Hyderabadi Bagare Tamatar (Spiced, Tossed Tomato Curry)

Name: Hyderabadi Bagare Tamatar (Spiced, Tossed Tomato Curry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 6 pieces Tomato (6 Tomatoes); 2 pieces Yellow Onion (2 Onions finely sliced); 2 tsp Khoya (2 teaspoon Khoya (Mawa)); 2 tsp Sesame Seeds (2 teaspoon Sesame seeds (Til seeds)); 2 tsp Peanut (2 teaspoon Raw Peanuts (Moongphali)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Kashmiri Red Chili Powder (1/2 teaspoon Kashmiri Red Chilli Powder); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania) roasted); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera) roasted); 3 pieces Cloves (3 Cloves (Laung)); 1 piece Cinnamon Stick (1 Cinnamon Stick (Dalchini)); 4 cloves Garlic (4 cloves Garlic); ¼ cup Tamarind Paste (1/4 cup Tamarind Paste); 4 tbsp Vegetable Oil (4 tablespoons Oil); 0 pieces Table Salt (Salt to taste); 3 pieces Egg (3 Whole Eggs hard boiled and cut into half)

A Hyderabadi tomato curry where tomatoes are tossed and simmered in a rich, roasted nut-and-spice masala paste, finished with tamarind and optional boiled eggs.

55 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Tomato6 pieces · 6 Tomatoes
Yellow Onion2 pieces · 2 Onions finely sliced
Khoya2 tsp · 2 teaspoon Khoya (Mawa)
Sesame Seeds2 tsp · 2 teaspoon Sesame seeds (Til seeds)
Peanut2 tsp · 2 teaspoon Raw Peanuts (Moongphali)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Kashmiri Red Chili Powder½ tsp · 1/2 teaspoon Kashmiri Red Chilli Powder
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania) roasted
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera) roasted
Cloves3 pieces · 3 Cloves (Laung)
Cinnamon Stick1 piece · 1 Cinnamon Stick (Dalchini)
Garlic4 cloves · 4 cloves Garlic
Tamarind Paste¼ cup · 1/4 cup Tamarind Paste
Vegetable Oil4 tbsp · 4 tablespoons Oil
Table Salt0 pieces · Salt to taste
Egg3 pieces · 3 Whole Eggs hard boiled and cut into half

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Steps

1To begin making the Hyderabadi Bagare Tamatar first, wash and pat dry the tomatoes. Remove the eye off the tomatoes and make X shaped slits at the top. Set them aside for later use.
2Place a heavy bottom pan on the heat. When it is warm, dry roast sesame seeds, cloves, cinnamon and peanuts, in separate batches. Take them out of the pan and set them aside to cool.
3Now in the same pan, add oil and when it gets warm, add sliced onions and saute them till they turn deep golden brown. Drain them from the oil using a slotted spoon and set them aside for later use.
4In the oil that remains in the pan, very gently and carefully toss baby tomatoes on a medium low until the skin of baby tomatoes get scarred and wilted. Take them out of the pan and set aside.
5Now start making masala for the recipe, by grinding roasted peanuts, sesame seeds, cloves and cinnamon stick to fine powder. Add 1 tbsp. of water if required, to allow easy grinding.
6To this add fried onion slices and garlic cloves. Grind to smooth paste.
7In the pan that the tomatoes were tossed, add a little oil if required and pour in the ground masala above.
8On low flame, toss it. Add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and Kashmiri red chili powder.
9Increase the heat to medium and fry till all the ingredients come together. Now add mawa to this and fry till oil starts to release from the sides.
10Now gently drop in above sauteed tomatoes and stir until they get nicely coated with the masala.
11Reduce the flame and add tamarind juice along with 1½ cups of water. Check for salt and allow the curry to simmer until it reaches thick consistency or as desired.
12If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.
13Serve warm as a side dish the Biryani or with Lachha Parathas or Naans.