Sayal Curry Recipe
Ingredients
250 gms. boiled, meat, fish or vegetable
1/2 teaspoon turmeric powder
1/2 teaspoon salt
2 tomatoes, chopped fine
1/2 cup water
1/2 teaspoon coriander powder
8 tablespoons ghee
Grind to a paste:
1 bunch coriander leaves
3 garlic cloves
Few sprigs mint leaves
1 ginger
Few spinach leaves
1 onion
1 green, chilli
Directions
Heat the ghee and fry the tomatoes for five minutes.
Reduce the heat and add the paste and powdered spices.
Keep stirring for five to seven minutes till the ghee rises to the top.
Add water, cover the pan and simmer till the curry thickens.
Add boiled meat, fish or vegetable and cook for a few more minutes.
Boiled eggs, paneer, stale chapattis or bread can be used in place of meat or fish.
These should beadded to the curry and heated gently for five minutes just before serving.
For bread or chapattis, a little extra water is required.
Reduce the heat and add the paste and powdered spices.
Keep stirring for five to seven minutes till the ghee rises to the top.
Add water, cover the pan and simmer till the curry thickens.
Add boiled meat, fish or vegetable and cook for a few more minutes.
Boiled eggs, paneer, stale chapattis or bread can be used in place of meat or fish.
These should beadded to the curry and heated gently for five minutes just before serving.
For bread or chapattis, a little extra water is required.
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