Recipe:Gujurati Curry

Authentic Basic Gujurati Curry
A simple curry that can be modified to your heart's content :)

Ingredients
3 tbsp vegetable oil 1/2 tsp hing (asafetida) (optional) 1 tsp mixed mustard seeds (optional) 2 onions, chopped 50g butter 6 whole cloves 6 whole black peppercorns 3 small pieces of cassia bark or about an inch piece of cinnamon 1 tbsp coriander seeds 2 tbsp + 1 tsp cumin seeds 1 tbsp garam masala 1 tsp turmeric 1 tin good quality plum tomatoes 2 - 5 green finger chillis (depending on your heat preference), chopped 5 cloves garlic, minced 2 inch piece of ginger root, minced 3 tsp salt 1 whole chicken, skinned & jointed (see here) 1 tsp of tamarind paste, or a walnut-sized piece of tamarind, soaked and strained, pulp discarded A large handful of spinach

Instructions

 * 1) Roast 2 tbsp cumin and the coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder . This is known as 'dhana-jeeru' and features frequently in Indian cooking
 * 2) (optional) Make a wagaar (pronnounced 'vug-haar') by heating 1 tbsp oil in a large pan, and throw in the hing and mustard seeds. Cover and leave over a high heat until the mustard seeds pop. Take off the heat and throw in the remaining tsp of cumin seeds
 * 3) Add the butter and the remaining oil and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned (about 8-10 mins)
 * 4) Discard the cassia (or cinnamon) and if you can be bothered, the cloves. Add the garlic and ginger to the pan with the chillis and fry for a minute
 * 5) Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds, stirring to stop the mixture catching
 * 6) Add the tin of tomatoes and break them up with a spatula or a potato masher
 * 7) Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges
 * 8) Add the chicken and about 100ml of water. Cover and cook over a low simmer for 1 hour. Add the tamarind, check the seasoning and add more salt and garam masala if reqired
 * 9) Add the spinach, stir into the curry, and then serve