Ingredients
-
3 tablespoons Vegetable Oil
-
1/2 medium sliced Brown/White Onion
-
1/4 sliced Red Pepperor 1/2 for just 1 colour pepper
-
1/4 sliced Green Pepperor 1/2 for just 1 colour pepper
-
2 teaspoons Garlic Paste
-
2 teaspoons Ginger Paste
-
2 tablespoons Tomato Paste
-
1 tablespoon Mix Powder / Curry Powder
-
1 teaspoon Coriander Powder
-
1/2 teaspoon Chilli Powder
-
pinch Salt
-
1/2 teaspoon Tandoori Masala Powder
-
1/4 teaspoon Mustard
-
3 Birds Eye Chillistalk end cut off
-
250 millilitres Curry Base
-
1 Finger Chilli - Greendecoration
-
1 Sliced Tomato
-
1/4 cup Fresh/Chopped Corianderdecoration
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
|
1
Done
|
Heat the oil and add the onions and bell peppers and fry for a few minutes |
|
2
Done
|
add the garlic and ginger and fry for 1 minute |
|
3
Done
|
add the tomato paste, spice mix, coriander powder, chilli, salt, green birds eye chillies, tandoori masala and mustard. Stir through then add 1/3 of the base, mix and fry for 30 seconds |
|
4
Done
|
add another 1/3 of the base, mix in and fry for a further 30 seconds before finally adding the last amount of base |
|
5
Done
|
add the green finger chill and fresh tomato. Mix through and cook for 3-4 minutes until the oil separates only stirring if it looks like it's about to burn |
|
6
Done
|
serve and sprinkle with the chopped corriander |
4 Comments Hide Comments
Hi, I was wondering what type of mustard you’re using in this recipe?
Hi, I’m using Colmans mustard in the UK. I use the ready made or powder and use the same quality. Adds a great kick 🙂
Thanks for the quick reply. My wife has plenty of Colmans mustard powder to hand.
fantastic news 🙂 Let me know how you get on.