INDUSTRIAL CURRY BASE
 
Chicken Korma

Ingredients:
Butter 1tbsp
Boneless chicken pieces 450g (1lb)
Poonjiaji's Curry base 1/3 cup (60 gms)
Korma spice mix 1 tbsp
Sugar 1 tsp
Fresh cream 1/2 cup
Salt As per taste

Serves 4

Method
In a medium sized pan Saute Chicken pieces for 2-3 min. in Butter. Add Poonjiaji's Curry base. Add Korma spice mix, Sugar & Turmeric powder. Cook for a min. Add water bring the content to boil, cover & simmer on medium flame for 10-15 min.or until chicken is cooked. Add salt as per taste. For creaminess add ½ cup Fresh Cream & further cook for 2 min. Garnish the Curry with chopped coriander leaves,Toasted cashew & Raisins

* For extra heat Add 1 tsp each of Chilli powder & Black pepper powder.
Serving Suggestions:
Serve hot with Indian Bread or Steamed Indian Basmati Rice.

Kadhai paneer

Ingredients:
Vegetable oil 1 tbsp
Paneer Pieces (1 inch size) 225g (1/2 lb)
Sliced Capsicum 1 Large
Sliced Tomato 1 Medium
Poonjiaji's Curry base 1/3 cup (60 gms)
Kadhai spice mix 2 tbsp
Water 1 cup
Salt As per taste

Serves 4

Method
In a medium sized pan Saute Poonjiaji's Curry base for a min.. Add Kadhai spice mix. Cook for a min. Add Sliced Capsicum, Sliced Tomato & Panner pieces. Stir fry for 2 min. Add water & simmer on medium flame for 5-7 min. Add salt as per taste. Garnish with chopped coriander leaves & Ginger Shreds.

* For extra hotness Add 1 tsp Chilli powder.
Serving Suggestions:
Serve hot with Indian Bread or Steamed Indian Basmati Rice.