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Indian Recipe : Hyderabadi Tomato Gravy

Serves : 6

Notes : Stays up to a month if stored in refrigerator.

Serving Ideas : Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice.

Cuisine : Indian



  • 2 pounds ripe tomatoes, cut in two
  • 3 medium onions, finely chopped
  • 1 teaspoon red chili powder
  • 10 whole gloves garlic, crushed


  • 1/2 teaspoon shajeera
  • 1/2 teaspoon mustard seeds
  • 1 1/2 teaspoons cumin seeds
  • 4 teaspoons sesame seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 piece cinnamon stick (1 inch)


  • 6 whole clove
  • 1/3 cup oil
  • 3 dry red chiles
  • Salt, to taste


  1. Heat Set 2 on medium for 4 minutes and then make into a fine powder. Keep aside.
  2. In a pot add ingredients of Set 1, powdered Set 2 and 1/2 cup of water and cook until tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in a processor until smooth and then pass through a strainer. The tomato stock is ready.
  3. Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute on medium heat and then add above stock and salt.
  4. Let cook on low heat for 15 minutes.

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Last Modified: 11/27/11.