The optional heavy cream is highly recommended, as it creates a richer, more authentic sauce. Serve this curry on its own with some basmati rice or get creative and add your favorite vegetables and meat to create a heartier meal. Slideshow: More Easy Indian Recipes 

Kristen Stevens
January 2014

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Credit: © Kristen Stevens

Recipe Summary

total:
30 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large frying pan, heat the oil or ghee over medium high heat. Add the onion and 1 teaspoon of sea salt and cook, stirring occasionally, until the onions are medium brown, about 8 to 10 minutes. Add the ginger and garlic and cook for 1 minute more. Add all of the spices and cook for about 30 seconds, stirring constantly.

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  • Stir in the crushed tomatoes, scraping the bottom of the pan to remove any browned bits. Add 1/2 cup of water to the pan, reduce the heat to low and slowly simmer for about 15 minutes, or until the sauce thickens and begins to splatter.

  • Remove from the heat and allow the curry to cool for a couple minutes, then stir in the heavy cream, if using. Season it with sea salt to taste.

Serve With

Basmati rice and naan if desired.

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