Tangy tomato curry with kashmiri pulao Recipe

Cooking Directions

• STEP 1.To make the tangy tomato curry, heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 3.Add water and let the curry simmer for a few minutes. Finally, garnish with fresh coriander leaves.
• STEP 4.To make the Kashmiri pulao, heat ghee in a pan and add whole spices like cardamom, cinnamon, and cloves. Saute until fragrant.
• STEP 5.Add basmati rice and saute for a few minutes. Then add mixed vegetables, salt, and water. Cook until the rice is fluffy and the vegetables are tender.
• STEP 6.Garnish the pulao with fried onions and saffron strands. Serve the tangy tomato curry with the Kashmiri pulao for a delightful and satisfying meal.

Cooking Tips

• For a richer flavor, you can add a tablespoon of cashew paste to the tomato curry.
• Soak the basmati rice in water for 30 minutes before cooking to ensure fluffy and separate grains.
• You can also add some raisins and nuts like cashews and almonds to the pulao for added texture and taste.

Storage and Serving

• Store any leftover tomato curry and pulao in separate airtight containers in the refrigerator.
• Reheat the curry and pulao in a microwave or on the stovetop before serving.
• Serve the tangy tomato curry with Kashmiri pulao as a main course dish for lunch or dinner.