Ingredients
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2 tablespoons Vegetable Oil
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1 small very finely chopped Brown/White Onion
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3/4 teaspoon (or grated) Garlic Paste
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3/4 teaspoon (or paste) Ginger (Grated)
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1 tablespoon Mix Powder / Curry Powder
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1 teaspoon Sugar
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1/4 teaspoon Salt
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1.5 tablespoon (plain not spicy) Mango (puree / chutney)
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1 teaspoons Mint Sauce
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2 tablespoons Tomato Ketchup
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250 millilitres Curry Base
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6-8 pieces Meat / Veg / Paneer
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1 teaspoon Lemon Juice
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1/4 teaspoon Red Food Colouring Powder
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50-75 millilitres Single Cream
Directions
A mild dish similar to Korma and Tikka Masala.
This dish is traditionally served very red but this is for appearance only. you can omit the colouring completely or substitute it for Kashmiri chilli powder or beetroot powder.
Steps
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1
Done
|
Heat a pan on medium and add the oil and onion, cook until the onions soften and start to turn brown |
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2
Done
|
Turn up the heat and add the garlic and ginger paste and cook for 30 seconds |
|
3
Done
|
Add the Mix Powder / Curry Powder and 1/2 of the base gravy and cook for 30 seconds |
|
4
Done
|
Add the sugar, salt, mango chutney, mint sauce, ketchup and cook for 30 seconds |
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5
Done
|
Add the lemon juice and food colouring and stir in well then add the meat |
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6
Done
|
Add the rest of the base gravy , stir in then slowly stir in the cream |
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7
Done
|
Cook until the sauce reaches your desired consistency |
