Tamatar Ka Dolma Recipe
Tamatar Ka Dolma Recipe. Tamatar Ka Dolma is a simple to-make and a flavorful side dish formula that can be delighted in whenever. This simple formula is arranged utilizing straightforward fixings like tomatoes, cheddar, hung curd, potato and gram flour alongside a couple of flavors. This tomato formula makes for an ideal side dish that you can present with your primary course and match with roti, naan, rice, biryani or even veg pulao.
You can set up this side dish formula on exceptional events like kitty party, birthday and surprise your visitors with your astounding culinary abilities. Follow this straightforward yet scrumptious low carb formula to eat up the rich kinds of this sweet-smelling side dish. Thus, make a glance at the strides underneath and lets get cooking!
Tamatar Ka Dolma
Elements of Tamatar Ka Dolma
3 tablespoon hung curd
5 gm ginger
1 tablespoon onion
2 tablespoon gram flour (besan)
1/2 teaspoon powdered dark pepper
1 teaspoon vegetable oil
1/2 teaspoon cumin seeds
2 squeezes turmeric
2 little green bean stew
1 little potato
1/2 teaspoon salt
3 tablespoon cheddar
Instructions to make Tamatar Ka Dolma
To set up this heavenly dish, wash the tomatoes in running water and afterward cut their covers cautiously. Scoop out the mash alongside seeds in an enormous bowl and keep it to the side.
Then, finely slash the onion, green bean stew, ginger, and potato in isolated bowls. Whenever you are finished with the slashing, grind the cheddar in a bowl and keep it to the side. Presently, put a dish on medium fire and intensity oil in it. When the oil is sufficiently hot, add cumin seeds in it and let them snap for a couple of moments. Then, add the hacked onions in the container and saute until brilliant brown in variety.
At long last, add the cleaved potatoes, green stew, ginger, salt, pepper and turmeric powder in the dish, and saute for 2-3 minutes. Once done, add the ground cheddar in the skillet and mix for some time until it is liquefied. Switch off the burner and move the filling in a bowl and let it cool down for some time.
Partition this blend into four sections and put the tomatoes in a plate. Open the covers of the tomatoes and utilizing a spoon, stuff every tomato with the messy blend. Close the tomatoes with their covers and secure them with a toothpick each.
Take a little bowl and add draped curd in it alongside gram flour, salt and dark pepper powder. Blend well every one of the fixings and utilizing a kitchen brush, cover every tomato with this glue. Save regardless of the tomatoes for about thirty minutes and let the tomatoes marinate.
Preheat the stove at 180 degree Celsius for 2-3 minutes. Take a baking bowl and oil it with a little oil. When the tomatoes are marinated, add them to the baking bowl and again brush with a little oil to save the skin from broiling. Prepare the tomatoes for around 5-7 minutes at 180 degree Celsius or until delicate. Once done, serve hot!
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