1 cup whole wheat grain,
1 cup oats
1cup Channa dal ( split chick peas)
1 cup Masoor dal (split Egyptian lentils)
1 cup Moong dal (split moong beans)
1 cup Mash dal
1 1  kg. Boneless beef
6 cups water
1 cup oil
3 medium onions, skinned and finely chopped
2 garlic bulb, skinned and finely chopped
3 inch piece fresh ginger , peeled and finely chopped
1 level tsp. black cumin seeds
8 Cloves
2 tsp. Chilli powder
1 tsp. Ground turmeric
1 cup chopped fresh coriander leaves
1 tbsp. Chopped fresh mint leaves
2-3 tsp. Salt
1 cup natural yogurt
5 tbsp lemon juice

Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food
processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well
browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well "Ghota" to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.


Chicken Karahi

1 kg. chicken cut into bite sized pieces
1 tbsp. chopped ginger
1inch piece ginger, peeled and cut into small sticks 
4-5 green chilies cut into half
2 green chilies, chopped
3 tomatoes, finely chopped
2 tsp. black pepper, ground
2 tbsp. garam masala
4 tbsp. finely chopped coriander leaves
2 tsp. salt
1 cup oil   

 Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.
Add chicken and salt. Stirring frequently fry until the meat is well browned
Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves
Serve hot with Nan or Chapati.

Shahi Chicken

1/2 c Unsalted cashew nuts
3 tbsp. Vegetable oil
1md  Onion, finely chopped
1 tsp. Garam masala, {after a commercial mix, or a homemade blend (grind together 5 cloves, 5 cardamom pods, 1 cinnamon stick, 1 bay leaf, pinch of mace until powdery)
1 tsp. Crushed garlic
1 tsp. Crushed ginger
1/4 tsp. Red chili powder or -cayenne pepper
1/4 tsp. Condor powder (opt)
1/4 tsp. Turmeric powder
1 lb Boneless, skinless chicken breasts, cut into 1" strips
1/2-cn Crushed tomatoes
1/4-c Heavy cream
1/4-c Golden raisins
1/2 tsp. Cardamom powder

 Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most of the water. Blend nuts in blender until they form a somewhat smooth paste that retains some texture. Heat oil in a saucepan or wok and sauté the onions until golden brown. "Splutter fry" 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish. Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan. Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes. 
Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want a smooth, slightly thick sauce. Raise heat and "fimmer" dish until the oil floats on top. Add raisins. Garnish with remaining garam masala and cardamom powder.



4 lambs kidneys
2 lambs hearts
2 lambs brains
4 lambs chops
1 tsp. garlic paste
1 tsp. ginger paste
1 tsp. chili powder
1 tsp. whole red chili crushed
1 tsp. coriander crushed
1 tsp. cumin seeds
1 tbsp. dried fenugreek leaves
1 tsp. ground  turmeric
1  tsp. ground cinnamon
 1 tsp. aniseed 
1 tsp.salt
1 cup oil
1" fresh ginger cut into thin stripes
2-3 tbsp. fresh coriander leaves
2 green chilies
1 tbsp. lemon juice

Remove excess fat from the meat. Wash and pat dry. Cut the kidney and heart into small pieces. Leave the lamb chops whole.
Boil 2 cups of water with 1 tsp. of turmeric. Add the brains and boil for two minutes. Discard the water roughly chop the brain and put it aside. 
Put the kidney, heart and chops in a sauce pan. Add garlic ginger paste, chili powder, crushed chilies, crushed coriander, cumin seeds, fenugreek leaves,turmeric, cinnamon, aniseeds and salt. Cook for 5-10 minutes. No need to add water as the meat will release its own water.
Heat oil in shallow, heavy frying pan or a griddle or tava and add onions and stir fry for few minutes then add tomatoes brains and kidney mixture. Stir fry for about 5 minutes on high heat. There are special knives that are used to stir fry kat-a-kat but you can use any spoon that has sharp edges. While stirring also chop the meat. Once you feel that chops are tender and can be easily cut into small pieces add brains, chopped coriander leaves, ginger stripes and chopped green chilies. Stir fry for about 8 more minutes. Just before taking of from the heat add lemon juice.
Serve hot with nan or chappati.    


