Hotel Indian Curry Gravy

Hotel Indian Curry Gravy

Hotel Indian Curry Gravy, I first came across this Hotel style gravy from Romaine Saha of Glebe Kitchen.

I have never made Glebe Kitchens hotel style gravy. However reading his recipe inspired me to look in to the technique.

It wouldn’t be fair to write this post without giving Romaine some credit for starting me off on this journey.

If you have never seen the Glebe Kitchen blog you should! Click the link above to take you there.

Hotel Indian Curry Gravy

The Technique

One of the main differences between my Hotel Style Curry Gravy and other recipes is the whole spices used. Mine are not blended up with the gravy at the end of cooking. I just don’t have a blender that can cope with that. Although I have read some recipes that blend and grind the sauce and then pass it through a sieve.

The addition of tej patta leaves and cinnamon, for me, gives me a good flavoured gravy which you can easily fish out before you blitz the gravy.

To make up for the lack of whole spices used I use a little Garam Masala. I find it an acceptable substitute.

The key to this gravy though is the browning of the onions. This takes time and a little patience. You have to watch them to make sure they don’t burn. After all you want sweet, caramelised onions in your Hotel Style Curry Sauce not bitter burnt ones!

The other key ingredient, which as far as I found was in every other hotel gravy, is the green chilli. This along with the Kashmiri Chilli powder gives a little spiciness to the finished result. I like it. If you don’t like the idea, leave it out.

How To Use

So once you have made this gravy you can use it in most B.I.R style curries in place of base sauce, unless it’s a mild dish such as Korma. This gravy is just a bit to gutsy for that!

As a starting point I would suggest using it in my Lamb Madras. If you like you could replace the lamb with chicken.

To be honest though you can be use this gravy in any of your favourite chefs recipes where you would normally use a base sauce. Because the onions in your gravy are already caramelised, your sauce doesn’t have to reduced on a high heat, so you can avoid decorating your kitchen with splatters of curry sauce! That has to be a bonus surely!

Watch out for my Christmas Turkey Curry, which uses this gravy, soon!

Turkey Curry using Hotel Indian Curry Gravy

Hotel Style Curry Sauce

‘Ome
Similar to a base gravy, this sauce can be made in advance and added to fried ingredients to create a tasty curry. This Hotel Style Curry Sauce has a bit more depth of flavour, is thicker and caramelises the onions first so no high heat reduction is necessary.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 8 people

Ingredients
  

  • 750 g sliced onion About 4 medium onions
  • 110 ml oil Any neutral oil such as vegetable, sunflower or rapeseed (not cold pressed)
  • 4 Tej Patta leaf (also known as Indian Bay or Malabar leaf) Bay leaf can be substituted but won't give the same flavour.
  • 2 sticks cinnamon or cassia
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 tsp Kashmiri chilli powder substitute with 1 tsp sweet paprika and 1 tsp chilli powder if not available
  • 1 tsp ground turmeric
  • 1 tbsp Mild Curry Masala
  • 1 tsp Garam Masala
  • 1 400g tin of chopped tomatoes
  • 1.2 litre water 3 x empty tomato tins worth!
  • 2 tsp salt
  • 1 tbsp fresh coriander stalks can be used if wished
  • 2 green chillies deseeded and chopped

Instructions
 

  • Heat the oil in a heavy bottomed pan
  • Add the onions, tej patta leaves and cinnamon to the pan and fry on a medium heat, stirring occasionally for 10 minutes or until just starting to turn brown.
    Onion, tej patta and cinnamon
  • turn the heat to the lowest you can and fry for another 30 minutes, stirring quite often until the onions have turned a deep brown colour.
    Browned onions
  • Add the garlic and ginger and gently fry for another 20 seconds
  • Add the Kashmiri Chilli and stir in. Add the turmeric and stir in again before adding the curry masala. Fry for 20 seconds.
    Hotel Indian Curry Gravy
  • Add the tinned tomatoes and water and bring to a simmer.
  • Add the salt and cook for 20 minutes.
  • Add the fresh coriander, chillies and Garam Masala
  • continue to cook for another 10 – 20 minutes
  • Take the pan off the heat and let cool a little before fishing out the cassia and tej patta leaves
  • Now blend with an immersion blender, food processor or blender. If using the latter I would recommend to let it cool slightly first as hot steam tends to blow the lid off!
    Indian Hotel Style Gravy
  • Use in any recipe that requires a Hotel Style Curry Gravy or try using as a replacement to Base Gravy in any highly flavoured B.I.R curries that require a base sauce.
Keyword Base Curry Sauce, Curry Gravy, Indian Hotel Curry Sauce, Indian Style
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Mutton Curry

