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1
Rise the rice and then place in a bowl with two cups of water and set aside to let it soak.
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2
Add 2 tablespoons of ghee or chosen oil to a pot and heat on medium.
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3
Once the pot is at temperature, add panir or tofu (if using cashews they will be added at the end).
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4
Fry the panir or tofu turning it carefully to coat each side with oil.
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5
The panir may stick to the pot, this is normal just gently lift off and turn.
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6
Allow panir or tofu to brown a bit.
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7
Place panir or tofu on a plate.
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8
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).
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9
Once seeds turn color and/or give off their fragrance, add minced ginger and garlic and saute for a minute.
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10
Turning the heat down or lifting pot off heat source may be required to prevent the garlic from burning.
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11
Add minced onion and saute until translucent then add chopped tomatoes, a dash of salt, garam masala, coriander powder and cumin powder (if using).
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12
Mix well.
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13
Cook the tomatoes until they easily mash with a spatula, this should only take a few minutes.
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14
Placing a lid on the pot will speed the process up.
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15
Add diced peppers, rice with water, and panir/tofu and/or cashews to the tomato mix, season with salt and mix.
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16
Reduce heat to low, place lid on pot and allow everything to finish cooking.
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17
Dish is done with the rice is cooked.
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18
This takes about 20 minutes.
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19
Fluff before serving.
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20
Salt to season again if required, add some fresh cilantro enjoy!
