And i only met with success. My husband loved it and asks me to make it whenever i make pulao.
Prep Time: Under 20 mins
Cook Time: Under 20 mins
What you need?
Tomatoes 4 medium size quartered
Onion 1 large chopped finely
Water 1 cup
Coconut Milk ¼ cup
Turmeric powder a large pinch
Curry Leaves a sprig
Ginger Garlic Paste 1.5 tbsp
Oil 2 tbsp
Salt to taste
To be ground into a paste:
Cashews 3 soaked in hot water for 30 mins
Poppy seeds 1 teaspoon soaked in hot water for 30 mins
Grated coconut 3 tbsp
Spice Powders To Be Added:
Garam Masala ¼ tsp
Chilly powder 1 tsp
Dhania powder ½ tsp
Cumin Powder A pinch
Cilantro chopped finely 2 tbsp
How to make it?
Grind all ingredients to be ground into a paste. Keep aside.
Heat oil in a kadai. Add cloves, cinnamon , curry leaves and cardamom. Saute for a min.
Add onions and saute till they are pink.
Now, add ginger garlic paste and saute for 30 secs.
Add all the spice powders and turmeric and combine well.
Saute for a min.
Add tomatoes next and combine well.
Saute till the tomatoes become soft and oil leaves the side of the pan. Takes about 7 mins
Now, add the ground paste and mix well.
Simmer on low flame for 3 mins.
Add the water and salt and mix well.
Simmer with the kadai closed until gravy thickens. Takes about 7-8 mins.
Add coconut milk after thickening and mix well.
Simmer for another 2 mins.
Garnish with cilantro and serve hot with any pulao.