| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Ghee or unsalted butter |
| 8 |
oz |
Finely chopped onions |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Chilli powder |
| 1 |
ts |
Finely grated root ginger |
| 1 |
ts |
Crushed garlic |
| 4 |
|
Floz liquid made up of reserved cooking |
|
|
; juice and warm water |
| 1/2 |
ts |
Salt or to taste |
|
|
A pinch of tandoori colouring; (optional) |
| 10 |
|
Floz single cream |
| 1 1/2 |
oz |
Ground almond |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Melt the ghee or butter over medium heat and fry the onions until
they are soft but not brown. Add the cumin, coriander, garam masala
and chilli powder and fry for 1 minute. Add the ginger and garlic and
cook for 1-2 minutes. Add the spiced liquid, cover the pan and let
the contents bubble for 2-3 minutes. Stir in the salt, tandoori
colouring and cream. Re-cover the pan and let it all bubble gently
for 10 minutes.
Add the cooked tikka and ground almonds. Stir and mix well. Cover and
simmer for 5-6 minutes. Stir in the lemon juice and remove from heat.
Serve with Kesari Chawal.
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