When your husband cooks awesome dishes, you feel lucky and I’m the one of them :).
This recipe is my husbands most favorite dish which he invented on his own,  likes the most and cooks amazingly with lots of love and patience. This dish is rich and unique in taste, creamy in texture, little crunchy and the flavors of every spices is just marvelous.
I never tasted such a dish before but after coming here, I got to know that my husband is a very good in cooking who cooks some dishes very differently and in unique way which tastes awesome.

DSC_0474 (1300x867)

6oz tomato paste(approximately 170Gm)(keep 2-3Tbsp paste in the side)
14oz Coconut milk(400gm)
1 medium size onion chopped roughly
1-4 garlic cloves
1 Inch ginger
handfull of curry leaves(cut into small)
2-3 dry red chillies
1Tsp cumin seeds
1/2 Tsp Mustard seeds
2-3 Tsp red chilli powder(or as per the your taste)
1 tsp Shaan Butter chicken masala(optional)
1 Tsp of Thai green curry paste
Pinch of asefoetida
2 1/2- 3 Tbsp Peanuts( coarsely grounded)
2 Tbsp jaggery powder( or as per the taste)
2 Tbsp Oil
3-3 1/2 Cup water
Salt for taste

In a good depth skillet, heat oil and make tempering with Mustard seeds and cumin seeds, let it splutter and add ginger garlic paste. saute till it leaves raw smell, now add dry red chillies and onion, cook on medium heat till onion get translucent and gets brown color on sides. Now add curry leaves, red chilli powder, butter chicken masala, asefoetida, thai green curry paste, and tomato paste/puree(do not add all at the once). saute for few seconds then add coconut milk while mixing it with tomato paste(it will help to make lumps free paste). keep stiring and mix well. Now add 3 cups of water(1/2 cup more if needed) and salt add grounded peanuts, jagery powder, mix well.  Let it cook  on medium low heat till it gets oil separated on the surface and thicken a bit.
Garnish with Coriander leaves or served as it is with plain rice/white rice, as a soup, as a main dish or you can even enjoy with boiled pasta.
Tastes awesome 🙂

1)I used store brought Contadina(its a brand name) tomato paste (Didn’t try with fresh puree).
2) I kept some of puree aside as I need only remaining paste, but if you like more tangy flavour then add all of it.
2) I used Chaokoh Coconut milk which is the best in taste.
3)Thai green curry paste, and butter chicken masala is totally optional.
4)Jaggery powder gives a nice sweet flavour, which makes saar nice tangy and sweet in taste.
5) Grounded peaunts gives a crunchy test, but still you can skip if you want.

DSC_0481 (1300x887)