Ingredients
-
2 tablespoon Vegetable Oil
-
1/2 large cut in chunks Brown/White Onion
-
1/4 cut in chunks Green PepperOPTIONAL
-
1 teaspoon Garlic Paste
-
1/4 teaspoon Ginger (Grated)or puree
-
1/2 cut in 4 slices Sliced Tomato
-
1/4 teaspoon Salt
-
1/2 teaspoon Cumin Powder
-
1/2 teaspoon Coriander Powder
-
1/2 teaspoon Garam Masala Powder
-
1/4 teaspoon Turmeric Powder
-
1/4 teaspoon Chilli Powder (Hot)
-
1 tablespoon Tomato Paste
-
6 pieces Meat / Veg / Paneer
-
250 ml Curry Base
Directions
A medium heat curry suitable for most taste buds. The rich and spicy onions are usually cooked two ways. Firstly pureed in the base gravy with chunky onions stir fried during the cooking process.
This recipe requires Base Gravy. Make some first or use our identical Dopiaza (made from scratch) version.
Steps
|
1
Done
|
Heat pan and add vegetable oil until sizzling |
|
2
Done
|
Add onions, peppers and salt. cook for a couple of minutes |
|
3
Done
|
Add ginger and garlic and cook for another 30 seconds |
|
4
Done
|
Add the spices, tomato puree and a little bit of water and cook for another 30 seconds to create a paste like consistency |
|
5
Done
|
Add the meat and a little more water and cook for another 30 seconds |
|
6
Done
|
Add the fresh tomatoes and cook for another 30 seconds |
|
7
Done
|
Add the base gravy and cook until thickened with a lid on, stirring every 1-2 minutes |
|
8
Done
|
Serve and enjoy |
