When I was 11 or 12, my Nani & Nana (Maternal grandparents) visited us and were absolutely mortified that I couldn’t cook at all! This was quickly rectified and I was taught how to make the base of a basic, cooked everyday Punjabi curry sauce. This curry here is a slightly tweaked version and made a wee bit more decadent by the addition of the cashews.
Use it with any protein on hand – or even as a dip or on pizza and other flatbread for a complete flavour boost.
BETTER THAN RESTAURANT CURRY
Serves 6 as a main / A medium spiced curry
Prep time: 15 mins / Cooking Time: 20 mins
Difficulty: Easy
Protein of choice 1.5 kg
Mixed Roots Meat Mix 1 tsp
Plain, unsweetened yoghurt 2 tbsp
FOR THE CURRY
Neutral Oil* 4 tbsps
(Or Ghee and oil in equal portions)
Large onion (chopped) 1
Crushed garlic 1 tsp
Crushed or grated ginger 1 tsp
Crushed Tomatoes 400 gms -1 can
Coriander (small handful – stalks and leaves separated)
Mixed Roots Hurry Curry Spice Blend 2 tsp
Mixed Roots Meat Mix 1 tsp
Cashew Nuts – about 8
Garam Masala 1/4 tsp
Salt to taste
Splash of water
– Cut your protein into bite sized pieces.
– In a bowl, mix with the plain yoghurt and Meat Mix.
– Cover & set aside.
(You could also do this and leave overnight, covered in the fridge. Just pull it out and try & bring as close to room temperature as possible, before cooking.)
COOKING THE CURRY
– In a heavy bottomed pan, heat oil & ghee on a medium-high heat.
– Add chopped onion and cook till transparent.
– The garlic goes in next. Mix well and cook till you can’t smell raw garlic or onions.
– To this add the crushed tomatoes and Mixed Roots Hurry Curry & Meat Mix Spice Blends, along with half the chopped coriander, ginger and cashew nuts.
– Mix well. Keep on a medium heat. Stirring occasionally.
– When the curry paste comes together it turns into this beautiful rich, terracotta colour, with the tomatoes shedding their oil towards the edges.
– Add a splash of water and heat through.
– Using a stick blender, crush the cashews and sauce into a smooth paste.
– Drop the marinated meat into the sauce and stir well.
– Cover and let simmer till the meat is cooked.
– Sprinkle the remainder of the chopped coriander along with the Garam Masala, cover and leave aside till ready to be served.
Serve with steamed rice, fresh roti or naan, a dollop of plain yoghurt and some poppadom & pickled red onions.
This makes a thick, rich sauce. If you want a creamy base, add a dash of water, coconut cream, or cream to bring to the consistency you would like it to be.
So, so, so good……