| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Curry, Indian, Spices, Ethnic, Sauces | 4 | Servings |
INGREDIENTS
| 2 | tb | Ghee or Vegetable oil |
| 1 | ts | Garlic Puree |
| 1 | tb | Curry paste or mild curry powder |
| 3/4 | pt | Curry gravy(recipe follows) |
| 2 | ts | Tomato puree |
| 1 | ts | Salt |
| Curry stock(recipe follows) or water |
INSTRUCTIONS
1. Heat the gee, and stir-fry the garlic for 1 minute. 2. Add the curry paste (or powder made into a paste with water), and stir-fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a liquid sauce. Stir-fry for a couple of minutes then add tomato puree and salt. 4. To obtain the waterness you require, either add akhni stock or water to taste. (You may need to add a little oil as well to keep the correct texture.) 5. Add your principle ingredients - 1 1/2 lb for 4 people and when hot serve.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”