|Salad oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||4 Clove (20 gm) (Minced Or Pressed)|
|Chopped ginger||2 Teaspoon|
|Tomatoes||2 Medium, chopped|
|Ground coriander||1 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Reserved whey/Water||1 1⁄2 Cup (24 tbs)|
|Chopped coriander/Parsley||1 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs)|
|Pressed milk cheese||1 1⁄2 Cup (24 tbs), cut into 1/2 inch cubes|
|Chopped salted cashews||1⁄3 Cup (5.33 tbs)|
Heat butter and oil in a wide frying pan over medium high heat.
Add onion, garlic, and ginger and cook, stirring, until onions are lightly browned.
Add tomatoes, cumin, the ground coriander, turmeric, red pepper, and fennel.
Cook, stirring, until tomatoes no longer hold their shape.
Stir in whey and bring to a boil over high heat.
Continue boiling, stirring, until sauce is well combined .
Mix in the chopped coriander; season to taste with salt.
Cover, reduce heat and simmer for 20 minutes.
Meanwhile, prepare rice.
Gently stir cheese into sauce.
Cook, covered, until cheese is heated through (about 3 minutes).
To serve, spoon curry over rice and top with cashews.