Ingredients
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2 tablespoons Vegetable Oil
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1/2 medium (chopped) Brown/White Onion
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Salt
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1/2 Green Peppercut into small chunks
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2 sliced Green Finger Chillies
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3 cloves Grated Garliccourse grated
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2 teaspoons Mix Powder / Curry Powder
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2 teaspoons Chilli Powder (Hot)
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1 teaspoon Tandoori Masala Powder
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2 tablespoons Tomato Pastemixed with 6 tablespoons of water
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1/4 teaspoon Mint Sauce
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1 teaspoon Sugar
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6-8 pieces Meat / Veg / Paneer
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250ml Curry Base
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1/4 teaspoon Garam Masala Powder
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1/4 cup Fresh/Chopped Coriander
Directions
A Jalfrezi, Madras and Dhansak flavour combination dish cooked with in a spicy sauce consisting of green peppers, onions, garlic, spices and coriander to create and tantalising curry. A semi dry condensed dish with a touch of sourness and added green chilli for kick.
Base free / from scratch version here if you’re looking for that https://thecurrykid.co.uk/recipe/shimla-mirch-murgh-capsicum-chicken-from-scratch-base-free/
Steps
1
Done
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heat the oil on low - medium and add the onions, methi and salt and fry for a couple of minutes to soften stirring frequently |
2
Done
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add the peppers, chillies and garlic and stir through, frying for a few minutes |
3
Done
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add the mix, chilli, tandoori masala, coriander, cumin and turmeric powders and fry for a couple more minutes adding a little hot base if things look dry |
4
Done
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If using raw meat add and coat to seal and fry for a minute to infuse the flavours |
5
Done
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add the tomato puree, mint sauce and sugar a stir through, |
6
Done
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turn up the heat to medium and add 1/2 of the base, stir through and allow to reduce for a couple of minutes before adding the rest, if using pre-cooked meat add that now and coat to stop drying out |
7
Done
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stir through and cook until reduced by half |
8
Done
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sprinkle over the garam masala and stir in the fresh coriander and stir in well |
9
Done
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reduce to your desired consistency and until the oil begins to separate stirring only if the dish looks like it's about to burn |