Indian
Indian - Sides and Vegetables
Vindaloo (made with base gravy)
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 tablespoon Vegetable Oil
- • 2 Bay Leaf
- • 1 inch Cassia Bark (Cinnamon Stick)
- • 2 Cardamom Pods
- • 10 Pepper Corn
- • 1/4 teaspoon Fennel (seeds)
- • 1 Brown/White Onion
- • 1 teaspoon Ginger (Grated)
- • 1.5 teaspoon Grated Garlic
- • 1/2 teaspoon Salt
- • 1 teaspoon Turmeric Powder
- • 1/2 teaspoon Garam Masala Powder
- • 1 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 4 teaspoon Chilli Powder (Hot)
- • 2 tablespoon Tomato Paste
- • 250 ml Curry Base
- • 1/2 Sliced Tomato
- • 1 teaspoon Vinegar
- • 1/2 cup Potato
- • 6-8 pieces Meat / Veg / Paneer
Preparation Steps
1
Phase 1
Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute
2
Phase 2
Add the onion and fry until caramelised
3
Phase 3
Add the ginger and garlic and salt, turn down the gas and cook for a few minutes
4
Phase 4
Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water
5
Phase 5
Add base gravy, meat, tomato (optional), potato (boiled - optional) and white vinegar (optional)
6
Phase 6
Add water if sauce is too thick and simmer to your desired consistency until the oil rises