Phaal (British Indian Restaurant / BIR Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 4 tablespoons Vegetable Oil
- • 1/2 teaspoon Fennel (seeds)
- • 1 medium Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 2 tablespoons Tomato Paste
- • 1 teaspoon Mix Powder / Curry Powder
- • 1/2 teaspoon Salt
- • 2 tablespoons Chilli Powder (Hot)
- • 2 teaspoons Chilli Flakes
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Garam Masala Powder
- • 1 teaspoon Sugar
- • 1 teaspoon Lemon Juice
- • handful Fresh/Chopped Coriander
- • 250ml Curry Base
- • 8-10 pieces Meat / Veg / Paneer
- • 2 heaped teaspoons Mr Naga (Hot Chilli Pickle)
- • 4 sliced Birds Eye Chilli
Preparation Steps
heat a pan on medium and add the vegetable oil or ghee. Add the fennel and allow to fry until it starts to sizzle
add the onion and continue to fry for a couple of minutes until the bitter smell disappears and it begins to caramelise
add the garlic and ginger paste, stir through and fry for around a minute
turn up the heat to max and add the tomato puree, mix powder, salt, hot chilli powder, chilli flakes and dry methi leaves, stir through thoroughly and allow to cook out for a couple of minutes.
add in half of the heated base gravy, stir through and allow to reduce for a couple of minutes before adding the remaining base
after a further couple of minutes reduce the heat slightly as it tends to spit a lot at this stage, add the garam masala, sugar, squeeze of lemon and fresh chopped coriander and stir through well
add your choice of protein and coat to stop it from drying out and add in the Mr Naga pickle and fresh sliced chillies as well
allow to simmer until the oils separate, the meat is cooked through and the sauce is the consistency you require