Tomato Kadhi With Raisin Pakoras Recipe
Ingredients
| 750 gms. tomatoes, skinned and pulped | ||
| Onions | 2 , finely chopped (For the Kadhi:) | |
| 1/2 cup chopped coriander leaves | ||
| 7 Kashmiri red chillies | ||
| 10 large cloves garlic | ||
| Ginger | 1 1 Inch (For the Kadhi:) | |
| Cumin seeds | 1 Teaspoon (For the Kadhi:) | |
| Coriander seeds | 1 Teaspoon (For the Kadhi:) | |
| Poppy seeds | 1 Teaspoon (For the Kadhi:) | |
| Sesame seeds | 1 Teaspoon (For the Kadhi:) | |
| Peppercorns | 5 (For the Kadhi:) | |
| Cloves | 2 (For the Kadhi:) | |
| Cinnamon piece | 1/2 inch (For the Kadhi:) | |
| 8 cashew cuts | ||
| Curry leaves | 2 (For the Kadhi:) | |
| Salt | To Taste (For the Kadhi:) | |
| Ghee | ||
| Paneer | 100 Gram (For the Pakoras:) | |
| 100 gms. raisins, soaked in sugar water | ||
| 100 gms. chana aata | ||
| Coriander | 1/4 Cup (16 tbs), finely chopped (For the Pakoras:) | |
| Turmeric powder | 1/2 Teaspoon (For the Pakoras:) | |
| Chilli powder | 1/2 Teaspoon (For the Pakoras:) | |
| Caraway seeds | 1/4 Teaspoon (For the Pakoras:) | |
| 1/2 tsp. soda-bi-carb | ||
| Salt | To Taste (For the Pakoras:) | |
| Oil | ||
Directions
First make the gravy. Place the onions in a vessel along with 1/2 cup ghee on a medium flame. When the onion is soft and pink, put in the curry leaves, allow them to crackle and then add the ground masala and fry for 3 minutes. Mix non-stop. When red, add the reserved water and lower the flame. Put in the tomato pulp along with salt and allow to simmer.
Place the paneer in a thali and crush it with the palm of your hand. Add a little chana aata at a time and mix well with the paneer. Add the coriander, raisins, caraway seeds, salt, turmeric, chilli powder and the soda-bi-carb. Mix well. Add some water and bind into a stiff dough. If you require, add some more dough and/or water. Wet both your hands and make small pakoras or bhajias out of the kneaded paste. Do not make the paste too soft or too hard. It should be soft and pliable. Taste for salt.
Place a karahi half filled with oil on a medium flame. When hot, lower the flame a little and drop the pakoras into it in small batches. When golden brown, remove from the hot oil and allow to drain in a sieve.
Place the pakoras in the hot kadhi, simmer for 5 minutes and serve covered with the chopped coriander.
This kadhi is best eaten with a coconut vegetarian pulao or a vegetable khichdi.
Place the paneer in a thali and crush it with the palm of your hand. Add a little chana aata at a time and mix well with the paneer. Add the coriander, raisins, caraway seeds, salt, turmeric, chilli powder and the soda-bi-carb. Mix well. Add some water and bind into a stiff dough. If you require, add some more dough and/or water. Wet both your hands and make small pakoras or bhajias out of the kneaded paste. Do not make the paste too soft or too hard. It should be soft and pliable. Taste for salt.
Place a karahi half filled with oil on a medium flame. When hot, lower the flame a little and drop the pakoras into it in small batches. When golden brown, remove from the hot oil and allow to drain in a sieve.
Place the pakoras in the hot kadhi, simmer for 5 minutes and serve covered with the chopped coriander.
This kadhi is best eaten with a coconut vegetarian pulao or a vegetable khichdi.
Chef
