Tangy tomato curry with kashmiri pulao Recipe

Tangy tomato curry is a flavorful and spicy Indian dish made with ripe tomatoes, onions, and a blend of aromatic spices. The curry has a tangy and slightly sweet taste that pairs perfectly with the fragrant and colorful Kashmiri pulao. The pulao is made with basmati rice, mixed vegetables, and a variety of spices like cardamom, cinnamon, and saffron. This combination of tangy tomato curry and Kashmiri pulao is a delicious and satisfying meal that is sure to impress your family and friends.

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55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
Tangy tomato curry with kashmiri pulao
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Ingredients for Tangy tomato curry with kashmiri pulao Recipe

  • 1/2 tablespoon Tangy Tomato Curry': [' Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Onions, Chopped
  • 1 Tomatoes, Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 cup Water
  • as required Fresh Coriander Leaves For Garnish
  • 1/2 tablespoon Kashmiri Pulao': [' Ghee
  • 1/2 Cardamom Pods
  • 1/4 inch Cinnamon Stick
  • 1 Cloves
  • 1/4 cup Basmati Rice
  • 1/4 cup Mixed Vegetables
  • As required Salt To Taste
  • 1/2 cup Water
  • as per your need Fried Onions For Garnish
  • pinch A Pinch Of Saffron Strands

Directions: 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.
Nutrition
value
405
calories per serving
17 g Fat7 g Protein57 g Carbs11 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    7g
  • Carbs
    57g
  • Fiber
    11g

MacroNutrients

  • Carbs
    57g
  • Protein
    7g
  • Fiber
    11g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    147mg
  • Iron
    6mg
  • Vitamin A
    506mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    103mg
  • Manganese
    5mg
  • Phosphorus
    148mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp