Boil eggs and set aside.

Wash and place tomatoes with 1/2 cup water in a pressure cooker

Add chilli powder, salt and turmeric powder.

Cook for 10 minutes. Let cool, peel skins off. Blend and strain.

In the same pressure cooker, pour the tomato puree and add ginger garlic paste.

Make a spice bag with a muslin cloth, place all the remaining spices except the seasoning, tie well and place in the tomoto puree. Let boil until all the fine flavors seep in and the consistency of the puree is thick.

Remove spice bag, pour into serving dish, drop in the boiled eggs and season with oil, whole red chillies and black cumin seeds.

Tamatar ka kut is ready to serve with sheermal - soft bread or fried rice or even plain rice.