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Ingredients
  • 4 to 4½ TBSP (55 to 70ml) Oil, 2 tsp of which is for scorching the Onions
  • 75g Onion, very finely chopped
  • 75 to 100g Onion, cut into 3cm segments
  • 40 to 50g Red Pepper, cut into 1 to 2cm chunks
  • 1½ tsp Ginger/Garlic Paste
  • 1¼ tsp Mix Powder
  • ¼ tsp Chilli Powder
  • ¼ to ½ tsp Salt
  • 1 tsp Kasuri Methi
  • 1 TBSP each of fresh Coriander Stalks and Leaves, finely chopped
  • 330ml+ Base Gravy
  • 4 TBSP Tomato Paste
  • Pre-Cooked Chicken, Tikka, Lamb, Keema, etc.
  • 3 to 4 splashes of Worcestershire Sauce
  • 1 TBSP Onion Paste, optional
Steps
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