Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
The iconic Mumbai street food — a buttery, spiced vegetable mash served sizzling off the tawa with soft, toasted pav. Made with Kardemome Pav Bhaji Masala and a touch of Garam Masala.
Servings
Boil and mash 3 potatoes. Boil and mash 1/2 cup green peas. Set aside.
Boil Kashmiri red chillies, ginger, garlic and Kardemome Garam Masala together. Grind to a smooth red paste.
In a large kadhai heat 2 tbsp oil and 20 g butter. Add shahi jeera and 1 chopped onion. Sauté for 2-3 minutes.
Add the red chilli paste and sauté for a minute. Add coriander leaves and capsicum. Cook 2-3 minutes.
Add 4 chopped tomatoes, 2 tbsp Kardemome Pav Bhaji Masala, 1/2 tsp Kashmiri chilli powder and salt. Cook on high flame until tomatoes are mushy.
Add mashed potatoes and peas. Add more coriander, 15 g butter and water for desired consistency. Cook on low flame for 10 minutes, mashing as you go.
Toast pav with butter on the tawa until golden. Serve with a dollop of butter on top of the bhaji.