Not 100% sure where to post this but here goes - apols if in the wrong place.
Like many on here I enjoy homestyle indian style cooking as well as BIR ? and like to find cross-overs and cheats ie using curry base instead of frying onions/garlic/ginger in a traditional recipe.
While following Manjulas recipe for Chickpea curry I was happily surprised by the texture and consistency of the sauce. By playing around a bit you get a lovely, speedy and flexible mini-curry base for tweaking into all your favourite curries.
The original recipe and video here -
http://www.manjulaskitchen.com/2007/01/28/chola-chana-masala/ She uses a lot of salt! And a bit more water than I do.
Flexi VersionServes 1Main ingredient of choice ? veg/meat etc
3 tablespoons oil
1 teaspoon cumin seeds (optional)
1 tablespoon gram flour (Besan)
1 large tomato
1 teaspoon ginger paste
1 teaspoon chopped green chilies
2 tsp of spice mix of your choice
half teaspoon chilli powder
half tsp sugar
half teaspoon salt
1 teaspoon chopped coriander
1.Blend the tomato, and ginger to make a puree. (or add tsp ginger puree)
2.Heat the oil in a saucepan.
3.Add cumin seeds.
4.After the cumin seeds pop add the gram flour and stir-fry for a minute.
5.Add the tomato puree, spice mix, chilli powder and cook for about 4 minutes on medium heat.
6.The mixture will start leaving the oil and will reduce to about half in quantity.
7.Add your main ingredient of choice and a 175ml water or stock and let it cook for at least 7 to 8 minutes on medium heat
8.Cook till your main ingredient is done ? add more water or simmer to get the consistency of sauce you want . Sprinkle on the green stuff.
There is a marked similarity to BIR cooking in that you reduce the puree and spices to a thickish paste ? before adding water to make a sauce.
Sugar is needed as the tomato can make this curry a touch sour.
I have made versions of CTMs, Achars, Pathias and Vindaloos from this base ? and while not exactly BIR, it is a really quick and flexible base-less curry for 1 in a hurry!
Pics may follow
