naga masala line up

Copyright ©2011 Aunty Jee®

"Cooking sauces you'll love cooking with time and time again"

 ( Aunty Jee, Creator of Naga Masala cooking sauce range).

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Traditional Indian cooking sauces made without compromise.

hand made

Recipes.

Recipe #3:

Soya Protein, Chicken, Pork or Lamb Curry

Use Naga Masala (mild, wild or hot/extreme) or Safari Masala.

 

1. Chop in pieces and saute about 900grams of your choice of meat (Chicken, pork or lamb) and hand full of peas or chopped mushrooms. For soya protein boil around 400grams and after boiling and draining saute lightly in a pan with some oil, then put oneside.

2. Pour entire cooking sauce into a non-stick pan, add 150ml to 200ml of water into pot and rinse out rest of naga masala into the pan and simmer on the gas stove on a low flame for about 5 minutes and stir.

3. After 5 minutes mix in ingredients into the cooking sauce and cook for 25/30 minutes on low/medium simmering flame and regularly stir to avoid contents sticking to the pan. Optional if you like adding cream or yogurt to this curry makes this dish into a Korma.

4. Check regulary until you feel the curry is cooked, when satisfied pour contents into bowl and eat with rice or bread.

Recipe #3: Soya Protien, Chicken, Pork or Lamb Curry

chicken

Recipe #4:

Chick Pea Curry

Use Naga Masala (mild, wild or hot/extreme) or Safari Masala.

 

1. Boil 400 grams of tinned chick pea and chop in pieces 500grams of potato.

2. Pour entire cooking sauce into a non-stick pan, add 150ml to 200ml of water into pot and rinse out rest of naga masala into the pan and simmer on the gas stove on a low flame for about 5 minutes and stir.

3. After 5 minutes mix in ingredients into the cooking sauce and cook for 25/30 minutes on low/medium simmering flame and regularly stir to avoid contents sticking to the pan.

4. Check regulary until ingredients is tender you feel the curry is cooked, when satisfied pour contents into bowl and eat with rice or bread.

chick pea

Recipe #4: Chickpea Curry

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