There is nothing quite as delicious as the aroma of curry 

Buffalo Curry

Ingredients
3 Tblsps ghee
1 kg buffalo pieces
1 large onion
2 curry leaves
4-5 cloves garlic grated
1 tsp ginger paste
3-4 cardamom pods bruised
2 cinnamon sticks
2 tsps tomato paste
1 tsp turmeric
1 tsp roasted masala
1 tsp cayenne pepper
1 tsp Durban masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp garlic powder
1 tsp onion powder
Crack of Himalayan pink salt
3 potatoes cubed
2 cups frozen peas

Heat the ghee on medium heat. Add the buffalo pieces and fry till brown.
Add the onion, garlic, ginger, curry leaves, cinnamon and cardamom.
Braise with a splash of water till onion mixture is softened.
Combine the spices and tomato paste with some water to form a smooth paste.
Add the paste with 1 cup of water and cook for 30-40 minutes.
Adjust the seasoning.
Cook till the meat is tender. Reduce the heat to medium and add the peas and potatoes. Stir in 1 cup of water and cook until potatoes are soft.
Stir occasionally and add small amounts of water at a time as required.

Pea & Potato Curry

Ingredients
1 Tblsps ghee
1 large onion
2 curry leaves
2-3 cloves garlic grated
1/2 tsp ginger paste
2-3 cardamom pods bruised
1 cinnamon stick
1 tsps tomato paste
1/2 tsp turmeric
1/2 tsp roasted masala
1 tsp cayenne pepper
1/2 tsp Durban masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp garlic powder
1 tsp onion powder
Crack of Himalayan pink salt
3 potatoes cubed
2 cups frozen pea

Prepared, tried and tested Caashifa Adams Young

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