Category Archives: Curry

Cantaloupe curry

(ચીભડા નુ શાક)

 

Ingredients:

  • 1 lb cantaloupe, cut into about 3/4 inch pieces
  • 0.5 lb tomatoes, cut into medium size pieces
  • 1 tbsp peanut oil (or any other vegetable oil)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 asafetida powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt or to taste
  • 2 tsp cumin coriander powder
  • 1 tbsp jaggery powder / dark brown sugar

Method:

  1. Heat the oil in a pan on medium heat
  2. Add mustard seeds and when they start popping, add cumin seeds and let them splutter for a couple of seconds
  3. Add asafetida powder, chili powder and turmeric powder and fry for a few seconds (make sure they don’t become too dark)
  4. Add cantaloupe pieces and mix well so that the spices coat the cantaloupe
  5. Add tomato pieces, salt, mix well, cover and let it cook for 5-6 minutes till cantaloupe is cooked and becomes soft
  6. Add jaggery / brown sugar, cumin coriander powder, mix well, cover and cook for 2-3 minutes
  7. Serve the curry hot with any Indian bread, preferably with thepla

Serves: 4

 

Inspiration source:

Paneer Bhurji

 

Ingredients:

  • 1 onion, chopped
  • 3-4 garlic cloves, finely chopped
  • 1 green chili, finely chopped
  • 1/2 inch ginger, finely chopped
  • capsicum, chopped
  • 2 tomatoes, chopped
  • 14 oz (400 gms) paneer, coarsely grated
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp red chili powder
  • 2 tsp freshly ground coriander powder
  • 1/2 tsp turmeric powder
  • 2 tsp pav bhaji masala
  • 1 tsp kasuri methi

Method:

  1. Heat the ghee in a pan on medium heat
  2. Add cumin seeds and saute till they start crackling
  3. Add the onions and saute for 2-3 minutes, till it becomes translucent
  4. Add garlic, ginger and chili and saute for a couple of minutes
  5. Add capsicum and saute for 2-3 minutes, till somewhat soft
  6. Add chili powder, coriander powder, turmeric powder, pav bhaji masala and kasuri methi and saute for a couple of minutes
  7. Add tomatoes, salt and saute for 3-4 minutes till most of the water is evaporated
  8. Add grated paneer, mix well, cover the pan and cook on medium / low heat for 2-3 minutes
  9. Serve this paneer bhurji hot with lightly grilled bread or some nice Indian bread

Serves: 4

Inspiration source:

 

PANEER BHURJI

Cabbage Curry – Dhaba style

IMG_20200525_125255

Ingredients:

For the paste

  • 1 tsp mustard seeds
  • 3 cloves garlic, peeled
  • 1-2 green chilies
  • some water

Other ingredients

  • 2 tbsp cooking oil such as peanut oil
  • 1 tbsp cumin seeds
  • 1 chili, chopped
  • 1 medium size onion, peeled and chopped
  • 1 large tomato, pureed
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 1/2 tsp salt or to taste
  • 4 cups medium-shredded cabbage
  • 1 cup green peas, partially cooked
  • 1/2 cup water

Method:

  1. Put all the paste ingredients in a grinder and grind to paste and then put aside
  2. Heat the oil in a pan
  3. To the hot oil, add cumin seeds
  4. Once the seeds start to crackle, add chopped chili and saute for 30 seconds
  5. Add chopped onions and saute for 2-3 minutes till onions become brown
  6. Add the paste and saute for 2-3 minutes
  7. Add tomato puree and saute for 3-4 minutes till most of the water evaporates and oil starts to separate
  8. Add chili powder, turmeric powder, coriander powder, garam masala and salt and saute for 1-2 minutes
  9. Add the cabbage and the green peas and gently fold till the vegetables are coated with the paste
  10. Add 1/2 cup water, cover and cook the cabbage for 3-4 minutes or to desired consistency
  11. Serve the curried cabbage hot with chapati or rice

Serves: 4

Inspiration source:

Pineapple Curry

IMG_20200427_181338

Ingredients:

  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 inch ginger, peeled and chopped
  • 2 tbsp cooking oil, such as peanut oil
  • 1 tsp curry powder (such as from Simply Organic)
  • 14 oz can coconut milk
  • 1 cup shelled edamame
  • 1 cup broccoli florets, small to medium size
  • 1 cup pineapple chunks
  • 1 tsp salt or to taste
  • 1 tbsp sugar
  • 1 tsp chili powder or to taste
  • 1 cup water
  • 2-3 spring onions, chopped for garnishing

Method:

  1. Heat 1 tbsp oil in a pot over medium-high heat.
  2. Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
  3. In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
  4. Add curry power and saute for a minute.
  5. Add coconut milk and mix well.
  6. Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
  7. Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
  8. Take off the heat, garnish with spring onions and serve with rice.

