How to Make Omelet? Top Simple Omelet Recipe of 2022

How to Make Omelet Tortilla de patatas or Simple Omelet Recipe of Spanish Omelet.

Recipe

2 Potatoes thinly slices

1 medium onion chopped

6 Egg whites

Few cilantro leaves chopped

2 Tsp Black Pepper / chili powder for taste { Adjust as needed}

Salt for taste

2 Tbs oil for potatoes & onion + 1 Tbs oil for omelette

Directions

- Thin slice potatoes as shown in the picture.

- Heat a non-stick pan with oil. To that add potatoes & onions.

- Cook on medium heat for few minutes, then check if potatoes are cooked by pricking them with a tooth peck.

- Once potatoes are cooked perfectly, switch off heat & keep aside.

- Mean while break eggs in to a big bowl while separating yellow from whites.

- Add enough salt & pepper & whisk it lightly.

- Add cooked onions & potatoes to the egg mixture along with coriander leaves. Mix in well. Adjust salt & pepper if needed.

- Heat a non-stick wide pan with oil & add the egg mixture to it.

- Cook on low heat till a nice crust is formed. Now flip carefully & cook other side too.

- Do a tooth pick check & if it comes out clean switch off heat.

- Transfer it to a plate. Cut in to pieces & serve.

How to Make Omelet by microwave oven? or Simple Omelet Recipe of egg Baked Omelet.

Recipe

3 Large eggs

1/2Cup chopped onions

1Tomato finely chopped

1/4Cup coriander leaves finely chopped

1/2Tsp turmeric

1&1/2Tsp chili powder

1Tsp garam masala powder {Optional}

Salt to Taste

Directions

- Pre-heat oven @350 degrees & line a deep baking bowl with sliver foil. Brush it with little oil.

- In a large bowl add onions, tomatoes, coriander leaves, turmeric, garam masala powder, chili powder & salt. Mix them well.

- Break open eggs in to the veggie mixture. Whisk the mixture & pour it in to the foiled baking dish.

- Bake for 15 to 20mins or until a wooden pick comes out clean.

- Remove from oven & cool it on counter top.

- Don't use a spatula to remove the omelette. Remove foil from baking dish & flip on to a plate to avoid breaking the omelette.

- Serve once it is warm.

How to Make Omelet in Mug? or Simple Omelet Recipe of Mug Omelet.

Recipe

5 Egg whites

1/2 cup finely chopped onions

1 Tsp red chilli powder {cayenne pepper}

pinch of turmeric

1/4 Tsp garam masala powder {optional}

Salt to taste

Few coriander leaves to garnish

Directions

- In a bowl add above ingredients other than coriander leaves.

- Mix them well. Adjust salt & spiciness if needed.

- Take 2 mugs & fill them up half the way.

- Now microwave it for 1 minute.  Take it out & mix the ingredients.

- Now microwave for another 1 minute.

- If you find any liquid then microwave again.

- Garnish with coriander & serve.

How to Make Omelet easily? Simple Mini Omelet Recipe.

Recipe

3 Large egg whites

1 Whole egg

2 Tbs sun-dried tomatoes chopped

1/2 Cup diced onions

4 Green chili's chopped

1 Tbs oil

Salt

Directions

- Whisk all the ingredients in a bowl other than oil in a bowl.

- Heat a mini pancake pan with little oil in all the rounds.

- Half fill the rounds with egg mixture.

- Cook them in medium heat for 3 mins or until they nicely done on the other half.

- Rotate them with a spoon & allow the other side to cook for another 3 mins.

- Switch off heat & remove them.

How to Make Indian Curry Omelet

Recipe

For omelet

2 eggs

2 teaspoon milk

1/2 teaspoon corn flour or all-purpose flour

Salt to taste (1/4 teaspoon)

2 teaspoon cooking oil

Directions

-Whisk egg, milk, corn flour / all-purpose flour and salt together in a medium bowl until soft peaks form.

-Lightly coat an omelet pan or big skillet with cooking oil and heat over medium heat 1 minute. Pour omelet mixture into pan, spread it evenly and cook until mixture begins to set on bottom.

-The underside should be light golden in color.

-Once it turns light golden color, remove carefully with a flat spatula. Omelet is ready now. Keep aside to cool for 10 minutes and later cut into desired shapes.

For the curry

Recipe

1 tablespoon oil

2 onions (2 small size or 1 big size), finely sliced

6 curry leaves

2 green chilies split lengthwise

1 - Inch piece ginger, finely chopped

8 cloves garlic, crushed or 2 teaspoons ginger garlic paste

1 cup (200 ml) water

1 teaspoon salt

Omelet pieces

2 teaspoons chopped coriander leaves

Spice powder

1 teaspoon red chili powder

2 teaspoons coriander powder

1/2 teaspoon turmeric powder

2 tablespoon water

Mix spice powders with water and keep aside.

Directions

-In a pan or kadai, heat oil. Add sliced onions and fry till golden brown on a medium heat.

-Add chopped ginger, crushed garlic or ginger garlic paste, curry leaves and slit green chilies.

-Mix well and sauté for 5 to 8 minutes until fragrant and crisp.

-Add diluted spice powder mix and sauté for 5 to 8 minutes or till the raw smell goes.

-Add 1 cup water (200 ml) and salt. Cover with a lid and cook on a low heat for 10 to 12 minutes or until done (the gravy slightly thickens / fragrant).

-Gently add omelet pieces and mix well. Cook again on a low heat for 8 minutes or until done and / gravy well coated on omelet. Sprinkle chopped coriander leaves. Serve hot.

Pepper Fry Simple Omelet Recipe

Recipe

For the omelet:

2 eggs

2 teaspoon milk

Salt to 1/4 teaspoon

2 tablespoon chopped onion

2 teaspoon cooking oil

Directions

-In a bowl, whisk egg, milk, chopped onions and salt together until soft peaks form

-Lightly coat an omelet pan with cooking oil and heat over medium heat 1 minute. Pour omelet mixture into pan, spread it evenly and cook until mixture begins to set on bottom.

-The underside should be light golden in color.

-Once it turns light golden color, remove carefully with a flat spatula. Omelet is ready now. Keep aside to cool for 10 minutes and later cut into desired shapes (square or rectangle or thin strips).