Mutton Curry

Rich & Spicy Mutton Curry Recipe

I do like chicken and lamb in a curry. Sometimes though you want a more traditional dish, cooked long and slow. Mutton is ideal for this. Mutton Curry is ideal if you’re looking for an Indian dish for a special occasion. We had this dish as part of an Indian meal.

Where To Get Mutton?

It’s not something you’re going to get from the supermarket!

Ask your local butcher or get some direct from the farm yourself.

If you’re in the Sheffield area you could pay a visit to Whirlow Hall Farm Shop. It’s where we got ours from but it is advisable to give them a bell first to make sure they have some in.

Be warned though. I only went in for Mutton and make a delivery but came out with mutton and a hefty piece of Sirloin steak! It was calling me!

If you are struggling to get mutton you can use lamb, just cut down on the cooking time. You could even use chicken thigh but again decrease the cooking time further.

What Cut Of Mutton For A Mutton Curry?

This is entirely up to you. I just asked for a little over a kilo of diced. I think it was shoulder. To be honest any cut will be good enough for a mutton curry. As it needs slow cooking any fat will render down and give a lovely rich sauce. If you want a really traditional Indian dish you could of course cook the mutton on the bone. This way you will get even more flavour in your gravy.

How Spicy Is Spicy?

Most of the spice in this recipe comes from Kashmiri chilli. This recipe isn’t blow your head off spicy. It’s quite easy to adjust the spiciness by either using more chilli powder or adding more fresh chillies. I added some whole fresh birds eye chillies towards the end of cooking to give it an extra kick.

If you like the look of this curry you may want to have a look at my recipe for Lamb Madras

Mutton Curry

Rich Spicy Mutton Curry

‘Ome
Slow cooked diced Mutton with onions, garlic and ginger in a rich tomato & yoghurt sauce, thickened with cashew nut paste.
No ratings yet
Prep Time 30 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

Marinade

  • 1 kg mutton diced
  • 3 garlic cloves crushed
  • 3 tsp chopped ginger
  • 6 tsp Kashmiri chilli powder use 3tsp chilli powder and extra 3tsp sweet paprika if you can’t get hold of Kashmiri
  • 6 tsp sweet paprika
  • 1 tsp salt
  • 1 tbsp yoghurt

Curry

  • 1 onion sliced
  • 2 onions pureed in a food processor
  • 6 cloves garlic finely chopped or grated
  • 1 inch cube piece of ginger finely chopped or grated
  • 4 tbsp of oil or ghee
  • 2 sticks of cinnamon or cassia bark
  • 2 whole star anise
  • 12 fresh curry leaves if you have them
  • 1 tsp of salt
  • 3 tsp tomato puree dissolved in 300ml of hot water
  • 140 g cashew nuts just covered with hot water and left to soak for 20 minutes and then blended
  • 1 tbsp of ‘Ome Made B.I.R Curry Masala (or other curry Masala)
  • 400 g tinned tomatoes pureed in a food processor with 3 red chillies (more if you like heat, or fewer for a milder curry)
  • 500 g natural plain or Greek yoghurt
  • 1 tbsp of Kasoori methi or fenugreek leaf
  • 2 tsp dried mint
  • 2 tsp of ‘Ome Made Garam Masala or any other brand
  • 1 tsp of ground all spice optional
  • 1 tbsp of sugar jaggary or a dark sugar is better
  • 2 limes juice of
  • 1 bunch fresh coriander chopped
  • Salt to taste
  • Toasted almond flakes optional

