Lamb/Chicken/Veg Curry

Mutton/Chicken/Vegetable Curry:

 For 1kg of the above:                                      Use oil as required                                           4 Tablespoons Med/Hot Curry Powder or   Mutton Masala/Chicken Masala                   2 Onions Sliced                                               2 Large Tomatoes (grated/pureed)               3 Cinnamon Sticks                                         1 Clove                                                               1 Whole Cadamom (Elachie)                           1 Teaspoon Crushed Jeera (Cumin)               3 Medium Potatoes (sliced into halves)                                                                                Method:

Slice meat or vegetable pieces. Fry Onions in oil and add cinnamon sticks, crushed cumin or jeera. After 10 minutes add 4 tablespoons masala. Add meat to pot, add 2 tablespoons ginger and garlic, cover with lid and let it simmer until moisture evaporates. Add tomatoes. Stir and add potatoes. Increase Heat. Let the ingredients cook until gravy becomes thick then garnish with fresh dhania. Serve with roti or Basmati Rice.

Mutton/Chicken/Vegetable Curry:

For 1kg of the above:                                           Use oil as required                                                    4 Tablespoons Med/Hot Curry Powder or Mutton Masala/Chicken Masala                                            2 Onions Sliced                                                        2 Large Tomatoes (grated/pureed)                            3 Cinnamon Sticks                                                    1 Clove                                                                    1 Whole Cadamom (Elachie)                                    1 Teaspoon Crushed Jeera (Cumin)                          3 Medium Potatoes (sliced into halves)                                                                                            Method:

Slice meat or vegetable pieces. Fry Onions in oil and add cinnamon sticks, crushed cumin or jeera. After 10 minutes add 4 tablespoons masala. Add meat to pot, add 2 tablespoons ginger and garlic, cover with lid and let it simmer until moisture evaporates. Add tomatoes. Stir and add potatoes. Increase Heat. Let the ingredients cook until gravy becomes thick then garnish with fresh dhania. Serve with roti or Basmati Rice.