North Indian Curry
This is where our journey starts. Learn the basics here, where you will never be disappointed!Watch simple ingredients turn into something amazing. This recipe shows you how to get the absolute best out of your dinner—starting from the moment you crush the top pocket seeds to release that incredible, fresh aroma. You'll watch the whole spices sizzle in the pan with your onions before letting the ground masala cook down into a thick, sweet tomato paste. Once you mix in your meat or veggies, the potatoes sit right on top to steam to perfection. It’s an authentic, chef-style curry made completely effortless.
Equipment
- 1 heavy based pot
Ingredients
- 1 packet Flour & Oil North Indian Curry packet
- ¼ cup neural oil
- ½ sliced onion
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 3 sliced tomatoes
- 1 kg chicken/lamb/beef/vegetable
- 4 quartered potatoes
Instructions
- Separate the seeds from the top pocket, from the whole spices.
- Crush the seeds to expel the flavour. Keep aside
- Add whole spices to pot and stir fry on low heat for about 1 minute.
- Once you begin to smell the spices, add in your sliced onions. You should hear a sizzle.
- Add oil to your pot, and stir. Fry until the onion is translucent and fragrant.
- Add the powdered spices from the bottom of the pocket, tomatoes, ginger and garlic to the pot and stir well. Allow to cook covered on medium heat for 5 minutes. (until the tomatoes soften into a paste)
- Mix the meat into the tomato paste. Cook on med high for: 10 mins for chicken, 40minutes for beef or lamb. Stir frequently to keep from burning.
- Add potatoes to the meat, but do not stir in. Leave them at the top and allow the steam to cook them.
- After 10 minutes mix potatoes into curry, and cook on medium until potatoes are soft.
Notes
👉 Best served hot over basmati rice with a side of our Easy Naan Premix