Other Recipe

1 tablespoon oil

1 onion, thinly sliced

4 cloves garlic, crushed

6 curry leaves

½ teaspoon red chili powder

½ teaspoon coriander powder

¼ teaspoon turmeric powder

Omelets pieces

½ teaspoon salt

¼ teaspoon pepper powder

Directions

-Dilute red chili powder, coriander powder and turmeric powder with 1 tablespoon water. Keep aside (spice mix).

-In a pan, heat 1 tablespoon oil. Add thinly sliced onion and fry till golden color.

-Add crushed garlic and fry until fragrant and crisp.

-Add curry leaves and fry well.

-Add diluted spice mix and stir well on a low heat until water dries up and well combined with all the ingredients.

-Now add omelet pieces, salt and pepper to taste. Stir well on a low heat for 5 to 8 minutes until all the ingredients well combined with omelet pieces.

How to Make Simple Egg white Omelet

Recipe

2 egg whites

Salt to taste (or 2 pinches)

Pepper powder to taste (or 2 pinches)

1 teaspoon cooking oil (or olive oil)

Directions

-Whisk egg whites, salt, and pepper together in a medium bowl until soft peaks form

-Lightly coat an omelet pan or small skillet with cooking oil and heat over medium heat 1 minute.

-Pour egg white mixture into pan and cook until eggs begin to set on bottom.

-The underside should be light golden in color.

-Remove the omelet from the pan carefully.

-Flip over omelet and cook the other side.

-Once it turns light golden color, remove carefully

How to Make Simple Egg Yolk Omelet

Recipe

2 egg yolks

1 tablespoon mint and coriander leaves finely chopped

1 tablespoon chopped onion

2 teaspoon milk

1/4 teaspoon salt

1/4 teaspoon pepper powder

1 teaspoon cooking oil

Directions

-Beat egg yolks in an egg beater well and mix with all the ingredients except oil.

-In a non stick frying pan, heat the oil on medium heat. Add omelet mixture and spread it evenly. Cover with a lid and cook on a low heat for 5 to 8 minutes.

-Cook until the egg mixture has set on the bottom but the top is still a little moist. The underside should be a golden brown in color.

-Take the lid off and remove the omelet from the pan carefully.

-Flip over omelet and cook the other side. Once it turns golden color, remove carefully.

how to make pizza at home | pizza recipe

How to make pizza at home | Pizza recipe

how to make pizza at home | pizza recipe

how to make pizza at home | tawa pizza recipe | pizza recipe

INGREDIENTS
Eggplant - 1
Cottage Cheese/Paneer - 3/4 cup
Tomato Sauce - 1/3 cup
Ginger-garlic paste - 1 teaspoon
Onion - 1 medium chopped
Shredded Cheese - 3/4 cup
Fresh Oregano - 1/2 tablespoon
Salt - 1/2 teaspoon
Pepper Powder - 1/2 teaspoon
Coconut Oil/Olive Oil/Butter - 3 tablespoon

INSTRUCTIONS
Heat 1 tbsp oil, add ginger-garlic paste. Saute.
Now add chopped onion and fry until golden brown.
Add crumbled cottage cheese and fry. Add tomato sauce and seasoning. Let it simmer for 4-5 minutes. Set aside.
Slice the eggplants about 1/2 cm thick and coat with oil. Set aside.
Pre-heat the tawa or pan for 2 minutes.
Spread the eggplant slices all over the tava and cover it with a glass or metal lid.(Keep it on a medium flame)
Cook until done turning in between, ensuring both the sides are well cooked.(If needed you can smear some more oil)
Now apply tomato sauce. Top it with the cottage cheese mixture and grated cheese.
Sprinkle oregano and chili flakes and cover the tawa with a lid again and wait for the cheese to melt
So the eggplant tawa pizza is ready to serve.

how to make pizza at home | pillsbury tawa pizza base mix | pizza recipe

INGREDIENTS
Pillsbury Tawa Pizza Base Mix - 300 gm
Green Bell Pepper - 1 thinly sliced
Red Bell Pepper - 1 thinly sliced
Yellow Bell Pepper - 1 thinly sliced
Onion - 1 thinly sliced
Paneer Cubes - 200 gm
Tomato/Pizza Sauce - as required
Grated Mozzarella Cheese - as required
Oregano Seasoning - as required
Chili Flakes - as required
Cooking Oil - 4 tbsp
Water - 300 ml

how to make pizza at home | pizza recipe

INSTRUCTIONS
In a large bowl add pillsbury tawa pizza base mix.
Add 300 ml water or as much as you would add while making roti. Knead until the dough is smooth like roti dough.
Now divide the dough into 4 equal parts and make a ball out of it.
Now roll each ball with a rolling pin and flatten it to the size of a medium pizza, with flour dusting if needed
Pre-heat the tawa or pan for 2 minutes. Smear 1 tbsp of oil on the pre-heated tawa.
Cook the flattened pizza base on the tawa for 1 minute.
Flip the base and apply tomato or pizza sauce. Top it with grated cheese and chopped vegetables.
Cover the tawa with a glass or metal lid and wait for the cheese to melt. approx. 3-4 minutes.
So the pizza is ready, slice the pizza and serve hot.

how to make pizza at home | veggie pizza | pizza recipe

INGREDIENTS
Bread – 4 slices
Tomato Ketchup / Pizza Sauce – as required
Onion – 1 finely chopped
Tomato – 1 finely chopped
Green Bell Pepper – 1 (finely chopped)
Yellow  Bell Pepper – 1 (finely chopped)
Coriander leaves – 1 tbsp (finely chopped)
Mozzarella Cheese – grated (as per your requirement)
Oregano – a pinch
Salt to taste
Pepper to taste
Olive Oil as needed

INSTRUCTIONS
Mix onions, tomatoes, capsicum, oregano, salt and pepper in a bowl and set aside.
First trim edges of the Bread slices and toast it either in a toaster or in a griddle pan.(you can toast it on tawa)
Remove this to a plate.
Apply some ketchup over the toast and top it up with some vegetable filling over this.
Sprinkle lots of cheese and put it on a tawa and cover it with a lid and leave it for 2 mins on a low flame till the cheese melt and the bottom become crispy.
You can do it on oven too.
Heat the oven to a broil mode on high temperature and  place the toast on the top most rack and grill it for 2 mins till the cheese melts.
Cut it diagonally and serve.

