4Throw in the Asian bay leaf, green cardamom and cumin seeds. Stir and fry for 30-45 seconds to infuse the oil.
5Throw in the Asian bay leaf, green cardamom and cumin seeds. Stir and fry for 30-45 seconds to infuse the oil.
6Throw in the Asian bay leaf, green cardamom and cumin seeds. Stir and fry for 30-45 seconds to infuse the oil.
7Add the onion and green pepper. Cook for 1-2 minutes until soft and browned slightly, adding the garlic slices in after the first minute.
8Add the onion and green pepper. Cook for 1-2 minutes until soft and browned slightly, adding the garlic slices in after the first minute.
9Add the onion and green pepper. Cook for 1-2 minutes until soft and browned slightly, adding the garlic slices in after the first minute.
10Next add the ginger/garlic paste, stirring until just starting to brown and the sizzling sound reduces. Don’t let it stick to the pan.
11Next add the ginger/garlic paste, stirring until just starting to brown and the sizzling sound reduces. Don’t let it stick to the pan.
12Next add the ginger/garlic paste, stirring until just starting to brown and the sizzling sound reduces. Don’t let it stick to the pan.
13Add the mix powder, chilli powders, tandoori masala, salt, and kasuri methi.
14Add the mix powder, chilli powders, tandoori masala, salt, and kasuri methi.
15Add the mix powder, chilli powders, tandoori masala, salt, and kasuri methi.
16Fry for 20-30 seconds, stirring very frequently. Add a little base gravy if the mixture dries out and sticks to the pan to avoid burning the spices and give them enough time to cook properly.
17Fry for 20-30 seconds, stirring very frequently. Add a little base gravy if the mixture dries out and sticks to the pan to avoid burning the spices and give them enough time to cook properly.
18Fry for 20-30 seconds, stirring very frequently. Add a little base gravy if the mixture dries out and sticks to the pan to avoid burning the spices and give them enough time to cook properly.
19Add the tomato paste, coriander stalks, fresh naga chilli or a good naga pickle, and turn up the heat to high.
20Add the tomato paste, coriander stalks, fresh naga chilli or a good naga pickle, and turn up the heat to high.
21Add the tomato paste, coriander stalks, fresh naga chilli or a good naga pickle, and turn up the heat to high.
22If using pre-cooked chicken or lamb add it now and mix well, making sure the meat pieces are coated in the sauce.
23If using pre-cooked chicken or lamb add it now and mix well, making sure the meat pieces are coated in the sauce.
24If using pre-cooked chicken or lamb add it now and mix well, making sure the meat pieces are coated in the sauce.
25Add 75ml of base gravy. Mix and let cook for 30-45 seconds with no further stirring.
26Add 75ml of base gravy. Mix and let cook for 30-45 seconds with no further stirring.
27Add 75ml of base gravy. Mix and let cook for 30-45 seconds with no further stirring.
28Then add a second 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, and small dry craters form around the edges.
29Then add a second 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, and small dry craters form around the edges.
30Then add a second 75ml of base gravy, stir into the sauce, and leave on high heat with no further stirring until the sauce is reduced a little, and small dry craters form around the edges.
31Stir in a final 75ml of base gravy and add the tomato segments.
32Stir in a final 75ml of base gravy and add the tomato segments.
33Stir in a final 75ml of base gravy and add the tomato segments.
34Leave to cook on high heat for 4-5 minutes. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add some extra base gravy near the end of cooking if it appears to be thickening up too much, although the bhuna should have a thick final consistency.
35Leave to cook on high heat for 4-5 minutes. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add some extra base gravy near the end of cooking if it appears to be thickening up too much, although the bhuna should have a thick final consistency.
36Leave to cook on high heat for 4-5 minutes. Stir and scrape once or twice to mix the caramelised sauce back in, but do this only to prevent the sauce from sticking too much and burning. It’s important to let the sauce adhere to the bottom and sides of the pan, which produces a great flavour. Add some extra base gravy near the end of cooking if it appears to be thickening up too much, although the bhuna should have a thick final consistency.
37Shortly before the end of cooking (e.g. 1 minute), turn down the heat and add the yoghurt, mango chutney and the fresh coriander leaves.
38Shortly before the end of cooking (e.g. 1 minute), turn down the heat and add the yoghurt, mango chutney and the fresh coriander leaves.
39Shortly before the end of cooking (e.g. 1 minute), turn down the heat and add the yoghurt, mango chutney and the fresh coriander leaves.
40Stir together, then taste and season with extra yoghurt, salt, or mango chutney if desired.
41Stir together, then taste and season with extra yoghurt, salt, or mango chutney if desired.