Instructions
 

  • Put the mutton to marinate overnight or for at least 3 hours.
  • Heat the oil in a heavy bottomed pan
  • Add the sliced onion and gently fry until brown and caramelised. Once the onion is browned remove from the pan with a slotted spoon and reserve for later.
  • Add the curry leaves, cinnamon and star anise to the pan (careful they may splutter)
  • Add the onion puree and 1 tsp of salt. Continue to fry gently for 15 minutes
  • Add the garlic and ginger and fry gently for 30 seconds
  • Add the curry Masala and fry for 20 – 30 seconds
  • Add the mutton and any marinade, stir and let seal
  • Add the watered down tomato puree, stir and let reduce back down to a thick paste.
  • Add the blended tinned tomatoes and chillies. Bring back to a simmer
  • Add the yoghurt and cashew paste, stir and again bring back to the simmer.
  • Turn the pan down and cover with a lid. Either cook on a very gentle heat on the hob (use a heat diffuser if you have one) or cook in the oven on a low temperature around 140°C. It wants to cook for around 2 ½ – 3 hours. If the sauce is looking to thick after an hour of cooking then you can thin it with a little water.
  • After 2 ½ – 3 hours you can add all the other ingredients, including the caramelised onions from earlier (keep a few almonds and coriander leaves back to garnish if you wish). Cook for another 20 – 30 minutes on the hob, lid off, before serving with pilau rice & Indian style breads.
Keyword curry, Indian, Mutton, spicy
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Chicken Jalfrezi

Chicken Jalfrezi

Chicken Jalfrezi is a favourite curry. It’s my go to curry when I have some leftover Tandoori Chicken. In fact it’s worth making some Tandoori Chicken Just to make a Jalfrezi!

What Makes A Chicken Jalfrezi?

Jalfrezi has it’s origins in Bengal. It was a way of using leftover meat or fish that was stir fried with onions, chillies and often peppers.

The B.I.R (British Indian Restaurant) version has more of a tomato sauce but it still has the onions, peppers, chillies and sometimes tomatoes.

I also like plenty of ginger in a jalfrezi, it gives it a lovely fresh ‘zing’

I used little Thai chillies in this version that pack some serious heat. It’s entirely up to you what sort of chillies you want to use and how you present them. Some people prefer their chilli to be chopped more, which is fine.

I prefer to use normal sized salad tomatoes for a Jalfrezi, cut in to quarters or sixths. On this occasion I had run out so I threw some cherry tomatoes in, you might prefer this option though.

Base Sauce

I’ve included a recipe for base sauce for this Chicken jalfrezi. It’s a very simple one but I love it!

If you have your own tried and trusted base sauce you can use that instead of the one in the recipe. If it’s not heavy on the tomatoes though you might want to add a little extra tomato puree or some tinned chopped tomatoes.

If you don’t use all the base sauce. Just pop it in a container for the freezer for another time.

Curry Masala & Spices

I obviously use ‘Ome Made B.I.R Curry Masala & Tandoori Masala when I was making this which are available to buy at www.omemade.co.uk

B.I.R Curry Masala

You can substitute your favourite brand or your own if you have your own favourite mix.

If you are in the Derby area you might want to give The Herb And Spice Emporium a look up for your spices. Great selection, service and very reasonable prices. Check out there Facebook page here The Herb And Spice Emporium

And if you’re stuck for a Tandoori recipe follow this link British Indian Restaurant Curry

Happy cooking!

Chicken Jalfrezi

Chicken Jalfrezi

‘Ome
This is my go to dish when I have leftover Tandoori Chicken to use in a curry. Hot & Spicy with plenty of fresh peppers, onions and tomato.
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Base Sauce 1 hr 30 mins
Total Time 2 hrs 20 mins
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

Curry Base Sauce

  • 4 tbsp oil (vegetable, sunflower, rapeseed)
  • 3 large onions sliced
  • 1 tsp salt
  • 3 cloves garlic chopped
  • 1 inch piece fresh ginger chopped
  • 3 tsp mild curry masala (you could use 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric instead)
  • 1.2 litres water
  • 1 handful coriander stalks (if you have them)
  • 1 400ml tin of tomatoes

Chicken Jalfrezi

  • 500 g Tandoori/Tikka Chicken cut in to chunks
  • 1 medium onion cut in half and then quarter each half
  • 2 whole peppers (whatever colour you have) deseeded and roughly chopped
  • 4 cloves garlic grated or finely chopped
  • 1 inch cubed fresh ginger grated or finely chopped
  • 4 tbsp oil or ghee
  • 1 tsp Kashmiri Chilli powder (optional)
  • 4 tsp curry masala
  • 1 tsp Tandoori masala
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 2 tbsp tomato puree diluted in 300ml water
  • 1 portion base sauce mix
  • 1 tbsp Kasoori Methi (dried fenugreek) leaves
  • 4 large tomatoes cut in to 4 – 6 (or around 250g of cherry tomatoes, left whole)
  • 6-8 finger type chillies cut in half and half again if large (or leave whole if small)
  • 1 handful chopped fresh coriander
  • 1 tsp salt to taste
  • 1 tsp Garam Masala If you don't have any a grind of black pepper

