Ingredients
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2 tablespoons Vegetable Oil
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2 cracked Cardamom Pods
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1 Bay Leaf
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1/2 teaspoon Fennel (seeds)
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1 teaspoon Cumin Seeds
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1" Cassia Bark (Cinnamon Stick)
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2 Green Finger Chillies
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2 Dry Kashmiri Chillies
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125g approx Brown/White Onion
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1 tablespoon Garlic & Ginger Paste
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2 tablespoons Tomato Paste
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1 teaspoon Mix Powder / Curry Powder
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1 teaspoon Chilli Powder
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1 teaspoon Coriander Powder
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1 teaspoon Amchoor Powder (dried mango powder)
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1/4 teaspoon Turmeric Powder
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1 teaspoon Kashmiri Chilli Powder
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 teaspoon Salt
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250ml Curry Base
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1 Sliced Tomato
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2 tablespoons Pataks Garlic Pickle
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1/4 cup Fresh/Chopped Coriander
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2 teaspoons Lemon Juice
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3 tablespoons Plain Yoghurt
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6-8 pieces Meat / Veg / Paneer
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1/4 teaspoon Asafoetida (hing)
Directions
A medium hot curry sauce with fresh coriander, lemon juice and Indian pickle
Steps
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1
Done
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heat the oil on low/medium and add the cardamom pods, bay leaf, fennel seeds, cumin seeds, cinnamon stick, green chillies and dry Kashmiri chillies. Continue to fry until bubbles appear around the spices |
|
2
Done
|
add the onions and fry for 2-3 minutes until they start to brown and soften |
|
3
Done
|
stir in the garlic and ginger paste, stir through and fry for around 30 seconds until the bitter smell disappears |
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4
Done
|
add the tomato puree and fry out for 30 seconds before adding the mix powder, chilli powder, coriander powder, amchoor powder, turmeric powder, Kashmiri chilli powder, dry methi leaves and salt and fry for a couple of minutes adding a little base if required |
|
5
Done
|
add half of the base, stir through then reduce for a minute before adding the rest and reducing again for a minute or two |
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6
Done
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add in the tomatoes, mango/garlic pickle, fresh coriander and lemon and stir through |
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7
Done
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add the yoghurt and meat and stir to coat to prevent drying out |
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8
Done
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finally add the Asafoetida (Hing) and allow to reduce until the oil separates and the meat is cooked through if you have used raw meat |
