Loading...
A rich and tangy curry from Hyderabad, where ripe tomatoes are simmered in a creamy paste of roasted peanuts, sesame, and coconut. This dish, known locally as Tamatar ka Salan, is a perfect side for biryani or roti.
For 4 servings
Prepare the Masala Paste
Prepare the Tomatoes
Start the Curry Base (Tadka)
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
A rich and tangy curry from Hyderabad, where ripe tomatoes are simmered in a creamy paste of roasted peanuts, sesame, and coconut. This dish, known locally as Tamatar ka Salan, is a perfect side for biryani or roti.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 248.78 calories per serving with 5.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Masalas
Build the Gravy
Simmer and Finish
Replace peanuts with cashews or almonds for a different nutty flavor and creamier texture.
Add small eggplants (brinjal) or thick slices of bell pepper (capsicum) along with the tomatoes for a mixed vegetable salan.
For a milder version, use Kashmiri red chili powder which imparts color without much heat. For a spicier curry, add 1-2 slit green chilies along with the onions.
For an extra rich curry, you can add a tablespoon of poppy seeds (khus khus) to the roasting mix before grinding the paste.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that becomes more bioavailable when cooked. Lycopene helps protect cells from damage.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to lower bad cholesterol levels.
Peanuts contribute a good amount of plant-based protein, making this dish a satisfying and nutritious option for vegetarians and vegans.
Ingredients like turmeric (containing curcumin) and ginger have natural anti-inflammatory properties that can help reduce inflammation in the body.
One serving (approximately 1 cup or 280g) of Hyderabadi Tomato Curry contains around 300-350 calories, primarily from the oil, peanuts, and coconut.
Yes, it can be a healthy dish. It's rich in healthy fats from peanuts and sesame seeds, and lycopene from cooked tomatoes. To make it healthier, you can reduce the amount of oil used.
This recipe is naturally vegan and dairy-free as it uses oil instead of ghee and does not contain any dairy products.
It is traditionally served as a side dish with Hyderabadi Biryani. It also pairs wonderfully with plain steamed rice, jeera rice, roti, or naan.
Absolutely. You can prepare the roasted and ground masala paste and store it in an airtight container in the refrigerator for up to 3 days. This can significantly reduce the cooking time on a busy day.
If the gravy is too thin, simply simmer it uncovered for a few more minutes until it reaches your desired consistency. The peanut and sesame paste will naturally thicken the gravy as it cooks.