Bagare Tamate
A classic Hyderabadi tomato curry simmered in a rich, nutty sesame-peanut-coconut gravy. Tangy tomatoes meet warm whole spices and a touch of jaggery for a deeply aromatic dish that pairs beautifully with biryani or steamed rice.
For 4 servings
- prep · ~8 min
Roast the sesame, peanuts, and coconut.
1.Dry roast white sesame seeds in a small pan until golden (1-2 min). Remove.2.Dry roast peanuts until lightly browned and fragrant (2-3 min). Remove.3.Dry roast desiccated coconut until light golden (1 min). Cool slightly.4.Grind roasted sesame, peanuts, and coconut with 4-5 tbsp water to a smooth paste. - temper · ~2 min
Make the tempering.
1.Heat oil in a deep pan over medium heat.2.Add mustard seeds and let them pop (30 sec).3.Add cumin seeds and fenugreek seeds; sauté until fragrant (15 sec).4.Add dried red chilies and curry leaves; stir briefly. - saute · ~9 min
Cook the onions and aromatics.
1.Add sliced onions to the tempering and sauté until soft and lightly golden (6-8 min).2.Add ginger-garlic paste and cook until raw smell disappears (1 min).3.Add slit green chilies, turmeric powder, and red chili powder. Stir well.TIPCook onions patiently — the sweetness they develop is key to the curry's depth. - saute · ~7 min
Add tomatoes and cook until soft.
1.Add quartered tomatoes and a pinch of salt to the pan.2.Sauté for 5-7 minutes until tomatoes soften and release their juices.3.Mash gently with the back of the spoon to break them down. - simmer · ~16 min
Add the masala paste and simmer.
1.Stir in the ground sesame-peanut-coconut paste and mix well.2.Add 1 cup water and the remaining salt.3.Bring to a boil, then reduce heat and simmer covered for 15 minutes.4.Stir occasionally to prevent sticking; the gravy should thicken nicely. - mix · ~4 min
Finish with jaggery and tamarind.
1.Add grated jaggery and tamarind paste to the simmering curry.2.Stir well and let it simmer for 3-4 more minutes.3.Adjust tangy-sweet balance: add more tamarind for sourness or jaggery for sweetness. - serve
Garnish with fresh cilantro and serve hot.
Ladle into a serving bowl and scatter chopped cilantro on top. Serve with biryani, bagara rice, or plain steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry roast the sesame seeds until they just turn golden and smell nutty—over-roasting makes them bitter.
- 2For a smoother gravy, soak the roasted peanuts in warm water for 5 minutes before grinding.
- 3Don’t skip the fenugreek seeds in the tempering; they add the signature Hyderabadi aroma.
- 4Mash the tomatoes gently with a spoon after cooking to release their pulp without turning them into a paste.
- 5Add jaggery and tamarind at the end so you can taste and adjust the sweet-sour balance.
- 6Let the curry rest for 10 minutes after cooking—it allows the flavors to meld and deepens the taste.
Adapt it for your goals.
Vegan
This recipe is already vegan—skip the ghee if using any, but the sesame-coconut paste keeps it rich and creamy.
low oilLow-oil
Reduce oil to 1 tbsp and dry-roast the tempering spices in a non-stick pan, adding a splash of water if needed to prevent burning.
nut freeNut-free
Replace peanuts with roasted sunflower seeds or melon seeds for a similar nutty texture without allergens.
extra spicyExtra-spicy
Add 2 more slit green chilies and a pinch of black pepper for a fierier kick that still honors the dish’s aroma.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are cooked with oil, which helps your body absorb lycopene—a powerful antioxidant linked to heart health.
Plant-Based Protein
Peanuts and sesame seeds contribute plant protein, making this curry a satisfying main dish even without meat.
Good Fats from Nuts
Sesame seeds and coconut provide healthy unsaturated fats that support brain function and skin health.
Anti-Inflammatory Spices
Turmeric, cumin, and fenugreek seeds all contain compounds known for their anti-inflammatory and digestive benefits.
Frequently asked questions
Fresh tomatoes give the best texture and tang for this dish, but you can use 3-4 medium canned whole tomatoes—drain and chop them first, then adjust jaggery as canned tomatoes are often more acidic.
