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Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
Cooked rice mixed with dry-roasted sesame seeds and a mustard-curry leaf tempering — the sesame rice offered at Telangana temple festivals.
Dry-roast sesame seeds in a dry pan on medium for 3 to 4 minutes until golden and starting to pop.
Cool. Coarsely grind half to a rough powder; keep the remaining seeds whole.
Spread cooled cooked rice in a wide bowl.
Heat 3 tbsp oil. Add mustard seeds — pop.
Add cumin, asafoetida, curry leaves, dried red chillies and slit green chillies.
Add turmeric and red chilli powder. Stir.
Pour the tempering over the rice.
Add both the coarsely ground sesame and the whole roasted sesame seeds.
Season with salt. Mix gently with a fork until every grain is coated. Garnish with coriander.
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