Instructions
 

To make the base sauce

  • Heat the oil in a large pan. Once hot add the onions and salt. Gently fry for 10 minutes until the onions are starting to soften.
  • Add the garlic and ginger and fry for a couple more minutes.
  • Add the curry masala or spices along with a splash of water. Give a quick stir around and then add the water.
  • Bring to a simmer and cook for 45 minutes.
  • Add the tinned tomato and coriander stalks/
  • Bring back to the simmer and cook for another 30 minutes
  • Take the pan off the heat and blitz with an immersion blender until you have a very smooth sauce.
  • Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It should be the be slightly thicker than full fat milk.

To make the curry

  • heat the oil in a heavy bottomed pan or karahi.
  • Once the oil is hot add the onion and peppers. Fry until they are just blistering and colouring. remove the peppers and onions from the pan with a slotted spoon and put in a bowl.
    Peppers & Onions For Jalfrezi
  • turn the heat down on the pan and add the garlic and ginger. Fry for a few seconds
  • Add the Kashmiri chilli and stir through. Add the curry masala, tandoori masala and other spices. mix in and fry for 20 seconds or so. If they start to catch add a splash of the water/tomato puree.
    Diluted Tomato Puree
  • Turn the heat up to medium and add the Tomato paste and water. let this simmer and reduce down almost to a paste.
    Reducing Dilute Tomato Puree
  • now add a couple ladles of base sauce, stir in a and let reduce. Now add 3 ladles of base sauce and let reduce. Now you can add most of the base gravy (leave around 200ml for adjusting your finished sauce) and simmer until you have a thick sauce and see little craters appearing. Don't stir to often as the sauce reduces. You want the sauce to caramelise around the edges of the pan and then the caramelised edges can be stirred in to the sauce. That's where all the flavour is.
  • Now you can add your chicken, Kasoori Methi, garam masala, tomatoes, chillies, peppers and onions. Heat through for around 15 minutes, if the sauce is too thick add more base sauce 'till you have your preferred consistency and then add your chopped coriander. Heat gently for another 5 minutes. Taste and add extra salt to taste.
    Chicken Jalfrezi
  • Serve your curry with some pilau rice and Indian bread such as naans or chapatis.
    Chicken Jalfrezi
Keyword Base Curry Sauce, British, curry, Indian, Jalfrezi, Ome Made, Restaurant
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Lamb Madras

Lamb Madras

I do love a Lamb Madras. The good thing about a Madras is it can be as simple or as complicated as you like.

The basics of Madras are tomatoes, something sharp & sour such as lemon juice or tamarind and plenty of chilli heat.

As we don’t have lamb curry all that often I decided to go to town with this recipe with a deep, rich sauce.

The Lamb Madras Curry Gravy

This recipe has a curry gravy which is made separately. There is enough gravy for the Lamb Madras and I had about 250ml left which could be frozen and used in another curry at another time. If you like plenty of sauce though you may decide to use all of it.

The Lamb

For this recipe I used lamb shoulder, off the bone. You could of course use leg or neck and it’s entirely up to you if you want to leave the meat on the bone.

I didn’t pre-cook the meat in this recipe. I added the lamb to 1/2 of the gravy which had been allowed to reduce so it was nice and thick. This coated and sealed the lamb before I added the rest of the gravy and allowed the dish to cook slowly, resulting in a deep rich sauce.

The lamb would be cooked after 45 minutes but in my opinion its best left for 1.5 hours so it’s melt in the mouth tender.

The Heat

We have our Madras reasonably hot but the level of heat can be altered to suit your taste with the addition of chilli powder for more heat or less chilli powder if you want something milder.

Of course you could add fresh chillies or if you like real heat try adding some Naga Chilli Pickle!

For More Curry Recipes Click Here

Click Here To Buy ‘Ome Made Curry Masalas

For my recipe I use ‘Ome Made Curry masalas. Of course the recipe will work with your own or favourite brand of curry powder.

