Kashmiri Tomato Recipe – Authentic Indian Sauce for Rice & Meat

Last Updated on 2 months by Neha Deshmukh

Kashmiri Tomato Recipe – Authentic Indian Sauce for Rice & Meat

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavourful sauce that can elevate a simple meal. This Kashmiri Tomato recipe is exactly that. It’s a vibrant, slightly sweet, and wonderfully aromatic sauce that’s become a staple in my kitchen. I first stumbled upon a version of this while researching traditional Kashmiri cuisine, and I’ve been tweaking it ever since to get it just right. It’s seriously good with everything from fluffy basmati rice to grilled chicken or paneer. Let’s get cooking!

Why You’ll Love This Recipe

This Kashmiri Tomato sauce isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to add a burst of authentic Indian flavour to your meals without spending hours in the kitchen. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner! The unique flavour profile, thanks to the Kashmiri chili powder, is what really sets it apart. It’s warm, subtly spicy, and utterly addictive.

Ingredients

Here’s what you’ll need to create this magic:

• 3 large tomatoes
• 2 tbsp olive oil
• 4 garlic cloves
• 0.5 tsp Kashmiri chilli powder
• 1 tbsp tomato paste
• 1.5 cups water (approx. 360ml)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kashmiri Chili Powder: This is the star of the show! It’s known for its vibrant red colour and mild heat. It originates from the Kashmir valley in India and adds a beautiful hue to the sauce, along with a lovely fruity flavour. Don’t worry, it won’t set your mouth on fire! If you can’t find it, you can substitute with a mix of paprika and a pinch of cayenne, but it won’t be quite the same.
• Tomatoes: Roma or plum tomatoes work best because they have fewer seeds and a richer flavour. But honestly, any ripe tomatoes will do in a pinch!
• Olive Oil: I’ve used olive oil here as a modern adaptation. Traditionally, mustard oil or ghee would be used for a more authentic flavour. Feel free to experiment! Mustard oil has a pungent flavour that some love, while ghee adds a lovely richness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the olive oil in a good, heavy-bottomed pan over medium heat. Add the chopped tomatoes and cook them down until they’ve softened and released their liquid. You want to cook them until most of the liquid has evaporated, leaving behind a concentrated tomato base.
2. Next, add the minced garlic and cook for about a minute until fragrant. Be careful not to burn it! Then, stir in the Kashmiri chili powder and tomato paste. Cook for another minute, allowing the flavours to bloom.
3. Pour in the water, season with salt and pepper, and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the sauce has thickened to your liking.
4. Once it’s thickened, remove from the heat and let it cool slightly. Then, carefully blend the sauce until it’s smooth and velvety. I use an immersion blender right in the pot, but a regular blender works just as well.
5. Serve warm and enjoy!

Expert Tips

• Don’t rush the tomato cooking process. Allowing the tomatoes to really break down and caramelize is key to developing a deep, rich flavour.
• Taste as you go! Adjust the salt, pepper, and chili powder to your preference.
• For a smoother sauce, pass it through a fine-mesh sieve after blending.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Just make sure your tomato paste is vegan-friendly (most are!).
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like a bit more heat, add a pinch of cayenne pepper or increase the amount of Kashmiri chili powder. My friend, Priya, loves to add a tiny bit of smoked paprika for extra depth.
• Festival Adaptations: In Kashmir, tomato-based chutneys and sauces are often served during festivals like Shivratri and Eid. This sauce would be a lovely addition to a festive spread, paired with traditional Kashmiri dishes like Rogan Josh or Yakhni.

Serving Suggestions

Oh, the possibilities! Here are a few of my favourite ways to enjoy this Kashmiri Tomato sauce:

• With fluffy basmati rice – a classic pairing!
• As a dipping sauce for grilled meats or vegetables.
• Spread on naan bread or used as a pizza sauce.
• Served with paneer tikka or other Indian snacks.

Storage Instructions

Leftovers? Lucky you! This sauce keeps beautifully in the fridge for up to 3-4 days in an airtight container. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before using.

FAQs

Let’s answer some common questions:

• What is Kashmiri Chili Powder and where can I find it? Kashmiri chili powder is a special type of chili powder from the Kashmir region of India. It’s known for its vibrant red colour and mild heat. You can find it at Indian grocery stores, online retailers like Amazon, or specialty spice shops.
• Can I use fresh tomatoes instead of canned? Absolutely! About 4-5 medium fresh tomatoes would be equivalent to a 14oz can.
• What is the best type of rice to serve with this sauce? Basmati rice is the classic choice, but jasmine rice or even brown rice would also work well.
• How can I adjust the thickness of the sauce? If the sauce is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• Can this sauce be made ahead of time? Yes! In fact, the flavours develop even more beautifully overnight.