Ingredients
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Hariyali Paste
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1 cup (packed) Fresh/Chopped Coriander
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6 Green Finger Chillies
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1 teaspoon Mint Sauce
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1/2 teaspoon Salt
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1/4 teaspoon Turmeric Powder
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50ml Water
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1 tablespoon Lemon Juice
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Main Dish
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2 tablespoons Vegetable Oil
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6 Curry Leaves(optional)
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1 small diced Brown/White Onion
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1 tablespoon Garlic & Ginger Paste
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1 tablespoon Tomato Paste
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1 teaspoon Coriander Powder
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1 teaspoon Cumin Powder
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1 teaspoon Kashmiri Chilli Powder
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1 teaspoon Black Pepper Powder
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1/2 teaspoon Garam Masala Powder
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250ml Curry Base
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8 Meat / Veg / Paneer
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Decoration
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sliced Green Finger Chillies1
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sprinkle Fresh/Chopped Coriander
Directions
A fantastic hot chicken dish, cooked with onions and a “green sauce” made of fresh coriander leaves, sliced chilli and mint.
Steps
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1
Done
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Start by making the green Hariyali paste. Add the fresh coriander, chillies, mint sauce, salt, turmeric, water and lemon juice to a blender and blend until you get a nice smooth paste |
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2
Done
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add the oil to a pan on medium low with the curry leaves, once the curry leaves start to sizzle add in the onions and cook gently until becoming golden |
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3
Done
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add in the garlic and ginger paste and allow to fry out for 30 seconds |
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4
Done
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add in the tomato paste, watered down with around 3 tablespoons of water to allow it to blend easier and fry for 30-60 seconds to remove the bitterness |
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5
Done
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time for the spices so add in the coriander, cumin, Kashmiri, black pepper and garam masala powders and allow to fry gently for 2-3 minutes until the oil starts to separate |
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6
Done
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add in 1/2 of the base, mix well and allow to reduce by half before adding the remaining, allow to reduce by half again |
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7
Done
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add in your choice of protein along with the green Hariyali paste and combine well |
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8
Done
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continue to reduce until the meat is cooked and the sauce is the consistency you require. I prefer to cook this to a thick sauce |
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9
Done
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serve sprinkled with a little fresh coriander and some sliced red chillies |
