“Curry” doesn’t exist….although this recip- sorry, breakdown might suggest that. Hence the quotation marks. This is the simplest version of “curry” that you could make. This’ll help you understand each step, and guide you into making “curries” more often and improving them in multiple ways. This is something that I struggled with over the years. Believe it or not, most of the time it comes down to making just a tiny adjustment. Though small, it affects everything on a fundamental level. There is an ingredient here which has that significance. Spoiler alert: It’s oil. (Don’t skimp on that!)
Ingredients:
- 30-60 g Oil (I used 45 gms)
- Whole Spices (1 bay leaf, 1-inch cinnamon stick, 2 star anise, 1 tsp cumin seeds, 2 cardamom pods)
- 160-200 g of Chopped Onions (2 medium & 1 small)
- 1 Green chilli
- 160-200 g of Blended Tomatoes (2 medium & 1 small)
- 10 g of Ginger-Garlic Paste (1/2 tbsp)
- 2 tsp of Coriander Powder
- 1 tsp of Garam Masala
- ½ tsp of Chilli Powder
- ¼ tsp of Turmeric Powder
- 100 gms of cubed Paneer
- ½ cup of Green Peas
- Coriander for Garnish
- (Optional) 1 tsp of Kasuri Methi (Fenugreek leaves)
Procedure:
- In a kadai, add the oil, whole spices, and gently heat them until the oil starts to smoke.
- Add the chopped onions, green chilli, and a pinch of salt. Let them brown over medium heat for 8-10 mins until slightly brown and caramelised.
- Add the ginger-garlic paste and let it fry until everything is browned.
- Add the blended tomatoes and cook until the oil separates.
- Add the spices and fry for 15-20 seconds.
- Add hot water, paneer, green peas, and let the curry come to a simmer.
- Once the consistency is right, add kasuri methi & salt to taste. Garnish with coriander.
- Serve it with rice, roti or any other flatbreads.