Empty My Fridge
Marrow Curry
Ingredients
- Rapeseed oil1 tbsp
- Cumin1 tsp
- Mustard seed1 tsp
- Onion · peeled chopped1
- Garlic · peeled2–3
- Tomato200 g
- Ginger · grated1 tbsp
- Chili pepper · chopped1–2
- Turmeric½ tsp
- Chili powder½ tsp
- Salt1 tsp
- Marrow1
- Garam masala1 tsp
- Cilantro
Instructions
- Heat the oil, then add the cumin and mustard seeds. When they sizzle and smell fragrant, add the onion and fry for about 6-7 minutes, until translucent and just golden brown.
- Add the garlic and cook gently for a few minutes. Meanwhile, wash the marrow and chop it into 3-4 cm chunks.
- Add the tomatoes, grated ginger, chilli powder, turmeric, salt and green chilli. Stir for a few minutes, until the masala is thick and shiny.
- Add the marrow and bring the pan to a simmer. Cover, reduce the heat to low and cook for about 20-30 minutes, checking and stirring now and then.
- When the marrow is cooked to your liking, take the pan off the heat and stir in the garam masala and coriander before serving.
Summarized from Hari Ghotra's video. Watch it for the details.
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