tin of tomatoes 3 Green chillies 1 bulb of garlic, chopped 1 thumb piece of ginger, chopped 1 tbsp of Bassar . 2) Add ginger, garlic, tomatoes and green chillies, cook until the oil separates. 3) Add Kashmiri Bassar

1tblsp ginger paste 1tblsp garlic paste 4 Fresh green chillis - optional 1tsp turmeric 1tsp Kashmiri bassar

potatoes- grated 1 cup besan 1 cup rice flour 1 cup oil 1 teaspoon kasuri methi 1 Tablespoon Kashmiri bassar

onions 3 fresh tomatoes cut in half 1tblsp ginger paste 2tlbsp garlic paste 1 level tblsp Kashmiri bassar

TCCHC Special Kashmiri & Bassaar Chicken & potato 🌶🌶 Ingredients 1kg mixed chicken breast & thighs chopped 1 teaspoon curry club Basaar https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar

1tsp turmeric (half for coating aubergine) 1 tsp Kashmiri chilli powder (deghie mirch) 1tsp Kashmiri bassar

ginger garlic paste 200 ml chopped tomatoes 1 tsp turmeric 2 tsp Kashmiri chilli powder 2 tsp TCCHC basaar Add the tomatoes and the basaar and cook 5 -7 minutes.

https://www.thecurryclubhomecooking.com/product-page/kashmiri-chilli-powder Salt to taste 2 to 3 tsp basaar mix https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar 200 ml tomato passata 1 cup

rapeseed oil Coriander for garnish (optional) Coriander stems, finely chopped Spices 1 tbsp Kashmiri Bassar

seeds 1 tblsp chicken masala 1 tblsp Kashmiri chilli powder 1/2 tsp turmeric powder 1 tsp Kashmiri bassar

½ tsp pepper 1 tsp ground roasted cumin 1 tsp Kashmiri red chilli powder 3 tsp Curry Club Pakistani Basaar Add black pepper, ground cumin, Kashmiri red chili, basaar, rice flour and mix. 4.

1 ½ tsp garam masala powder https://www.thecurryclubhomecooking.com/product-page/garam-masala 1 tsp Basaar mix powder https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar 2 tbsp rice flour (

Garam masala powder https://www.thecurryclubhomecooking.com/product-page/garam-masala 1 teaspoon TCCHC Basaar powder https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar 1/2 teaspoon cumin powder

1/2 can chopped tomatoes salt to taste 1 tsp kashmiri chilli powder 1 tsp the curryclub homecooking basaar Add salt to taste, chilli powder, basaar mix and a handful fresh coriander and cook for about about 10

2 cloves 1 tsp ajwain seeds 1 tsp ginger paste 1 tsp garlic paste 1/2 tin tomatoes 1 TBS pakistani basaar (https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar Few bay leaves 2 tsp garam masala Add basaar, cook for 3-4 minutes stirring well on low to medium heat.

Half tin tomatoes 3-4 Bay leaves Garlic 5 cloves crushed Ginger 1 inch or so 1 tbs Mixed Pakistani basaar Add basaar. Keep mixing. Avoid sticking. 5.

bhuna jeera (dry roasted cumin seeds) 1 tbsp ginger garlic paste 1 finely sliced onion 1 tbsp TCCHC basaar Reduce the heat to low, add the basaar, kashmiri chilli, and salt and stir 30 seconds slightly increase

onion 5 garlic cloves chopped 1 inch ginger chopped 1/2 tsp salt or to taste 1/2 tsp turmeric 1 tsp basaar Add the tomato, onion, garlic, ginger, half tsp salt, turmeric, basaar and simmer till lamb tender and

medium white onions - thinly sliced 8 cloves garlic crushed 1-2inch ginger crushed 2tbs Pakistani mixed basaar required Salt to taste Oil (I use olive oil but can use any) Bay leaves Cinnamon stick (2 inch roughly) **basaar Add tomatoes and the basaar. Add half cup of water and replace lid tight.

green cardamoms 5 peppercorns 2 tsp Kashmiri chilli powder 1 tsp chilli powder 2 tsp paprika 3 tsp basaar Add the chilli powder salt paprika, basaar mix. 6. Add the chicken on the bone and stir. 7.

powder https://www.thecurryclubhomecooking.com/product-page/the-curry-club-spice-bundle 1 Tbsp TCCHC basaar https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar 1 kg lamb shoulder 2 red onion