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
A rich, buttery North Indian curry where vegetables and paneer are enveloped in a velvety tomato-cashew gravy finished with cream and kasuri methi — the magic is in Kardemome Lababdar Masala.
Servings
Boil tomatoes, garlic, ginger and cashew nuts together. Peel tomato skin. Grind to a smooth paste. Reserve the stalk (cooking liquid).
In a pan heat oil. Sauté 3 chopped onions until pink.
Add 4 tsp Kardemome Lababdar Masala and mix well. Add the tomato-cashew paste and cook for a few minutes.
Add salt and use the reserved cooking liquid to achieve desired consistency.
Add vegetables (capsicum, green peas) and paneer. Cover and cook for 5 minutes.
Garnish with kasuri methi, 1 tbsp fresh cream and coriander leaves. Serve hot with naan or rice.