Indian curry practice

materials?

mutton/beef/chicken 8g

2 onions

3 tomatoes

1 handful of parsley

A material:?

3 dried peppers

4 bay leaf fragrant leaves

7 cloves cloves

cumin seed fennel seeds 1/2 tsp

black mustard seed black mustard seeds 1/ 2 tsp

5 pieces of green cardamom pod green cardamom

Cinnamon stick cinnamon/cinnamon 1 strip

B material?

garlic 1/2 tbsp

ginger 1/2 tbsp

Turmeric turmeric powder 1/2 tbsp

ground coriander coriander coriander seed 1/2 tbsp

red chill powder 1/2 tbsp

cumin powder 1/2 tbsp.

All the above spices should be prepared.

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Add some oil to the hot pot, add the material A, and saute until fragrant (mustard seeds are put with the meat, because it explodes everywhere).

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Then add the meat on both sides for frying and coloring, and add a proper amount of salt.

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Then add a glass of water, and boil it until it is dry, leaving it uncovered for about 1 minutes

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bMaterial is ready, and coriander seeds should be ground (I'm too lazy to grind them, so it's better to grind them)

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In the pot.

sprinkle with fresh coriander and finish. (I forgot to take a picture later)

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With a bowl of Basmati rice.

Enjoy!

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Tips

If the chicken step 4 is omitted directly, the chicken will be cooked for about half an hour.

if beef and mutton are soft and rotten, cook them for a long time.