Serves: 1


  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Tomato puree
  • 1 tsp. Mix Powder
  • ½ tbsp. Methi Leaves
  • ½ tsp. Salt
  • 1 green chili, pierced with a fork
  • 1 tbsp. Mango Chutney
  • ½ tsp. sugar
  • 1 fresh tomato, diced
  • 1 tbsp. Garlic & ginger puree
  • Fresh coriander, to garnish


Stir fry the garlic and ginger puree for a few minutes, once cooked through add the diced tomato and whole chili. Stir well and cook for a minute or so, until the tomato begins to soften a little then add the powdered spices, salt and sugar. Give everything a good stir and cook the spices out for about thirty seconds or so. Add half of the base gravy, mix thoroughly and bring it to the boil. Now add the mango chutney and Methi leaves. As soon as the oil begins to separate mix in the rest of the base gravy, boil until thickened to a suitable consistency, garnish with the coriander and serve.

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