Biryani Gravy / Shorba (Takeaway Style)
Serve on it's own or as a side for your biryani

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Biryani Gravy / Shorba (Takeaway Style)

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Ingredients

Adjust Servings:
1 tablespoon Vegetable Oil
1 Bay Leaves
1" Cassia Bark (Cinnamon Stick)
1/4 diced (80g) Brown/White Onion
1.5 teaspoon Garlic Paste
1 tablespoon Tomato Paste
1 teaspoon Mix Powder / Curry Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Salt
1/2 teaspoon Cumin Powder
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
100g Mixed Vegetables
250ml Curry Base

Although the biryani is a meal in itself it's usually served with a small side of gravy. This simply vegetable shorba is perfect, tasty and quick to make

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Ingredients

Directions

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Although the biryani is a meal in itself it’s usually served with a small side of gravy. This simply vegetable shorba is perfect, tasty and quick to make

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Steps

1
Done

On a medium heat add the oil, bay leaf, cassia bark and onions to the pan and fry gently until beginning so soften and brown

2
Done

add in the garlic paste and tomato puree, stir through and allow to fry out for around 30 seconds to remove the bitterness

3
Done

now add the mix powder, coriander powder, salt, cumin and fenugreek Leaves along with a little of the base gravy and stir through. Cook for around a minute until the oil begins to separate

4
Done

add in the mixed vegetables (I add them frozen) along with half of the base, mix well and allow to reduce by half before adding the remainder and stirring through

5
Done

serve when the vegetables are cooked through and the sauce is the thickness you require

thecurrykid

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