| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Curry, Spices, Indian, Ethnic, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe mild curry base |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Ground Black Pepper |
| 1/2 |
|
Spanish Onion, peeled and sliced |
| 2 |
ts |
Garam Masala |
| 1 |
tb |
Fenugreek leaves |
| 1 |
tb |
Vinagar, (any) |
|
|
Potato pieces boiled,(2"x2") |
|
|
Chilli Powder 2-4 teaspoons |
INSTRUCTIONS
1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the
turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the
onion, stir- frying for 2 minutes 3. Continue with stage 2 to 5 of mild
curry base. 4. Add the potatoes and remaining ingredients at the end of
stage 5. 5. Serve after a minimum of 5 minutes simmering, or when ready.
NOTE: For a Tindaloo just add more chilli powder to taste.
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