Contains a whole spice pouch, a base sauce and a stir-in sauce
The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.
Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!
Cut the meat, fish or paneer cheese into generous pieces.
If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively if left whole remove them with a spoon before serving.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Use these handy tips to customise your dish:
Great with lamb, pork, duck or chicken meat
Use whole skinned chicken joints for a truly deep, authentic chicken flavour or add good chicken stock and cook for 30-35 minutes
If you have time, marinade the meat in the base sauce for an hour to allow the flavours to permeate.
For extra richness finish with a little cream or cashew nut paste.
Finish with a handful of freshly chopped coriander
Onion, Water, Tomato Paste (20%), Sunflower Oil, Garlic, Ginger, Ground and Whole Spices, Coriander Powder, Salt, Red Chillies, CASHEW NUTS, Turmeric Powder.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||1.2g|
|of which sugars||5.6g|