I felt a similar energy you are feeling at present by taking a gander at the title when mum said I could make ‘two curries with the same masala’. Additionally, my face lit up when she explained the straightforward recipe with me.

One of the curries that I’ll be imparting to you today is designated “The Pacche Curry” (pacche as in green), famous among the Muslim Beary community of Mangalore. Albeit each family unit has distinctive approaches to make this specific curry, I like the one my mum taught me and that was generally made back at my Granny’s. This curry is made with rich coconut milk and is perfect with ghee rice, rice pathr (roti) or the famous Kerala Puttu. This is a family formula and is super close to my heart.

The other curry that you can make with the equivalent masala is the “Korma” that mum explored different avenues to make life simpler. Rich, creamy and scrumptious sauce with succulent bits of meat is an ideal backup to any sort of roti, including the renowned rice pathr.

Only to up the excitement, this specific formula could be utilized with various proteins-chicken, lamb, prawns and egg! Stunning! Who wouldn’t have any desire to figure out how to make this. Every protein will add a one of a kind tastes to the sauce and make it not the same as one another. You could also add yummy potatoes with the protein. This is how I inspire Amelia to eat her potatoes.

I’m so grateful to mum and everything that she’s instructed me to make life less demanding and energizing.

Masala Recipe:

INGREDIENTS:

1/2 kg Protein of choice (chicken/mutton/ prawns/eggs)

3 Onions sliced

3 Tomatoes sliced

4-5 Green chillies

3\4  tbsp Ginger Garlic paste

1 tsp Turmeric powder

1 tsp Coriander powder

1/2 tsp Garam Masala powder

1 cup Chopped Coriander leaves

NOTE:

*Ginger-Garlic Paste: Take equal amounts of ginger and garlic, little salt and water and grind them to make a paste (I’d recommend making a box full and storing them in the refrigerator for future use).

*Slice onions and tomatoes as thinly as possible and cook them well. You don’t want to be chewing on them when the curry is ready.

*Add a 1/2 tsp fennel seeds (saunf) to the grated coconut before extracting milk.

*To add potatoes to the Pacche curry, all you have to do is chop and boil them separately with some salt,till well cooked and toss them into the curry.

METHOD:

Heat 3 tbsp oil and 1 tbsp ghee in a nonstick pot on medium flame.

Add sliced onions and green chillies and cook till onions are pinkish in color.

Then add ginger garlic paste and sauté. 

Finally, add tomatoes,1/2 cup coriander leaves and salt and cook well on low flame. After the tomatoes are well cooked and mashed, add spices and sauté well.

Add protein of your choice (I used Chicken) and cook on low flame. 

Pacche curry: 

To make this extract coconut milk from one full coconut and add to the above masala and boil once. Garnish with coriander leaves. 

Korma: 

To make this gravy, add 2 tbsp cashew powder, 2 tbsp fresh cream, and 2 tbsp curds to the masala and simmer. Finally, add half tsp Kasuri methi and coriander leaves. (If the korma is too thick you could a little water or milk to loosen it up).

Both the curries are finger licking good. i hope you enjoy it 🙂

INGREDIENTS:

1/2 kg Protein of choice (chicken/mutton/ prawns/eggs)

3 Onions sliced

3 Tomatoes sliced

4-5 Green Chillies

3\4  tbsp Ginger Garlic paste

1 tsp Turmeric powder

1 tsp Coriander powder

1/2 tsp Garam Masala powder

1 cup Chopped Coriander leaves

METHOD:

• Heat 3 tbsp oil and 1 tbsp ghee in a nonstick pot on medium flame.
• Add sliced onions and green chillies and cook till onions are pinkish in color.
• Then add ginger garlic paste and sauté.
• Finally, add tomatoes,1/2 cup coriander leaves and salt and cook well on low flame. After the tomatoes are well cooked and mashed, add spices and sauté well.
• Add protein of your choice and cook on low flame.

Pacche curry:

To make this extract coconut milk from one full coconut and add to the above masala and boil once. Garnish with coriander leaves.

Korma: 

To make this gravy, add 2 tbsp cashew powder, 2 tbsp fresh cream, and 2 tbsp curds to the masala and simmer. Finally, add 1/2 tsp Kasuri methi and coriander leaves. (If the korma is too thick you could a little water or milk to loosen it up).