Fragrant tomato and yogurt gravy (Tamatar dahi sas) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 423) by Yamuna Devi

  • coriander leaves
  • coconut
  • Show all ingredients...

  • EYB Comments

    Can substitute sunflower seeds for sesame seeds, brown sugar for jaggery, sunflower oil mixed with unsalted butter for ghee, and crème fraîche for plain yogurt.

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

Accompaniments: Pan-fried baby eggplants stuffed with almond grounds (Badaam bhara baigan); Cauliflower kofta (Gobhi kofta); Zucchini kofta (Louki kofta); Radish kofta patties (Mooli kofta)

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 sunflower seeds for sesame seeds, brown sugar for jaggery, sunflower oil mixed with unsalted butter for ghee, and crème fraîche for plain yogurt.

  • cedarmakesthings on March 08, 2016

    I made quite a few changes to this sauce (based on what I did and didn't have), but it turned out excellent. The flavor is so whole and completely comfort food to me. The changes I made; I used heavy cream in place of the yogurt, I omitted the chilies and used a light sprinkling of red chili flakes (I have kids who won't eat anything spicy), I used two 14.5 ounce cans of diced tomatoes instead of fresh, and unfortunately I ran out of ginger yesterday and had to use the powdered junk. It still turned out superb served with the zuchinni koftas. Husband and kids loved this sauce.

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