42Stir together, then taste and season with extra yoghurt, salt, or mango chutney if desired.
43Fish out the Asian bay leaf and the green cardamom pods (if you can spot them). You can also spoon off any excess oil from the surface of the curry if you wish.
44Fish out the Asian bay leaf and the green cardamom pods (if you can spot them). You can also spoon off any excess oil from the surface of the curry if you wish.
45Fish out the Asian bay leaf and the green cardamom pods (if you can spot them). You can also spoon off any excess oil from the surface of the curry if you wish.
46Serve, garnished with a slice of tomato or cucumber and a sprinkling of extra coriander
47Serve, garnished with a slice of tomato or cucumber and a sprinkling of extra coriander
48Serve, garnished with a slice of tomato or cucumber and a sprinkling of extra coriander
Ingredients
3 tbsp Oil, Ghee or a combination
3 tbsp Oil, Ghee or a combination
3 tbsp Oil, Ghee or a combination
1 Tej Patta (Asian Bay Leaf)
1 Tej Patta (Asian Bay Leaf)
1 Tej Patta (Asian Bay Leaf)
2 Green Cardamom Pod, split open
2 Green Cardamom Pod, split open
2 Green Cardamom Pod, split open
0.5 tsp Cumin Seeds
0.5 tsp Cumin Seeds
0.5 tsp Cumin Seeds
75 g Onion, very finely chopped
75 g Onion, very finely chopped
75 g Onion, very finely chopped
25 g Green Pepper, very finely chopped
25 g Green Pepper, very finely chopped
25 g Green Pepper, very finely chopped
1 -2 Garlic Cloves, thinly sliced
1 -2 Garlic Cloves, thinly sliced
1 -2 Garlic Cloves, thinly sliced
1.5 tsp Ginger/Garlic Paste
1.5 tsp Ginger/Garlic Paste
1.5 tsp Ginger/Garlic Paste
1.25 tsp Mix Powder
1.25 tsp Mix Powder
1.25 tsp Mix Powder
1 tsp Extra Hot Chilli Powder or Deggi Mirch
1 tsp Extra Hot Chilli Powder or Deggi Mirch
1 tsp Extra Hot Chilli Powder or Deggi Mirch
1 tsp Kashmiri Chilli Powder
1 tsp Kashmiri Chilli Powder
1 tsp Kashmiri Chilli Powder
1 tsp Tandoori Masala
1 tsp Tandoori Masala
1 tsp Tandoori Masala
0.25 tsp Kasuri Methi
0.25 tsp Kasuri Methi
0.25 tsp Kasuri Methi
0.5 tsp Salt, to taste
0.5 tsp Salt, to taste
0.5 tsp Salt, to taste
4 tbsp Tomato Paste
4 tbsp Tomato Paste
4 tbsp Tomato Paste
1 pinch Red Food Colouring (optional)
1 pinch Red Food Colouring (optional)
1 pinch Red Food Colouring (optional)
1 tbsp fresh Coriander Stalks and Leaves, finely chopped
1 tbsp fresh Coriander Stalks and Leaves, finely chopped
1 tbsp fresh Coriander Stalks and Leaves, finely chopped
1 -2 fresh Naga Chillies, very finely chopped or 1 TBSP Naga Pickle
1 -2 fresh Naga Chillies, very finely chopped or 1 TBSP Naga Pickle
1 -2 fresh Naga Chillies, very finely chopped or 1 TBSP Naga Pickle
175 g Your Main Ingredient e.g. Pre-Cooked Chicken, Lamb, Chicken Tikka, Vegetables, etc.
175 g Your Main Ingredient e.g. Pre-Cooked Chicken, Lamb, Chicken Tikka, Vegetables, etc.
175 g Your Main Ingredient e.g. Pre-Cooked Chicken, Lamb, Chicken Tikka, Vegetables, etc.
250 ml Base Gravy
250 ml Base Gravy
250 ml Base Gravy
2 -3 Tomato segments
2 -3 Tomato segments
2 -3 Tomato segments
2 -3 Natural Yoghurt
2 -3 Natural Yoghurt
2 -3 Natural Yoghurt
1.5 tsp Mango Chutney
1.5 tsp Mango Chutney
1.5 tsp Mango Chutney
Equipment
frying pan
Tips
Dilute the base gravy with water to the consistency of semi-skimmed milk and heat it up before using it.
The amount stated in each recipe is for the diluted version. Please feel free to add extra base to the curry if you like more sauce.
Experiment with the hottest chillies you can find. Make it with pre-cooked lamb or any main ingredient you like, such as chicken, chicken tikka, vegetables, prawns, etc.
To stretch it out to go further, add a bit more meat and base gravy