Servings
5
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
½ kg fresh tomatoes
4 tbsp tomato paste
2 tsp ginger & garlic paste
1 tsp red chilli powder
1 tsp salt
2 tsp sugar
1 tsp turmeric powder
chopped fresh coriander
- Baghaar
10-12 curry leaves
1 tsp whole cumin
2 garlic cloves (sliced)
4 red whole chillies
Directions
- Cut the tomatoes into large chunks (quarters). Place in a pan, cover and cook for 30 minutes (or until soft enough to blend).
- Using a handheld blender, blend the tomatoes to a paste.
- To the tomatoes add tomato paste, garlic & ginger paste, turmeric powder, salt, red chilli powder, and sugar in a pan and cook for an hour on medium heat (until you get a smooth consistency).
- Taste and adjust the chilli powder and salt at this step.
- Baghaar
- Heat oil and add cumin, whole red chilli, sliced garlic, and curry leaves.
- Add the baghaar to the cut. Garnish with chopped fresh coriander leaves. You can add boiled eggs to this if you want.
- Serve with boiled white rice and qeema.
