Curry recipes

Hyderabadi Tomato Gravy

Course : Curry
Serves: 1

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Ingredients:

---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.

Hyderabadi Tomato Gravy

Ingredients:

Preparation / Directions:

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