How to make Ingredients for Tomato Salan
Wash tomatoes. Fill any utensil with water enough to submerge the tomatoes and set to boil.
After the water comes to boil put in the tomatoes and after it comes to boil, boil for another 4-5 minutes. Turn off the gas.
Remove water from the tomatoes, pour cold water over them and peel tomatoes.
Now let us prepare the Tari. Make four cuts on the tomato with a knife, but its base should be attached. Tomatoes are ready for Salan.
Prepare Tari :
ash tomatoes and cut them into pieces, remove the stems of the green chillies then wash them. Peel, wash and cut ginger into pieces. Put all of these in a mixer to make a fine paste then put this paste in a bowl.
Roast Jeera, Rie, Methi, black pepper cinnamon and clove in a frying pan. Grind these roasted spices, peeled Elachi and cashew nuts together and keep in a separate utensil.
Heat oil/Ghee in a frying pan, put turmeric powder and coriander powder in hot oil. Now add tomato masala and fry the spices till oil starts to float over them. To these spices add cashew nut paste and cream/malai(beat them together) and fry the spices for 3-4 minutes. Put water to it according to how thick or thin you want your Tari, cook for 2 minutes after Tari comes to boil.
Put the tomato pieces in this Tari and turn off the gas after 1 minute so that the tomatoes mix with Tari but do not dissolve in it. Tomato Salan/Tamatar ka Salan is ready..Take it out in a bowl and garnish with green coriander. Serve hot Tomato Salan with puri, parantha, chapati, naan or rice.
Serves - 4 to 5
Cooking time - 40 minutes