CURRY
2 tbsp oil
1 tsp cumin
1 tsp kasuri methi
1 bay leaf
4 cloves
3 green cardamom pods
1 inch cinnamon stick
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1 1/2 cup crushed tomato
1 tsp salt
1/2 cup water
2 tbsp fresh cilantro, chopped
SAUTÉING ONION & TOMATO
2 tsp oil
3 onion, cubed
2 tomato, chopped
PANEER
Cut 1 lb fresh paneer into 1'' cubes
1Tbs olive oil
BASMATI RICE
1.5 cup basmati rice
2 tsp olive oil
2 tsp cumin seeds
2.25 cups water
1.25 tsp 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 by heating on high or for too long).
In a large pot heat 2 tbsp oil.
Add 1 tsp 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 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp cumin powder, 1 tsp coriander powder and 1/2 tsp 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 tsp salt and 1/2 cup water. Mix well adjusting the consistency as required.
- Meanwhile, in a pan heat 2 tsp 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 flavours are absorbed well.
- Add a Tbs of olive oil in a non-stick pan and do a quick sauté of the paneer pieces till they have a light golden crust
- Add 2 tbsp chopped cilantro and mix well.
Enjoy onion tomato curry with rice!