Leaf Masala Curry Recipe: A Hearty Meat Curry with Fresh Leaf Masala

Leaf masala curry is a simple meat and vegetable curry cooked with onions, tomatoes, garlic, ginger, and leaf masala. You fry the onions first, then build the sauce in one pan. Warm water helps the curry simmer until the meat is cooked. This recipe suits daily meals and works with chicken or beef.

This curry follows a clear order: fry onions, cook tomatoes, then add garlic and ginger. Meat and vegetables cook next, and leaf masala goes in near the end. Warm water turns the mix into a gravy. You then boil once and simmer until the curry is done and ready to serve.

These amounts keep close to the original recipe and add clear measures where the source did not. You can choose any vegetables you like, but cut them into even pieces so they cook at the same pace. Use warm water for a steadier simmer and smoother cooking.

• 200 g onions, chopped
• 2 tbsp oil (about 30 ml)
• 20 g tomatoes, chopped
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 300 g chicken or beef, cut into pieces
• 200 g vegetables, chopped (any mix)
• 2 tbsp leaf masala
• 2–3 cups warm water (about 480–720 ml)

Equipment

Use a pan that can hold the meat, vegetables, and water without spilling. A lid helps with simmering and keeps the heat even. Keep your chopping and measuring tools ready before you start, since the steps move fast once the frying begins.

• Medium or large deep pan
• Chopping board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Lid for the pan

Preparation notes

Chop onions and tomatoes before you heat the oil. Mince the garlic and ginger so they mix well into the curry base. Cut meat into bite-size pieces for even cooking. Chop vegetables into similar sizes, so soft and firm vegetables finish close to the same time.

Step-by-step procedure

Follow the steps in order. The onions build flavour first, and the tomatoes add moisture next. Garlic and ginger cook quickly, so they go in after the tomatoes. Leaf masala goes in later, so it keeps its taste during the simmer and does not burn in hot oil.

1. Fry the chopped onions in a dash of oil until golden brown.
2. Add the chopped tomatoes and cook them until they soften.
3. Stir in minced garlic and minced ginger.
4. Add the meat pieces and the chopped vegetables. Cook until nearly done.
5. Stir in the leaf masala and pour in 2–3 cups warm water.
6. Bring the curry to a boil, then simmer until the meat and vegetables are fully done.
7. Serve hot.

Cooking checks while it simmers

Keep the curry at a gentle simmer after the first boil. Stir now and then to stop sticking at the bottom. If the gravy gets too thick, add a small splash of warm water. If it looks too thin, simmer a bit longer without adding more liquid.

Serving guidance

Serve the leaf masala curry once the meat is tender and the vegetables are cooked through. The gravy should look smooth and lightly thick. Since leaf masala is added near the end, taste the curry after simmering and make sure the spice level feels balanced for your meal.

Nutritional values (approximate)

Values below are approximate per serving and can change with your choice of meat, vegetables, and oil amount. These figures are based on using chicken, mixed vegetables, and 2 tbsp oil, with the curry split into four servings. Use them as a simple guide, not as a fixed label.