The Phaal sauce is a spicy sauce which can be used to make hot curries with ghost chillies in it. Traditionally, the phaal sauce is known to be extremely spicy but, today the heat in the phaal sauce alters according to personal taste and preferences. You can order phaal Indian curry in New York and New Jersey areas from Bricklane Curry House.

The phaal sauce can be prepared one or two days ahead as the flavors develop well over time. It can also be freezed and then heated up into small portions and added to the curries accordingly.

The phaal sauce adds a distinctive flavor to your curries, giving it a smooth texture. It also cooks faster than the regular curries. You can use pre-cooked chicken and pre-cooked lamb stewed into this delicious phaal sauce or even add tandoori chicken or tandoori lamb into it. You can add paneer or prawns too.



2 tbsp rapeseed (canola) oil or mustard oil 1 tbsp of ginger-garlic paste ½ small sized onion, finely chopped 4 habanero chillies, finely chopped 3 green bird's eye chillies, finely chopped 1 tbsp mixed powder 2 tsp Kashmiri red chili powder 70ml or ¼ cup tomato puree 300ml or 1¼ cup base sauce 1 tbsp chili pickle (optional but delicious) 1 tsp kasoori methi Julienned ginger for garnishing


Heat oil in a large frying pan over medium to high heat. When the oil is hot, add in chopped onions and fry until it's soft and translucent. Stir in the habanero chillies and bird's eye chillies. Now add the ginger and garlic paste and fry for half a minute or so. Add the mixed powder and Kashmiri red chili powder. Now put the tomato puree into the pan and stir well. Add about 125ml or ½ cup of the base sauce. Let it simmer. Add the protein of your choice and let it cook for sometime. Now add the remaining base sauce and bring to a simmer again, keep stirring if the sauce sticks to the pan. As you cook, the sauce will caramelize into the side of the pan. Stir the caramelized sauce to add flavor to the curry. Stir in the chili pickle and cook the curry until desired consistency. Check the seasoning. Sprinkle the kasoori methi on top of the curry by rubbing it between your fingers. Your phaal curry recipe is ready. Serve hot and garnish it with the julienned ginger, a pinch of garam masala and some coriander leaves.

You can enjoy it with steaming hot rice and get bowled over by the distinctive flavor of the phaal sauce. It's a must have during the winter as the heat in the sauce will keep you warm. You can enjoy phaal indian curries in the best phaal indian curry restaurant in New Jersey and New York, called Bricklane Curry House. Come, enjoy phaal, take the challenge and get featured in our P’Hall of Fame!