Serves: 4

Inspiration source:

 

Coconut Cream Pineapple Curry

Aloo suva sabzi

IMG_20190716_183059

Ingredients:

  • 1 1/2 tbsp Oil
  • 1 1/2 tsp Cumin seeds
  • 1 inch long ginger, cleaned and freshly grated
  • 1 Green chili chopped finely
  • 3 medium potatoes, cubed
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 1/2 tsp salt or to taste
  • 1 cup Dill leaves (suva bhaji) chopped
  • 2 teaspoons Lemon juice

Method:

  1. Heat the oil in a pan on medium heat.
  2. Once hot add cumin seeds. Let them sizzle for 5-10 seconds.
  3. Then add grated ginger and green chilies. Saute for 30-40 seconds.
  4. Add potatoes and mix well.
  5. Add turmeric powder, red chili powder and salt and mix well.
  6. Cover the pan. And cook till potatoes on medium – low heat till they are 80% cooked.
  7. Add chopped dill leaves.
  8. Mix well and cook till potatoes are cooked completely.
  9. Squeeze fresh lemon juice and mix.
  10. Serve with chapati / roti.

Serves: 4

Inspiration source:

https://www.spiceupthecurry.com/aloo-suva-subzi-recipe/

Remarks:

Thai Green Curry

IMG_20190707_121320

Ingredients:

Green curry paste

  • 1 lemongrass stalks, tough outer layers removed
  • 3 Serrano chili, seeds removed
  • 1/2 green capsicum, seeds removed and cut into small pieces
  • 1 medium shallot, chopped
  • 3 garlic cloves, peeled
  • 1 1-inch piece galangal (if not available, use ginger), peeled, thinly sliced
  • 1 1-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
  • 1 kaffir lime leaf, very finely chopped (if not available use 1 tbsp lime zest, from about 2 limes)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp kosher salt (or to taste)
  • 1 tbsp palm sugar (if not available, use cane sugar)

Green curry

  • 2 cans of coconut milk (each can of 400 ml)
  • 8 oz baby corn (from can), cut into inch long pieces
  • 8 oz sliced water chestnuts
  • 8 oz bamboo shoots (thick slices)
    8 oz sliced carrots
  • 8 oz red / green capsicum, cut into 1 cm pieces
  • 8 oz extra firm tofu, cut into 1 cm pieces
  • 1 tbsp palm sugar (if not available, use cane sugar)
  • 1 bunch Thai basil leaves, picked and washed

Method:

Green curry paste

  1. Saute chopped shallots for a couple of minutes and let them cool. In our experience,  if you grind shallots / onions without sauting, they give bitterness to the end product!
  2. Finely grate bottom third of lemongrass into a blender or food processor.
  3. Then add the coriander and cumin seeds to blender and blend to smooth powder.
  4. Add the rest of the paste ingredients including sauted shallots and blend into smooth paste.

Green curry

  1. Heat medium / large pan and add a can of coconut milk.
  2. Stir the milk regularly for 3-4 minutes to thicken it.
  3. Add the paste to the milk and continue to stir so that the paste it well blended into the milk.
  4. Let the milk with the paste simmer on low / medium heat for a couple of minutes.
  5. Add 400 ml water and bring to boil.
  6. One by one, add all the vegetables… tofu at the last.
  7. Add sugar and bring the curry to boil. Then bring down the heat and let the curry simmer till all the vegetables soften to desired softness level (4-5 minutes).
  8. Turn off the heat, add Thai basil leaves and serve with Jasmine rice.

Serves: 4

Inspiration source:

https://www.bonappetit.com/recipe/green-curry-paste

(tweaked for vegetarians)

Remarks:

Guvar Dhokali Shak (Guar with dumplings)

Ingredients:

Dhokali (dumplings)

  • 3 tbsp besan (Gram flour)
  • 1 tbsp wheat flour (to make muthia softer)
  • 2 tbsp peanut (or any other) oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 2 tsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Guvar

  • 1 lb guvar, ends removed and tough fibers from the edges removed
  • 1 tsp soda bicarb
  • 1 tsp salt (or to taste)
  • 1 tbsp oil
  • 2 tbsp red chili powder
  • 2 tbsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Method:

  1. Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
  2. In a large pan, heat the oil
  3. Add guvar, salt, soda bicarb, water and gently mix… make sure there is enough water to fully cover the guvar as it’s tough to cook vegetable
  4. Press small (penny-size) dhokali from the dough and put on top of guvar. Make sure that the dhokalis touch water / slightly submerge in it) and cover the pan
  5. Cook on medium-low flame water evaporates and dhokalis are cooked
  6. Once guvar and dhokalis are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that guvar is coated with the spices
  7. Cook covered at low heat for 2-3 minutes
  8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks:

