Very early morning when I opened my eyes, the first thing I heard was the orchestra of rain, frogs and crickets – a relaxing music that drowns all noise. So relaxing that it lulled me right back to sleep till the alarm clock blared and pulled me from the dream world.
The very first urge was to eat something, hot, spicy and comforting for breakfast.
Many ideas came to mind but nothing clicked more than a steaming pot of tamatar ka Kut, a Hyderabadi tomato curry recipe which is usually served as a side with meaty mains but since it’s lighter than many curries, I find it perfect to serve with parathas for breakfast and plain roti or steamed rice for lunch.
Tamatar ka Kut means lots of tomatoes, which is really all this unique curry is cooked with! Fresh, juicy, red tomatoes are the star of the show this time. It’s more like a spicy, South Asian version of Tomato Soup. Instead of onions, gram flour is added to thicken the tomato puree, which is spiked with toasted spices, lemon juice and tempered oil.
Adding hard boiled eggs to the delicious tomato curry recipe, makes it a more hearty and protein packed meal. You can also add toasted or lightly fried paneer cheese pieces if you don’t eat eggs. Serve it with flat bread, rice or simply enjoy as a rich and hearty soup.
It’s one of the easiest and quickest preparations that gets done in minutes for a quick lunch or lazy brunch.
For Tamatar ka Kut:
1 tablespoon ginger, garlic paste
2 tablespoons lemon juice
2 tablespoons gram flour (besan)
2 teaspoon cumin seeds (zeera)
1 teaspoon mustard seeds (rai)
1/2 teaspoon nigella seeds (kalonji)
1/2 teaspoon fenugreek seeds (methi Dana)
1 teaspoon red chilli powder or to taste
Salt to taste
1 green chilli pepper, chopped
A small bunch coriander, chopped
3 hard boiled eggs or 1 cup paneer cheese cubes
1 teaspoon cumin seeds
2 cloves garlic, thinly sliced
2 dry red chillies
1 bay leaf or curry leaves
This Is What You Do:
Meanwhile add enough water in a sauce pan to cover tomatoes, cook for 5-6 minutes till tomatoes are tender.
Remove skins and puree the tomatoes with the water you boiled them in for more flavour.
Toast cumin, mustard, nigella and fenugreek seeds with gram flour on a skillet till aromatic. Grind them to fine powder. Dilute in a little water and set aside.
Add tomato purée, lemon juice, ginger-garlic paste, red chilli powder, turmeric and salt back to the sauce pan.
Add the spice and gram flour paste to the pan. Stir to mix and let simmer the curry on medium low heat for ten minutes or till slightly thickened.
Heat oil in a small saucepan on medium low heat. Add cumin seeds, garlic cloves, dry red chillies and curry leaves. Stir fry for a few seconds till the seeds begin to crackle. Remove from heat.
To serve, pour tamatar ka Kut in a bowl, garnish with boiled eggs, green chillies and coriander. Pour the tempered oil/baghar over the dish. Serve hot with roti, paratha or steamed rice. Or enjoy as a hearty soup.