Nino Khan Masala Sauce & Indian Cookery Courses
T: 01224 592701
M: 07791 989671
Recipe Ideas for Masala Sauce

You can add any meat or vegetables to make your own authentic curry or add other spices, yoghurt, creamed coconut or any herbs to make it your own.
Here are a few suggestions fro
m myself.
To get the best results, add a little oil – sunflower, vegetable, or rapeseed.
Use any cut of meat, but if you use meat on the bone, it will add more flavour.


If you prefer to use boneless chicken, may I suggest you use boneless chicken thighs.
If you are using lamb, beef or pork you can use a slow cooker, or if you have a pressure cooker, this will help to tenderise the meat.
If you are using lamb, I would suggest using leg of lamb, cut into cubes. Add the bone as well (this can be discarded later on).


LAMB CURRY (Pressure Cooker)
Add the Masala in a pan, with 2-3 tablespoons of oil. Add the meat, and stir fry (bhun) for 5-8 mins until the meat is sealed.
Add half a glass of water, place on the pressure cooker lid, and cook on a medium heat. Once the pressure cooker starts to whistle, time it for 5 mins and turn off the heat.
Let it cool before removing the lid. Check if the meat is cooked.
Add a couple of whole chillies, place on a low heat, and cook for a couple of minutes.
Garnish with coriander, and serve with rice or chapattis.

Cauliflower, potatoes and peas – add dry mixed herbs or cumin powder.
Turnips or swede – add fresh mint.
Potatoes and spinach.
Potatoes and fenugreek leaves (dried fenugreek leaves available from specialist Asian shops).
Chickpeas –add 2-3 teaspoons of Laziza chana spice mix (availble from specialist Asian shops).

1lb mince – lamb, beef, pork.
2 slices of bread made into breadcrumbs
1 small onion
1-2 chillies
Handful of coriander
Salt for seasoning
½ tsp chilli powder
1 tsp ground cumin
2-3 tbsp oil
In a food processor add the bread and make breadcrumbs, place in a bowl.
Add the onion, chillies and fresh coriander and blitz this.
Place in the bowl with breadcrumbs add the spices and mix well.
Wet your hands and make into balls making sure there are no cracks and set aside.
In a wide pan add the oil and the masala place the meatballs around the pan.
Place the lid on and let it simmer on a low heat.
Do not stir with a spoon, shake the pan instead.
Add a little water to cook the meatballs, add a couple of chillies.
Garnish with coriander and serve with rice or chapattis.


Use good quality basmati rice. As a general guide one cup of rice is sufficient for 2 people.
1 onion, thinly sliced
2 cups of rice
1 can of chick peas, drained or frozen peas
1 tsp salt per cup of rice
2-3 tbs of oil
Whole Spices:
4 cloves
4 peppercorns
1 small piece of cinnamon
1 tsp cumin seeds
Measure and wash the rice, and leave to soak, while you brown the onions until golden brown. Add the whole spices and chickpeas, and cook for a few minutes.
When adding water, double the quantity of water to rice and add one less. For example, for two cups of rice, add three cups of water. Always use the same cup to measure the rice and water.
Add the salt, and let it come to the boil. Once the water reaches the level of the rice, stir the rice, turn down the heat to very low, and place the lid on the pan.
DO NOT LIFT THE LID FOR AT LEAST 8-10 MINUTES. The steam will help cook the rice.


Homemade Masala Sau
ce • Lecturer in Indian Cuisine • Private Catering and Private Lessons
25 Ferryhill Place, Aberdeen AB11 7SE  T: 01224 592701   M: 07791 989571