how to make pizza at home | fruit dessert pizza | pizza recipe

INGREDIENTS
 Ready made Sugar Cookie mix-1
Soft fruits-like canned mandarins,pears, peaches or fresh ones like strawberry, kiwi, blueberry
Cream cheese-1 packet
Milk-3-4 tbsp
powdered sugar-1/3 cup or according to taste

INSTRUCTIONS
1. Make a giant cookie (size of a large pizza) according to package instructions. Let it cool.
2. Beat cream cheese,milk and sugar until light and fluffy. Spread it on the cookie.
3. Arrange the canned and fresh fruits in a colorful pattern. Chill for 3-4 hrs.
Tip: Make it the same day as the cookie base may get soggy the next day.

taste of kerala | south indian dinner recipes | kerala recipes

Taste of Kerala | south Indian dinner recipes | Kerala recipes

Taste of Kerala - south Indian dinner recipes - Kerala recipes

Taste of Kerala | south Indian dinner recipes | Kerala Inji Theeyal Recipe | Tangy Ginger Curry Recipe

INGREDIENTS
350 gm Ginger thinly sliced
3-4 tsp Chilly Powder or to taste
Tamarind Small gooseberry - sized or to taste
2 tbsp Jaggery or to taste
1/2 tsp Mustard Seeds
1/2 cup Coconut Oil to fry ginger
Salt to taste

INSTRUCTIONS
Heat coconut oil in a kadhai.
Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixie. Set aside.
Now soak the tamarind in warm water (around ½ cup and extract its juice.
Heat oil in a pan (use the same oil in which we fried ginger ).
Once the oil is hot add mustard seeds and let it splutter.
After that add the ground ginger and mix well.
Add the strained tamarind extract and bring it to boil.
Then add the chilly powder and salt to it.
Bring the heat to low.
Cook for another 10 to 15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).
At last, add jaggery and give it a nice mix.
So the Inji Theeyal is ready to be served.
Inji Theeyal can also be stored in a refrigerator for at least 2 weeks.

Taste of Kerala | south Indian dinner recipes | Kerala Beetroot Thoran Recipe – Kerala Style Beetroot Stir Fry

INGREDIENTS
2 cups Beetroot Medium Size, finely chopped
5 cloves Garlic roughly crushed
1 cup Coconut grated
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
Curry Leaves few
1-2 tbsp Coconut Oil
1 tsp Mustard Seeds
Salt to taste

INSTRUCTIONS
Heat coconut oil in the kadhai.
Add mustard seeds to it. Let it splutter.
Once the mustard seeds start spluttering add curry leaves to it and fry for few seconds.
Add chopped beetroot and give it a nice stir. Keep the flame low, cover and let it cook.
In the meanwhile, in a plate add grated coconut, crushed garlic, turmeric powder, salt, and red chilli powder. Mix everything well with your hand.
Once the beetroot gets cooked, add the coconut mixture to it and mix well.
Cook for few more minutes stirring in between.
Once done switch off the gas.
Serve hot along with hot rice and any curry of your choice.
But this side dish goes really well along with Kerala parippu, boiled rice and papadam.

Taste of Kerala | south Indian dinner recipes | Nadan Kerala Parippu Curry | How to Make Parippu Curry for Onam Sadya

INGREDIENTS
1 cup Moong Dal
1 cup Grated Coconut
Small Red Onions/ Shallots /Pearl Onion - 6 nos + 4 for temperingthinly sliced
4 nos Green Chilli
1/2 tsp Cumin Seeds
1/4 tsp Turmeric Powder
2-3 tsp Coconut Oil
1/4 tsp Mustard Seeds
2 nos Dried Red Chilli broken into two pieces
Curry Leaves few
Salt to taste
Water as needed

INSTRUCTIONS
Roast the moong dal in a heavy bottomed pan without oil and keep it aside.
Grind coconut, jeera, green chilli and turmeric powder together by adding little water.
Set aside.
Pressure cook the moong dal by adding water until cooked.
The moong dal should be completely mashed in water.
Add ground paste, salt and water as needed to the mashed dal and let it boil.
Remove from heat.
Heat coconut oil in another pan and splutter mustard seeds.
Add small onion, curry leaves and red chilli.
Fry till small onion becomes golden brown and pour over cooked dal.
Serve hot along with rice, thoran and pappadam.
You can drizzle some ghee on the curry and have.

Taste of Kerala | south Indian dinner recipes | Kerala Kappa Curry Recipe | Mashed Tapioca Recipe

INGREDIENTS
5 cups Tapioca cubed, about 500 gm
1/2 cup Coconut grated
5 cloves Garlic roughly crushed
1/4 tsp Turmeric Powder
Red Chilli Powder to taste
5-6 nos Whole Dry Red Chilli
1/2 tsp Black Mustard Seeds
Curry Leaves few
2-3 tbsp Coconut Oil
Salt to taste

INSTRUCTIONS Peel the tapioca and wash it properly.
Cut into rough cubes by driving the knife in and splitting it off the center of the tapioca.
Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
Drain the excess water and then mash the tapioca well.
Add salt to it and give it a nice mix.
Now combine the grated coconut, turmeric powder, red chili powder, and garlic and mix everything well by using your fingers.
Then add ground coconut mixture to it and leave for about 5 minutes.
Since the tapioca is hot, this mixture will get slightly cooked.
After 5-6 minutes mix everything well by using the back side of a wooden spoon, mash the tapioca pieces while mixing and remove from the flame.
Then heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chilies and pour this to the cooked tapioca and mix well.
It is normally served along with fish curry in Kerala but for vegetarian, it can be served along with theeyal, pulisherry or moru curry.

