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Ingredients
Everyday curry paste
- 30 g cumin seeds
- 2 - 3 dried bay leaves
- 30 g coriander seeds
- 1 tsp whole cloves
- 12 black cardamom pods
- ½ cinnamon quill
- ¼ tsp black peppercorns
- 2 tsp Kashmiri chilli powder
- 1 tbsp ground ginger
- 2 tsp ground turmeric
- 5 brown onions (700 g), cut into quarters
- 2 fresh long green chillies, trimmed and cut in halves (optional)
- 1 tbsp garlic paste (see Tips)
- 1 tbsp ginger paste (see Tips)
- 40 g ghee (see Tips)
- 40 g canola oil
- 30 fresh curry leaves
- 800 g canned whole tomatoes
- 1 tbsp brown sugar
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp salt
Rogani kumbh
- 15 sprigs fresh coriander, roots, stalks and leaves, plus extra leaves for garnishing (see Tips)
- 250 g vine-ripened tomatoes, cut into quarters
- 30 g vegetable oil
- 1 - 2 fresh long green chillies, trimmed and cut into halves
- 550 g button mushrooms, cut into halves (or quarters, if mushrooms are large)
- 1 ½ tsp garam masala (see Tips)
- ½ tsp Vegetable stock paste (see Tips)
- ½ tsp salt
- 2 tbsp natural yoghurt
- Nutrition
- per 1 portion
- Calories
- 2059.8 kJ / 490.3 kcal
- Protein
- 13.4 g
- Carbohydrates
- 25.9 g
- Fat
- 33.6 g
- Saturated Fat
- 8.2 g
- Fibre
- 20.1 g
- Sodium
- 1954.4 mg
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