A traditional curry recipe from the Uttar Pradesh region of India. Can be made as mild or as hot as you like! Can be cooked with any meat or veg but brilliant used to make a sag aloo with spinach and potatoes.
Ginger, garlic, green chillies, curry leaves, Indian bay leaf, whole spices and freshly ground mixed spices.
Our kits are produced in a factory that handles mustard seeds and tree nuts.
You’ll also need…
1 onion, 1/2 can chopped tomatos OR 2 fresh, 500g chicken (or for a veggie suggestion use 3 waxy potatoes and a bag of spinach)
Things you may already have…
1-2 tbsp oil, 1 tsp salt and sugar (optional)