Tamatar Sabji

A good breakfast completely transforms your day. Tamatar sabji and over easy eggs, is that breakfast.

I love tamatar sabji on just about everything. It goes amazingly well with an over easy egg, toast, or roti. It’s flavorful, acidic, and perfect for a hearty breakfast/brunch.

In Punjab, tomatoes are traditionally consumed raw in salads or cooked as a part of the base masala for sabjis and curries. But every now and then there’s a little gem like this dish which is just purely about the tomatoes. It’s fresh, savory, healthy, and really fast to make. Which, for me, is perfect. I don’t tend to love spending ages preparing breakfast. So that makes this dish perfect. It’s incredibly tasty, easy to make, and I can put it in the fridge for up to a week.

All of that breakfast talk aside, it can also be served as a side dish with any meal. The spiciness and slight tang of the sabji is perfect alongside yellow moong daal, sabji, raita, and roti.

On the flip side, if you want something sweet and insanely easy to make try meetha puda – It’s a Punjabi pancake, and I dare say, better than American pancakes. I know, sacrilege, but true!

Love brunch as much as we do? Try these:

Tamatar Sabji

0.0 from 0 votes

Course: Breakfast, Side DishCuisine: PunjabiDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

20

minutes

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp vegetable oil

• 1 1/2 onions, sliced

• 1 Indian bay leaf, whole

• 2 whole dried red chili

• 2 tbsp whole cumin

• 2 tbsp ginger, minced

• 1 Serrano pepper, minced

• 7 tomatoes, cubed

• 1 bunch cilantro, large stems cut off

• Salt, to taste

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Equipment/Specialty Items

• 
  Indian Bay LeafIndian Bay Leaf
• 
  Dried Red Chili PeppersDried Red Chili Peppers
• 
  Cumin SeedsCumin Seeds

Directions

• Saute:
• Coat a large skillet with vegetable oil.
• Place the sliced onions in the skillet and saute the onions till soft and translucent.
• Spice:
• Add in bay leaf, dried chili, and cumin. Saute for 3 minutes on medium heat.
• Add in ginger and Serrano pepper. Saute for 3 minutes on medium heat.
• Cook:
• Add in tomatoes. Cover and continue to cook on medium heat stirring occasionally to avoid sticking until the tomatoes are soft. Approximately 15 minutes.
• Add in salt and cilantro and cook for 3 more minutes.
• Serve:
• Serve immediately. I like to serve it with toast, roti, or over a fried egg.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 114kcal
• Fat: 8g
• Saturated Fat: 1.2g
• Sodium: 212mg
• Potassium: 594mg
• Carbohydrates: 10.5g
• Net Carbs: 7.4g
• Fiber: 3.1g
• Sugar: 5.9g
• Protein: 2.6g
• Vitamin A: 99.8mcg
• Vitamin C: 31.1mg
• Calcium: 52mg
• Iron: 3mg
• Vitamin E: 1.9mg
• Vitamin K: 36.1mcg
• Thiamin: 0.1mg
• Riboflavin: 0.1mg
• Niacin: 1.5mg
• Vitamin B6: 0.2mg
• Folate: 34.6mcg
• Pantothenic Acid: 0.2mg
• Phosphorus: 70mg
• Magnesium: 37mg
• Zinc: 1mg
• Copper: 0.2mg
• Manganese: 0.4mg

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