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# Tomato Salan Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 172 kcal |
| Carbohydrates | 12 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated fat | 2 g |
| Sodium | 624 mg |
| Potassium | 420 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Vitamin A | 948 IU |
| Vitamin C | 50 mg |
| Calcium | 104 mg |
| Iron | 3 mg |
## About
It is basically a simple flavored curry recipe prepared with whole tomatoes dipped and cooked in a peanut and coconut-based gravy. **Tomato salan curry** is an ideal side dish with flavored rice like biriyani and pulao, but can also be served with different types of Indian flatbread. The addition of tomatoes to a salan gravy makes it more flavored and thick with a sweet and tangy taste to it.
As the name suggests **Bagare Tamatar Salan** is a traditional Hyderabadi curry. It is traditionally served with biriyani rice but due to its taste and thickness, it can also be served with any other Indian meal recipes. As of today, this is mainly prepared on various occasions like a marriage feast with any choice of rice and bread. Particularly the combination of sweet, [tangy](https://en.wikipedia.org/wiki/Sour), and spicy taste makes it unique and special.
## Ingredients
### for masala paste:
* 2 tbsp peanut
* 2 tbsp sesame
* 2 tbsp dry coconut
* 1 tsp coriander seeds
* 1 tsp cumin
* ½ cup water
### for salan:
* 2 tbsp oil
* 1 tsp mustard
* pinch hing
* 1 tsp cumin
* ½ onion *(sliced)*
* 10 cloves garlic
* ½ tsp turmeric
* 1 tsp chilli powder
* 1 tsp garam masala
* 1 tsp salt
* 2 cup water
* few curry leaves
* small piece jaggery
* 2 tomato *(cubed)*
* 2 chilli *(half)*
* ½ cup tamarind extract
* 2 tbsp coriander *(chopped)*
## Instructions
1. firstly, in a pan dry roast 2 tbsp peanut until it turns crunchy.
2. add 2 tbsp sesame, 2 tbsp dry coconut, 1 tsp coriander seeds, 1 tsp cumin.
3. saute on low flame until the spices turn aromatic.
4. cool completely, and transfer to the mixer jar.
5. add ½ cup water and grind to smooth paste. keep aside.
6. in a pan heat 2 tbsp oil. splutter 1 tsp mustard, pinch hing and 1 tsp cumin.
7. add ½ onion, 10 cloves garlic and saute until onion softens.
8. further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala and 1 tsp salt.
9. saute on low flame until the spices turn aromatic.
10. also, add the prepared masala paste and cook until the oil separates.
11. now add 2 cup water, few curry leaves and small piece of jaggery.
12. mix well adjusting the consistency as required.
13. boil for 10 minutes, or until the oil separates.
14. now add 2 tomato, 2 chilli and ½ cup tamarind extract.
15. cover and boil for 5 minutes or until the tomato softens.
16. finally, add 2 tbsp coriander and enjoy tomato curry with biryani or roti.
## Step-by-step
firstly, in a pan dry roast 2 tbsp peanut until it turns crunchy.
add 2 tbsp sesame, 2 tbsp dry coconut, 1 tsp coriander seeds, 1 tsp cumin.
saute on low flame until the spices turn aromatic.
cool completely, and transfer to the mixer jar.
add ½ cup water and grind to smooth paste. keep aside.
in a pan heat 2 tbsp oil. splutter 1 tsp mustard, pinch hing and 1 tsp cumin.
add ½ onion, 10 cloves garlic and saute until onion softens.
further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala and 1 tsp salt.
saute on low flame until the spices turn aromatic.
also, add the prepared masala paste and cook until the oil separates.
now add 2 cup water, few curry leaves and small piece of jaggery.
mix well adjusting the consistency as required.
boil for 10 minutes, or until the oil separates.
now add 2 tomato, 2 chilli and ½ cup tamarind extract.
cover and boil for 5 minutes or until the tomato softens.
finally, add 2 tbsp coriander and enjoy **tomato curry** with biryani or roti.
## Video
## Notes
* Firstly, make sure to cook the curry really well, or else the curry tastes raw.
* Additionally, you can add whole tomato, however cooking time increases.
* Also, adding dry coconut gives a nice flavour to the salan.
* Finally, **Tomato Curry** or **Tomato Salan** tastes great when served spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tomato-salan-recipe-bagare-tamatar-curry/](https://hebbarskitchen.com/tomato-salan-recipe-bagare-tamatar-curry/)
