Indian recipes | Indian curry recipe
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| 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.
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
INGREDIENTSFish – 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.
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.
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
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.
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.
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.
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| 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.
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)
INGREDIENTSPumpkin - 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
INGREDIENTSLauki 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
INGREDIENTSCowpeas/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
INGREDIENTSMasoor 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
INGREDIENTSSpinach 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
INGREDIENTSTomatoes - 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
INGREDIENTSLady 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.
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