Total Time
Prep 15 mins
Cook 40 mins

This recipe comes from the Indian state of Uttaranchal. A good curry for weekday cooking. Watched this today on a cookery show and tried it immediately as I had all the ingredients.

Ingredients Nutrition


  1. Grind to a paste the garlic, cumin, coriander, chilli powder, turmeric and salt.
  2. Heat the oil in a vessel.
  3. Add the onions and saute till golden brown.
  4. Add the ground paste and saute till the raw smell goes (around 2 mins) Add the tomatoes and cook till they are totally incorporated into the mixture.
  5. Add the meat pcs.
  6. Mix well and then add the water.
  7. Put a heavy lid on the vessel and cook for half an hour.
  8. (In the program they sealed the vessel to the cover with prepared dough and cooked for 1/2 an hour till the dough dried out- this is dum cooking) I just cooked it normally.
  9. Garnish with coriander leaves and serve with wedges of lime.


Most Helpful

This curry is pretty good- the flavour is nice and mild. I used tri tip steak and served it with Naan to soak up the sauce. My only complaint is that I found it a little too watery. Next time I will cut the amount of water I add in half.

Canadian_in_the_Bay January 17, 2007

I made this with boneless chicken breast, which I cut up into chunks and browned a bit in a tsp. of olive oil before adding to the curry. This curry has a nice flavor; I found the tomato flavor is very strong, so it seemed a bit less rich than some other easy curries I've tried. I would try it again, especially since the ingredients are simple enough that I usually have them on hand, but would probably try to use ghee (or a mixture of oil and butter) instead of just oil. I do think browning the meat a bit before helps add to the flavor, but that is my personal taste.

Charmed May 08, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a