Spices
- Mustard Seeds, crusheda spoonful
- Cumin seeds, crusheda spoonful
- Whole cloves2
- Bay Leaves1
- Chili Powdera spoonful
- Turmeric powdera spoonful
- Garam Masalaa sprinkle
Sauce base
- Worcestershire Sauce30 g2 spoonfuls
- Mushroom better than bouillon15 ga spoonful
- Tomato Pastea squirt
- Frozen peas200 g
- Salta sprinkle
- Crushed tomatoes250 g
Step 3: Flavor & build the sauce
Add all of the spices to the meat mixture. Stir the spices in until fragrant, about 30 seconds.
Add the tomatoes, Worcestershire sauce, bouillon, and tomato paste. Stir everything together and let for 5-10 minutes until the sauce has and thickened.
Add more Worcestershire sauce or tomatoes to adjust consistency and taste if you wish.
Once the base is cohesive, stir in the frozen peas and stir to combine. Turn off the heat. Give it a taste - it should have depth and complexity from the meat and spices. Adjust the sauce and spices if needed.
Step 3: Flavor & build the sauce
Spices
- Mustard Seeds, crusheda spoonful
- Cumin seeds, crusheda spoonful
- Whole cloves2
- Bay Leaves1
- Chili Powdera spoonful
- Turmeric powdera spoonful
- Garam Masalaa sprinkle
Sauce base
- Worcestershire Sauce30 g2 spoonfuls
- Mushroom better than bouillon15 ga spoonful
- Tomato Pastea squirt
- Frozen peas200 g
- Salta sprinkle
- Crushed tomatoes250 g
Add all of the spices to the meat mixture. Stir the spices in until fragrant, about 30 seconds.
Add the tomatoes, Worcestershire sauce, bouillon, and tomato paste. Stir everything together and let for 5-10 minutes until the sauce has and thickened.
Add more Worcestershire sauce or tomatoes to adjust consistency and taste if you wish.
Once the base is cohesive, stir in the frozen peas and stir to combine. Turn off the heat. Give it a taste - it should have depth and complexity from the meat and spices. Adjust the sauce and spices if needed.