Fresh vs Canned tomatoes in Indian cooking
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)