Yel­low Gravy

2nd Tadka

South African Country Life - - Country Chef -

Makes 4 por­tions

• 200g cashew nuts, fried till light brown in colour

• 50g onion, thinly sliced and fried till light brown in colour

1st Tadka (brais­ing)

• 2 tbsp oil

• 2 pods black car­damom • ½ tsp black pep­per • 2 pods green car­damom • ½ tsp cloves

• 1 cin­na­mon stick

• 1 tsp each gin­ger and gar­lic paste • ½ tsp each of salt, co­rian­der pow­der, turmeric pow­der, chilli pow­der,

• Kash­miri spice

• 500ml yo­ghurt

METHOD Blend the cashew nuts and onion to a paste, adding a lit­tle wa­ter if needed. Heat a big pot, add the spices from the 1st tadka and braise for a minute or two. Add the cashew and onion paste and cook for 2 min­utes. Add the yo­ghurt to the pot and cook gen­tly. Add 500ml wa­ter to aid the cook­ing process and cook till mix­ture has a ‘split’ look. Re­move from heat.

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