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Martin's Punjabi Curry Recipe

Punjabi Curry for vegetables or meats submitted by Martin Meredith

Anecdote

This recipe was passed down to me, from a very wise man I met in the middle of India...after a long night drinking in Delhi...Westside

Ingredients

1. Cooking oil: ½ Cup

2. Onions finely chopped: 1 ½
3. Medium size Tomatoes quartered: 4

4. Finely chopped Garlic Cloves: 5
5. Fresh ginger: 3" long
6. Fresh Serrano Hari Mirch cut stork off: 3
7. Fresh Cilantro chopped

8. Salt: ½ tbsp

9. Paprika: ¾-1 tbsp

10. Cumin seeds: ½ tbsp
11. Turmeric powder: ½ tbsp
12. Garam Masala: ½ tbsp

13. Water: ½ Cup

Method

Step1: Put cooking oil into a large pan and heat up, add the chopped onion and cook until the onions are soft and are nearly browning but not burning (around 5 mins).

Step 2: Add the tomatoes and cook for another 3 – 4 mins until tomatoes virtually disappear, making sure you keep stirring all the time. Your looking for a paste from the mixture, but don’t it burn or dry up, if you need to, add ½ a cup of water.

Step 3: Now add the chilies, garlic & ginger…Remember do not chop the chilies up, just cut the top and tails from them ,as you want the flavor, not the power of them. Cook the mixture for 5 more minutes, then add all the spices APART FROM the chopped coriander and Garam Masala. Cook for 5 minutes.

Step 4: You can now add your desired meat or vegetables. Stir it up making sure everything is covered and well fused together. Put a lid on the pan or pot, cover and cook on medium heat for around 30 minutes or until meat is tender, the trick is to let it cook till all the oil separates from the sauce then you know it’s done, you can now stir in the Garam Masala, chop up some fresh coriander and stir that in too.

Notes

Serve with rice, salad & Naan, maybe some yogurt as well. It will serve 2 persons