Pakistani curry gravy

Yield: 4 Or more

Measure Ingredient
1 cup Milk
6 tablespoons Vegetable oil
1 can (14 oz /400g) tomatoes, strained
1 teaspoon Sugar
Salt
1 teaspoon Chilli powder
4 teaspoons Coriander, ground
3 teaspoons Turmeric (haldi)
4 teaspoons Garlic powder
4 teaspoons Paprika
1 teaspoon Garam masala
1 teaspoon Dry fenugreek leaves

SPICES 1

SPICES 2

1. Mix *spices 1* with a little of the milk into a paste, and heat oil on a low heat. Put the paste into the oil and fry gently for a few minutes, stirring once or twice. Remove from heat and cool a while.

2. Liquidise the tomatoes in a blender, and stir into the fried paste.

Return to heat. Add sugar, salt and remaining milk. Stir continuously.

3. When solids start to separate from the oil, add *spices 2*. If the sauce is a little too thick, add a little more milk.

4. Simmer for 10 minutes - OR - add pre cooked meats, chicken, vegetables or frozen seafood, and simmer until ready. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Andy Kirk SBSC <akirk@...> on May 02, 97

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