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Punjabi Tomato Curry

Punjabi Tomato Curry

  • 3simple
  • Pipe inversed
  • 10mins
An earthy, robust and exceptionally versatile curry that forms the base of the most recognisable North Indian curries and is pure Punjabi soul food. Perfect with fish, chicken, prawns, lamb, paneer, vegetables or egg.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Mild
Hand my spice story

The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.

Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!

Home made meals stamp


Anjum’s Top Tips

Cut the meat, fish or paneer cheese into generous pieces.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively if left whole remove them with a spoon before serving.

Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.

Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.

Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.

OUR PERFECT Punjabi Tomato Curry

Use these handy tips to customise your dish:

Great with lamb, pork, duck or chicken meat

Use whole skinned chicken joints for a truly deep, authentic chicken flavour or add good chicken stock and cook for 30-35 minutes

If you have time, marinade the meat in the base sauce for an hour to allow the flavours to permeate.

For extra richness finish with a little cream or cashew nut paste.

Finish with a handful of freshly chopped coriander


Onion, Water, Tomato Paste (20%), Sunflower Oil, Garlic, Ginger, Ground and Whole Spices, Coriander Powder, Salt, Red Chillies, CASHEW NUTS, Turmeric Powder.

For allergens see ingredients in BOLD



PER 100g
ENERGY 636kJ/133kcal
FAT 11g
of which saturates 1.2g
of which sugars 5.6g
FIBRE 2.8g
SALT 1.3g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Cloves
    Cloves for pungent sweetness
  • Green Cardamom
    Green Cardamom for freshness
  • Cassia
    Cassia for sweet warmth
  • Black Peppercorns
    Black Peppercorns for heat
  • Bay Leaf
    Bay Leaf for mellow fragrance
  • Black cardamom
    Black cardamom for smoky depth
Testimonial Image
Quotes heading
I get Punjabi Tomato Curry a lot, so you can guess this is one of my favourites. I enjoyed every curry, ever so quick and easy. Would recommend The Spice Tailor to anyone
- Keith

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