Taste of Kerala | south Indian dinner recipes | Kerala Kadala Curry | Coconut Black Chickpea Curry

INGREDIENTS Whole bengal gram/black chickpeas/kala chana - 1 cup

FOR COCONUT PASTE
Coconut - 1 cup
Fennel seeds - 1/2 tsp
Coriander Seeds - 3 tsp
Cumin Seeds - 1/2 tsp
Mace/javitri - 2-3 strands
Pepper Corn - 3-4
Green Cardamom - 2
Whole Red Chilli - 2
Cinnamon -1 inch
Cloves -3

FOR ONION TOMATO PASTE
Onion - 2 roughly chopped
Ginger-Garlic Paste - 1 tbsp
Green Chilli - 3-4
Tomato - 1 or 2 roughly chopped
Turmeric - 1/4 tsp
Salt - as per the taste
Red chili powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 2 tsp
Salt as required
Oil - 1 tbsp

FOR TEMPERING
Small onion/shallots - 5-6 thinly sliced
Asafoetida - a pinch
CurryLeaves - 2-3 sprigs
Mustard Seeds - 1/2 tsp
Oil - 2 tbsp

INSTRUCTIONS
Soak black chickpeas for 8 to 9 hours or overnight.
Cook chickpeas in a pressure cooker by adding 1/2 tsp of salt in it.
Cook chickpeas till they are soft and set aside.
Heat a small kadai add fennel seeds, coriander seeds, cumin seeds, javitri, pepper corn, green cardamom, whole red chilli, cinnamon and cloves.
Fry for few seconds and then add grated coconut and dry roast everything together.
Once done take out the mixture in a plate and let it cool down.
Once it is cold grind the roasted coconut mixture by adding little water in it. and set aside.
Heat oil in the same kadhai.
Add onion, green chilli, turmeric and salt and saute until golden brown.
Add ginger-garlic paste and fry till the raw smell goes.
Now add tomatoes and cook for some more time and then switch of the stove. Let the mixture cool down.
Once it gets cold grind onion-tomato mixture to a smooth paste and set aside.
Now heat oil in a big kadai add mustard seeds and let it splutter.
Once the seeds starts spluttering add curry leaves and fry for few seconds.
Now add chopped small onion and hing and fry for few minutes.
Add onion-tomato paste, coriander powder, garam-masala powder, chilli powder and fry till the raw smells of masala's goes off.
Once the masala's gets fried properly add the coconut paste and mix well.
Now add the cooked black chana or kadala, and water as per required and let the chana boil.
Switch off the stove and serve kadala curry along with appam, puttu, pathiri, roti, puri, idiyappam or rice.

Taste of Kerala | south Indian dinner recipes | Kerala Style Potato Curry

INGREDIENTS
Potatoes Uralakizhangu - 2 large size (diced)
Chopped Onions - 1 roughly chopped
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Ginger-Garlic Paste - 1 1/2 tbsp
Green chillies - 5-6 slit length wise
Drinking milk - 1/2 cup boiled
Mustard seeds - 1/2 tsp
Whole Dry Red Chilli - 2
Curry leaves - a few
Salt - as per the taste
Oil - as per required

INSTRUCTIONS
Heat oil in a pan, add mustard seeds.
Once the seeds starts crackling add curry leaves, whole red chilli, green chilli and chopped onion.
Saute onion for few minutes then add ginger-garlic paste and fry till the raw smells goes off.
Now add potato and mix well.
Add coriander powder, turmeric powder, red chilli powder, salt and garam masala powder and give it a nice stir.
Fry the mixture until the raw smell of masala's goes off.
Add water as per required and cook on a low flame until the potatoes gets cooked properly, covering in between.
Once the potatoes gets cooked add milk and remove from the fire. (Don`t allow the dish to boil after adding milk)
Serve along with hot and crispy appam or this can also be served along with Idiyappam.

Taste of Kerala | south Indian dinner recipes | Muringakka Leaves Dal | How to make Drumstick Leaves Curry

INGREDIENTS
Drumstick Leaves : 2 cups
Toor Dal/split pigeon peas : 1/2 cup
Red Chili Powder : 1 tsp or as per your taste
Salt to taste

FOR GRINDING
Coconut Grated : 1 cup
Green Chilies : 2
Cumin Seeds : 1/2 tsp
Turmeric Powder : 1/2 tsp
Garlic : 2 cloves

FOR TEMPERING
Mustard Seeds : 1/2 tsp
Dried Red Chillies : 2
Curry leaves : few
Oil : 1 tbsp

INSTRUCTIONS
Clean the drumstick leaves by removing the leaves from the stem.
Wash 2-3 times and allow it to drain.
Wash Toor Dal and pressure cook until done.
Remove from the fire and mash the dal and set aside.
Grind coconut, green chillies, cumin seeds, turmeric powder and garlic together into smooth paste and set aside.
Heat 1 tbsp oil in a pan add mustard seeds.
When the seeds starts spluttering add whole red chillies and curry leaves.
Add drumstick leaves, chilli powder and salt to tastes, Stir.
Cook leaves on a medium flame until done.
Now add the cooked and mashed toor daal and grounded coconut paste and mix well.
Add water as per required and mix well.
Let it boil and then turn of the gas.

Serve hot along with rice and some side dish

indian recipes | indian curry recipe | easy indian recipes | how to make curry

Indian recipes | Indian curry recipe

Indian recipes | Indian curry recipe

indian recipes | indian curry recipe | Saunfi Soyabean Curry

INGREDIENTS
Soyabean – 1 cup soaked overnight
Green Chilly – 2-3 chopped finely
Onion – 3 large thinly sliced
Tomatoes – 3 large chopped finely
Ginger paste - 1 tbsp
Garlic paste – 1 tbsp
Turmeric powder- 1 tsp
Coriander powder – 2 tbsp
Garam masala powder – 1tsp
Red chilli powder – 1 tsp adjust the quantity as per your taste
Saunf powder - 1 tbsp
Mustard seeds- 1 tsp
Cumin seeds – 2 tsp
Salt – as per taste
Black Cardamom – 1
Cinnamon stick – 1 piece small
Dry Kasturi Methi leaves - 1 tbsp
Ghee - 1 tbsp
Oil – 1 tbsp
Water - as per needed

INSTRUCTIONS
Clean and wash soyabean and keep it aside.
Heat oil in a pressure cooker, add mustard seeds and let it splutter.
Once mustard seeds starts spluttering add cumin seeds, cardamom, and cinnamon.
Once the cumin seeds starts crackling add onion, green chilli,turmeric powder and salt and fry till it becomes golden brown.
Add garlic paste and fry till the raw smell goes.
Now add coriander powder, red chilli powder and garam masala powder and mix well.
Fry till the oil gets separated from the mixture.
Now add tomatoes and keep stirring it for 3 to 4 minutes.
Add soyabean and water as per required.
Close the cooker and cook until done.
Once done remove the lid.
Add saunf powder and methi leaves, let it boil.
Once boiled, remove from the fire.
Now in a small pan heat ghee and add ginger paste, saute.
Now add this mixture to the soyabean gravy and mix well.
Serve hot with plain rice or roti.

indian recipes | indian curry recipe | Bihari Yummy Fish Curry

INGREDIENTS
Fish – 1 Kg
Mustard Paste – 2 tbsp
Garlic Paste – 2 tbsp
Red Chilli Powder – 1 tsp
Haldi Powder – 2 tsp
Mustard Oil – as required
Mustard Seeds – 1/2 tsp
Methi seeds – 1/2 tsp
Green Chilli – 2 or 3
Chopped Tomato – 2 medium size
Salt  as per taste
Chopped coriander leaves – 4 tbsp
INSTRUCTIONS
. Cut, clean and wash fish pieces properly and place in a bowl or plate.
. Mix 1.5 tsp haldi and 1.5 tsp salt in the fish pieces and keep it aside for about 10 minutes.
. Deep fry the fish pieces in mustard oil.
. Now heat 4 tbsp of mustard oil in a kadahi. Add mustard seeds, methi seeds and green chillis.
. When seeds starts crackle, add 1 tsp haldi, tomato and salt.
. Fry till tomato is tender. Add garlic paste and stir well for about 5 to 7 minutes.
. Add mustard paste and red chilli powder. Stir fry for about 2 minutes.
. Add 3 cups of water in it and let it simmer for 5 minutes.
. Now add fried fish pieces,and boil for 10 minutes on a medium heat.
.Now remove from fire and garnish with coriander leaves.
. Serve hot with plane rice.

indian recipes | indian curry recipe | Gobhi Aloo Curry

INGREDIENTS
1 large cauliflower (about 800 gm or 1.5 lbs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
3 Large onion -Thinly sliced
3 medium size tomato -chopped
1 tsp cumin seeds
1/4 t mild hing (asafoetida)
3/4 knob of ginger, grated
4/5 cloves garlic (crushed or chopped)
1/2 tsp turmeric
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
1/2 table spoon (kasturi methi)
1 inch stick Cinnamon
1 badi elachi
4 bay leaves
salt to taste
Cooking oil (mustard) as required
INSTRUCTIONS
Heat oil in a pan. Once the oil is hot add the washed and cut cauliflower florets and potato. Fry it on medium flame until it turns golden brown. Cover the pan intermittently so that the vegetables are cooked. Keep it aside.
Heat the oil in the same pan on a medium flame and add the cumin seeds, hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion. Fry till they are translucent and slightly brown.
Add chopped tomato, cover it and cook it on a low flame for 5 minutes.
Add turmeric, coriander powder, red chilli powder, kitchen king and garam masala. Add the bay leaves, cinnamon sticks, badi elaichi and salt to taste and about 2 teaspoons of water and keep on stirring so that the masala is fried slightly and the tomato and onion is completely mixed in the masala.
On a low flame add the prepared cauliflower and potatoes and stir to mix .
Cook for about 15 minutes or, to desired tenderness, stirring once in between. The mixture may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
Add water as required for the gravy and cook for another 5-6 minutes until the mixture is boiled.
Take off the stove, and let rest covered. Toss to mix after a few minutes. Sprinkle with fresh chopped coriander and methi and serve with a bowl of plain yoghurt with roti or, with rice or, pulao.

indian recipes | indian curry recipe | Matar Paneer Recipe | How to Make Matar Paneer Curry

INGREDIENTS
500 gm Paneer cut into bite-size cubes
2 cups Green Peas
5 nos Onion thinly sliced
4 nos Tomato roughly chopped
6-7 nos Green Chilli
4 tbsp Coriander Seeds
1/2 tsp Cumin Seeds 2 tbsp extra to make a paste
10-12 pods Garlic
2 inch Ginger
2 nos Black Cardamom
2 nos Bay Leaf
2 inch Cinnamon Stick
1 tsp Turmeric Powder
Kashmiri Red Chilli Powder to taste
1 tbsp Dry Fenugreek Leaves
Salt to taste
6-7 tbsp Oil some more oil extra to deep fry paneer
INSTRUCTIONS
Heat oil in a pan and deep fry paneer cubes in batches on medium heat. Set aside.
Wash green peas and cook by adding water as needed.
Once green peas are well cooked, set aside. Do not throw the water.
Grind coriander seeds, cumin seeds, garlic and ginger to a fine paste. Set aside.
Grind tomato and green chilli together and set aside.
Heat oil in a pan, add cumin seeds to it.
When the seeds start spluttering add bay leaf, cinnamon sticks and black cardamom.
Immediately add sliced onion and salt.
Fry until the onion turns golden brown in colour.
Now add the ground coriander paste and fry masala until the raw smell of masala goes off.
Add ground tomato paste and fry again until the oil starts separating from the masala.
Add boiled green peas along with water. Let it boil.
Once it starts boiling add the fried paneer cubes and garam masala powder. Let it simmer on low flame.
After few minutes add fenugreek leaves and give it a nice mix.
Simmer for another 4-5 minutes and turn off the.
Serve along with paratha, pulao, plain rice, roti, puri or naan.

indian recipes | indian curry recipe | Besan ke Gatte ki Sabzi Recipe | Rajasthani Gatta Curry Recipe

INGREDIENTS
INGREDIENTS TO MAKE GATTA
1 Cup Gram Flour
¼ tsp Turmeric Powder
1 tsp Red Chilli Powder
¼ tsp Coriander Seeds
¼ tsp Cumin Seeds
¼ tsp Fennel Seeds
¼ tsp Carom Seeds
1 tbsp Desi Ghee
1 tbsp Oil
3 tbsp Curd
2 tbsp Water if needed
1 tsp Salt
1 liter Water To Boil Gatta

INGREDIENTS TO MAKE GRAVY
2 Onion finely chopped
2-3 Tomato
3-4 Garlic Pods
3 Green Chilli
½ inch Ginger
2 tsp Coriander Powder
¼ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Fenugreek leaves Roasted
4 tbsp Curd
2 tsp Salt

TO TEMPER
2 tbsp Desi Ghee
Asafoetida a pinch
¼ tsp Cumin Seeds Crushed
¼ tsp Fennel Seeds Crushed
¼ tsp Kashmiri Red Chili Powder

OTHER INGREDIENT
3 tbsp Vegetable Oil to make gravy
Vegetable Oil to deep fry gatta
INSTRUCTIONS
HOW TO MAKE GATTA
First of all in a mortar pestle add cumin seeds, fennel seeds, carom seeds and Coriander seeds. Roughly crush them and set aside.
Now take a large mixing bowl.
Add gram flour, salt, crushed masala, turmeric powder, red chili powder, desi ghee, oil and curd.
Mix everything well. Do not add water at this point.
Use 2 tbsp of water if require and mix well. Set aside for some time so that the gram flour absorb water.
After some time add little oil to it and mix it well until smooth.
Boil 1 litre water in a pan.
In the meanwhile divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
Add rolls to the boiling water and boil for about 10 to 15 minutes on a medium flame.
Take it out in a plate and cut it in a shape.
Now heat oil in a pan and deep fry gattas on a high flame for 2 to 3 minutes.

HOW TO MAKE GRAVY
In a blender add tomato, ginger, garlic, green chilli and make a puree out of it.
Now take a small bowl, add curd to it and then add red chilli powder, turmeric powder, coriander powder, and roasted kasturi methi.
Now give it a nice mix and set aside.
Heat oil in a medium flame.
Add chopped onion and fry until golden brown.
Once onion gets brown in color, add little water so that onion gets cooked well.
Now add tomato puree and salt and fry until oil gets separated and you get a nice color.
Now add the curd mixture we made and keep on stirring so that the curd should not get curdle.
Fry this mixture for about 5 to 6 minutes or until the oil gets separated again.
Now add the remaining water we kept after boiling gattas. Let it boil.
Once it gets boil, add fried gattas to it cover and cook on low flame for about 5 minutes.
Now add garam masala to it and give it a nice mix. Switch off the stove.
Now heat ghee in a small pan.
Switch off the gas add asafoetida, crushed cumin seeds, crushed fennel seeds and kashmiri red chilli powder.
Now add this tempering on to the gatta curry.
So it's time to serve now.
Serve this curry along with plain rice, chapati or paratha.

indian recipes | indian curry recipe | Moru Curry Recipe | Seasoned Buttermilk Without Coconut

INGREDIENTS
1/2 thick Curd / Yogurt litre
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Cumin Seeds
4 Dry Red Chillies
Curry Leaves few
1 tsp Ginger crushed
5-6 nos Garlic cloves crushed
2 Green Chillies finely chopped
2 Onion finely chopped
1/2 tsp Turmeric Powder
Salt to taste
Water as needed
INSTRUCTIONS
Add curd in a big bowl and whisk it to a silky texture.
To this add water and whisk it to get a semi thick buttermilk consistency.
Heat oil in a pan.
Add mustard seeds to it and let it crackle.
Add fenugreek seeds, cumin seeds, dry red chilies and let it splutter.
Now add curry leaves, ginger, garlic and green chilies and fry for a few seconds.
Add Onion and fry until slightly browned.
Add turmeric powder and fry until the raw smell of turmeric goes off.
Keep the heat to low, and slowly add curd to the wok.
Keep stirring continuously, until it just starts to boil.
Do not let the curry boil.
Switch off the heat.
Add salt and mix well.
Serve Moru Curry with steamed rice along with some side dish.

indian recipes | indian curry recipe | Rajma Masala Recipe | How to Make Red Kidney Bean Curry Recipe

INGREDIENTS
1 cup Kidney Beans soaked overnight
3 nos Onion thinly sliced
3 nos Tomato thinly sliced
5-6 cloves Garlic crushed
1 tsp Ginger crushed
1 tsp Cumin Seeds
1 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Chicken Masala Powder
Red Chilli Powder to taste
1 tsp Garam Masala Powder
1 tsp Dry Fenugreek Leaves
1 pcs Cinnamon Stick
1 pcs Black Cardamom
1 pcs Bay Leaf
5 tbsp Mustard Oil
Salt to taste
INSTRUCTIONS
Heat oil in a pressure cooker, add cumin seeds, bay leaf, cardamom, and cinnamon.
Once the seeds starts crackling add onion, turmeric and salt.
Fry until golden brown.
Take a bowl, add ginger and garlic paste, coriander powder, chili powder, garam masala, and chicken masala powder and mix well by adding little water.
Add this mixture to the onion and stir well.
Keep frying on a slow flame, stirring in between, until the oil gets separated from the mixture.
Add tomatoes and fry the masala's for about 3 to 4 minutes, stirring in between.
Now add Rajma and add water as needed.
Close the cooker and cook for 20 minutes or until done in a low flame or.
Remove the cooker from heat and let it stay until the pressure releases on its own.
After some time open the cooker, add some dry fenugreek leaves and give it a nice stir.
Simmer rajma for 1 minute and then switch off the stove.
Rajma is ready to be served.
Serve hot along with rice, roti or paratha.