Lamb Madras

Lamb Madras

‘Ome
Lamb cooked in a thick, rich & spicy Indian curry sauce.
No ratings yet
Prep Time 45 mins
Cook Time 3 hrs
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Indian
Servings 8

Ingredients
  

Curry Gravy

  • 3 tbsp oil or ghee
  • 4 whole cloves
  • 3 whole cardamom
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 whole Tej Patia (Indian bay) optional
  • 1/2 tsp mustard seeds
  • 2 medium onions chopped
  • 1 tsp salt
  • 4 cloves garlic chopped
  • 1 inch cubed fresh ginger chopped
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 whole red pepper
  • 2 tbsp tomato puree
  • 2 x 400 gram tinned chopped tomatoes
  • 1 handful coriander stalks

Lamb Madras

  • 900 gram lamb shoulder diced (1/2 inch thick)
  • 2 tbsp oil or ghee
  • 3 sticks cinnamon
  • 2 whole star anise
  • 1 medium onion finely chopped
  • 6 cloves garlic finely chopped or grated
  • 1 inch cubed fresh ginger finely chopped or grated
  • 3 tsp Kashmiri chilli powder (use sweet paprika if unavailable)
  • 2 tbsp 'Ome Made Madras Curry powder or your own/different brand
  • 3-4 tsp chilli powder
  • 2 tsp tamarind paste
  • 1 tbsp Katsuri methi/dried fenugreek
  • 3 tsp 'Ome Made Garam Masala or your own/different brand
  • 1 lemon juice of
  • 4 tsp sugar
  • 1 tbsp ground almonds
  • 1 tbsp coconut milk powder or 30g creamed coconut block
  • 2 tbsp fresh coriander chopped
  • 1 tsp salt or to taste

Instructions
 

Curry Gravy

  • Heat the oil in a heavy bottomed pan
  • Add the whole spices and gently fry for 30 seconds.
  • Add the chopped onions and salt. cook gently until soft and light brown
  • Add the chopped garlic and ginger. Cook for 30 seconds
    Lamb Madras Gravy
  • Add all the ground spices and the red pepper. cook for 30 to 60 seconds
  • Add the tomato puree and stir in
  • Add the tinned tomatoes and water. Bring to a simmer
  • Add the coriander stalks.
    Lamb Madras Gravy
  • Cook for around 45 minutes
  • Remove the Tej Patia leaves if used and blend with a stick blender
    Curry Gravy After Blending

Cooking The Curry

  • Heat the oil in a heavy bottomed pan or Karahi.
  • Add the cinnamon and star anise. fry gently for 30 seconds
    Frying Whole Spices
  • Add the onion and fry for a couple of minutes.
  • Add the garlic and ginger and fry for 30 seconds or so.
  • Add the Kashmiri chilli, stir in and cook until the mixture is a deep red colour.
  • Add the curry powder and chilli powder, fry gently for 2 to 5 minutes. If the mixture is sticking add a splash of water to loosen the mixture.
  • Add roughly half of the curry gravy, stir and bring to a vigorous simmer. This wants to reduce to a thick paste. You can partly cover the pan if you don't want it firing off everywhere!
  • Once the gravy has reduced, add the lamb. Stir and coat with the paste and cook for a couple of minutes.
  • Add more gravy to the pan to create a thick sauce, you may have a little gravy left. This can be used to add later if the sauce is too thick for you. If it all goes in you can use a little water to make the sauce to the consistency you want.
  • Cook on a gentle heat, just simmering, for at least 45 minutes but 1 to 1 1/2 hours is better.
    20 to 30 minutes before your curry is ready to serve add all the other ingredients.
  • Serve with some pilau rice and bread to mop up the lovely rich sauce!
    Lamb Madras
Keyword British, curry, Indian, Lamb, Madras, Restaurant
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Chicken Tikka Masala

Chicken Tikka Masala With Paneer & Chilli

Chicken Tikka Masala

Chicken Paneer Tikka Chilli Masala

Chicken Tikka Masala is a favourite in the ‘Ome Made house. Only thing is, we have to have it a little hotter. Madras hot is about right for us. Paneer is also a great addition. If you’re not a fan or you’re struggling to get hold of some, it can always be left out.

