Ultimate British Indian Restaurant Cookery Guide Revealed - The Mother Sauces you Need to Know About

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while being healthier.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley provides a similar freshness, and dried coriander is more economical.

Prepare the ingredients for the base gravy: vegetable oil, white cabbage, coconut cream block, red and green pepper, carrots, coriander mix powder, salt, turmeric powder, 2 vegetable stock cubes, double concentrated tomato paste, ginger and garlic paste, white onions, and enough water to cover the ingredients.

Boil the mixture for 2 hours on high heat.

After 2 hours, turn off the heat and let the base gravy relax for about 30 minutes.

Blend the base gravy into a smooth paste.

Heat a pan and add vegetable oil.

Add double concentrated tomato puree to the hot pan and fry it off to cook out the raw flavors.

Add salt, turmeric, and tandoori masala to the pan.

After about 5 minutes, check the thickness of the paste.

Add finely blended casseri matty or dried fenugreek leaves and fry for another minute or two.

Add a quarter teaspoon of red food coloring to the paste.

Add water gradually to achieve the texture of tomato ketchup.

Once the oil starts to split, turn off the heat and let it relax.

Heat a pan for pre-fried onions and add vegetable oil.

Add a piece of cassia bark to the hot oil and roast it.

Add chopped onions, salt, and turmeric to the pan.

Stir the onions regularly to ensure even cooking.

After about 25 minutes, discard the cassia bark and Indian bay leaves.

Add a little white vinegar to the onions and fry for about 2 minutes.

Prepare the pre-made jaly mix by heating a pan and adding oil.

Add chunky onions and cook until they become slightly translucent.

Add bullet chilies (with seeds) and red and green peppers to the pan.

Cook for about 2 minutes until the peppers soften.

Add tomato masala, turmeric, garam masala, and salt to the mixture.

Stir to combine and cook down the raw flavors of the spices and tomato puree.

Add base gravy around the edges of the pan to heat it up rapidly and scrape off the good stuff.

Cook until the base gravy is reduced and catches on the bottom of the pan.

Prepare precooked chicken by heating a pan and adding oil.

Add generously cubed chicken breast to the hot oil and seal on medium-high heat for about 3-4 minutes.

Stir until the edges of the chicken are cooked and begin to char.

Add partially pre-fried onions to the chicken and cook for another minute.

Add mix powder and salt to the pan and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens