Mehbooba-E-Tamatar Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and mushy.
• STEP 5.In a blender, blend cashews with water to make a smooth paste.
• STEP 6.Add the cashew paste to the tomato mixture and cook for a few minutes.
• STEP 7.Add garam masala and kasuri methi. Mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan.

Cooking Tips

• Use ripe and juicy tomatoes for the best flavor.
• Soak the cashews in warm water for 15 minutes before blending to get a smooth paste.
• Adjust the spice levels according to your preference.

Storage and Serving

• Mehbooba-E-Tamatar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve with steamed rice, jeera rice, or naan bread for a complete meal.