Indian Cookery by Madhur Jaffrey

Author:Madhur Jaffrey [Jaffrey, Madhur]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2024-09-17T00:00:00+00:00

Put the fresh green coriander and green chillies in a large bowl. Take the kasuri methi, 1 heaped tablespoon at a time, rub it between your palms and let it fall in the bowl. Mix.

Put the mustard oil in a large, 30 cm/12 inch wide, preferably heavy non-stick frying pan and set over a medium heat. When hot, put in the garlic and ginger. Stir rapidly for 1 minute. Add all the contents of the bowl with the green seasonings. Stir quickly to incorporate all the garlic and ginger so they do not burn. Stir and cook for 5 minutes. Pour in 110 ml/4 fl oz of the measured water. Stir and cook for another 2 minutes. Now pour in another 110 ml/4 fl oz of the water, the ground coriander, cumin and turmeric. Stir and cook for 3 minutes. Add the tomatoes and ¾–1 teaspoon salt, then continue to stir and cook for 1 minute. Pour in the remaining 110 ml/4 fl oz of water and bring to a low simmer. Stir and cover. Make sure the sauce is bubbling very gently over a low heat. Cook for 15 minutes.

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