Hyderabadi Tomato Gravy

Course : Curry
Serves: 1
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---SET 1---
2 pounds ripe tomatoes -- cut in two
3 medium onions -- finely chopped
1 teaspoon red chile powder
10 cloves garlic -- crushed
---SET 2---
1/2 teaspoon shajeera -- (caraway seed)
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
4 teaspoons sesame seeds
1 1/2 teaspoons coriander seeds
1 piece cinnamon stick -- (1 inch)
---SET 3---
6 whole cloves
1/3 cup oil
3 medium dry red chiles
1 teaspoon salt -- to taste

Preparation / Directions:

Heat set 2 on medium for 4 minutes and then make into a fine powder. Keep aside. In a pot add ingredients of set 1, powdered set 2 and 1/2 cup of water and cook until tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in a processor until smooth and then pass through a strainer. The tomato stock is ready. Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute on medium heat and then add above stock and salt. Let cook on low heat for 15 minutes. Stays up to a month, if stored in refrigerator. Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice.

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