Curry Recipe
Traditional Mughlai offering made with fresh ginger, onions, garlic and a special blend of herbs and spices.
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Ingredients
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Curry Base
Spices
Other Ingredients
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Minced the fresh ginger and garlic cloves. Finely chop the onions and puree the tomatoes.
Cooking the Curry
- 2
Heat the Oil
In a large pan, heat the cooking oil over medium heat.
- 3
Sauté Onions
Add the chopped onions to the heated oil. Sauté until they are golden brown, about 10-12 minutes.
- 4
Add Ginger and Garlic
Stir in the minced ginger and garlic. Cook for another 2-3 minutes until fragrant.
- 5
Incorporate Spices
Add the cumin seeds, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well and sauté for 1-2 minutes.
- 6
Add Tomato Puree
Pour in the pureed tomatoes and cook for 5-7 minutes until the oil separates from the mixture.
- 7
Add Water
Pour in 2 cups of water. Stir well and bring the mixture to a boil.
- 8
Simmer the Curry
Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- 9
Garnish and Serve
Once the curry is thickened to your desired consistency, remove from heat. Garnish with fresh chopped cilantro and serve hot.
