This Tomato Chutney is chunky and packs a flavorful punch with sweet, sour and savory undertones, not heat. The spice infusion used in this chutney is panchporan, a five-seed spice used extensively in eastern India, especially Bengal. The combination of fennel, fenugreek, cumin, nigella and mustard seeds gives this dish a nice aromatic flavor.
Tomatoes
Karahi Paneer with lentil Poori : Weekend Punjabi Brunch
An easy vegetarian dish of paneer and bell pepper cooked in a thick spicy tomato sauce. Goes very well with any Indian flatbread.
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