1. Rise the rice and then place in a bowl with two cups of water and set aside to let it soak. 2. Add 2 tablespoons of ghee or chosen oil to a pot and heat on medium. Once the pot is at temperature, add panir or tofu (if using cashews they will be added at the end). Fry the panir or tofu turning it carefully to coat each side with oil. The panir may stick to the pot, this is normal just gently lift off and turn. Allow panir or tofu to brown a bit. Place panir or tofu on a plate. 3. Using the same pot, add 2 tablespoons of ghee or oil and fry the cumin seeds and fennel/caraway seeds (if using cumin powder, add at step 5). 4. Once seeds turn color and/or give off their fragrance, add minced ginger and garlic and saute for a minute. Turning the heat down or lifting pot off heat source may be required to prevent the garlic from burning. 5. Add minced onion and saute until translucent then add chopped tomatoes, a dash of salt, garam masala, coriander powder and cumin powder (if using). Mix well. Cook the tomatoes until they easily mash with a spatula, this should only take a few minutes. Placing a lid on the pot will speed the process up. 6. Add diced peppers, rice with water, and panir/tofu and/or cashews to the tomato mix, season with salt and mix. Reduce heat to low, place lid on pot and allow everything to finish cooking. 7. Dish is done with the rice is cooked. This takes about 20 minutes. 8. Fluff before serving. 9. Salt to season again if required, add some fresh cilantro enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