Valor Methi Muthia Shak (Flat green beans with fenugreek dumplings)

20190630_130146

Ingredients:

Muthia

  • 3 tbsp besan (Gram flour)
  • 1 tbsp wheat flour (to make muthia softer)
  • 3 tbsp kasuri methi (dry fenugreek), pre-soaked for 2 hours and then drained
  • 1 tsp red chili powder
  • 2 tsp dhana-jiru powder (coriander seed + cumin seed powder)
  • 1/2 tsp Soda bicarb
  • 1-2 tbsp peanut (or any other) oil
  • 1 tsp salt (or to taste)
  • Some water

Valor

  • 750 grams valor (frozen or fresh) rinsed
    (if fresh, remove the tips and tough fiber from both the edges)
  • 3 tbsp peanut (or any other) oil
  • 1/2 tsp soda bicarb
  • 1 1/2 tsp salt (or to taste)
  • 1 tsp red chili powder
  • 2 tsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Method:

  1. Mix all the muthia ingredients in a mixing bowl, add water a few drops at a time to thick consistency
  2. In a large pan, heat the oil
  3. Add valor, salt, soda bicarb, water and gently mix… make sure there is enough water so that the valor is just about dipped in it
  4. Make small muthia (dumplings) and put on top of valor and cover the pan
  5. Cook on medium-low flame till muthia are cooked (will grow in size)
  6. Once valor and muthia are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that valor is coated with the spices
  7. Cook covered at low heat for 2-3 minutes
  8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks:

Spicy Ethiopian Lentil Stew (Instant Pot recipe)

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tsp. freshly grated ginger
  • 1-2 tbsp. berbere spice blend, to taste (https://www.amazon.com/Frontier-Berbere-Seasoning-ORGANIC-Bottle/dp/B005WDVQHG)
  • 1/2-1 tsp. cayenne pepper, or to taste, optional
  • Poblano pepper chopped into medium size pieces, optional
  • 1 1/2 cups dried split red lentils
  • 4-5 medium size tomatoes diced or 1-14 oz. can diced tomatoes
  • 3 medium red potatoes, about 3/4 lb. total, diced
  • 3-4 celery ribs, chopped into medium size pieces
  • 2 carrots, chopped into medium size pieces
  • 3 cups fresh baby spinach leaves, sliced and lightly packed
  • 2 tbsp lemon juice
  • 1 1/2 tsp salt or to taste

Method:

  1. To the pot, add the oil and put it on saute mode
  2. Add onion, carrots, celery, poblano chili and saute for 2 minutes
  3. Add potatoes and salt and saute for 2 minutes
  4. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more
  5. Add lentils, tomatoes and stir a few times
  6. Add 4 cups water, cover the pot and switch it to a mode with cooking time of 15 minutes
  7. When cooking is done and cooled, open pot and put it to saute mode
  8. Stir in spinach, add lemon juice and continue to cook just until spinach is wilted, about 2 minutes
  9. Turn off the pot and serve the stew with rice or any bread

Serves: 5-6

Inspiration source:

https://www.connoisseurusveg.com/spicy-ethiopian-lentil-stew/

Remarks:

You can add a bit more berbere and cayenne, if desired.

Aloo Palak Methi

Ingredients:

  • 2 cups boiled and peeled potato cubes
  • 4 cups chopped spinach (palak)
  • 3 tbsp oil
  • 2 tsp cumin seeds (jeera)
  • 5-7 cloves
  • 10-12 peppercorns
  • 3-4 large cardamom
  • 1/2 tsp asafoetida (hing)
  • 2 tsp chopped garlic (lehsun)
  • 3 tsp chopped ginger (adrak)
  • 1 tsp finely chopped green chillies
  • 2 whole dry kashmiri red chillies, broken into pieces
  • 2 tsp coriander (dhania) powder
  • 1/2 tsp turmeric powder (haldi)
  • 3 tsp kasoori methi
  • 1 1/2 tsp salt or to taste
  • 1 cup water

Method:

  1. Heat the oil in a broad non-stick pan. Add cloves, peppercorns, large cardamom and cumin seeds and saute on medium flame for a minute or two. When the seeds turn light brown, add asafoetida and saute for 5-10 seconds.
  2. Add the garlic, ginger, green chilies, red chilies and saute on a medium flame for 1 minute.
  3. Add the potatoes, toss gently and cook on a medium flame for 3-4 minutes, while stirring occasionally.
  4. Add the spinach, coriander powder, turmeric powder, kasoori methi and salt, mix well and cook on a medium flame covered, while stirring occasionally. Add water in stages as necessary to prevent spinach from sticking to the pan. Cook for about 8-10 minutes. Serve hot with any Indian bread.

Serves: 6

Inspiration source:

https://www.tarladalal.com/Aloo-Palak-30887r

Remarks: