Baby Tomato & Peanut Masala Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Baby Tomato & Peanut Masala Recipe – Authentic Indian Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, slightly different gravy to spice up your mealtime. This Baby Tomato & Peanut Masala is exactly that. I first stumbled upon a version of this dish at a small roadside dhaba during a trip to Maharashtra, and I’ve been tweaking it ever since to get it just right. It’s a beautiful blend of sweet, tangy, and spicy – and surprisingly easy to make!

Why You’ll Love This Recipe

This recipe isn’t just about incredible taste; it’s about a unique experience. The sweetness of baby tomatoes combined with the nutty richness of peanuts creates a gravy that’s both comforting and exciting. Plus, the vibrant color from the Kashmiri chili powder makes it a real showstopper. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 6 baby tomatoes
• 2 medium onions, finely sliced
• 2 tbsp mawa (khoya)
• 2 tbsp sesame seeds
• 2 tbsp peanuts
• 1 tbsp red chili powder
• 0.5 tbsp Kashmiri red chili powder
• 0.25 tbsp turmeric powder
• 1 tbsp roasted coriander powder
• 0.5 tbsp roasted cumin powder
• 3 cloves
• 2 small cinnamon sticks
• 4 garlic cloves
• 0.25 cup thick tamarind juice
• 4 tbsp oil
• Salt to taste
• (Optional) Boiled eggs, for adding to the gravy

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Baby Tomatoes: These are the stars! They have a natural sweetness and delicate texture that regular tomatoes just can’t match. If you can’t find them, though, don’t worry – I’ll cover substitutions later.
• Sesame Seeds: Don’t skip toasting these! It unlocks a wonderful nutty aroma.
• Mawa (Khoya): This adds a lovely richness and helps thicken the gravy. It’s a staple in many Indian sweets and savory dishes.
• Kashmiri Chili Powder: This isn’t about heat; it’s about color. It gives the gravy that gorgeous, vibrant red hue. You can find it at most Indian grocery stores.
• Peanuts: Traditionally, this dish uses a specific variety of peanuts found in Maharashtra. Feel free to experiment with different types – roasted Spanish peanuts work beautifully!
• Tamarind Juice: The tanginess is key. You can use store-bought tamarind paste diluted with water, or make your own by soaking tamarind in warm water and straining it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and core the baby tomatoes, making a small cross on the top of each. This helps them cook evenly.
2. Now, let’s roast those spices! Dry roast the sesame seeds, cloves, cinnamon, and peanuts separately in a pan until fragrant. Be careful not to burn them! Set aside to cool.
3. Heat oil in a pan and fry the sliced onions until they’re golden brown and crispy. Remove them and set aside – these add a fantastic texture.
4. In the same pan, gently toss the baby tomatoes until their skins slightly wilt. You don’t want them to completely break down, just soften a bit. Remove and set aside.
5. Time for the magic! Grind the roasted peanuts, sesame seeds, cloves, cinnamon, fried onions, and garlic into a smooth paste. Add a little water if needed to help it blend.
6. Heat the remaining oil in the pan. Add the ground masala and sauté on low heat for a few minutes until it’s fragrant.
7. Add the red chili powder, turmeric, salt, coriander powder, cumin powder, and Kashmiri chili powder. Cook for another minute or two, stirring constantly.
8. Now, add the mawa and fry until the mixture darkens slightly. This step is important for developing that rich flavor.
9. Add the tomatoes to the masala, coating them well. Pour in the tamarind juice and water, then simmer until the gravy thickens to your liking.
10. Gently add boiled eggs (if using), cover, and let it sit for about 15 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Spice Roasting is Key: Don’t rush the spice roasting process. It really brings out their flavors.
• Low and Slow: Sautéing the masala on low heat prevents burning and ensures a well-developed flavor.
• Taste as You Go: Adjust the salt and chili powder to your preference.

Variations

• Vegan Adaptation: Simply skip the mawa or substitute it with cashew cream for a similar richness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tbsp and omit the Kashmiri chili powder.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ tbsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptions: This dish is wonderful during festivals like Ganesh Chaturthi or Diwali, served with puran poli or shrikhand.

Serving Suggestions

This Baby Tomato & Peanut Masala is incredibly versatile! It pairs beautifully with:

• Steaming hot rice
• Roti or paratha
• Naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Mawa and can I substitute it?

Mawa, also known as khoya, is a milk solid. If you can’t find it, you can substitute it with equal parts ricotta cheese (drained well) or cashew cream.

Can I use regular tomatoes instead of baby tomatoes?

You can! If using regular tomatoes, reduce the cooking time slightly as they tend to break down faster. Roma tomatoes work best.

How can I adjust the tanginess of the gravy?

Add more or less tamarind juice to adjust the tanginess to your liking. A squeeze of lemon juice at the end also works well.

What is the best way to roast the spices for maximum flavor?

Roast them individually over medium-low heat, stirring constantly, until fragrant. Watch carefully to prevent burning!

Can this dish be made ahead of time?

Yes! You can make the masala paste ahead of time and store it in the refrigerator for up to 2 days. This will save you time when you’re ready to cook.

Enjoy! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!