Ingredients with Measurements:
- 4 medium-sized tomatoes, chopped
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons oil
- 1 tablespoon chopped fresh cilantro
Special equipment needed:
- Large non-stick skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large non-stick skillet over medium heat. Add the cumin seeds and let them splutter for a few seconds.
2. Add the chopped onions and sauté for 2-3 minutes until they turn translucent.
3. Add the minced garlic and sauté for another minute.
4. Add the chopped tomatoes, mushrooms, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
5. Cover the skillet and let the mixture cook for 10-12 minutes until the tomatoes are soft and mushy.
6. Remove the lid and let the mixture cook for another 5-7 minutes until the excess liquid evaporates and the mixture thickens.
7. Add the chopped cilantro and mix well.
8. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 85 kcal
- Fat: 6 g
- Carbohydrates: 7 g
- Protein: 2 g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- You can add other vegetables such as bell peppers or zucchini to the mixture.
- You can add cooked chickpeas or lentils to make it a more filling meal.
Tips and tricks:
- Make sure to chop the tomatoes and mushrooms into small pieces so that they cook evenly.
- If the mixture is too dry, you can add a few tablespoons of water to help it cook.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with a side of rice or bread.
Garnishes:
- Sprinkle some chopped cilantro on top for added freshness.
Pairings:
- This dish pairs well with a side of naan bread or steamed rice.
Suggested side dishes:
- Cucumber raita or a simple green salad would make great side dishes.
Troubleshooting advice:
- If the mixture is too watery, remove the lid and let it cook for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure to wash your hands and all vegetables before cooking.
Food history:
- Tamate Ka Kut is a traditional Indian dish that originated in the state of Rajasthan.
Flavor profiles:
- This dish is mildly spicy with a tangy and slightly sweet flavor from the tomatoes.
Serving suggestions:
- Serve hot as a main dish with rice or bread.
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Region: Indian