Spicy Jangrey Delight

1Heat oil in a pan and add the finely chopped onions (2). Saute until golden brown.

2Add the ginger-garlic paste (1 tablespoon) and sauté for a minute until fragrant.

3Add the diced tomatoes (3) and cook until they soften and the oil separates from the mixture.

4Stir in the turmeric powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), red chili powder (1 teaspoon), and garam masala (½ teaspoon). Mix well to combine the spices with the tomato-onion mixture.

5Add the jangrey (500 g) to the pan and mix it with the spice mixture. Cook for 5-7 minutes on medium heat.

6Pour in the yogurt (½ cup) and stir continuously to avoid curdling. Cook for another 5 minutes until the jangrey (500 g) is cooked through and the gravy thickens.

7Garnish with fresh coriander leaves and serve hot with rice or naan.