SHIPPING & RETURNS
Ingredients for 4 persons
Salt – 1 teaspoon
Pippali powder – 1 teaspoon
Fresh curry leaves – 4 leaves
Garam masala – 1 teaspoon
Cumin seeds – 1 teaspoon
Hing – half a teaspoons
Shredded coconut – 1 tablespoon
Cinnamon powder – a third of a teaspoon
4 large tomatoes
Quarter cup of basmati rice
1 tblsp of grated fresh ginger
boil 2 lt of water in a large sauce pan
place tomatoes into boiling water until skins loosen
Rinse the rice, three times
Remove tomatoes from boiling water. Keep the water in the pan. Let the tomatoes cool
Peel tomatoes and return to tomato water
Blend the tomatoes in the tomato water with an electric blender
In a frying pan, heat the ghee, fry mustard seeds until they pop, then fry other spices, shredded coconut and ginger.
Add the spice mixture to the blended tomatoes.
Add the rice and cook for 20 minutes.
Cut paneer into cubes and add to the soup
Pluck coriander leaves, add to the soup
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