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Tangy Tomato Curry With Kashmiri Pulao

Oct-07-2018
Anjali Kataria
25 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Blending
  • Steaming
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. A) For Curry Paste
  2. 1/2 cup Chopped tomatoes
  3. 1/2 cup chopped fresh coconut
  4. 2-3 finely chopped garlic cloves
  5. 2 tsp coriander seeds
  6. 2 tbsp chopped onion
  7. 4-5 Kashmiri Dry red chillies
  8. 4-5 whole black paper
  9. 2 tbsp tamarind pulp
  10. 1/4 tsp turmeric powder
  11. 3-4 tbsp Water
  12. B) For Curry
  13. 1/2 cup Chopped tomatoes
  14. 1/4 cup chopped onions
  15. 2 dry red chillies
  16. 1 tsp cumin seeds
  17. 1 tsp musterd seeds
  18. 7-8 Curry leaves
  19. Pinch of Asafoetida
  20. 2 tbsp Oil
  21. Salt to taste
  22. C) For Pulao
  23. 1 cup rice (30 minutes socked in water)
  24. 1 inch cinnamon
  25. 1 tsp Caraway seeds
  26. 1 bay leaf
  27. 2-3 cloves
  28. 1/2 tsp ginger powder
  29. 2 Cardamoms
  30. 1 tsp fennel powder
  31. 2-3 pinches of saffron (optional)
  32. 1-2 Dry red chillies
  33. 2 tbsp ghee
  34. Salt to taste
  35. D) for garnishing
  36. 2 tbsp ghee
  37. 1/2 cup sliced onions
  38. 5-6 cashews
  39. 5-6 almonds
  40. 5-6 walnuts
  41. handful coriander leaves

Instructions

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

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Mani Kaur
Oct-08-2018
Mani Kaur   Oct-08-2018

Yummilicious.

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