Name: Tangy Tomato Curry With Kashmiri Pulao recipe by Anjali Kataria at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: A) For Curry Paste; 1/2 cup Chopped tomatoes; 1/2 cup chopped fresh coconut; 2-3 finely chopped garlic cloves; 2 tsp coriander seeds; 2 tbsp chopped onion; 4-5 Kashmiri Dry red chillies; 4-5 whole black paper; 2 tbsp tamarind pulp; 1/4 tsp turmeric powder; 3-4 tbsp Water; B) For Curry; 1/2 cup Chopped tomatoes; 1/4 cup chopped onions; 2 dry red chillies; 1 tsp cumin seeds; 1 tsp musterd seeds; 7-8 Curry leaves; Pinch of Asafoetida; 2 tbsp Oil; Salt to taste; C) For Pulao; 1 cup rice (30 minutes socked in water); 1 inch cinnamon; 1 tsp Caraway seeds; 1 bay leaf; 2-3 cloves; 1/2 tsp ginger powder; 2 Cardamoms; 1 tsp fennel powder

ABOUT Tangy Tomato Curry With Kashmiri Pulao RECIPE

Curry and Rice is a meal we have grown up with. so I have made tomato curry as a part of Tomato Chilli Tango contest. In this curry I have added ground coconut and lots of Indian spices. It is a combination of Tomatoes and Kashmiri Dry red Chillies. I have give Tangy touch to this curry. When there are no vegetables in the kitchen I prepared this Tomato curry along with Kashmiri Pulao. Kashmiri Pulao is very easy to make. Kashmiri pulao is combination of fresh fruits and Dry fruits. But I this pulao Recipe i didn't add any fresh fruits. I have give aromatic and Sweet touch to this pulao. The combination of Tangy Tomato curry and Aromatic Kashmiri Pulao is best.

Ingredients Serving: 4

A) For Curry Paste
1/2 cup Chopped tomatoes
1/2 cup chopped fresh coconut
2-3 finely chopped garlic cloves
2 tsp coriander seeds
2 tbsp chopped onion
4-5 Kashmiri Dry red chillies
4-5 whole black paper
2 tbsp tamarind pulp
1/4 tsp turmeric powder
3-4 tbsp Water
B) For Curry
1/2 cup Chopped tomatoes
1/4 cup chopped onions
2 dry red chillies
1 tsp cumin seeds
1 tsp musterd seeds
7-8 Curry leaves
Pinch of Asafoetida
2 tbsp Oil
Salt to taste
C) For Pulao
1 cup rice (30 minutes socked in water)
1 inch cinnamon
1 tsp Caraway seeds
1 bay leaf
2-3 cloves
1/2 tsp ginger powder
2 Cardamoms
1 tsp fennel powder
2-3 pinches of saffron (optional)
1-2 Dry red chillies
2 tbsp ghee
Salt to taste
D) for garnishing
2 tbsp ghee
1/2 cup sliced onions
5-6 cashews
5-6 almonds
5-6 walnuts
handful coriander leaves

Instructions

Take a mixture Jar.
Add chopped tomatoes, Kashmiri red chillies, garlic, grated coconut, coriander seeds, chopped onion, whole black pepper, tamarind pulp and turmeric powder into it.
Add water and grind to a smooth fine paste.
Make sure there will be no chunks or pieces of coconuts in the masala paste.
Remove the paste into one bowl and keep aside.
Now take a pan and heat some oil.
Add mustard seeds and cumin seeds & let them crackle.
Add pinch of asafoetida, curry leaves and dry Red Chillies.
Now add onions.
Saute it till translucent.
Now add tomatoes.
Saute it for 2-3 minutes.
Add the curry paste and saute it.
Cook it for 2 minutes.
After that add salt to taste and mix it well.
Now add water and let the curry boil.
Bring to a complete boil first without a lid.
Then simmer Tomato curry on low flame again without a lid.
Stir it occasionally.
Simmer tell you see oil floating on top of the Tomato curry. (You can see this after 10-12 minutes after the first boil).
After that turn off the flame.
Keep aside.
Now take a deep pan.
Heat ghee.
Add cinnamon stick, Caraway seeds, bay leaf, cloves, cardamom and dry red chillies.
Fry the spices till the ghee become aromatic.
After that add ginger powder and fennel powder.
Stir well.
Add socked rice and stir.
add salt to taste and combine it well.
Pour 2 cup of water or as require.
Stir and cover the pan tightly.
Meanwhile take a pan and heat some ghee.
Add sliced onions and salt.
Fried onions till they turn golden brown and Crisp.
Remove the onion and drain it on paper tissue.
In the same pan fry Almonds cashews and Walnuts.
Free until they are crisp and lightly Browned
Remove it and drain them on a paper tissue.
Cook the rice till all the water is absorbed.
When done fluff the rice.
Remove it in a one bowl.
Add coriender leaves, fried onions and fried dry fruits.
Mix it well.
Kashmiri Pulao is ready to be serve with Tangy Tomato curry.

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