Tamatar ka Salan Recipe

For a change, you can try tamatar ka salan (Tomato Gravy), which can tantalize your nostrils with its aromatic Indian spices. Its flavor can spread far and wide, emitting out from your house, to give invitation to people and cause them to come to you and relish the cuisine made by you. 

Besides the typical North Indian way of cooking Tamatar ka Salan, there also exists a Hyderabadi tamatar ka salan recipe, which is flavored with the aromatic herbs and spices of the Telengana region. However, the present recipe is the typical way how North Indians cook tamatar ka salan.

Cooking Time: 40 Minutes

Ingredients

• Tomatoes: 500 grams

For Gravy

• Tomatoes: 3 (medium sized)
• Green chilies: 2
• Ginger: 1 inch long piece
• Cashew nut: 2 tbsp
• Cream: 2 tbsp
• Black pepper (whole): 7 to 8
• Cloves: 4
• Cinnamon: 1 inch long piece
• Cardamom: 2
• Methi seeds: ½ tsp
• Rie: ½ tsp
• Cumin: ½ tsp
• Oil/Ghee: 2 to 3 tbsp
• Turmeric powder: ½ tsp
• Coriander powder: 1 tsp
• Red chili powder: ¼ tsp
• Salt: to taste
• Coriander Leaves - 1 tbsp (finely chopped)

Method

1. Wash tomatoes and boil water in a utensil.
2. Put tomatoes in the water when it boils and heat it for 5 more minutes after the second boil.
3. Remove hot waters from the tomatoes and let these cool by putting some cold water instead.
4. Peel tomatoes and make four cuts so that they do not separate from each other. The bottom of each tomato should remain intact to keep all the four parts together.
5. Now take another set of tomatoes to prepare gravy. Wash them and cut into pieces.
6. Mix green chilies, ginger and tomatoes in a mixture grinder and make a paste.
7. Roast cumin, rie, methi, black pepper, cinnamon and cloves and grind them finely. Also grind peeled cardamom and cashew nut.
8. Heat the oil or ghee in a frying pan. Add turmeric and coriander powder. Also add tomato paste you have already made. Fry until all these ingredients cooked.
9. Now add into it the roasted spices, cardamom and cashew nut. Also add cream and heat the ingredients for 4 more minutes.
10. Add water and let gravy boil. Cook for 2 more minutes.
11. Now the gravy is ready. Put into it the boiled tomatoes and heat for about a minute.
12. Garnish tamatar ka salan with coriander leaves and serve it with hot with puri, paranthe, chapatti, naan or rice.