Best 5 Indian Tomato Pepper Water Recipes

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

INDIAN TOMATO PEPPER WATER

Steps:

• In a medium saucepan, put chopped tomatoes, pepper, cayenne powder, cumin powder, turmeric, coriander, salt, 4-5 cups water, and 1/2 Celsius tamarind juice extracted by soaking a small ball of tamarind (or you can use 2 teaspoons of tamarind paste).
• Bring all to a boil and then reduce heat and cook on low 5-6 minutes.
• In a separate sauce pan, heat the oil.
• Add mustard seed and let it sputter a bit.
• Add curry leaves, onion, garlic and red dried chilies.
• Sauté for a few minutes.
• Pour cooked pepper water into this and simmer for two minutes.
• Enjoy!

TOMATO-CELERY-BELL PEPPER WATER

Steps:

• Place 1 diced ripe beefsteak tomato (about 10 ounces), 2 roughly-chopped stalks celery and 1 diced small red bell pepper in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh cut-up tomato, celery and bell pepper for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

EASY INDIAN TOMATO SOUP (SAAR)

Steps:

• Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
• Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.

CHILI PEPPER WATER

Steps:

• Mix everything (except the onion and the oil),crushing chilies with your hand.
• Put it on to boil.
• When it comes to a rolling boil, take it off the stove.
• In a seperate pan, heat the oil and fry the onion.
• Add to the pepper water.
• Let it boil a bit.
• Then let it rest on the stove till the spices settle to the bottom.
• Pour out into a servingin dish being careful not to let the settled spices pour out.