|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.
Serving size: Complete recipe
Calories 3254 Calories from Fat 1678
% Daily Value*
Total Fat 190 g292.4%
Saturated Fat 94.1 g470.5%
Trans Fat 0.3 g
Cholesterol 417.5 mg139.2%
Sodium 3035.2 mg126.5%
Total Carbohydrates 265 g88.3%
Dietary Fiber 17.2 g69%
Sugars 43.5 g
Protein 129 g258%
Vitamin A 156.8% Vitamin C 114%
Calcium 298.7% Iron 109.6%
*Based on a 2000 Calorie diet