Tiranga Curry Rice
Ingredients:
-Paneer (150 grams)
-Tomatoes (3 medium)
-Cashew nuts (1/4 cup)
-Melon seeds (2 tablespoons)
-Poppy seeds (1 teaspoon)
-Ginger,chopped (1 teaspoon)
-Green cardamoms (2)
-Red chilli powder (1 teaspoon)
-Salt to taste
-Oil 1 tablespoon + for deep-frying
-Yogurt (1/4 cup)
-Green cardamom powder (1/4 teaspoon)
-Refined flour (2 teaspoons)
-Fresh cream (2 tablespoons)
-Garam masala powder (1/4 teaspoon)
Method:
-Put chopped tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well.
- Add one cup water and close the cooker with the lid. Cook under pressure till four whistles.
-Put oil in a pan and add green cardamom powder, salt, flour and mix well.
-Take circular portions of the mixture (koftas) and deep fry it till golden.
-Open the lid of the cooker and blend the mixture with a hand blender.
-Put the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
-Arrange the deep friend koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.
-Serve it hot with steamed rice.