Ingredients: 1 cup oil , 1 medium onion sliced , 1 kilogram chicken breasts, boneless , 1 tablespoons garlic paste , 1 tablespoon ginger paste , 2-3 bay leaves , 1 teaspoon black pepper, powder , 1 teaspoon salt , 1 1 cup cream, fresh

Heat oil in a heavy based skillet; add onions and sauté until golden brown. Remove onions with a slotted spoon and grind to a fine paste. Reheat the oil over medium heat; add chicken, garlic and ginger paste, bay leaves, onion paste, black pepper and salt. Stirring frequently, sauté chicken for about 5-8 minutes. (Add little water if the mixture sticks to the bottom of the skillet.) Add cream and cook on low heat, until chicken is cooked through, about 15 minutes. Add little water if gravy is thick. Remove from heat and sprinkle with coriander and serve hot with Nan. • Serve Hot • Try Raita with this dish.

 Balti Gosht

1 kilogram mutton cut into 11 inch pieces
1teaspoon black pepper
1 inch cinnamon stick
2-3- black cardamoms
2- bay leaves
1large onion, thickly sliced
1kilogram tomatoes, chopped
6-7- green chillies
2 tablespoons ginger, finely chopped
2 tablespoon garlic paste
1 teaspoon red chili powder
1 teaspoon salt
1 cup oil

Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the mutton tender.
Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft.
Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
Garnish with coriander leaves, diagonally cut green chilies and thin julienne's ginger.
Serve hot with Nan or Chapati.
Variations: chicken can be used instead of mutton.


Ginger Chicken

1 cup oil
1 small onion, thinly sliced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 kg boneless chicken breast, cut into small cubes
1 1 tsp. chilli powder
1 tsp. turmeric
1 1 tsp. salt
1 tsp. coriander powder
3 medium tomatoes, chopped
3 tbsp. yogurt, whisked
1 tbsp. lemon juice
3 tbsp. ginger, cut into matchstick
1 tsp. chatt masala
1 tsp. garam masala
3 tbsp. fresh coriander leaves. chopped
2-4 green chillies, thinly sliced  

Heat oil in a heavy based saucepan over medium heat. Add the onions and sauté until soft, about 2 minutes.
Add ginger and garlic, sauté about 2 minutes. Stirring constantly. (add little water if the mixture sticks to the bottom of the pan). 
Add chicken and fry until the water from chicken is evaporated, about 5 minutes.
Add chili powder, turmeric, salt and coriander powder. Fry 1 minute, then add tomatoes and Stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
Add yogurt and fry for few more minutes, stirring constantly, about 4 minutes. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add lemon juice, ginger sticks, chatt masala  garam masala, coriander leave and green chilies. Stir once, cover and cook for 3 minutes over low heat.  
Serve with Nan, Roti or plain boiled rice.


Spicy Chicken Wings

2 pounds Chicken wings , 2 tablespoon lemon juice , 1 cup all-purpose flour , As per taste black pepper , 2 teaspoon salt , 1.5 teaspoon red chili powder , 1.5 teaspoon cumin, white slightly grinded , 3/4 teaspoon thyme, dried , 1 cup plain soda or 7up , 1 tablespoon oil , oil for deep frying , Parsley sprigs for garnish.

Cut off the wing tips. Halve wings at joint. Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour. Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the red chilli powder, the cumin, the thyme, and the cayenne and make a well in the center. Add the soda and the oil in a stream and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it. In a large deep fryer or karahi heat 2 inches of the oil to 375 degrees on a deep fat thermometer. Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch. Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.

Punjabi Masala Chop

3 in piece of fresh ginger peeled and coarsely chopped, 3 tbsp peeled and coarsely chopped garlic, 6-8 lamb chops from the ribs, remove all extra fat , 8 fl oz grated or finely chopped tomatoes , 2 medium sized onions very finely chopped , 1 tbsp cayenne , 12 fl oz Greek yogurt beaten , 1 1/2 tsp salt 1 tsp ground roasted cumin seeds , 1-2 tsp Punjabi garam masala , 3 tbsp lemon juice , 2-3 tbsp chopped fresh green coriander,

Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over masala chops and serve. TIPS In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool.

