Hyderabadi Bagare Tamatar (Spiced Tossed Tomato Curry)
Description
Hyderabadi Bagare Tamatar is a flavorful and aromatic spiced tomato curry, often served as a side dish during Hyderabadi Muslim weddings, typically accompanying a delicious serving of Biryani. The unique blend of spices and tamarind offers a tangy, mildly spicy profile that pairs wonderfully with the rich, fragrant rice of Biryani. This curry can also be enjoyed with flaky Lachha Parathas or soft Naans, making it a versatile dish in any Hyderabadi meal. The addition of hard-boiled eggs as a garnish adds a delightful richness and texture, balancing the tangy and spicy flavors of the curry.
Cuisine: Hyderabadi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 6 medium-sized, washed and slit with an X at the top |
| Onions | 2, finely sliced |
| Khoya (Mawa) | 2 teaspoons |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Raw Peanuts (Moongphali) | 2 teaspoons |
| Red Chilli powder | 1 teaspoon |
| Kashmiri Red Chilli Powder | ½ teaspoon |
| Turmeric powder (Haldi) | ¼ teaspoon |
| Coriander Powder (Dhania), roasted | 1 teaspoon |
| Cumin powder (Jeera), roasted | ½ teaspoon |
| Cloves (Laung) | 3 whole cloves |
| Cinnamon Stick (Dalchini) | 1 small stick |
| Garlic | 4 cloves, minced |
| Tamarind Paste | ¼ cup |
| Oil | 4 tablespoons |
| Salt | To taste |
| Whole Eggs (for garnish) | 3, hard-boiled and cut into halves |
Nutritional Information (per serving)
- Calories: 150 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 8 g
- Fiber: 3 g
- Sodium: 150 mg
- Cholesterol: 70 mg
Preparation Time
15 minutes
Cooking Time
40 minutes
Instructions
-
Prepare the Tomatoes
Begin by washing and patting dry the tomatoes. Carefully remove the eye (stem) of each tomato and make X-shaped slits at the top. Set them aside for later use. -
Dry Roast the Spices
Place a heavy-bottomed pan on the heat. When the pan is warm, dry roast the sesame seeds, cloves, cinnamon stick, and peanuts in separate batches. Once roasted, remove them from the pan and set them aside to cool. -
Fry the Onions
In the same pan, add oil and heat it up. Once the oil is warm, add the finely sliced onions and sauté them until they turn deep golden brown. Use a slotted spoon to remove the onions from the pan and set them aside. -
Toss the Tomatoes
In the remaining oil in the pan, gently toss the baby tomatoes on medium-low heat until their skins become scarred and wilted. Once done, remove the tomatoes from the pan and set them aside. -
Make the Spice Masala
To prepare the spice mix, grind the roasted sesame seeds, cloves, cinnamon stick, and peanuts into a fine powder. If needed, add a tablespoon of water to help grind it smoothly. Add the fried onions and minced garlic to the grinder and blend everything into a smooth paste. -
Cook the Masala
In the same pan that was used for the tomatoes, add a little more oil if required, then pour in the ground masala paste. Cook on a low flame, stirring constantly. Add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder, and Kashmiri red chili powder. Increase the heat to medium and continue to fry the masala until the oil begins to separate from the sides. -
Add Khoya
Stir in the khoya (mawa) and cook for another few minutes until the oil starts to release from the masala. -
Combine Tomatoes and Simmer
Add the sautéed tomatoes into the masala mixture and stir gently, ensuring the tomatoes are well coated with the spices. Reduce the heat to low and pour in the tamarind paste, followed by 1½ cups of water. Stir everything together, check for salt, and allow the curry to simmer until it thickens to your desired consistency. -
Add Boiled Eggs
If you are using boiled eggs, add them now, gently stirring them into the curry. Turn off the flame and cover the pan. Let the curry sit for 15 minutes to allow the flavors to meld. -
Serve
Serve the Hyderabadi Bagare Tamatar warm, either as a side dish with a serving of Hyderabadi Biryani, or paired with Lachha Parathas or Naans for a satisfying vegetarian meal.
Pro Tips
- For an extra punch of flavor, you can increase the amount of Kashmiri red chili powder, depending on your preference for spice.
- If you don’t have khoya, you can substitute it with a small amount of thick cream to achieve a similar richness.
- The boiled eggs can be omitted if you want to keep the dish entirely vegetarian. Alternatively, you can use tofu or paneer cubes for a protein-packed version.
- Serve with a fresh salad or raita for a complete meal experience.
Enjoy your Hyderabadi Bagare Tamatar, a perfect balance of tangy, spicy, and savory!
