| Ingredients: 8 tomato 1 small onion, yellow 1 1-inch slice ginger root 4 Clove(s) garlic 1 Pinch(s) salt |
Directions:
This is used as a base in Indian curries (at least those served at Jamuna Resort). This recipe serves 4. If it's a small addition to a recipe, scale down to 1 or 2 tomatoes. Chop the onion and sautee in ghee. In a blender, make a paste with the garlic and ginger, plus water. Add tomatoes and onion. Blend together to make a smooth sauce. Simmer on the stove for awhile. Don't add salt until you use this in other recipes. |
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Indian chicken curry (Jhunjhunu) (
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2 Pound(s) chicken, pieces with bones 4 Tablespoon(s) (veg. oil or) ghee 1 medium onion, yellow 6 Clove(s) garlic 1 Slice(s) 1-inch slice ginger root 1 Teaspoon(s) turmeric 2 seeded, chopped green chili 2 Teaspoon(s) salt 3 Tablespoon(s) toasted, ground coriander 1/4 Cup(s) tomato gravy (see recipe) 2 Pinch(s) garam masala |
Directions: Boil chicken pieces in water. Make thick ginger/garlic paste in a blender, with a little water. In a wok, heat the ghee on high. Add onions, ginger/garlic paste, turmeric, chili, and sautee for one minute. Turn the heat to medium, and add chicken, salt, coriander powder, and a ladel full of tomato gravy. Simmer for 45 minutes (or however long/short you want). Finish with garam masala and fresh chopped cilantro. Serve with rice or chapatis. |