The flavour is mild, and goes perfectly with naan.
· Mustard Oil – 4 or 5 TBS
· Diced Red Onion – 1 large onion
· Salt – to taste
· Ginger Garlic Paste – 1.5 TBS
· Diced Green Chilli – 2 or 3 pieces
· Turmeric – 1 TSP
· Red Chilli Powder – 1 TSP
· Cumin Powder – 1 TBS
· Coriander Powder – 1.5 TBS
· Diced Tomatoes – 3 or 4 medium sized
· Mock ‘chicken’ or ‘mutton’ Meat – depending on how much you want
· Fresh Coriander Leaves – 1 bunch
· Fresh Mint Leaves – 1 bunch
· Fresh Spinach 1 bunch
· Kastoori Methi – 2 TBS
· Nutmeg Powder – 1 TSP
· Garam Masala Powder – 1 TSP
· Coconut Cream – 100-150g
1. The first step to making any green Indian curry is blanching the spinach. For this curry, to add extra flavour, you are required to blanch not only the spinach leaves, but also the mint and coriander leaves. Once they have been blanched, put them all in a blender, and blend until a fine sauce is produced – Then put it to one side (coriander and spinach can be equal quantity, mint about half the quantity).
2. In a vessel, add mustard oil and allow it to come to a boil. When it has come to a boil, and then add finely diced onions. Cook these onions until they are golden brown. Add salt to speed up the process.
3. Once they have cooked, add ginger garlic paste and cook until the raw flavour is gone.
4. It is now time to add the masala spices. Add chopped green chilli, red chilli powder, cumin powder and coriander powder and shortly after, add the diced tomatoes – Cook all these ingredients very well.
5. Now it is time to add your mock meat – For this dish, you can add any mock meat. Or if you are against mock meat, you can replace it with potato (saag aloo) and it would taste just as great!
6. After another 5 minutes of cooking, now add the spinach/mint/coriander sauce (see Step 1) into the vessel, and cooking for another 3-4 minutes, mixing the ingredients together well.
7. Into this mixture, add kastoori methi, garam masala powder and nutmeg powder.
8. After a few more minutes of cooking, add coconut cream. This dish could actually be served without the coconut cream, but I find it adds a nice richness to the texture of the curry.