red massla paste from the Zaal, Fleet
Ingredients:3 heaped chefspoons veg ghee
6 sliced onions
1/2 desertspoon salt
1 chefspoon methi leaves
3 chefspoons blended tomatoes
2 chefspoons lemon dressing
100ml of water(if necessary)
1/2 tbsp kashmiri paste
1.5 tbsp tandoori paste
2 tbsp tikka paste
1/2 tbsp mint sauce
1/2 tbsp tandoori masala powder
1 chefspoon coconut flour
2 - 2.5 chefspoons almond powder
2 chefspoons sugar
2 4oz cups plain yogurt
1 chefspoon tamarind paste
orange food colour (optional)
Method:In a medium cold pan put three heaped chef spoons of veg ghee together with
six sliced onions.
Add half desert spoon salt,
one chef spoon of methi leaves,
three chef spoons of blended tomatoes.
bring to a medium heat and put the lid on.
There is no water in the pan so be careful the mixture doesn't burn.
The ghee placed on the bottom of the pan should gently cook the onions.
If it does start to burn add a little water.
After about twenty five minutes add two chef spoons of lemon dressing
In a separate pan put two tbsp tikka paste,
one and half of tandoori paste,
just a half of kashmiri massala paste,
half of mint sauce,
half tandoori massala powder.
Also add a chefs spoon of coconut powder,
two of almond powder (or more to taste)
and two of sugar.
Then add two four ounce cups of plain yogurt.
also added a chef spoon of tamarind sauce.
(This he made by soaking a a tamarind block in some hot water and taking
out all the stringy bits.)
Add all this to the original mixture together with some orange or red colour and blend.
Put in the fridge overnight to become a stiff paste.
To make a tikka massala Az put a chef spoon of the paste in a cold pan,gently heated it up to melt the paste and added base sauce to get the desired thickness.He added the meat and simmered and finally added some uht carton cream.Thought i would rewrite this recipe now that the new clips confirm the spoon sizes.
Please let me know if this is all correct.
Thanks, Frank.
