Hyderabadi Bagare Tamatar (Spiced, Tossed Tomato Curry)
Hyderabadi Bagare Tamatar is a delicate dish of spiced, tomato tossed together into a silky curry. It is extremely popular and served at Hyderabadi Muslim weddings, as a side dish to the Biryani. It makes a great accompaniment for a Hyderabadi meal, and can also be served with Lachha Parathas or Naans.
Dress your Hyderabadi Meal Menu up with some other classics to serve with this dish, like:
15 M
40 M
55 M
4 Servings
Ingredients
- 6 Tomatoes
- 2 Onions , finely sliced
- 2 teaspoon Khoya (Mawa)
- 2 teaspoon Sesame seeds (Til seeds)
- 2 teaspoon Raw Peanuts (Moongphali)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania) , roasted
- 1/2 teaspoon Cumin powder (Jeera) , roasted
- 3 Cloves (Laung)
- 1 Cinnamon Stick (Dalchini)
- 4 cloves Garlic
- 1/4 cup Tamarind Paste
- 4 tablespoons Oil
- Salt , to taste For garnish
- 3 Whole Eggs , hard boiled and cut into half
How to make Hyderabadi Bagare Tamatar (Spiced, Tossed Tomato Curry)
To 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.
Place 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 fo the pan and set them aside to cool.
Now 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 form the oil using a slotted spoon and set them aside for later use.
In 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.
Now 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.
To this add fried onion slices and garlic cloves. Grind to smooth paste.
In the pan that the tomatoes were tossed, add a little oil if required and pour in the ground masala above.
On low flame, toss it. Add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and Kashmiri red chili powder.
Increase 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.
Now gently drop in above sauteed tomatoes and stir until they get nicely coated with the masala.
Reduce 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.
If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.
Serve warm as a side dish the Biryani or with Lachha Parathas or Naans.
