/ck/ - Food & Cooking

After prepping your ingredients (I finely chopped the onions and tomatoes and slit the Serrano pepper and measured out my dry spices and salt) the next step in a lot of Indian recipes is to temper your whole spices by cooking them in oil. I added some ghee to the pan and once it was hot added in a stick of cinnamon, a bay leaf, and some whole green cardamom.

Once that was done, I added the onions and the slit Serrano chilli to the pan. For a smoother gravy, you can blend your onions and tomatoes. Slit chillis add heat and flavor to your recipes without as much heat as chopped chillis would. This dish came out surprisingly hot for only using one slit Serrano pepper.