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.
Read Recipe →Use code Welcome10 to get 10% off
From Our Kitchen
Vibrant kadai paneer with cubes of cottage cheese (or mixed vegetables) tossed with capsicum and onion in a bold, tomato-cashew gravy made with Kardemome Paneer Kadai Masala.
Servings
Heat oil in a kadhai. Add 3 chopped onions and sauté until soft, 3-4 minutes.
Add ginger garlic paste, 4 chopped tomatoes and salt. Cook for 5 minutes until tomatoes break down.
Add 2-3 tbsp Kardemome Paneer Kadai Masala. Make a paste of 8-10 cashews with a little water and stir in.
On a very low flame, add 3 tbsp curd and stir. Add the paneer cubes (or vegetables) and cook on medium flame until done.
In a separate pan, stir-fry cubed capsicum and onion with a pinch of salt until just tender. Fold into the curry.
Garnish with fresh coriander leaves and serve hot.