CURRY
2 tablespoons oil
1 teaspoon cumin
1 teaspoon kasuri methi
1 bay leaf
4 cloves
3 green cardamom pods
1-inch cinnamon stick
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 1/2 cup crushed tomato
1 teaspoon salt
1/2 cup water
2 tablespoons fresh cilantro, chopped
SAUTÉING ONION & TOMATO
2 teaspoons oil
3 onions, cubed
2 tomatoes, chopped
PANEER
Cut 1 pound fresh paneer into 1-inch cubes
1 tablespooon olive oil
BASMATI RICE
1.5 cup basmati rice
2 teaspoons olive oil
2 teaspoons cumin seeds
2.25 cups water
1.25 teaspoons salt
INSTRUCTIONS
First, start with the rice preparation by adding olive oil and cumin seeds to a large pot. Start the pot on low heat while the cumin seeds crackle (be careful not to burn).
In a large pot heat 2 tablespoons oil.
Add 1 teaspoon cumin, 1 bay leaf, 4 cloves, 3 green cardamom pods and 1-inch cinnamon stick.
- Sauté on low flame until the spices turn aromatic.
- Keeping the flame on low, add 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder and 1/2 teaspoon garam masala.
- Sauté on low flame until the spices turn aromatic.
- Now add 1½ cup tomato puree and mix well.
- Cover and cook for 5 minutes.
- Now add 1 teaspoon salt and 1/2 cup water. Mix well, adjusting the consistency as required.
- Meanwhile, in a pan, heat 2 teaspoons oil and add 3 onions.
- Sauté until the onions shrink slightly.
- Add 2 tomatoes and cook for 1 to 2 minutes or until the tomato softens a little.
- Transfer the fried onion and tomato to the gravy and mix well.
- Cover and simmer for 2 minutes or until the flavors are absorbed well.
- Add 1 tablespoon of olive oil in a nonstick pan and do a quick sauté of the paneer pieces till they have a light golden crust
- Add 2 tablespoons chopped cilantro and mix well.
Enjoy onion tomato curry with rice!