Indian recipes | Indian curry recipe

indian recipes | indian curry recipe | Lauki Kofta Curry Recipe | How to Make Bottle Gourd Kofta Curry Recipe

INGREDIENTS

TO MAKE LAUKI KOFTAS
2 cups Grated Bottle Gourd ghia, lauki, bottle gourd, opo squash or dudhi
4 tbsp Gram Flour besan
1/4 tsp Garam Masala Powder
1/4 tsp Red Chilli Powder
Salt to taste
Oil to deep fry

INGREDIENTS FOR CURRY
1 Onion finely chopped
2 Large Tomatoes roughly chopped
2 Green Chilli
1 inch Ginger
5 pods Garlic crushed
1 tsp Cumin Seeds
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Garam Massala Powder
2 Bay Leaf
1 Black Cardamom
1 pcs Cinnamon Stick
3 tbsp Chopped Coriander Leaves
2 tbsp Oil
Salt to taste
Water as needed
INSTRUCTIONS
Mix coriander powder, red chilli powder, garam masala powder in a small bowl with some water. Set aside.
Roughly chop the tomato, ginger and green chilli and make puree out of it. Set aside.
Rinse and peel the lauki and grate it.
Squeeze the grated lauki and keep it aside. (Do not discard the water as you can use this water for gravy).
Mix gram flour, garam masala, red chilli powder and salt to taste with the grated lauki. Mix everything well.
Now make small round shape balls out of it.
Heat oil in a kadai and deep fry them nicely till they get brown.
Take it out in a plate and set aside.
Remove the extra oil from the frying pan, keep about 2 to 3 tbsp oil in kadhai.
Now heat oil, add cumin seeds to it.
When the seeds starts spluttering add bay leaf, cinnmon stick and black cardamom.
Now add chopped onion, turmeric powder and salt to it. Fry until golden brown.
Add crushed ginger and garlic and fry until the raw smell goes off.
Then add wet masala to it and fry until the raw smell of masala goes off.
Now add tomato puree, stir and continue to fry the masala paste till it starts leaving oil from the sides.
Add the lauki juice and water as needed to the paste.
Stir and simmer for 10 minutes.Now add fried lauki kofta.
Switch off the fire and let them be in the curry for few minutes so that the koftas will become soft.
Garnish with coriander leaves and serve lauki kofta along with hot rotis, naan, jeera rice or plain rice.

indian recipes | indian curry recipe | Mathanga Erissery Recipe (Pumpkin Coconut Curry)

INGREDIENTS
Pumpkin - 500 grams cut into small size cubes
Water - as required
Red chilli powder - to taste
Turmeric - 1/2 tsp
Jaggery - 1/2 tbsp
Salt - to taste

TO GRIND
Coconut - 1/2 coconut grated
Cumin seeds - 1 tbsp

FOR SEASONING
Coconut - 1 full coconut grated
Mustard Seeds - 1 tsp
Whole Red chilli - 3-4 broken
Curry leaves - 7-8
Coconut oil - 3 tbsp

INSTRUCTIONS
Cut the pumpkin into small cubes.
Grind coconut and jeera to a fine paste by adding little water to it. Set aside.
In a kadhai or saucepan add pumpkin, turmeric powder, chilli powder, salt, water and cook until it gets well cooked.
Once the pumpking gets well cooked, mash it well.
Now add the coconut paste to the mashed pumpkin, mix well and cook on low flame for 5-7 mins.
In the meanwhile in another pan, add oil and crackle mustard.

Once the seeds starts crackling add curry leaves and whole red chilli.
Now add coconut to it and fry the coconut until golden brown. (keep stiring, the coconut should not get burnt)
Add the fried coconut mixture to the pumpkin curry and mix everythng well. (Do not cook after adding the fried coconut, just keep it covered for some time)
So the mathanga erissery is ready now, you can serve it along with plain rice.
People from south India prefers to have it along with boiled rice, but you can also have it along with white rice as well.
You can make any side dish of your choice if you want.
Normally I prefer to have this curry along with rice and papdam or papad, without and side dish.

indian recipes | indian curry recipe | Lauki Sabzi Recipe | How to Make Bottle Gourd Dry Curry Recipe

INGREDIENTS
Lauki Bottle gourd - one medium sized (finaly chopped)
Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Whole dry red chilli - 2-3
Salt to taste
Mustard oil - 1 tbsp

INSTRUCTIONS
Scrap skin and chop lauki into small cubes.
Heat oil in a pan.
Add jeera to it.
When jeera starts spluttering add whole dry red chilli.
Now add lauki, turmeric powder and salt. Mix well.
Cover and cook until lauki becomes tender, stirring in between.
Once it gets cooked properly switch off the gas.
Serve hot along with steamed rice, dal.
Lauki ki sabzi goes really well along with chapati as well.

indian recipes | indian curry recipe | Tangy Lobia Curry | Tangy Black Eyed Bean Curry

INGREDIENTS
Cowpeas/Lobia/Black eyed beans - 1 cup
Ingredients for Masala
Oil - 2 tbsp
Onions - 2 roughly sliced
Tomato - 2 roughly sliced
Ginger-garlic paste - 1 tbsp

Ingredients for Gravy
Oil - 1 tbsp
Red chilly powder - 1/2 tsp optional
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Lime Juice - 1 tsp
Green chilli - 1-2 crushed
Coriander leaves - handful finely chopped
Salt - to taste
INSTRUCTIONS
Wash the cowpeas in running water and soak in enough water for 2-3 hours.
Pressure cook until soft. (It should not get mashaed)
Method to make masala
In a kadai/pan add oil and saute onions till they start changing in colour.
Add ginger-garlic paste and saute until the raw smell goes off.
Add tomatoes and saute till the tomatoes gets cooked and mushy.
Turn off the flame and let it cool down.
Grind this mixture to a smooth paste by adding little water.
Method to make Gravy
In the same kadai,add oil and saute the masala paste for 1-2 minutes.
Add turmeric powder, pepper powder, garam masala powder and salt to taste.
Add the cooked lobia along with a cup of water and bring it to boil.
Simmer for 4-5 minutes or until the curry thickens.
Add coriander leaves,lime juice and switch off the flame.

indian recipes | indian curry recipe | Masoor Dal Fry | Red Lentils Curry Recipe

INGREDIENTS
Masoor Dal - 1 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green Chilli - 1 chopped
Ginger - 1/2 tsp finely chopped
Garlic - 1/2 tsp finely chopped
Curry leaves - a few chopped
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp or to taste
Cumin Seeds - 1/2 tsp
Salt - as per required
Ghee - 1 tbsp + 1 tbsp
Water - as per needed
INSTRUCTIONS
In a pressure cooker, place a cup of masoor dal and 2 cups of water and pressure cook upto 2 whistles or till the dal is soft.
Mash dal, add half a cup of water and salt. You can add more water if you want and keep it aside.
Heat Ghee in a cooking vessel/kadahai, add cumin seeds.
Once the seeds starts spluttering add curry leaves, chopped ginger, and chopped garlic and fry for few seconds.
Now add onion, chopped green chilli, turmeric and salt and fry until the onion are slighlty brown in color.
Now add tomatoes and chili powder as per the taste and mix well.
Cook until the tomatoes gets little mushy.
Add the cooked dal to this mixture and mix well.
Cook dal on a medium flame until it starts boiling.
Once it starts boiling add little more ghee and remove from the fire.
Serve with rotis or white rice.

