Phal Base
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons ghee or vegetable oil 1 teaspoon Garlic Puree 2 teaspoons ground black pepper
4 teaspoons ground red pepper (cayenne) 1 tablespoon Curry Paste (storebought or homemade) or Mild Curry Powder (storebought or homemade) 1-1/2 to 1-3/4 cups Curry Masala Sauce
2 teaspoons tomato puree 1 teaspoons salt Akhni Stock or water
1 tablespoon chopped hot pepper pickle from a bottle any hot pepper sauce to taste (optional)



1 Heat the ghee, and stir-fry the garlic for 1 minute.
2 Make a water paste of the black pepper and red pepper. Add the garlic and fry for 1 minute. Add the curry paste and fry for another minute.
3 Add the curry masala sauce, using less if you want a dry curry and more for a liquid sauce. Stir-fry for a couple of minutes, then add the tomato puree and salt.
4 To obtain the correct consistency, either add akhni stock or water to taste. (You may need to add a little oil as well to keep the correct texture.) Add the remaining ingredients. Simmer for 5 minutes.
5 Serve after 5 or more minutes of simmering, or when ready.
6 Add your principal ingredient 1-1/2 pounds meat, chicken, seafood, or vegetables for 4 people-and when hot, serve.

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