¼ cup oil 1 medium onion – sliced 1 chicken – cut, wash 2 tablespoon ginger garlic ¼ teaspoon turmeric 1 teaspoon dhana jeera 1 teaspoon salt 1 tablespoon chillies 3 ground medium tomatoes 2 potatoes – ¼ ed
- Put oil in pot, add onions and cook on medium heat till light pink. - Add chicken and ginger garlic and cook till water dries out, add spices. - Mix all well and add tomatoes and potatoes. - Cook till moisture is dry; add water for gravy and boil.
- If adding meat, make sure meat is cooked before adding spices and the rest. - If cooking gram dholl, add gram dholl and tomatoes with spices. - If cooking green beans, add beans, 1 sliced onion, double beans and peas with spices and with tomatoes. - If cooking bhinda, use chicken fillet, fry bhinda and thick slices of potatoes. Cook till no.3 till tomatoes are cooked. Then add the above. - Aknee: boil 2 cups rice with ¼ teaspoon turmeric, 2 teaspoon salt, 3 cinnamon sticks and 5 cloves, till done. Drain rice, add to basic curry till no.4. Mix together and simmer on low till well steamed. - Add 1 cup mixed vegetables to curry for aknee.