Most curries follow several similar steps with some slight variations based on the dish.
1. Oil is heated in a large pan (concave is best). Use just enough to cover the bottom of the pan.
2. Seed and leaf spices are added to the hot oil until they “splutter.”
3. Onions and green chilies are added until the onions turn “golden.”
4. Ginger garlic paste is added.
5. Tomato is added until it breaks down and becomes mushy.
6. Dry powdered spices are added and mixed in.
7. The main component (meat or vegetable) of the dish is added and mixed in.
8. Water is added to create “gravy.”
9. The meat or vegetable simmers until done.
10. Garam Masala is added to the dish.
11. The dish is garnished with cilantro and served hot.
For “fries,” no tomato or water is added to the dish as fries are supposed to be dry.