Chicken Tikka Masala

Chicken Tikka & Paneer

For this recipe I use chicken breast which I coat with a basic Tandoori Marinade and bake in the oven. I also coat the paneer in the marinade as well and bake that alongside the chicken.

For this recipe I use 1kg of chicken and 400g of paneer. This will feed the six of us with a little left over for 2 more light meals. If you want less just halve the ingredients.

Paneer Tandoori

For the marinade I take 4 teaspoons of ‘Ome Made Tandoori Masala (you can use your own mix or another brand) and mix that with about 4 tablespoons of plain yoghurt. I also added about half a teaspoon of red food colouring powder, this is optional as it’s purely cosmetic.

I leave the chicken breasts whole, just scoring the tops of them slightly to help the marinade stick. I also leave the paneer whole in a block. It’s a lot easier and less fiddly to cut the paneer in to blocks and slice the chicken after they’re cooked. I also like the contrast of the red marinade on the outside against the white interior of the chicken and paneer.

The chicken and paneer want cooking in a pre-heated oven at 200℃ for around 25 minutes.

Onion Paste

Onions frying

Quite often when I’m cooking curries I will purée the onions, garlic and ginger before frying. However for this recipe I fry sliced onions with a little salt until they are starting to caramelise. I then add sliced garlic, ginger and fry some more before adding some chopped coriander stalks, some diced red pepper and sliced chilli. The mixture is then cooked to soften the peppers before being left to cool so it can be blended in a food processor.

This paste is the fried again before adding the spices and everything else.

This method gives a lovely deep and sweet, from the natural caramelisation of the onion, base to build the curry on.

Frying Mix For Chicken Tikka

Spices

For this curry I use my ‘Ome Made B.I.R Curry Masala which is a Madras style masala with a few added extras to give that authentic Indian restaurant flavour. Of course you could make up your own masala, or use one of the recipes from the many curry chefs out there such as Mistys, Dans or Als! And of course you could use any shop bought curry masala/powder.

I also use Kashmiri Chilli powder. This is mainly to give a deep rich red colour. If you haven’t got any either leave it out or use a little sweet paprika instead. Also I add some chilli powder for some heat. If you don’t want extra heat and prefer a more ‘traditional’ Tikka Masala, then leave the chilli out.

Tomatoes

For the tomatoes in this curry I use a little tomato purée and tinned tomatoes. The tinned tomatoes get blitzed in the food processor for that smooth texture that you get in an Indian restaurant or takeaway.

If you haven’t got a food processor you could get a way with cooking the onion etc and instead of pureeing them as described above you could carry on adding the spices, tomato purée and then use a stick blender to blitz the whole lot in the pan.

I think that about covers everything.

Chicken Tikka Masala

If you want to read some more about curries have a look at my other post British Indian Restaurant Curry.

So here is the recipe… enjoy!

Chicken Tikka Masala

Chicken Tikka Masala With Paneer & chilli

'Ome
One Of the UKs favourite Indian dishes given an 'Ome Made twist with the addition of some paneer and chilli
No ratings yet
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Indian
Servings 8 people

Ingredients
  

  • 1 Kg Chicken Tikka
  • 400 g Paneer
  • 3 tablespoon oil (sunflower, vegetable or ghee)
  • 3 medium white onions sliced
  • 2 teaspoon salt
  • 8 fat cloves garlic sliced
  • 1 thumb sized piece ginger peeled and sliced
  • 2 red chillies de-seeded and sliced
  • 1 medium red pepper deseeded and sliced
  • 1 handful Coriander stalks chopped
  • 3 teaspoon kashmiri chilli optional
  • 2 tablespoon mild curry masala/powder
  • 1 tablespoon tomato puree
  • 3 400g tins tomatoes
  • 400 ml water one empty tomato tin full!
  • 2 tablespoon Sugar
  • 35 g creamed coconut
  • 1 teaspoon Tamarind concentrate optional (add a splash of vinegar if you have none)
  • 1 tablespoon Katsuri methi (dried fenugreek leaf)
  • 3 teaspoon mango chutney
  • 300 ml cream I used double but whipping or single is fine
  • large handful fresh coriander chopped