indian recipes | indian curry recipe | Creamy Spinach Curry

INGREDIENTS
Spinach Palak – 300 gm
Vegetable Oil – 2 tbsp
Cumin Seeds - 1/4 tsp
Onion – 1 cup chopped
Tomato – 2 chopped
Ginger Garlic Paste – 1 tsp
Coriander Powder – 2 tsp
Red Chili Powder – 1 tsp
Chicken Masala Powder - 1 tspoptional
Garam Masala Powder – 1/2 tsp
Turmeric powder - 1/4 tsp optional
Salt to taste
Fresh Cream – 4 tbsp or as per needed

INSTRUCTIONS
Wash the Spinach properly under running water.
Put the cleaned and washed Palak in a pan or kadahai without water and cook on low flame.
Cook palak uncovered stirring in between and once done let it cool down.
Once the palak gets cold make a puree of the spinach leaves and set aside.
Heat oil in a heavy bottom pan.
When the oil is hot, add cumin seeds.
When you see that the seeds started spluttering add onions, salt and turmeric to it and fry till golden brown.
Add ginger-garlic paste and fry until the raw smell goes.
Add tomato and cook until the tomatoes are little mushy.

Add coriander powder, chicken masala powder, red chili powder, garam masala powder and fry for 5- 6 minutes or until the raw smell of masala goes off.
Remove the pan from heat and let it cool.
Once it gets cold blend the masala in a blender to make a smooth paste.
Now add the masala in the pan/kadhai and spinach puree and mix well.
Cook for about 7-8 minutes.
Add fresh cream and cook for another minute.
Garnish with some fresh cream.
Serve hot with chappati, paratha, puri or naan.

indian recipes | indian curry recipe | Tangy Tomato Curry Recipe

INGREDIENTS
Tomatoes - 1/2 cup chopped
Onion - 2 tbsp chopped
Dry red chilli - 2
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 6 to 7
Asafoetida/hing - a pinch
Coriander leaves - handful to garnish
Oil - 2 tbsp
Salt - as per the tastes

FOR GRINDING
Tomatoes - 1/2 cup chopped
Fresh coconut - 1/2 cup grated
Onion - 2 tbsp chopped
Garlic - 3-4
Coriander seeds - 2 tsp
Black pepper corn - 5-6
Dry red chilli - 4 to 5
Turmeric powder - 1/4 tsp
Water - as per required to grind masala

INSTRUCTIONS
Grind tomatoes, coconut, onion, garlic, coriander seeds, pepper corn, dry red-chilli, turmeric to a smooth paste by adding little water to it and set aside.
Heat oil in a pan.
Add mustard seeds and let it crackle.
Now add cumin seeds and let it splutter.
Now add curry leaves, dry red chilli and asafoetida and stir.
Add chopped onion and saute till it is slightly brown.
Now add tomatoes, salt and saute for 5-6 minutes.
Add ground paste and water as per required and simmer the tomato curry uncovered, stirring in between.
Let it simmer for about 15 minutes on low flame and then turn off the gas.
Garnish with coriander leaves and serve along with steamed rice and some side dish of your choice

indian recipes | indian curry recipe | Bhindi Masala Curry Recipe

INGREDIENTS
Lady finger/bhindi/okra - 250 grams
Onion - 1 large or 2 midium finely chopped
Bay leaf/ tej patta - 1
Turmeric powder/haldi - 1/4 tsp
Red chilli powder/lal mirch powder - 1/2 tsp
Coriander powder/dhania powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Mustard Seeds - 1/4 tsp
Coriander leaves - 3 tbsp finely chopped
Oil - 2 tbsp to saute bhindi + 2 tbsp (to make gravy)
Salt as required

TO GRIND
Tomatoes - 3 medium roughly chopped
Ginger/adrak - 1/2 inch
Garlic - 5 to 6 pods
Green Chillies - 3 or as per your taste
Yogurt/curd - 2 to 3 tbsp
Cloves/lavang - 2
Green Cardamom/choti elachi - 1
Cinnamon/dal chini - 1/2 inch
Mace/javitri - 1 single strand

INSTRUCTIONS
Rinse bhindi well and then drain them completely in a strainer or colander.
Wipe bhindi with a kitchen towel completely. (if you have time then you can let it dry naturally by spreading on some tray or kitchen towel)
After this is done, cut both ends of bhindi and then cut it into 1.5 to 2.5 inch pieces and set aside.
Now in a grinder add tomatoes, ginger, garlic, green chilies, curd, cloves, cardamom, cinnamon and javitri.
Grind or blend everything to a smooth paste without adding water in it and set aside.
Now heat 2 tbsp oil in a kadai or pan.
Add bhindi and saute them on a medium flame.
Fry bhindi/okra until they are cooked, and slightly browned.
Now take out the fried bhindi in a plate and set aside.
Now in the same kadai or pan heat 2 tbsp oil again.
Add mustard seeds and let it crackle.
Once the mustard seeds start crackling add bay leaf and fry for about 6 to 7 seconds.
Add chopped onions, salt and fry until golden brown.
Now add turmeric powder, red chilli powder, coriander powder and garam masala powder and give it a nice stir.(ensuring it doesn't get burnt).
Now add the ground paste and stir well.
Fry till the masala paste thickens and the oil starts leaving the sides.
Add water as per required and stir well.(do not make it too watery)
Add the fried bhindi to it and give it a nice stir.
Let the curry simmer on a medium flame.
Cook for about another 5 to 6 minutes until the bhindi/okra gets mixed in gravy.
Add chopped coriander leaves and mix well, switch off the stove.
Serve bhindi masala curry along with chapatis, puri, naan or parathas.

Indian recipes | Indian curry recipe