Wednesday, 14 June 2017
Tikka masala paste
Black mustard seeds
Start the rice, then the dhal ... then the two curries - then go back to finish the dhal.
Put rice in a heavy pot, cover with cold water to an inch above the surface of the rice, stir once and bring to the boil. Slam the lid on and turn right down. Leave for 20 minutes.
Boil red lentils until they are gloop. Just before serving stir in the tarka - hot olive oil, with curry leaves, cardamon pods, chllies and cumin seeds flash fried.
Sautee chopped onion and garlic in olive oil, add a spoon of tikka masala paste and left over potatoes. Stir around - add half a tin of chopped tomatoes and the same of water and leave to simmer.
Sautee chopped onion, crushed garlic and spices. Add chopped vegetables - beans, mushrooms and cauliflower today ... add half a tin of tomatoes and the same of water, lid on and simmer until veg are softer ... stir in garam masala to taste, add more tomatoes/water if needed.
Serve, scoff ...