Rustic Tomato

Traditional Punjabi tomato & onion masala

Traditional Punjabi tomato & onion masala


Homemade Punjabi style ‘tharka’ with onions that are cooked until they are dark and moody to give the amazing depth that only homemade curry’s are known for. A robust tomato based sauce cooked with earthy Kasoori methi and warming chillies to highlight the classic flavours of a North Indian Curry. The masala is finished with freshly ground garam masala to bring together everything that is wholesome and loved in the Punjabi Indian kitchen.

Generic cooking instructions:

  1. Remove all the packaging and place the frozen sauce in a pan. Add 50ml-100ml of water and heat gently with the lid on the pan.
  2. Once the sauce has defrosted (approx. 10 minutes), increase the heat until it boils. Add about 450g of your chosen meat, fish or veg and stir to coat.
  3. Reduce the heat and simmer until cooked thoroughly. Timings may vary.

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Ingredients

Diced Tomato 65%, Diced Onion, Rapeseed Oil (Rapeseed Oil, Antifoaming Agent: Dimethyl Polysiloxane), Garlic, Ginger, Diced Green Chilli, Chopped Coriander, Salt, Chilli Powder, Fenugreek Leaves, Garam Masala (Coriander, Cinnamon, Ginger, Cumin, Chilli, Black Pepper, Cloves, Nutmeg, Cardamom, Bay leaf), Turmeric Powder.

ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.

May contain traces of Peanuts, Tree Nuts, Sesames Seeds, Celery and Soya.

mild

Recipe Suggestions

Thari wala chicken/lamb

    1. 1. Place the Easy Rustic Tomato Sauce into a pan and cook as per instructions.

    2. Once bubbling add the meat*. Stir to coat then reduce the heat and put the lid on.

    3. Leave to cook on low until meat is tender and cooked through.

    4. Add chopped fresh coriander and refresh with garam masala if you have some and serve.

*450g diced chicken thigh fillets (25 mins)/diced lamb neck fillet (40 mins)/4 pieces of skinned meat on the bone (40 mins)

Red Lentil Dhal

  1. Wash 100g (approx. 50g per person) of red lentils in 2 to 3 changes of warm water.

  2. Place the Easy Rustic Tomato Sauce into a pan, add 400ml of water* and cook gently. (*only add 100ml of additional water if using cooked/tinned lentils)

  3. Add the lentils and leave to simmer until the lentils are cooked (10-15 minutes) stirring occasionally. Cook for longer if you prefer a thicker dhal, check the seasoning and adjust if required.

  4. To garnish – heat ghee/oil in a small pan add cumin seeds, sliced garlic and a dried red chilli. Once the garlic browns pour over the dhal with some chopped coriander, garam masala and serve.

 

Aloo Gobi

  1. Place the Easy Rustic Tomato Sauce into a pan and cook as per instructions.

  2. In another small pan heat a tbsp of oil add mustard seeds and cumin seeds once they splutter pour into the defrosted sauce.

  3. Let it bubble then add the diced potatoes and coat with the masala. Reduce heat to the lowest setting and put the lid on the pan for 5 minutes before adding the cauliflower florets.

  4. Stir to coat the cauliflower then leave it to cook for 20-25 minutes until soft. Stir occasionally, if it catches you can add a little splash of water.

  5. Garnish with some fresh chopped coriander.

Chole / Chickpea Curry

  1. Place the Easy Rustic Tomato Sauce into a pan and cook as per instructions.

  2. Once it’s bubbling add a tin of drained chickpeas and stir to coat with the sauce.

  3. Cook for 10 minutes, add a little more water if required.

  4. Once piping hot, squeeze in a little lemon. Serve with chopped fresh coriander and sliced red onions.

 

Tamarind Prawns

  1. 1. Place the Easy Rustic Tomato Sauce into a pan and cook as per instructions.

  2. Once it’s bubbling and stir in a tablespoon of tamarind paste.

  3. Add 450g of king prawns and coat with the sauce. Leave to cook on a gentle heat until they are cooked through and have changed colour.

  4. Add some fresh chopped coriander and serve.

 

Keema

  1. Place the Easy Rustic Tomato Sauce into a pan and cook as per instructions.

  2. Once it’s bubbling then stir in the minced lamb. Mix to break it up and coat with the sauce. Let it simmer for 10 – 15 minutes.

  3. Add some frozen peas and stir for another 5 minutes.

  4. Add fresh chopped coriander and garam masala to serve.

 

 

 

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