This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Tamatar Te Thool is an incredibly delicious and quick egg curry recipe.
It's usually best enjoyed with rice or Indian bread like naan or roti. The blend of spices, the richness of the tomato, and the protein-packed eggs create a fulfilling and tasty meal.
Prep Time: 5 mins Cook Time: 25 mins Servings: 6 Difficulty: Intermediate
Ingredients for Kashmiri Tamatar Te Thool
P Mark Kachi Ghani Mustard oil: 4 tbsp
Onion: 1 (chopped)
Tomato puree: 1/2 kg
Boiled Eggs - 6
Red chilli powder: 2 tbsp
Fennel Seed Powder: 1/2 tbsp
Black Cardamom: 1
Cumin Powder: 1/2 tbsp
Green cardamom - 3
Black Peppercorns: 3
Garlic: 1/2 tbsp
Salt: According to taste
Method for Kashmiri Tamatar Te Thool
Start by heating oil in a pan. Add the cumin powder, black cardamom, green cardamom, cloves, and black peppercorns. Wait until they begin to sizzle.
Add one chopped onion and some garlic to the pan. Cook these until the onion turns golden.
Add tomato puree and cook it well. While frying the tomatoes, add red chilli powder and salt.
Continue cooking until the tomatoes are thoroughly fried and the oil starts to separate.
Add boiled fried eggs and one glass of water. First, cook on a high flame for about 5 minutes, then reduce the flame and let it simmer for 15 minutes.
For an additional layer of flavour, consider adding some Kasuri Methi.
Your Kashmiri Tamatar Te Thool is ready!
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