Directions

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  1. Cut the tomatoes into large chunks (quarters). Place in a pan, cover and cook for 30 minutes (or until soft enough to blend).
  2. Using a handheld blender, blend the tomatoes to a paste.
  3. To the tomatoes add tomato paste, garlic & ginger paste, turmeric powder, salt, red chilli powder, and sugar in a pan and cook for an hour on medium heat (until you get a smooth consistency).
  4. Taste and adjust the chilli powder and salt at this step.
  5. Prepare the baghaar: heat oil and add cumin, whole red chilli, sliced garlic, and curry leaves.
  6. Add the baghaar to the cut. Garnish with chopped fresh coriander leaves. You can add boiled eggs to this if you want.
  7. Serve with boiled white rice and qeema.