PANDELI x Classic Karahi Recipe - Traditional | by Chef Amit Panwar Pandeli- Gourmet Small Batch Indian Foods

Method

*In bold above, those are the paste spices.  You'll need a pestle and mortar to crush /  alternately blend them with a Nutri bullet.

BASE

Start with adding mustard oil to pan untill it smokes! Add Bayleaf, cinnamon stick, caraway- and the dry spice blend- swiftly followed by ginger and garlic, allow to sear for a few minutes. Ensure spices don't catch, keep on medium flame, allow mixture of come together and add the finely chopped red onions, add your Balck Salt at this stage to loosen the mixture.  You can aadd a touch of water to rehydrate, but ensure you keep working that base. This is the crucial step, ensure you have enough oil, and allow this stage to cook for approx 15 mins. This is the foundation-  and it needs to become one, not an onion gravy, but coloured and a darker brown mixture, without being burnt- that's the trick.

TOMATO

Add your Tomatoes, these are the star of the show. Try and buy local, there some amazing types available this time of year, simply blanched in water with a touch of salt, chopped and then simmered into the base curry steps above. As this is part 2 of the component of this meal, once you add your Tomatoes in, cook out for appox 8 mins on medium heat. At this stage, add your Garam Masala, Desi Gur and Coriander powder, and Kasoori Methi Fenugreek Powder, sliced fresh green chillies, and cook for a further 6 mins on a gentle simmer with lid on.

PROTEIN

Adding your Protein - Simply Salt your Chicken or Paneer - with Garam Masala, a touch of dried fenugreek, mustard oil, ginger and garlic, Kashmiri chilli powder, touch of yoghurt to bind, and add to the mixture, once the tomatoes have cooked- and released their natural oils. [** You can cook Chicken, or Paneer in Air-Fryer separately, or cook the Chicken in mixture above]

PEPPERS

Blister the Peppers, use yellow and green, allow a pan to searon high flame, add the peppers in, allow them to sizzle- no oil. Wait for 1 minute, add a touch of oil, salt, sautte - then rest till end step.

COMBINE

Combine your cooked Protein, mix and coat well, add a touch of boiling water, check the thickness of the sauce, taste check it to see if its balanced. Towards end of cooking, this would be the stage to add you blended cashew nut paste, and cook for just three mins. For extra restaurant-grade indulgence, drizzle a touch of single cream, or dairy free cream before serving, garnish with fresh coriander optional- but real.