Shahi Tamatar/ Tomatoes in a rich gravy

This recipe of Shahi Tamatar was shared by a friend Bharti Ahuja Dar and it is right royal as it’s name suggests. She had used the regular tomatoes and snipped off the upper end for the juices to sink in. I had cherry tomatoes with me, so just pricked them with a toothpick and used them. This preparation goes well with both Roti and Basmati rice.


4 Medium sized Tomatoes or 25 cherry tomatoes

2 tbsps Peanuts

2 tsps White sesame

2 tbsps grated fresh coconut

2 Green chillies chopped fine

1/4 tsp Hing / asafoetida

1 tsp Kashmiri lal chilly powder

1 tsp Cumin seeds

3 tbsp oil

1 large onion sliced

1 inch piece of ginger grated

5 cloves of garlic grated

2 dry red chillies, each broken into 2

1 cup beaten Curd

1 cup water or as desired


1 tsp Garam masala powder

10 Curry leaves

A large pinch of Haldi/ turmeric

3 tbsps oil


Dry roast coconut, Peanuts and sesame seeds to a golden yellow.
Grind them with chopped green chillies and a little water to make a smooth paste.
Pour in rest of the water in the mixer jar, to make a thin paste of the remnants and keep it aside.
Cut the head of the Tomatoes, and prise the top from 3-4 places. Keep aside.
In a pan, heat oil and add cumin seeds, Hing and the dry red chillies.
Once the cumin stops crackling, add the sliced onion, grated ginger and garlic and saute till the onions turn brown.
Add salt, garam masala, Kashmiri lal chilly powder and the turmeric.
Drop in the curry leaves ,toss and then add the ground paste.
Bring to a boil, keep on low flame and cook till the gravy thickens.
Add little more water if required. You can use the thin water kept aside at this point.
Add the beaten curd and mix well.
Bring to a boil, add tomatoes, cover and cook on low flame till the tomatoes are soft, but still retain their shape.
Turn off heat, and transfer to a bowl.
Serve hot with paratha or boiled /steamed rice.

Serves four.

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