• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Til curry

150g – white til, dry fried
2 – onion, medium, cut into small pieces
3 – green chilli, chopped
salt
1/4 tsp jeera
1/4 inch piece – ginger, chopped fine
1/2 tsp – red chilli powder
1/2 tsp – mustard seeds
A pinch of haldi
8 – curry patta leaves
1 tbsp – oil
5 – garlic cloves, crushed roughly
1 tsp – chopped coriander leaves
Directions
Grind til, ginger and green chilli into a coarse paste
Heat oil, add mustard seeds, jeera and curry leaves
Fry until the mustard seeds splutter, add garlic cloves and onion pieces and fry until they become soft
Add til paste, red chilli powder, salt and haldi and cook for 3 min until the oil separates and til curry looks grainy and dry
Sprinkle chopped coriander leaves mix well and remove