Recipe for Hyderabadi Tomato Curry


  • Tomatoes 1 kg
  • Gram lentils 1 tsp
  • White cumin (roasted) 1 tsp
  • Red chillies whole 8
  • Ginger and Garlic paste 1 tbsp
  • Sesame seeds (roasted and ground) 1 tbsp
  • Tamarind 1 tbsp (soak in 1 cup Water for 1/2 hr and remove seeds)
  • Curry leaves 4
  • Green chillies 4
  • Salt to taste
  • Dalda or your choice of cooking Oil 1 cooking spoon
  • Baghar (fried Garnish) :
  • Fenugreek seeds (methi) 4
  • White cumin 1/2 tsp
  • Red chillies (whole) 4
  • Eggs hard boil and sliced 2

Cooking Directions

Pour four cups of water in a pan, add tomatoes, gram lentils, red chillies and white cumin and boil till the lentils are tender.

When cooked, put the mixture in a blender and blend it into a smooth paste.

Heat mixture again.

Add the tamarind water and the remaining ingredient and cook till green chillies become tender.

In a separate frying pan, heat oil and add fenugreek seeds, white cumin, red chillies and curry leaves.

When cooked pour the garnish on tomato mixture and let it cook on very low heat.

Add sliced hard-boiled eggs before serving.

Hyderabadi Tomato Curry Photos

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