besan mixture, 1/4 cup water, chili powder, turmeric powder, and coriander-cumin seeds powder. Mix well and cook on a slow flame for 2 minutes.
• Add the potatoes and salt, mix well, and cook on medium flame. Garnish with coriander.
• Serve the dahi aloo with roti.

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