Instructions
 

  • Heat a little oil in a heavy based pan. Add the onions and 1 teaspoon of salt. Fry on a very gentle heat for around 20 minutes until starting to colour light brown.
  • Add the ginger and garlic to the pan and continue to fry gently for a couple of minutes.
  • Add the peppers and chillies and fry very gently for around 10 minutes.
  • Turn the heat off and add the coriander stalks to the pan and stir in. As the mixture cools any caramelised juices that have stuck to the pan can be scraped off and stirred in to the mix, it's all flavour you wan to get in there! Leave the mixture to cool before blending well in a food processor.
  • Once the mixture has been blended add some more oil to a pan (2tbsp). As long as the original pan is reasonably clean you can just use the same one. Once the oil is hot add the onion mixture to the pan. heat through on a medium heat for a couple of minutes.
  • Add the Kashmiri chilli to the onion mixture and stir through. Add the curry masala to the pan and fry for a couple of minutes. If the mixture is sticking you can add a splash of water to loosen the mixture.
  • Add the tomato puree to the pan and continue to fry gently for a minute.
  • Add the tinned tomatoes and water and stir through. Once the sauce begins to splutter and form little craters turn to a low heat.
  • Add the sugar, tamarind, coconut block, methi and mango chutney. heat gently, stirring until the coconut has melted.
  • Add the chicken and paneer to the pan and continue to cook gently for twenty minutes.
  • Add the cream and fresh coriander and cook for a further 15 - 20 minutes.

Notes

Serve with Pilau rice and some naan bread or chapattis. Finish with a drizzle of cream if you want a fancy picture for you Instagram page!
Don't forget to share your pictures to www.facebook.com/omemade.
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‘Ome Made Kebab

‘Ome Made Kebab

I have been fond of kebabs since my beer swilling teenage years… You could not beat that garlicky, salty meat stuffed into a pita with slice cabbage, grated carrot, raw onion, sliced tomato and cucumber then drizzled with lemon juice, yoghurt & mint and hot chilli sauce after a night out on the beer!

Of course once I had kids, nights out were a thing of the past and a greasy donner kebab became something I’d have once in a blue moon.

Kebab

And then I noticed that when I was having them I was enjoying them less and less. The meat seemed to have less flavour, you got less salad,yoghurt and mint seemed to not be an option and ask for lemon juice and you got funny looks. And why can’t you get a kebab in a pita anymore?

It seems that a lot of takeaways standards have dropped these days. And to be fair there is a lot of dubious establishments out there selling things they shouldn’t be to make a bigger profit. Not that I want to tar all takeaways with the same brush… there are of course some excellent takeaways out there.

The thing is, sometimes you just fancy a kebab. So it’s handy to be able to make your own.

If I had my way I would have a big rotisserie spit in one corner of the kitchen but I don’t think Kit would approve!

'Ome Made Kebab

 

So how do you get something that tastes and has the texture of a Doner meat?

I’ve found the best method is what I refer to as ‘The Big Sausage’ method!

So here’s how you make it;

You will need

1 kilo lamb mince (or beef, or a mixture)

3-4 cloves of crushed garlic

1 teaspoon salt

3 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder

1 teaspoon cinnamon

1 teaspoon dried oregano

Plenty of black pepper

1/2 tablespoon oil

Put all the ingredients in a large mixing bowl. The best way to mix is with your hands, so get in there and give it a good squish. The more like a paste you can get it the better.

Once all the ingredients are well combined get a large sheet of greaseproof paper and a large sheet of tinfoil.

Lay the greaseproof paper on top of the tinfoil and then get your meat mixture and lay it out in a line, round about 12” long. Now mold the meat into a ‘Big Sausage’ shape. Once you have a rough sausage shape you can roll it in the greaseproof paper to get it nice and round and compact. Wrap your ‘Big Sausage’ in the greaseproof and then the tinfoil. Lay the package on a baking sheet or dish (some juices may escape) and put in an oven at about 165°C (145°C for fan assisted)for around 80 – 90 minutes.

The meat will now be cooked. To serve slice the meat thinly and place on a baking sheet before giving it a flash under a hot grill.

Kebab

The meat can then be served in a pita bread with Turkish Salad, yoghurt and mint and of course a good dollop of chilli sauce (preferably ‘Ome Made!) or as I’ve done here in a gigantic Naan bread which is then rolled up and sliced (and by the way if you wrap it tightly in cling film and put in the refrigerator overnight, it slices really nice and is ideal served cold on a picnic or as pack-up).