Tomato Chutney bonus

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a pan, dry-roast the black peppercorns, cumin, coriander seeds, fenugreek, black cardamom, dried Kashmiri chillies and salt for 2-3 minutes until aromatic.
2. Add the asafoetida and degi red chilli powder and mix well.
3. Tip the spices onto a tray or bowl and let them cool completely, then grind to a smooth fine powder in a mixer. Set aside.
4. Coarsely grind the ginger, green chillies and curry leaves in a mortar to a paste. Set aside.
5. Heat the ghee and oil in a handi. Add the ginger-green chilli paste and cook for 1 minute.
6. Add the bay leaves, potatoes and carrots and cook for 4-5 minutes.
7. Add the beaten curd and the prepared masala and cook for a while.
8. Add the soaked basmati rice, water as needed, cauliflower, French beans and salt and mix well.
9. Add the diced tomatoes, cover and cook on low heat for 12-15 minutes until the rice is cooked.
10. Transfer the pulao to a parat, stir in the ghee, then serve in a bowl garnished with coriander sprig.
11. For the chutney: heat oil in a pan, add cumin and mustard seeds, curry leaves, ginger and coriander stems and cook for 1 minute.
12. Add the chopped tomatoes, 2 tsp prepared masala, sugar, salt and ¼ cup water and cook until the tomatoes are soft and mushy. Switch off the heat.

Summarized from Ranveer Brar's video. Watch it for the details.

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