Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bagare tamatar. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Bagare tamatar is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Bagare tamatar is something that I have loved my entire life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook bagare tamatar using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Bagare tamatar:
- Prepare 6-7 small sized tomatoes
- Get 4-5 green chillies
- Get 10-12 curry leaves
- Make ready 1 tsp ginger garlic paste
- Get 2 cloves
- Get 1 cardamom
- Make ready 1 small cinnamon stick
- Take 2 tbsp oil
- Make ready 1 tbsp tamarind pulp
- Make ready 1 small sized onion
- Prepare 1 tsp cumin seeds
- Take 1 tsp mustard seeds
- Prepare 1 tsp coriander seeds
- Make ready 1/2 tsp methi seeds
- Prepare 1/2 tsp Kalonji / nigella seeds
- Make ready 1 tsp dessicated coconut
- Get 1 tsp roasted peanuts
- Prepare 1 tsp roasted sesame seeds
- Prepare As per taste salt
- Take 1 tsp turmeric
- Make ready 1 tsp chilli powder
- Take As required Water
- Take 1/4 tsp kasuri methi
Kashmiri Style Apple Tamatar Ki Sabzi is a semi-gravy made with cubed apple cooked in a cinnamon infused tomato based gravy. It rightly brings out the flavour in the dish. As apples goes well with the cinnamon,the gravy is a sweet and tangy taste. The dish was found to be originally from Jammu and Kashmir.
Instructions to make Bagare tamatar:
- In a kadai heat 1 tbsp oil and add chopped onions, peanuts, cloves, cardamom, cinnamon. Saute for few seconds. Add salt, turmeric, chilli powder, coariander seeds, cumin seeds, methi seeds, dessicated coconut, sesame seeds, kalonji and saute for few seconds.
- Allow this mixture to cool and make a fine paste of it using little water.
- Remove the top portion tomatoes and slit into four equal sections keeping the bottom intact.
- Fill the prepared masala paste into the slits of tomatoes and keep aside.
- In a kadai heat oil and add cumin seeds, curry leaves, green chillies and ginger garlic paste.
- Saute it for few minutes and add the masala filled tomatoes in it. Saute till for 2-3 minutes.
- Now add the remaining masala paste and saute till oil starts separating. Then add the tamarind pulp and water in it and cook till the oil starts to separate again.Add kasuri methi and serve. Water consistency can be adjusted if the gravy is too thick.
Recipes from Punjab, Gujarat, Bengal, Mughlai, Awadhi, Chettinad, Goan, Marathi and more. There she was behind the khatti daal we made regularly, in the tamatar ki chatni we paired with anything that needed livening up. Every year she joined us in greeting mango season with kairi ka dopyaza and when mehmaan told us the bagare baingan were delicious, she soaked in that applause. Hyderabadi Bagare Tamatar (Spiced, Tossed Tomato Curry) Lubna Karim. Get Recipe Published in Indian Curry Recipes.
So that is going to wrap it up for this special food bagare tamatar recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
