Fresh vs Canned tomatoes in Indian cooking How does fresh and canned tomatoes compare in indian cooking? 

I usually see recipes call for pureed or finely chopped tomatoes, which are added after the initial stage of frying the spices and onion. As I cook ALOT of Indian food, buying canned pureed tomato would save me loads of work, though I'm wondering if this would lead to a compromise in taste. (Or perhaps an enhancement of taste as canned tomatoes are riper? I read that Italian cooking usually is better with canned tomatoes...). Also, as canned tomatoes are usually peeled, I would get the added value of not having tomato peels swimming in my curry.
These are the factors to consider when using tomatoes in Indian cooking:-

1) Does the recipe need pureed or chunky tomatoes to contribute bulk to the gravy? >> if puree then canned is fine or even tetrapak puree. But stick to fresh tomatoes if you need to increase the gravy's volume. E.g.: Paneer Butter Masala where tomato puree is better vs. Matar Paneer where diced tomatoes bring out more tangy spicy flavor.

2) Do you need to keep the peel on or lose it completely? If you need to lose the peel, peeled &amp; canned tomatoes can save much time over having to boil or microwaving the tomatoes.

3) What is the cutting style required in the recipe? finely chopped, coarsely chopped? This point is relevant in case the recipe needs only semi cooked tomatoes.

4) Are the tomatoes being used to add bulk or for flavor? Canned tomatoes do have a slightly different flavor specially if a preservative brine solution has been added.

5) In salads or Indian dishes like bhel puri, the way tomato pieces are added also contribute to aesthetics and make food more appetizing. so canned tomatoes are a stric no-no for such dishes. 

And overall- Use Fresh Tomatoes >> tomato is one of the veggies which can be chopped fast &amp; painlessly. To save time, turn your tomato over when chopping (fleshy side up, peel side down)