As tomato prices soar in Mumbai, experts recommend flavour-packed substitutes for everyday cooking

Representational Image

Tomato prices have been soaring in the city, owing to unseasonal showers and its fallout, resulting in shortage, as recently reported by mid-day. For those seeking ways to skip this kitchen staple until prices balance out, without having to forego flavour and convenience, we have sorted things out. A Mumbai-based chef and a couple of nutritionists recommend suitably healthy and readily available replacements while cooking, as well as handy guidelines to follow in the absence of tomatoes.

Get the red swap right

Sherry Mehta, a Khar-based chef, tells us that when tomato prices surge, many cooks turn to red bell peppers to give their gravies a vibrant and appetising look, only for the vegetable's naturally-sweet flavour to end up overpowering the dish. "The key trick to prevent this: Roast the peppers first and then blend them with a splash of vinegar or lemon juice. Roasting removes the raw sweetness and deepens the colour, while the acidity balances the profile, so the gravy tastes balanced rather than peppery," she suggests. Red bell peppers may be used in pasta dishes, curries, and soups.

Replacing consistency

Lahori ande chole (chickpeas and eggs curry), made using yoghurt instead of tomatoes. Pic courtesy/Sherry Mehta

Tomatoes bring two elements to most popular Indian vegetarian and non-vegetarian curries: Tanginess and body. A reliable combination that offers both factors is using yoghurt for tanginess, and Besan (gram flour) for thickness. Mehta lists the steps, "Whisk a spoonful of besan into yoghurt before adding it to the pan. The besan stabilises the yoghurt so it doesn't split, while the mixture gives the curry a smooth, tomato-like acidity and natural richness." Yoghurt can work best in dishes such as meat curries and biryanis, that require a significant amount of tomatoes.

Pantry essential

Mehta adds, "A long-lasting ingredient many cooks depend on is amchur (dried mango powder). It stores beautifully for months, adds instant brightness, and disappears seamlessly into most gravies." She strongly recommends using it in Chole (chickpea curry): "Add a teaspoon towards the end to restore the tang and depth usually provided by tomatoes, without changing the traditional flavour of the dish."

Natural colouring options

Nutrition consultant Prithmesh Mago Lulla says that simple ingredients available in the kitchen can help with colour. "Kashmiri chilli powder or a small amount of beetroot purée works very well. Roasted red [bell peppers] blended with a little onion and garlic can also recreate the body and sweetness of tomato-based gravy."

Orange with red

Prithmesh Mago Lulla; (right) Aditi Prabhu

Borivli-based nutritionist, Aditi Prabhu, who specialises in gut health, shares, "Roasted carrot and roasted pumpkin are simple, healthy alternatives; for colour, red pumpkin and paprika can be particularly useful." Pumpkin, which tastes mildly sweet and fresh, can be very handy for flavour. Raw mango and tamarind are good options for acidity as well, she says. Tamarind spice can even be used in paste form, from chutneys and dal, to stir-fry dishes.

Watch your Vitamin C

Ingredients that substitute tomatoes are red bell peppers, amchur powder, and lemons. Representation pics/istock

If you intend to avoid tomatoes nearly completely, Lulla emphasises, "Tomatoes are a rich source of Vitamin C, potassium, folate, and antioxidants like lycopene, which is beneficial for heart health and inflammation. When replacing them in everyday cooking, acidity and nutrients matter. Sour agents, like tamarind or kokum can replicate the tanginess, but won't offer the same vitamin or antioxidant profile." She advises including Vitamin C-rich foods like lemon, amla (Indian gooseberry), and (red) bell peppers. "You can also increase the intake of papaya and watermelon, if you wish to avoid tomatoes as much as possible," she says.

Tips for natural colouring agents

Do's

>> Stick to natural colour sources: Beetroot, red capsicum, and Kashmiri chilli powder. Use 2-3 tablespoons of beetroot or bell pepper purée, or 1 tablespoon of Kashmiri chilli powder, for a family-sized dish. These provide fibre as well.
>> Ensure you add these early in the cooking process so the colour blends well.
>> If you must absolutely use food colouring brands, look for the ones that specify, ‘FD&C approved'.
>> Use only a tiny pinch of food colouring, as more colour doesn't mean better flavour.

Dont's

>> Use products containing certain azo dyes, like Tartrazine, Sunset Yellow, and Carmoisine, and those labelled ‘non-permitted colours', as they can trigger sensitivities in some individuals, especially children.
>> Add too much beetroot - it can make dishes sweet, especially when paired with iron-rich foods.
>> Mix too many colour enhancers together; it may affect taste and texture.
>> Use an excess of Kashmiri chilli powder, especially if you are suffering from or prone to gut-related issues.

Information courtesy: Prithmesh Mago Lulla and Aditi Prabhu