Indian
Indian - Sides and Vegetables
Ninja Speedi - Indian Restaurant Style Vindaloo From Scratch
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 Cloves
- • 1 medium very finely chopped Brown/White Onion
- • 2.5 tablespoons Tomato Paste
- • 2 large grated Garlic Cloves
- • 2 cm grated Ginger (Grated)
- • 4 chopped Green Finger Chillies
- • 2 teaspoons Kashmiri Chilli Powder
- • 2 teaspoons Chilli Powder
- • 1.5 teaspoons Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 3/4 teaspoon Turmeric Powder
- • 1/2 teaspoon Salt
- • 1/4 teaspoon Fennel (seeds)
- • 1/4 teaspoon Black Pepper - Course Ground
- • 1 Chicken Breast
- • 250ml Water or Curry Base
- • 1 Sliced Tomato
- • 1 teaspoon Sugar
- • 1.5 teaspoons Vinegar
- • 1/4 teaspoon Garam Masala Powder
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
1
Phase 1
flip the smartswitch to air fry/hob
2
Phase 2
add the tomato paste, garlic, ginger and chopped green finger chillies, stir and sauté for 3 minutes
3
Phase 3
add the Kashmiri chilli, chilli, coriander, cumin, turmeric, fennel seeds, salt, black pepper and a little water, stir and sauté for 5 minutes
4
Phase 4
select start/stop to finish cooking
5
Phase 5
close the lid and flip the smartswitch to rapid cooker
6
Phase 6
when the time is up remove the chicken and lift the tray using silicone-tipped tongs
7
Phase 7
flip the SmartSwitch back to AIR FRY/HOB