| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Pakistani | 4 | Or more | |
INGREDIENTS
| 1 | c | Milk |
| 6 | tb | Vegetable oil |
| 1 | cn | (14 oz /400g) tomatoes, strained |
| 1 | ts | Sugar |
| Salt | ||
| 1 | ts | Chilli powder |
| 4 | ts | Coriander, ground |
| 3 | ts | Turmeric (haldi) |
| 4 | ts | Garlic powder |
| 4 | ts | Paprika |
| 1 | ts | Garam masala |
| 1 | ts | Dry fenugreek leaves |
INSTRUCTIONS
SPICES 1 SPICES 2 1. Mix *spices 1* with a little of the milk into a paste, and heat oil on a low heat. Put the paste into the oil and fry gently for a few minutes, stirring once or twice. Remove from heat and cool a while. 2. Liquidise the tomatoes in a blender, and stir into the fried paste. Return to heat. Add sugar, salt and remaining milk. Stir continuously. 3. When solids start to separate from the oil, add *spices 2*. If the sauce is a little too thick, add a little more milk. 4. Simmer for 10 minutes - OR - add pre cooked meats, chicken, vegetables or frozen seafood, and simmer until ready. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Andy Kirk SBSC <akirk@sbsc.siemens.co.uk> on May 02, 97
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