Before storing the curry, let it cool to room temperature. The dish is a light gravy-based sabzi made with tomatoes and ...

Ginger-garlic paste – 1 tsp Green chilli – 1 Tomato – 1 medium Curd – 2 tbsp Oil or ghee – 2 tbsp If you use melon seeds instead of cashews in the gravy of Shahi Sabzi, then the taste of ...

Reduce heat to medium to maintain a simmer; cook, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Stir in pepper and salt. Serve immediately. Talking to Erick Williams about ...

Take just 35 minutes to make a velvety, rich gravy perfect for serving over biscuits. Erick Williams is the renowned Chicago chef and owner of Virtue Restaurant & Bar, Mustard Seed Kitchen ...

2. Heat the oil in a large frying pan over medium-high heat. Add the onions and stir until they start to lightly caramelise. Add the garlic and ginger, then the turmeric and chilli powder, and ...