How to make Tamatar Ki Kadhi Recipe - Tomatoes add a tasty dimension to the kadhi

This recipe is from the book No Oil Cooking.

Main Ingredients : Tomatoes,pureed, Gram flour (besan) ( बेसन )

Cuisine : Punjabi

Course : Dals and Kadhis

Tamatar Ki Kadhi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Dals and Kadhis recipes like Moongachi Amti, Quick Corn Curry, Kale Vatanechi Amti, Green Peas Kadhi. Or try out these recipes from Punjabi Cuisine like Stuffed Bhuna Masala Kabab, Paneer Mirch Do Piaza, Kalakand Parantha, Saag Gosht.

Tamatar Ki Kadhi Recipe Card

Tamatar Ki Kadhi
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking :

Ingredients for Tamatar Ki Kadhi

  • Tomatoes,pureed 12 small

  • Gram flour (besan) 4 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 5-6

  • Dried red chillies 4-5

  • Fresh coriander leaves,chopped 2 tablespoons

Method

Step 1

Mix tomato puree, gram flour, turmeric powder, red chilli powder, salt and sugar. Whisk till well blended. Add two cups of water.

Step 2

Heat a deep non-stick pan and roast mustard seeds, asafoetida, cumin seeds, curry leaves and whole red chilies.

Step 3

Roast till a nice aroma is given out. Add the tomato mixture and bring it to a boil. Reduce heat and simmer for ten minutes. Serve hot garnished with chopped coriander leaves.

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