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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.
For 4 servings
Roast and Grind the Nut Paste
Prepare the Tadka and Sauté Onions
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.
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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 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.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 233.73 calories per serving with 5.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tomato Masala
Combine Paste and Simmer the Curry
Garnish and Serve
For a richer, creamier texture, add 1/4 cup of thick coconut milk or 2 tablespoons of fresh cream during the last 2 minutes of simmering.
Incorporate parboiled vegetables like green peas, diced potatoes, or carrots along with the tomato puree to make it a more wholesome curry.
If you have a nut allergy, you can use 2 tablespoons of roasted gram flour (besan) or a paste of roasted poppy seeds (khus khus) as a thickening agent instead.
For a more pronounced sour note characteristic of Hyderabadi cuisine, add 1 teaspoon of tamarind paste along with the tomato puree.
The peanuts and sesame seeds in this curry are excellent sources of monounsaturated and polyunsaturated fats, which help in lowering bad cholesterol levels and supporting overall cardiovascular health.
Tomatoes are packed with lycopene, a powerful antioxidant that becomes more bioavailable when cooked. Lycopene helps protect cells from damage caused by free radicals.
Peanuts provide a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function, making this a satisfying vegetarian dish.
The inclusion of spices like turmeric (containing curcumin) and ginger lends natural anti-inflammatory properties to the dish, which can help in reducing inflammation in the body.
One serving of Tamate ka Kut contains approximately 230-260 calories, primarily from the peanuts, sesame seeds, and oil. The exact count can vary based on the specific ingredients and quantities used.
Yes, Tamate ka Kut can be a healthy dish. It is rich in heart-healthy monounsaturated fats from peanuts, antioxidants like lycopene from tomatoes, and plant-based protein. However, it is calorie-dense, so portion control is recommended.
Yes, for a nut-free version, you can thicken the gravy with 2 tablespoons of roasted gram flour (besan) or a paste made from roasted poppy seeds (khus khus).
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
This curry pairs beautifully with traditional Hyderabadi accompaniments like Bagara Khana (tempered rice) or plain steamed rice. It also goes well with Indian breads such as roti, phulka, or naan.