Achari Mutton

1/2 cup coriander leaves chopped, 1/2 tsp fenugreek seeds, 1 tsp fennel seeds, 1/2 tsp cumin seeds, 800 gms mutton800 gms., 1 tsp turmeric powder, 8 red chillies whole, 1 tsp red chilli powder, 4 medium tomatoes, 5 cloves, 1 tsp onion seeds, 7 tblsp mustard oil, 2 tblsp ginger chopped, 4 medium onions, salt to taste , 1 tblsp garlic chopped, 1 tsp mustard seeds. 

Wash and cut the mutton into 11/2" cubes. Take off and cut the onions. Cut the tomatoes. Roast the whole spices separately and grind everything coarsely. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. Mix in the cut ginger-garlic. Mix well. Mix in coarsely ground masala powder. Stir fry for half a minute, stirring all the time. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well. Stir fry till oil leaves the masala. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover. Stir fry till the mutton is fully done. Adjust the flavor and serve hot decorated with coriander leaves.


Shahi Mutton

1/2 tsp Kashmiri chilli, 1 tsp salt, 1 cinnamon stick, 1kg mutton, cubed, 1 tsp ground cardamom, 1 1/4 cups cream, 2 tbsp ginger, chopped and peeled, 2 tsp cumin seeds, 2/3 cup vegetable oil, 3 onions, chopped, 5 tbsp almonds, blanched, 6 tbsp water, 6 whole cloves, 8 cloves garlic, peeled. 

In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste. Keep aside. In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick. Stir and then add chopped onions and cook till they are light brown. Lower flame and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix well, cover and cook at medium heat till the meat is tender. About half way through the cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender and the oil comes on top. A few drops of korma essence can be added to enhance the flavor.

Serve hot with naan or rice


 Chicken Makhani

1 small chicken in pieces

1/2 cup curd
1/2 pod garlic (ground)
2 cm piece ginger (ground)
1/2 teaspoon Red chilies (ground)
1/2 kg tomatoes
salt to taste
8 teaspoons tomato ketchup
1/4 teaspoon red chili powder
1/2 cup crushed cashew nuts
4 tablespoons butter
1 teaspoon sugar
a few drops of red coloring

Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours. Then cook the chicken until tender. Blanch tomatoes and strain them to make a puree.  Put the puree, salt, chili powder and sugar in a pan.  Cook it on a slow fire till the puree thickens.  Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashew nuts.  Cook for a few minutes. Before serving, add 1 tablespoon butter and heat it. Place it in the serving dish. Serve with boil rice.


Bhindi Gosht

500grams bhuna gosht
500grams Bhindi (Okra)
2medium onions cut in thin slices
6-8 green chilies, thinly sliced
oil for frying

Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
3.Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil. 
Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.
Serve with Roti



keema Mattar

3/4 cup finely chopped onion
1 Tbl. finely chopped fresh ginger
1 tsp. finely minced garlic
1 Tbl. vegetable oil
1 Tbl. curry powder
1/4 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1 lb. ground meat, such as lamb, beef, or veal
1 cup chopped fresh or canned tomatoes
1 Tbl. lime juice
1 tsp. sugar
Freshly ground black pepper to taste
1/4 tsp. crushed hot red -pepper flakes
1 cup peas

Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend.
Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
When the meat has lost its raw look, add the tomatoes, lime juice and sugar. Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes.
Add the peas and continue cooking until the peas are tender, 5 to 10 minutes. Serve with rice, cucumbers and yogurt, carrots with yogurt or mint with yogurt.


