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Kashmiri Tamatar Mirch Recipe | Easy Kashmiri Food | Kashmiri Cuisine
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RECIPE
INGREDIENTS
750 grams tomato, pureed
2 black cardamom pods (badi elaichi)
1 teaspoon salt, or to taste
6 cloves (laung)
1 stick cinnamon, 2½-inches in size
1 1⁄2 teaspoons garlic paste
1 teaspoon red chilli powder, mild
50 grams green chillies, fresh, any small sharp variety, deseeded and slit in half lengthwise
1/3 cup vegetable oil
1⁄2 teaspoon garam masala
COOKING METHOD
- Place a kadhai or wok over high heat. Once hot, pour in tomato puree. Add black cardamoms, salt, cloves, cinnamon and garlic paste; stir well. Cover and cook for about 5 minutes, stirring occasionally.
- Remove lid; continue to cook for another 10 minutes. The puree will reduce and thicken.
- Add red chilli powder and green chillies and give it a good stir. Pour in oil and simmer on low heat, till the green chillies are cooked through, 10 – 15 minutes. Ensure the tomato puree does not become too thick.
- Toss in garam masala powder, stir to mix well; cook for another 2 minutes. Check for seasoning and add salt if needed.
- Serve hot.
- Place a kadhai or wok over high heat. Once hot, pour in tomato puree. Add black cardamoms, salt, cloves, cinnamon and garlic paste; stir well. Cover and cook for about 5 minutes, stirring occasionally.
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