Heat oil in a pan over medium heat until it’s hot but not smoking.
Add ginger paste and garlic paste to the oil, and sauté for about 1 minute, stirring occasionally to avoid burning, until the mixture becomes aromatic.
Stir in salt, chilli powder, and turmeric powder. Cook for 3-4 minutes, allowing the spices to release their flavours and form a base for the dish.
Add 2 tbsp of water to the pan and continue cooking for an additional 3-4 minutes, helping the spices blend together and avoid sticking to the pan.
Next, add the remaining spices (ground almonds, ground fennel seeds, cumin powder, ajwain powder) and cook for 3-4 more minutes, ensuring all the flavours are well incorporated and the spices are evenly distributed.
Pour in 800ml of water, stirring to combine everything. Reduce the heat to low and simmer for 25-30 minutes, allowing the dish to cook gently and the flavours to meld together. Stir occasionally to prevent burning.
Once cooked, garnish with fresh coriander and bullet chill for an extra burst of flavour and a touch of heat.
Latest comments (1)