Hyderabadi Bagare Tamatar/Tamatar ka Salan | How to make Hyderabadi Bagare Tamatar/Tamatar ka Salan

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By Lubna Karim
Created on 19th Nov 2015
  • Hyderabadi Bagare Tamatar/Tamatar ka Salan, How to make Hyderabadi Bagare Tamatar/Tamatar ka Salan
Hyderabadi Bagare Tamatar/Tamatar ka Salanby Lubna Karim
  • Hyderabadi Bagare Tamatar/Tamatar ka Salan | How to make Hyderabadi Bagare Tamatar/Tamatar ka Salan (120 likes)

  • 0 reviews
    Rate It!
  • By Lubna Karim
    Created on 19th Nov 2015

About Hyderabadi Bagare Tamatar/Tamatar ka Salan

This is a rich, creamy, spicy and yummy gravy recipe which tastes delicious when paired with biryani or any other flavoured rice.

Hyderabadi Bagare Tamatar/Tamatar ka Salan is an authentic dish which is perfect to serve on all occasions. The Hyderabadi Bagare Tamatar/Tamatar ka Salan is delicious and has an amazing aroma. Hyderabadi Bagare Tamatar/Tamatar ka Salan by Lubna Karim will help you to prepare the perfect Hyderabadi Bagare Tamatar/Tamatar ka Salan in your kitchen at home. Hyderabadi Bagare Tamatar/Tamatar ka Salan needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Hyderabadi Bagare Tamatar/Tamatar ka Salan. This makes it easy to learn how to make the delicious Hyderabadi Bagare Tamatar/Tamatar ka Salan. In case you have any questions on how to make the Hyderabadi Bagare Tamatar/Tamatar ka Salan you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Lubna Karim. Hyderabadi Bagare Tamatar/Tamatar ka Salan will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

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Hyderabadi Bagare Tamatar/Tamatar ka Salan

Ingredients to make Hyderabadi Bagare Tamatar/Tamatar ka Salan

  • 6 baby tomatoes
  • 2 medium sized onions finely sliced
  • 2 tbsp mava
  • 2 tbsp sesame seeds
  • 2 tbsp peanuts
  • 1 tbsp red chili powder
  • ½ tbsp kashmiri red chili powder
  • ĵ tbsp turmeric powder
  • 1 tbsp roasted coriander powder
  • ½ tbsp roasted cumin powder
  • 3 Cloves
  • 4 cloves Garlic
  • ĵ cup thick tamarind juice
  • 2 small cinnamon sticks
  • 4 tbsp oil
  • Salt as per taste
  • To garnish:
  • 3-4 hard boiled Eggs cut into halves

How to make Hyderabadi Bagare Tamatar/Tamatar ka Salan

  1. Wash and pat dry the baby tomatoes. Remove the core of the baby tomatoes and gently make a cross shape on top.
  2. Take a heavy bottomed cooking pan, dry roast the sesame seeds, cloves, cinnamon and peanuts separately. Transfer them to a plate and set aside.
  3. In the same pan, add oil, once it heats up add in the sliced onions and fry till they turn into a nice golden brown colour. Drain and set aside.
  4. In the remaining oil, gently and carefully toss the baby tomatoes until the tomato skins look a little wilted.
  5. Start preparing the masala for the recipe, by grinding roasted peanuts, sesame seeds, cloves and cinnamon stick to fine powder. Add 1 tablespoon of water if required.
  6. Next add in the fried onion slices and garlic cloves. Grind to form a smooth paste.Take the same pan, add a little oil if required and add the above grounded masala.
  7. On a low flame, add in red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and kashmiri red chili powder.
  8. Increase the heat to medium and fry till all the ingredients come together. Now add mawa to this and keep frying till the oil starts to release and the masala starts to change color.
  9. Gently drop in the fried tomatoes and stir until they get nicely coated with the masala.
  10. Reduce the flame, pour in the tamarind juice along with 1 and ½ cup of water. Add salt as per taste and leave this to simmer until it reaches a thick consistency or any consistency of your choice.
  11. If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.
  12. Serve warm with any flavoured rice or normal white rice. (I served this dish with simple veg pilaf and leftover shamiya.)

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