Mild Curry Paste Recipes

Method

Method Fry onion in oil till golden brown. Add the chicken and Ferns’ Mild Curry Paste and stir fry for 10 minutes. Add water, cover tightly and simmer for 10 minutes, till chicken is tender, adding more water, if required. Stir in cream (or yogurt) and ground nuts and serve.

Method Wash and marinate prawns in lemon juice and set aside for 10 minutes. Heat ghee or oil and add tomatoes. Stir and add the garlic, ginger and green chillies. Sauté till tomatoes are soft, but not broken. Add Ferns’ Mild Curry Paste and fry. Add ½ cup of water and bring to the boil. […]

Method Joint the chicken and marinate with Ferns’ ginger-garlic paste, Ferns’ Mild Curry Paste and beaten curd. Heat oil, fry the boiled onion paste until raw flavour is lost, and add the turmeric. Add the chicken pieces and fry well. Add the remaining marinade liquid and 1 cup of hot water. Cover and cook until […]

Method Wash the lentils and peas. Bring water to boil, add turmeric, salt, Ferns’ Mild Curry Paste, ginger, garlic and pulses. Cover and simmer for 15-20 minutes, until the lentils are soft. Mash the mixture to a thick sauce and simmer for a few minutes. Just before serving, heat ghee separately and fry the mixed […]

Method Boil and mash potatoes. Chop finely all the vegetables. Heat oil. Add onions, chopped vegetables, salt, cumin and coriander powder. Sauté until vegetables are soft. The mixture should be dry. Remove from heat and cool. Add boiled mashed potatoes, green chillies and Ferns’ ginger and garlic paste. Shape into equal round portions, dip in […]

Murgh musallam, a Moghlai authentic dish, is loved by all Chicken lovers around the world. The literal meaning of Murgh Musallam is a whole chicken. That means a load of proteins, fibers, good cholesterol, and lots of nutrients! The first recipe documented dates back to the 16th century Murgh Musallam is whole chicken marinated in […]

Method Soak the rajma (kidney beans) overnight. Pressure cook until soft. Heat oil in a pan, add whole spices, and chopped onion and fry till golden brown. Add chopped garlic, ginger, and tomato paste. Fry until oil separates from the mixture. Add Ferns’ Mild Curry Paste, and sauté for 2 minutes. Add boiled rajma and […]

Method Cut paneer into even cubes and marinate with salt, cumin powder and coriander powder. Heat oil, and add Ferns’ ginger garlic paste. Sauté for 30 seconds and add Ferns’ Mild Curry Paste. Stir for one minute. Add tomato purée and sauté until oil separates from the mixture. Add the paneer pieces and ½ cup […]