Restaurant-Style Bhoona

Restaurant-Style Bhoona

Ingredients:
1 handful coarsely chopped peppers and/or onion
Oil for deep frying
1 cook's spoon (about 4 tablespoons) oil
1 teaspoon curry spice mixture
1/2 teaspoon fenugreek leaves
1 rounded teaspoon tomato puree
2 pinches salt
Curry gravy
Finely chopped coriander stalks
Cooked meat, chicken or seafood
Chopped coriander leaves

Directions:
1. Heat a deep fryer to working temperature. Heat the oil in a pan.
2. Deep fry the pepper and onion. When they look fried, transfer to the pan and stir.
3. Add the spice mixture, fenugreek, tomato puree and salt and sizzle a few seconds. Add about half a portion of curry gravy and simmer a couple of minutes.
4. Add another half portion of curry gravy, the coriander stalks and the main ingredient and simmer another minute.
5. Add the coriander leaves and drain the excess oil before serving.

Variation:
For jalfrezi, add sliced green chilies to the pan at the start and 1/2 to 1 teaspoon chili powder with the other spices. Use more salt or tomato puree for a more robust flavor.