Biryani Gravy / Shorba (Takeaway Style)
Yield: 1
A spiced tomato and vegetable gravy with aromatic whole spices, cooked down until thick and glossy.
| 15 ml vegetable oil | Fry aromatics until softened & browning | Add garlic & tomato paste, fry 30 sec | Add spices & methi with splash of base, cook 1 min until oil separates | Add vegetables & half the base, reduce by half | Add remaining base, stir & cook until vegetables tender & sauce thickens |
| 1 bay leaf | |||||
| 1 cassia bark (cinnamon stick), 1 inch | |||||
| 1/4 brown or white onion, diced | |||||
| 1.5 teaspoons garlic paste | |||||
| 1 tablespoon tomato paste | |||||
| 1 teaspoon mix powder / curry powder | |||||
| 1/2 teaspoon coriander powder | |||||
| 1/2 teaspoon salt | |||||
| 1/2 teaspoon cumin powder | |||||
| 1/2 teaspoon fenugreek leaves (kasoori methi) | |||||
| 100 g mixed vegetables | |||||
| 250 ml curry base |
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