Hare Tamatar Ki Sabzi Recipe - Raw Tomato Curry
Hare Tamatar Ki Sabzi is a tasty Raw Tomato curry which is very easy to make and can be made for everyday meals. Serve it with Pudina Tawa Paratha, Boondi Raita and Panchmel Dal for a comforting and tasty meal.
Hare Tamatar Ki Sabzi is a spicy tangy, delicious side dish that comes from North Indian cuisines. The recipe has passed on through various regions with different variations done, hence it doesn't belong to any particular regional cuisine.
A very popular dish in North Indian states like Rajasthan, Uttar Pradesh, Bihar etc, that goes well with roti/chapati/rice etc. Tomato is harvested in it's green form or you can say when it is raw, chopped into pieces and then seasoned with indian spices. This particular recipe is made without Onion and Garlic hence you can also make it during festivals.
If you like this recipe, you can also try other dry vegetable sabzis which you can make for your everyday meals:
- 500 grams Tomato , raw and chopped
- Cooking oil , as required
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 1 Dry red chilli , broken
- 2 Green Chillies , slit or chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoon Red chilli powder
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste
How to make Hare Tamatar Ki Sabzi Recipe - Raw Tomato Curry
To begin making the Hare Tamatar Ki Sabzi, heat oil in a wok/kadhai and add hing, mustard and cumin seeds and wait till they crackle.
Now add chopped raw tomatoes, green chilies and mix well. Allow them to cook in high flames till moisture evaporates and the tomatoes start turning soggy. This will take about 3 minutes.
Add salt, red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder.
Mix everything properly and let them cook for few minutes on low heat with lid closed.
Slowly the tomatoes will turn mushy and oil will start leaving sides.
Turn on the heat high and cook the sabji till it reaches the desired consistency.
Add some crushed kasuri methi, remove from stove and serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'