Hare Tamatar ki Sabzi

Hare Tamatar ki Sabzi is truly one of those ‘ghar ka khana’ dishes that you won’t find in restaurants. It’s a tangy, delicious dish made with green tomatoes and sweet onions. The combination of ‘tamatar + pyaaz’ is one of comfort for those that grew up in a North Indian home. It’s the base of many of our dishes and the aroma of when juicy tomatoes hit a pan of sweet caramelized onions is one that evokes nostalgia. 

Hare Tamatar ki Sabzi

In this recipe we use raw tomatoes which have a tart citrus like taste and cook them down with onions and whole spices. The onions sweeten as they cook and are a delicious contrast to the tart tomatoes. It’s a dish unlike anything you’ve tasted before. This North Indian dish has been passed through various regions. You’ll often find it in Rajasthani and other northern communities with different variations. Hare Tamatar Ki Sabzi can be made within minutes as tomatoes don’t take much time to cook. 

Hare Tamatar ki Sabzi


The ideal tomatoes for this dish are the ones harvested in their green form (when raw). We used small pear tomatoes which are a variant of heirloom tomatoes, you can use plum, cherry, or any raw green tomato. Alternatively, if you can’t source raw tomatoes you can use tomatillos. 

Making Hare Tamatar ki Sabzi Making Hare Tamatar ki Sabzi Making Hare Tamatar ki Sabzi


It tastes amazing with a hot phulka or flaky paratha and with a side of homemade yogurt. When served as a side dish I like it with a yellow dal, as I find this doesn’t take away from the sabzis unique dish. If you’re looking to make a delicious and different raita, swirl this in a bowl of cold, tart yogurt.

Hare Tamatar ki Sabzi Hare Tamatar ki Sabzi

Have you tried this sabzi before?

Hare Tamatar ki Sabzi
Prep time
Cook time
Total time
Hare Tamatar ki Sabzi : a tangy, delicious dish made with green tomatoes, sweet onions and whole spices.
Serves: 4
  • 2 cup raw, green tomato; chopped
  • 1 cup onion; chopped into 1 inch cubes
  • 2 tablespoon oil
  • 1 teaspoon coarsely crushed saunf; fennel seeds
  • ½ teaspoon coarsely crushed methi dana; fenugreek seeds
  • ½ teaspoon Asafoetida (hing)
  • ¼ teaspoon kalonji; black onion seeds
  • 2 green chilis, slit or chopped
  • ½ teaspoon haldi; turmeric powder
  • ½ teaspoon lal mirch; red chili powder
  • 1 teaspoon dhaniya powder; coriander
  • 1 teaspoon jeera powder; cumin
  • 2 teaspoon salt; adjust to taste
  • 3 tablespoon fresh cilantro for garnish; chopped
  1. On medium heat, warm oil in a wok/kadhai and add onions, chilis, hing, saunf, methi dana and kalonji. Allow them to crackle.
  2. Once the spices start sputtering, add chopped raw tomatoes and mix well. Mix and add haldi, lal mirch, dhaniya powder, jeera powder, and salt.
  3. Cook for 10-15 minutes on medium heat until the tomatoes soften; stir every few minutes to ensure the spices don’t burn.
  4. Once the tomatoes are soft, turn off heat and garnish with fresh cilantro.
  5. Serve hot with flakey paratha or hot rotis.


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