Simple Curry

Oh I do love a good curry so this week I want to share this amazing curry.

What I really like about this curry is that there is so many levels to it, you can make it as complex or simple as needed.

Ingredients

•           2 medium size onions (approximately 300 gm.), peeled and roughly chopped

•           1/2 inch piece of ginger, peeled

•           2-3 cloves of garlic (optional), peeled

•           2  fresh medium tomatoes(200 gm. Tinned) or full fat yogurt tomatoes.

•           2-3 tbs. cooking oil

•           1 tsp. cumin seeds

For an amazing curry, add following whole spices 1 inch piece of cinnamon stick or cassia bark, 1-2 bay leaves, 2 large cardamoms-slightly cracked open, 4-5 cloves, 5-6 black peppers.(You can also just add Garam Masala add the end of dish for similar effect).

•           1/2 tsp. turmeric powder (too much makes the curry bitter)

•           1/4 tsp. chili powder (adjust to taste)

•           1 1/2 tsp. of coriander powder

•           Salt to taste

•           1/2 tsp. Garam Masala

•           2 tbs. fresh coriander leaves, chopped

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            Wash and grind onions, ginger and garlic together in a food processor or chop finely by hand or grate.Heat oil in a pan, add cumin seeds. Let the seeds splutter. Add onion, ginger and garlic and fry until light brown.

Add all powdered spices and stir for 10 seconds, to release flavours.

 If adding  garam masala powder add at end.  Add tomatoes/yogurt and stir fry until oil separates from the mass. For a more professional taste, add a tsp. water and stir-fry again until oil separates. Repeat once more.

To give different flavours to the curry, you can add chopped spinach or half a tin of pureed spinach or a few diced potatoes or carrots or or half a cup of  lentils or 450 gm. of tinned chick peas, after draining out the brine. You can experiment with other additions too. That is how new dishes are born.

 You can add a few nuts like almonds or cashews at the end of the cooking process. They taste better if you soak and grind them first, adding creaminess to the dish.