Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 8 ripe but firm tomatoes
- 2 tsp. vegetable oil
- 2 tsp. cumin seeds
- 1 tsp. mustard seeds
- 2 Tbsp. butter, cut into small pieces
- 1/4 tsp. turmeric
- 1/4 tsp. cayenne
- 6 cloves garlic, minced
- 2 small hot green chiles, seeded and minced
- 1 tsp. salt
- 1 cup plain whole milk yogurt
- Bring a large pot of water to a boil and prepare a large bowl of ice water. Cut a small "x" in the bottom of each tomato. Dip the tomatoes in the boiling water for about 30 seconds and then use a slotted spoon to transfer the tomatoes to the ice water.
- Drain the tomatoes and pat them dry. Use a paring knife to gently peel off their skins and set them aside, whole.
- In a large frying pan, heat the vegetable oil over medium high heat. Add the cumin seeds and mustard seeds and cover. Cook until the seeds finish popping, about 2 minutes.
- Add the butter to the popped seeds. If the pan is hot enough, the butter may smoke right away; if so, remove the pan from the heat for a moment as the butter melts. When the butter has melted, add the turmeric and cayenne. Stir and cook until brightly fragrant, about 1 minute. Add the garlic, chiles, and salt. Cook, stirring, for about a minute. Reduce the heat to low and add the yogurt. Stir to combine.
- Add the tomatoes to the yogurt mixture and gently stir to coat the tomatoes with the sauce. Cook over low heat until the tomatoes are just warmed through, about 5 minutes. Serve the tomatoes warm with something - rice or bread - to soak up the delicious sauce.
Makes 4 to 6 servings Tomatoes In Spicy Yogurt Sauce.