Ingredients

• Gluten made from 2 cups of chapatti flour

• 1 large onion, peeled and roughly chopped

• 1 heaped tsp. ginger, peeled and roughly chopped

• 3 cloves garlic, peeled (optional)

• 2 tbsp. oil

• 1 tsp cumin seeds

• 1 whole chilli, dry

• A pinch of asafoetida powder

• 1-2 pods of large brown cardamom*

• 1 bay leaf*

• 1 stick of cinnamon*

• 1/2 cup tinned tomato or 2 medium tomatoes, chopped finely

• 1 heaped tsp. coriander powder

• 1 level tsp. or a little less of turmeric powder

• Chilli powder to taste (1/4 tsp. or less)

• 1 tsp paprika powder (optional) for colour

• 1 tsp. salt, adjust to taste

• *A good sprinkle of Garam Masala (optional) . Increase the amount slightly if you do not have ingredients marked with a *.

• 1 tbsp. chopped coriander leaves

Instructions

1. Blend onion, ginger and garlic to almost a paste.

2. Heat oil in a pan. Add cumin seeds, whole chilli, cardamom, bay leaves and cinnamon. As soon as the seeds splutter/crackle, add onion, ginger, garlic paste.

3. Stir fry until it is turning brown and begins to come off the edge. There is a nice aroma of frying onions. If it begins to catch, add a tablespoon of water and continue frying.

4. Add tomato paste, coriander powder, turmeric, chilli powder, paprika powder and salt. Stir fry until it begins to come off the edges and oil begins to separate. If using less oil like me, there is not much oil separating, but the whole masala begins to come off the pan when ready.

5. Add gluten pieces and stir fry for a couple of minutes. Add water, bring to boil and simmer for 10 minutes or so. Turn heat off.

6. Sprinkle garam masala and coriander leaves, close lid to infuse flavours.

7. Serve hot with any Indian bread like Chapatti or Tandoori Roti or Nan or Plain Paratha.