A rich and tangy tomato curry from Hyderabad, thickened with a creamy paste of roasted peanuts and sesame seeds. This flavorful dish is a perfect side for rice or rotis, offering a unique nutty twist to a classic tomato base.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
234cal
6gprotein
15gcarbs
19g
Ingredients
0.25 cup Peanuts (raw and unsalted)
2 tbsp Sesame Seeds (white sesame seeds)
600 g Tomatoes (about 5-6 medium, pureed)
1 pcs Onion (large, finely chopped)
3 tbsp Vegetable Oil
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Tamate ka Kut, Steamed Basmati Rice and Roasted Papad
Tangy, gut-friendly Tamate ka Kut with fluffy rice & crispy papad – homestyle comfort food!
This hyderabadi dish is perfect for dinner. With 593.7399999999999 calories and 17.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves (fresh)
2 pcs Dried Red Chili (broken in half)
1.25 tsp Salt (or to taste)
1.5 cup Water (use hot water for best results)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Roast and Grind the Nut Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and continue to roast for another 1-2 minutes until they start to pop. Be careful not to burn them.
Remove the mixture from the heat and allow it to cool completely.
Transfer the cooled peanuts and sesame seeds to a grinder. Grind to a fine powder, then add 3-4 tablespoons of water to form a smooth, thick paste. Set aside.
2
Prepare the Tadka and Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the broken dried red chilies and fresh curry leaves. Sauté for 15-20 seconds until fragrant.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
3
Cook the Tomato Masala
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Mix everything thoroughly. Cook the masala on medium-low heat for 10-12 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
4
Combine Paste and Simmer the Curry
Add the prepared peanut-sesame paste to the pan. Stir continuously and cook for 2-3 minutes to toast the paste and remove any raw taste.
Gradually pour in 1.5 cups of hot water while stirring constantly to prevent any lumps from forming.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes.
Stir occasionally to prevent the paste from sticking to the bottom. The curry is ready when it has thickened and a layer of oil floats on top.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, bagara khana, roti, or phulka.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
