Tamatar ka Kut
Equipment
- Heavy-based Pan
- Sieve
- Strainer
- Bowl
Ingredients
- 1 kg Tomatoes
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 15-20 Curry leaves
- 1/2 teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 5 tablespoons Vegetable oil
- 2-3 Onions sliced
- 1 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 1 tablespoon Sesame seeds
- 2 tablespoons Gram (Chickpea) flour roasted
- Salt
For the tempering
- 1 tablespoon Vegetable oil
- 1/2 tablespoon Cumin seeds
- 1/4 teaspoon Mustard seeds
- 1/4 tablespoon Fenugreek seeds
- 1/4 tablespoon Kalonji (Nigella) seeds
- 7-8 Red chillies dried
- 8-10 Curry leaves
Instructions
- Bring 250ml / 8fl oz (1 cup) water to a boil in a large, heavy-based pan, add the tomatoes, 1/2 teaspoon each of the ginger and garlic pastes, the curry leaves, fenugreek seeds, and cumin seeds and, cook for 10 minutes.
- Pass through a sieve (strainer) to make a smooth puree.
- Heat the oil in a large, heavy-based pan over medium heat, add the onions and fry for about 5-7 minutes, or until golden brown.
- Add the remaining ginger and garlic pastes and fry for about 2 minutes. Add the pureed tomatoes, turmeric, chilli powder, and sesame seeds, then season with salt.
- Put the roasted gram flour in a small bowl, add a little water and stir together, then add to the pan.
- Add a little more water, if required. The dish should have a thick soup-like consistency. Simmer over medium heat for about 10 minutes.
Video
Nutrition
Serving: 6gSodium: 20mgCalcium: 70mgVitamin C: 103mgVitamin A: 1800IUSugar: 7gFiber: 4gPotassium: 527mgCalories: 79kcalSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 14gIron: 2mg
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