Getting Real

We're getting very close to a real, working "Restaurant-Style" curry recipe, with or without the help of our Indian chef-friend, who cancelled on us for tonight.

Here's the one I made last night and it was so close to "House"* that I might be fooled by it.

This is exactly how I made it yesterday, adding chicken and green bell pepper. I suppose it still needs fine-tuning of the spices and amounts. I was going for subtle flavor, it could maybe use more punch. I might also try adding charnuska or black cumin seeds, and roast the whole spices.

1 large yellow onion, chopped
1/4 cup peanut oil
6 cloves garlic, peeled
2" ginger, peeled
1 29-oz can tomato puree
1 tsp cumin
1 tsp coriander
1 tsp fenugreek
1 tsp ground red chili
1 tsp turmeric
1 tsp salt

(meat, veggies, lentils, chick peas, paneer, etc)

2 cups basmati rice
3 cups water
1/2 tsp salt

Fry the onion in the oil until golden brown. Transfer to food processor along with garlic, ginger, and tomato sauce. Process until smooth. Add a little more oil to the pan if needed and fry the spices for 30 seconds. Add tomato mixture and stir. Bring to a boil, add meat, veggies, lentils, etc, as desired. Simmer and cover. Cook rice. Simmer curry for 30-40 minutes, stirring. Serve!

* House of India