1.5 kg. beef shank, cut into large pieces
1 cup ghee or oil
3 tbsp. garlic paste
3 tbsp. ginger paste
1 1 tsp. salt, or according to taste
4 tsp. red chili powder
4 tbsp. yogurt
2 tbsp. white cumin
2 tbsp. Saunf (aniseed)
2 tbsp. black pepper
2 tbsp. sonth (dry ginger)
2tbsp.  black cardamom
1 tbsp. cloves
1 tsp. jaifel
1 tbsp. javetri
1 onion, thinly sliced
6 tbsp. flour

Heat oil in a large heavy based saucepan, add the meat,  ginger, garlic, chili powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
Add 4-5 cups of water and cook over low heat for about 1 hour or until meat is 3 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions). 
Meanwhile place the cumin, saunf, black pepper, sonth, cardamoms,  cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is  tender. 
Dissolve flour in 2 cups of water and stirring carefully pour it into the beef. (don't stir hard, otherwise meat will break into small pieces).
Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon and add to the beef and cook for 10 minutes over low heat, stir carefully.
Garnish with green chilies, ginger (chopped) and lemon slices.
Serve with Nan.

Beef Karahi

1 kg beef cubes  (preferably undercut)
½ kg tomatoes (chopped)
1 Ts garlic paste
2 tea spoon ginger thin sliced strips.
2 Ts red Chile powder
4 large green chilies (cut lengthwise)
3 table spoon oil 1 tea spoon salt
1 Ts garam masala
2 Ts fresh coriander leaves


Apply the garlic paste and salt to the beef cubes and leave aside.
Heat oil in a karahi, add the ground red chilies and fry to a brown in color. Then add the chopped tomatoes and cook it for a while.
Add the beef cubes and cook till the cubes are tender. When water dries up, fry the fillets for a few minutes and remove from fire. Sprinkle garam masala.
Heat one tablespoon oil and fry green chilies into it. Garnish with chilies and coriander leaves and serve hot with naan.


6 pai
salt according to taste
1 tsp haldi powder
1tsp chili powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 cup cornflour (starch)

Add all the ingredients to a pot,
add 5-6 glasses of water and leave on
very low heat to tenderize.
When sort add cornflour to thicken stirring
all the time to avoid lumps.
Yogurt can be used to thicken.(optional)
Fry onion in a little oil and add to dish.
Garnish with fresh dhuniya, green chili and ginger



1/2 kilo minced beef
Salt according to taste
1 tsp garam masala powder
4-6 green chilies chopped
1 onion chopped
1 tsp ginger paste
1 slice of bread soaked in either milk or water
1 tbs yogurt

2 medium onion chopped
Salt according to taste
1/4 tsp haldi
1/2 tsp chili powder
2 tbs dhuniya powder
1/2 tsp ginger paste
4 tbs yogurt
3 tbs oil

Grind together all the meatball ingredients and make into medium sized meatballs.
Fry the chopped onion in oil on low heat until brown. Remove from the oil.
In hot oil add all the spices mixed with 2 cups of water.
When the gravy starts to boil, crush the fried onions and add them in.
Add the meatballs and cook on low heat till done. Garnish with fresh dhuniya leaves. Serve with chapati or naan


Murgh Do Piaza

1 tsp garlic (lasan) paste
2 tblsp lemon juice
1 tsp ground turmeric (haldi)
1 inch piece ginger(adrak),peeled thinly sliced
3 tblsp finely chopped fresh coriander leaves (dhania patta)
3-4 medium tomatoes (tamatar) roughly chopped
1 kg onion (pyaj)
750 g. chicken cut into 1 inch pieces
2 tsp ground coriander
1/2 cup oil (tel)
2 bay leaves (tej patta) crushed

Finely slice the 2 onions and roughly cut the rest of the onions.
Mix in the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to cover the chicken pieces. 
Lightly grease a heavy based sauce pot with 1 tblsp of oil. 
Spread half of the cut onions on the bottom.
Add the chicken pieces and layer the rest of the cut onions on top.
Cover pot with a tight fitting lid.
Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.
Heat up oil in another pan. 
 Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
Mix in the bay leaves stir fry for another minute stirring frequently.
Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
Mix in meat and onions to it. 
  Stir well to mix all the ingredients.
Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
Add lemon juice and fry for another minute.
Sprinkle with chopped coriander leaves. 
Serve hot.


Dhabe Da Meat

garam masala powder1 tsp.
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 kg lean shoulder of lamb
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
saltto taste
1 tblsp coriander leaves chopped
1/3 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 5 minutes.
Heat up the oil in a deep wok (kadai).
Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.
Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies.