Curry from Beginner to Pro youtube.com 24 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Fry onions, garlic, and chicken. 2. Add madras paste and simmer. 3. Stir in chopped tomatoes. 4. Add yogurt and chopped coriander. 5. Serve over rice. 6. For the intermediate curry, soak aubergines in salted water. 7. Fry cumin seeds, mustard seeds, curry leaves, onions, green chili, ginger, and garlic. 8. Add aubergines to the saute. 9. Stir in tomato puree, garam masala, Kashmiri chili, and turmeric. 10. Simmer until rich and unctuous. 11. Finish with coconut milk and chopped coriander. 12. Serve over rice. 13. For the pro level curry, marinate lamb shoulder overnight with garlic, ginger, yogurt, and a blend of spices. 14. Fry the lamb with whole spices and mint leaves. 15. Add water and braise on low. 16. Saute onions, green chili, ginger, garlic, spices, and tomato puree. 17. Reduce on low and add back to lamb to simmer. 18. Serve with naan bread. 1. Fry onions, garlic, and chicken. 2. Add madras paste and simmer. 3. Stir in chopped tomatoes. 4. Add yogurt and chopped coriander. 5. Serve over rice. 6. For the intermediate curry, soak aubergines in salted water. 7. Fry cumin seeds, mustard seeds, curry leaves, onions, green chili, ginger, and garlic. 8. Add aubergines to the saute. 9. Stir in tomato puree, garam masala, Kashmiri chili, and turmeric. 10. Simmer until rich and unctuous. 11. Finish with coconut milk and chopped coriander. 12. Serve over rice. 13. For the pro level curry, marinate lamb shoulder overnight with garlic, ginger, yogurt, and a blend of spices. 14. Fry the lamb with whole spices and mint leaves. 15. Add water and braise on low. 16. Saute onions, green chili, ginger, garlic, spices, and tomato puree. 17. Reduce on low and add back to lamb to simmer. 18. Serve with naan bread. Add Direction Ingredients 1 chicken 1 cup onions 2 cloves garlic 2 tbsp madras paste 1 cup chopped tomatoes 1 cup yogurt 1 handful coriander 1 kg aubergines 1 tsp cumin seeds 1 tsp mustard seeds 1 handful curry leaves 2 pieces green chili 1 thumb ginger 1 cup tomato puree 1 tsp garam masala 1 tsp Kashmiri chili 1 tsp turmeric 1 can coconut milk 1 kg lamb shoulder 6 cloves garlic 1 thumb ginger 1 cup yogurt 1 tbsp spices 1 handful mint leaves 4 onions 1 cup water - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan bowl spoon ladle Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
