Kalya With A Twist

CREDITS

Thaira Karrim

INGREDIENTS

¼ cup oil1 large onion4 green chillies..slit in 42 pieces cinnamon stick2 elaichie1 Aniseed2 clovesI added grated coconut and almond pieces and some prunes (optional)Washed and cut meat mixed with ginger garlic1 tablespoon salt or add to taste2 tomatoes grated½ cabbage cut into big pieces3 carrots cut in cubesBoil the cabbage and carrot with 1 tablespoon salt and set aside. Put enough water to cover the veg only1 can creamy sweetcorn½ cup maas½ teaspoon saffron essence4 teaspoon mix masala..I used mutton masala2 teaspoon chillie powder1 teaspoon Kasmiri chillie powder1 teaspoon dhania (coriander) and jeera mix1 teaspoon ginger garlic masala½ teaspoon chillie masala or pickle masalaSprinkle garlic flakes on the meat when frying in oil

METHOD

Add ¼ cup oil with 1 sliced onions and braise till golden brown, add 2 pieces of cinnamon stick and 1 Aniseed, 2 cloves and elaichie podsBoil the cabbage and diced carrot with a tablespoon salt for 20 minutes in enough water to cover the cabbagesAdd washed and cut meat that was set aside with a tablespoon of ginger garlic mixLet the meat fry in oil for 5 minutes or until it turns light brownIn the meantime grate 2 tomatoes. Add curry leave, 3 green chillies slit into 4, ginger and garlic mix, all the spicesOnce the meat is brown drop in the can of sweetcorn and mixAdd the tomatoes with the spices and mix adding a little waterAdd ½ cup sour milk and 1 teaspoon saffron essenceOnce the spices has cooked for 5 minutes add the boiled cabbage and carrot with the waterMix and then let cook until the gravy is of a thick and nice consistency
Sprinkle dhania (coriander) and have hot with naan
Optional:Add prunes, sliced coconut, and almond pieces

INFO & TIPS

Don't dry out too much

POSTED ON

05 Aug 2021

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