Ingredients
- 4 tbsp oil (or ghee for extra richness)
- 1 onion, finely chopped
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 450g protein: chicken, lamb, or tofu
- 1 tbsp Roosma Basaar spice blend
- Salt to taste
- 2 tomatoes, chopped
- 250ml water
- Fresh coriander to garnish
Method
- Heat the oil in a medium pan over a medium heat.
- Add the onion and cook until golden brown, stirring regularly.
- Add the garlic and ginger purée and let them sizzle for 2-3 minutes.
- Add your protein and stir for even cooking.
- Add the Basaar spice blend, salt, chopped tomatoes, and water. Increase the heat and cover.
- Simmer until the oil rises to the surface and the sauce becomes glossy.
- Garnish with fresh coriander and serve with rice or naan.
Tips
Using ghee instead of oil gives a more authentic, richer taste. The recipe works just as well with any protein, chicken thighs give the best depth of flavour.