The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and be sure to have plenty of rice to soak up the sauce. Prep and Cook Time: 30 minutes. Notes: For this recipe, use tomatoes that are still firm when ripe, such as Early Girl.
8 ripe but firm tomatoes (about 2 lbs. total; see Notes)
1 teaspoon vegetable oil
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
2 tablespoons butter, cut into small pieces
1/4 teaspoon turmeric
1/4 teaspoon cayenne
6 cloves garlic, minced
2 serrano chiles, seeded and finely chopped
1 teaspoon salt
1 cup plain whole milk yogurt
Cilantro sprigs (optional)
How to Make It
Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core and peel tomatoes (leave them whole). Set aside.
In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low. Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.
I've had this recipe clipped for several years. With an abundance of tomatoes in my garden I finally tried it -- we loved it. So simple with outstanding flavor. I followed the recipe with no changes except I used a very large jalapeno pepper in place of serrano chiles. This is definitely a keeper.
I have to give this recipe 5 stars because it is so different and exciting to add to the side of some fish and rice. The sauce is great and I like the spice. If it is too spicy, simply take out the cayenne pepper and the chiles. I didn't have serranos in my kitchen so I used a couple of habaneros and I left the seeds in for a little extra kick. When adding the yogurt, be sure to add it on low heat and a small bit at a time so that it doesn't curdle. I would also suggest adding some more tomatoes. I even used some smaller tomatoes from our garden which peel just as easy and don't even need to be cored. If you have the time and want to try something new and different, I highly suggest this recipe and am looking forward to making it again! Enjoy!
I have made this several times with a few modifications. I used small cherry tomatoes and did not skin them. I also skipped the spicy peppers. I did saute the garlic a bit more than a minute as I prefer it to be less assertive. And I did medium size chunks of onion. I serve this with many of my Indian inspired meals as well as Persian ones. Its a very simple, go to side dish for BBQ food as well. My dinner guests all loved it and agreed that it was very good with basmati rice.
this recipe was very disappointing...it was easy enough to make, but lacked the spicyness in the title and the garlic was a little too pungent, i think it overpowered the few spices that were called for in the recipe. i will not be making this again.
We liked this dish and found it tasty (but spicy!). Be sure to have all of the spices measured before you start cooking. The time estimates of cooking the spices were a bit long, as compared to what actually happened in my kitchen. Our yogurt ended up curdling a little bit, but it was still tasty. We served this with some grilled chicken and white rice. We will probably make this one again!
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