Recipe:Gujurati Curry

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Authentic Basic Gujurati Curry[edit]

A simple curry that can be modified to your heart's content :)


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[1] 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


  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[2]. This is known as 'dhana-jeeru' and features frequently in Indian cooking
  2. (optional) Make a wagaar (pronnounced 'vug-haar')[3] 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[4]
  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


  1. Cassia is a type of cinnamon, but not as harsh
  2. I bought a cheap coffee grinder and use it just for spices. Works a treat.
  3. A wagaar is generally just used as an antiflatulent, not required, but does add a very subtle flavour
  4. I tend to add the dhana-jeeru and fry for 5 minutes before adding eveything else, to give a deep-brown colour, but you don't have to