Ingredients
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3 tablespoons Vegetable Oil
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3/4 medium sliced Brown/White Onion
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1/4 sliced Red Pepperor 1/2 for just 1 colour pepper
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1/4 sliced Green Pepperor 1/2 for just 1 colour pepper
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1 Green Finger Chilliesdecoration
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3 tablespoons Tomato Pastewatered down with 6 tablespoon water
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2 teaspoons Garlic Paste
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2 teaspoons Ginger Paste
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3 Birds Eye Chillistalk end cut off
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 tablespoon Mix Powder / Curry Powder
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1 teaspoon Coriander Powder
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1/2 teaspoon Chilli Powder
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1/2 teaspoon Salt
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1/2 teaspoon Tandoori Masala Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Sugar
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1/4 teaspoon Mustard
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250 millilitres Water
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6-8 pieces Meat / Veg / Paneer
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1/4 cup Fresh/Chopped Corianderdecoration
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1 Sliced Tomato
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1/4 teaspoon Garam Masala Powder
Directions
Pieces of chicken, meat, paneer or veg cooked in chopped onions, garlic, ginger, peppers, tomatoes, green chillies and spices to create a thick, spicy sauce
Steps
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1
Done
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heat the oil on high until smoking and add the onions, bell peppers and green finger chilli and fry for a few minutes to char |
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2
Done
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turn down the heat and add the tomato paste, garlic, ginger, birds eye chillies and methi and fry for 1 minute |
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3
Done
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add the spice mix, coriander powder, chilli, salt, tandoori masala, cumin, turmeric, sugar and mustard. Stir through well adding a little water if required and fry until the oil starts to separate |
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4
Done
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turn the heat back up to high, add 1/2 of the water, stir through and allow to reduce for a couple of minutes |
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5
Done
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add the rest of the water along with the sliced tomato, 2/3 of the fresh chopped coriander and your choice of meat, mix through and cook for 3-4 minutes until the oil separates again |
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6
Done
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sprinkle over the garam masala, stir through and serve sprinkled with the remaining chopped coriander |
