Have you ever woke up to the sound of pattering rain? Isn’t it the most beautiful thing in the world? It has been raining continuously for past 48 hours in Lahore. Last evening we enjoyed rain with assorted vegetable fritters (pakoras) and chai sitting in our front porch.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.

If You Like This Recipe, Do Try

Tomato Paneer Masala

Hyderabadi Mirchi ka Salan, Green Chilli Curry

Hyderabadi Khatti Daal, Spicy Tangy Lentils


For Tamatar ka Kut:

  • 5 medium tomatoes
  • 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

For Tempering/Baghar:

  • 2 tablespoons olive oil or ghee
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, thinly sliced
  • 2 dry red chillies
  • 1 bay leaf or curry leaves

This Is What You Do:

  1. Boil eggs, slice into halves. OR lightly fry paneer pieces. Set aside.
  2. Meanwhile add enough water in a sauce pan to cover tomatoes, cook for 5-6 minutes till tomatoes are tender.
  3. Remove skins and puree the tomatoes with the water you boiled them in for more flavour.
  4. 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.
  5. Add tomato purée, lemon juice, ginger-garlic paste, red chilli powder, turmeric and salt back to the sauce pan.
  6. 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.
  7. 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.
  8. 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.

Serves 3

20 Replies to “Hyderabadi Tamatar ka Kut, Tomato Curry Recipe”

  1. This Tamatar ka kut looks sinful.Loved the addition of Besan instead of onions. Bookmarking this recipe. Fab share Maria.

  2. The combination of the spices you have used sound like heaven! I would love to try this with paneer like you have suggested in the recipe!

  3. This hydrabadi tomato curry so inviting. feeling like egg curry. Having such rich and yummy curry I will prefer adding eggs and make egg curry. noting down this. loved it

  4. Wow Maria this tomato egg curry looks so flavourful and delicious. Thanks for a great tip to thicken the curry adding gram flour. A good recipe with No Onion No Garlic.

  5. Maria, I can totally relate to piping hot food cravings when it rains. Like Lahore, Mumbai too experienced heavy rains last month and I was craving for Kadhi chawal and the likes. This curry looks flavourful and extremely delicious and would have been the perfect meal during the rains. Warm, hearty and comforting!

  6. This tomato curry looks so delicious. No onions or garlic used and the suggestion of adding eggs or paneer to make it into a hot healthy breakfast is a brilliant idea.

  7. Tomato Egg curry sounds so delicious. I haven’t tried this way yet. Will try soon. Thanks for the recipe.

  8. Wow Maria tomato curry sounds so flavourful and mouthwatering. I am drooling. Perfect accompany with hot steamed rice. Lovely share.

    1. Thank you so much, Balraj! 😊 Yes, it’s one of my favourite recipes too. Simple, easy and very yummy.
      Please do try, I will look forward to your feedback. 😊

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