Skip to main content
Main

Tamate Ka Kut

A tomato-based curry from Hyderabad, simmered with gram flour, spices, and hard‑boiled eggs.

From the Wikibooks Cookbook · 15 ingredients
Jump to recipe ↓

Why it works: Cumin and coriander match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,866 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Tamate Ka Kut

Timeabout 30 minutes

Ingredients

Directions

Make the tomato base

  1. Place the quartered tomato pieces in a large non‑stick saucepan over medium‑low heat.

  2. Add one cup of water, mix, and cover with a lid.

  3. Cook until the tomatoes are mushy and soft, stirring occasionally.

  4. Let the mixture cool.

  5. Once cooled, pour the tomatoes into a blender and add gram flour.

  6. Blend until puréed.

  7. If using canned crushed tomato, add gram flour and mix well.

  8. Strain the mixture through a wire mesh strainer back into the saucepan.

  9. Discard the leftover seeds and skins.

  10. Add two cups of water and let it simmer.

Make the tempering and season

  1. Heat oil in a small frying pan over medium heat.

  2. Add cumin seeds, whole red chillies, garlic, and curry leaves when the oil heats up.

  3. When they start to splutter, remove from heat and add the tempering to the tomato sauce in the saucepan.

  4. Add cumin powder, coriander powder, red chilli powder, and salt to the sauce and mix well.

  5. Bring to a boil, then reduce to medium‑low heat and cook until the raw aroma of gram flour is gone.

  6. Add a little water if required.

  7. Taste and adjust salt and chilli powder.

Add eggs and serve

  1. Make light slits on all four sides of the eggs, ensuring the slits are only on the surface.

  2. Add the eggs to the simmering tomato sauce.

  3. Cook until the raw smell of gram flour is gone, about 30 minutes, stirring occasionally.

  4. Stir in chopped cilantro and mint just before serving.

  5. Pour the curry into a warm bowl and serve warm.

Nutrition, whole recipe (rough)

745Calories
22 gProtein
26 gFat
104 gCarbs

Counts 10 of 13 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Tomato1 medium (123g)22
Cumin1 tsp ground (2.1g)8
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Seednot in our table0
Coriandernot in our table0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cumin + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Tomato + coriandertop 1% of all pairs
    Smell alikemoderate
    Cooked together3,967 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Tomato + cumintop 2% of all pairs
    Smell alikemoderate
    Cooked together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Break down into a pulp that forms the body and base of the curry.
Besan (gram flour)
Thickens the sauce and, once cooked, removes its raw flour taste.
Hard boiled eggs
Absorb the spiced sauce through the surface slits and add substance to the dish.
Oil
Carries the whole spices and aromatics, releasing their flavour into the tempering.
Cumin seeds
Bloom in hot oil to give a toasty, aromatic base flavour.

The step that matters

Cooking the gram flour until its raw aroma is gone. Raw gram flour tastes pasty and floury. It must cook long enough in the simmering sauce for its raw aroma to disappear, so the curry tastes smooth and savoury rather than starchy.

Swap the mint

How well each one fits the dish's main ingredients (tomato, flour, cumin, coriander, garlic, clove, cream):

  1. Turmericfits better
  2. Oreganofits better
  3. Cardamomfits better
  4. Mintthe original

Fit is the average pairing score against tomato, flour, cumin, coriander, garlic, clove, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipesCream Tomato SoupCream Tomato Soup28 recipes