Pasanda Curry Powder

A tasty seasoning packed with Indian spices to create a fragrant pasanda curry.

Ingredients:

• 600-700g preferred meat or vegetable (chicken, beef, fish, tofu, potato & squash work perfectly)
• 1 finely chopped onion
• 40g Tongmaster pasanda curry seasoning blend
• 400g chopped tomatoes
• 15ml tomato puree
• 250ml stock
• 1tbsp almond paste
• 2 garlic cloves – crushed
• 1 cinnamon stick
• 100ml natural yoghurt
• Fresh coriander to garnish

Method:

• Chop the meat and add to a bowl with the yoghurt and half of the seasoning mix, stir and leave to marinade for at least 20 minutes.
• Heat oil in a pan and add the cinnamon stick, chopped onion and garlic, cook for three minutes until the onion begins to soften, add the remaining spice mix and cook for a further 1 minute.
• To the pan, add the chopped tomatoes, tomato puree, stock and a big pinch of salt and bring to the boil, simmer for 20 minutes, stirring occasionally then remove from the heat, remove the cinnamon stick and blend.
• In a separate pan, heat oil and cook the meat along with the marinade on a high heat for about 5 minutes to seal, pour in the curry sauce, add the almond paste and reduce the heat before simmering for 10-12 minutes or until the meat is cooked through.
• Serve with rice, fresh coriander, naan bread and a dollop of yoghurt.