TOTAL TIME (PREPPING & COOKING)
Stove top - 50 minutes
Thermomix - 50 minutes
YIELD
Approx 1 lt of curry sauce to go with 1.2 kg raw meat, seafood or vegetables.
SAUCE INGREDIENTS
100 g unsalted butter Western star
100 g onion peeled
10 g ginger
10 g garlic
1 sachet of Chilli Farm's dhansak curry spice mix
150 g lentils - Any of mix of Toor Dal, Massor Dal, Mung Dal.
100 g fresh tomato
15 ml lemon juice
1lt water
Onion and garlic free
- Do not add onion and garlic
- Add 5 g asafoetida (hing)
Note
1.Please be aware Chilli Farm's spice mix sachet includes salt.
2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.
STOVE TOP COOKING INSTRUCTIONS
Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.
1.Gather all ingredients.
2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.
3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.
4.Blend tomato to make a puree, set aside.
4.Heat butter in a sauce pan.
4.Add onion and cook until it turns light brown.
5.Add ginger/garlic paste and cook until butter comes to the top.
6.Add spice mix sachet with lentils, water, tomato, lemon juice cook on MEDIUM-LOW FLAME until lentils are fully cooked.
7.Switch off the flame, stir well rest it on closed lid for 10 minutes.
THERMOMIX COOKING INSTRUCTIONS
Enjoy the unattended cooking with thermomix. Add all ingredients at once and let the thermomix do the perfect curry sauce. Prepare full sauce recipe in thermomix and freeze surplus in portions to suit your needs. Cook the meats/veggies separately on stove top prior to simmering in the sauce. Scroll down for information on cooking meats or vegetables.
1.Gather all ingredients.
2.Dice butter into small cubes
3.Rough small chops of peeled onion.
4.Add butter, onion, ginger, garlic, tomato, lemon juice, water to thermomix and
blend - speed 10, time 30 seconds.
5.Add lentils with spice mix, remaining water, cook - REVERSE MODE speed
3, temperature 100, time 40 minutes - place spatula in.
6.Add fresh coriander. Stir well rest it on closed lid for 15 minutes
STOVE TOP COOKING MEATS
Suggested method: boil 1 kg meat with 5 g turmeric, 10 g salt and enough water to cover meat. Once fully cooked, drain meat, add to sauce and simmer.
STOVE TOP COOKING POTATO
Suggested method: boil 1 kg potato with 5 g turmeric, 10 g salt and enough water to cover potato. Once fully cooked, drain potato, add to sauce and simmer.
STOVE TOP BLANCHING VEGETABLES
Suggested method: For 1kg vegetables boil 1.5 lt water with 5 g turmeric, 10 g salt. Once water fully boiled, drop vegetables for a few minutes, drain vegetables, add to sauce and simmer.
SPICE MIX INGREDIENTS
Split yellow pigeon peas (toor), red lentils (masoor), green gram (moong), cardamom green, cardamom black, cloves, cinnamon stick, star anise, chilli kashmiri, cumin, coriander, turmeric and salt.
preservatives-free, msg-free, gluten-free, dairy-free, lactose-free, nut-free, peanut-free, onion-free, garlic-free, egg-free, fish-free, lupin-free, sesame-free, shellfish-free, soy-free.
