Velvet tomato catsup (Meetha tamatar sas) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 419) by Yamuna Devi

  • tomato paste
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute paprika for ground cayenne pepper, vegetable oil for ghee, bay leaves for cassia leaves, and tomato pulp or tomato purée for tomato paste.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant fritters (Khasa baigan bhaji); Bottle gourd and green peas cooked in tomato broth (Louki hari matar shorba); Shallow-fried batter-coated chenna cheese patties (Chenna tikka); Cauliflower and potato samosa (Gobhi aloo samosa); Seasoned potato kachori (Aloo kachori); Herbed potato patties (Aloo tikki)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paprika for ground cayenne pepper, vegetable oil for ghee, bay leaves for cassia leaves, and tomato pulp or tomato purée for tomato paste.

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