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Cook
20m
Cook
20m
Ingredients
Method
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Step 1
Start a pan on a high heat, then add a dash of the oil and when the oil is hot add the cumin seeds, frying to almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onions, garlic and ginger. Cook until the onions have turned golden and sweet.
For
6
M
I
100
ml
Vegetable oil
1
tsp
Cumin seeds
1
Onion, finely diced
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Pete B
8 months ago
The curry was delicious and a success with the family. I couldn’t find dried fenugreek leaves so I had a quick search for a substitute and replaced them with mustard seeds, using half the measure stated.
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Steve F
8 months ago
Just delicious, it comes together really quickly and easily but the depth of flavour is immense. A cracker of a curry.
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Nisha
8 months ago
ah amazing
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T
Tony F
8 months ago
Could you do a quick video on paneer? Could it replace the chicken in many of your recipes? Very much enjoying Curry Club. Thank you
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Nisha
8 months ago
Tony I will try!!
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Jean S
9 months ago
The sauce is amazing
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