In a pan, heat some oil and add cumin seeds and bay leaves. Once they splutter, add finely chopped onions and sauté until golden brown. Add water to the spice mix and let it simmer. Cook the masala on ...

Panang Curry is a delightful and aromatic Thai dish that takes center stage in this Ramadan recipe. Bursting with rich ...

Heat oil in a pan, add cinnamon, cardamom, cloves ... Serve hot garnished with fried curry leaves and chopped coriander leaves.

Add dried chillies and curry leaves to the pan to saute. Next, add finely chopped onions, green chillies, and crushed garlic cloves to it. Once the onions are soft and brown, add turmeric powder ...

Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat.

3/4 cup of sabudana, oil, 1/4 cup raw peanuts, 1 tbsp chopped green chillies, 10 curry leaves, 1/5 cup sliced dry coconut, 2 ...

It is eaten with a crispy and thin roti so that the flavour and texture of the chicken stand out. When mustard splutters, add curry leaves, chopped onions, salt, turmeric and fry for a few minutes. 3.

Dr Clare Bailey and Justine Pattison shared the Keema turkey curry ... chopped coriander to serve Method Take a large, deep, non-stick frying pan and heat the oil until spitting hot. Add the ...