| 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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