Category Archives: Curry

Pasta Dal Dhokli (Pasta in Lentil Sauce / Stew)

August 3, 2025 – 3:15 pm

Ingredients:

  • 1 cup red lentils
  • 1 cup farfalle pasta or any other pasta
  • 5 cups water
  • 1 1/2 tsp salt
  • 1 1/2 tsp turmeric powder
  • 1 red capsicum, chopped
  • 2 zucchinis, chopped
  • 2 tbsp peanut or any other vegetable oil
  • 2 tsp cumin seeds
  • 1/2 tsp asafetida
  • 1 large onion, chopped
  • 2 tbsp minced garlic
  • 1/2 cup tomato sauce / passata
  • 3 medium size tomatoes, chopped
  • 1 tsp chili flakes
  • 2 tsp curry powder (we used Maharaja Curry Powder from Spice Souk, Nature’s Basket)
  • 2 tsp salt, or to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped spring onions
  • 1 tsp freshly ground black pepper powder
  • 1 tbsp extra virgin olive oil

Method:

  1. Wash the red lentil three times, till the water runs clear.
  2. Cook the red lentil along with the pasta, 4 cups water, salt and turmeric powder in a pressure cooker. If you are using traditional pressure cooker, cook under pressure for 3 whistles. If you are using Instant Pot, cook under pressure for 10 minutes. Once cooked, put aside.
  3. Put a pan on medium heat, add 1/2 tbsp oil, 1 cup chopped red capsicum, 1/2 tsp salt and sauté for 3-4 minutes. Then, take the capsicum out and put aside.
  4. To the same pan, add 1/2 tbsp oil, 1 cup chopped zucchinis, 1/2 tsp salt and sauté for 3-4 minutes. Take the zucchinis out and put aside with the sautéed capsicum.
  5. To the same pan, add 1 tbsp oil and 2 tsp cumin seeds.
  6. When the cumin seeds crackle (10-15 seconds), add 1/2 tsp asafetida and mix it in the oil.
  7. Add chopped onion, 1/2 tsp salt and sauté till the onions become light brown… 3-4 minutes.
  8. Add minced garlic, chili flakes, curry powder, mix well and sauté for a minute.
  9. Add tomato sauce, mix well and cook for 2-3 minutes.
  10. Add chopped tomatoes, mix well and cook for 2-3 minutes.
  11. Add the cooked lentils and pasta as well as the sautéed vegetables to the curry sauce, mix well and bring to boil.
  12. Turn the heat to low and cook for 4-5 minutes, regularly stirring it to make sure it does not stick to the bottom of the pot.
  13. Turn off the heat, add some salt if necessary, add ground black pepper, chopped cilantro, chopped spring onions, olive oil and give it a stir.
  14. Serve the pasta in curried lentil sauce / stew hot!

Notes

  • To re-heat the lentil pasta, add some boiling water to it and heat it in the microwave or stove.

Servings: 4

 

Inspiration source:

By Dilip Shah | Also posted in Entree, Pasta, Soup / Stew | Tagged , , , , , | Comments (0)

Pineapple Curry

July 13, 2025 – 11:18 am

(South Indian recipe)

Ingredients:

  • 1 cup chopped pineapple (about 1 cm in size)
  • 1 cup water, or as required
  • 3 tbsp tamarind juice
  • 2-3 tbsp jaggery powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt or to taste

For the masala paste

  • 2 tbsp sesame seeds
  • 2-3 tsp oil
  • 2 tbsp urad dal
  • 1 tsp methi / fenugreek seeds
  • 2-3 dried Kashmiri red chili
  • few curry leaves
  • 3/4 cup coconut, fresh or desiccated
  • 1/2 cup water

Tempering

  • 2 tsp coconut oil or any other vegetable oil
  • 1 tsp mustard seeds
  • 1 dried Kashmiri red chili, broken
  • few curry leaves

Method:

Prepare the masala paste

  1. Put a pan on low heat and dry roast the sesame seeds for a few minutes and then put them aside.
  2. To the same pan, add 1 tsp oil, urad dal, methi seeds, dried red chili, curry leaves and sauté for 2-3 minutes, making sure it does not get too dark or burn!
  3. Add 2-3 tbsp water and let it cool.
  4. Transfer the masala ingredients to a blender, add coconut and blend to smooth paste. Add some more water if necessary. Put the masala aside.

Prepare the curry

  1. Put another pan on medium heat, add 1 cup water and bring to boil.
  2. Add the chopped pineapple, bring the heat to low and cook the pineapple for about 10 minutes.
  3. Add the tamarind juice, jaggery, turmeric and salt. Mix well, cover and simmer for 10-15 minutes.
  4. Add the prepared masala paste and water to get the desired consistency.
  5. Simmer for another 10 minutes, stirring occasionally.

Do the tempering

  1. Heat 2 tsp coconut oil and when hot, add 1 tsp mustard seeds.
  2. When the mustard seeds start to crackle, add 1 dried Kashmiri red chili (broken), few curry leaves and roast for 10 seconds
  3. Pour the tempering over the curry and your curry is ready!

Serve the pineapple curry with hot steamed rice!

If you wish to have some protein in the meal, serve with moong dal khichdi instead of rice!

Servings: 3-4

 

Inspiration source:

Pineapple Curry Recipe | Ananas Menaskai – Gojju
By Dilip Shah | Tagged , , , , , | Comments (0)

Jamfal nu shaak (Guava Curry)

May 28, 2025 – 3:36 pm

Ingredients:

  • 1 lb guava
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 cloves
  • 1 inch piece of cinnamon
  • 1/2 tsp asafetida
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 2 tsp cumin – coriander powder
  • 1 tbsp jaggery powder

Method:

  1. Cut each guava into 4 pieces.
  2. Carefully remove the core with the seeds and put it aside in a bowl.
  3. Cut the deseeded guava’s outer flesh into medium size pieces and put aside. Guava seeds can be very hard… make sure that no seeds are stuck to these pieces else they can cause damage your teeth when eating the curry!
  4. Take 1 cup water in a small / medium size pan and put it on medium heat. When the water starts to boil, add the guava core and let it cook for 4-5 minutes. When you see the pulp separating from the seeds, turn off the heat and keep the pan aside for cooling.
  5. When the cooked guava core cools down, sieve to separate the seeds from the pulp. Discard the seeds and keep aside the pulp.
  6. In a pan, put 1 tbsp oil on medium heat.
  7. Add 1 tsp mustard seeds. When they start popping, add 2-3 cloves, 1 inch long piece of cinnamon, 1 tsp cumin seeds and roast for 4-5 seconds.
  8. Add 1/2 tsp asafetida, mix it in the oil, add the guava pieces and gently mix them to coat them in the oil.
  9. Add 1 tsp salt, 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp cumin – coriander powder and gently mix to coat the guava pieces in the spices.
  10. Turn down the heat to medium-low and cook covered for 2-3 minutes.
  11. Add 1 tbsp jaggery powder, the guava pulp, 1/2 cup water, mix well, turn the heat to medium and bring the curry to boil.
  12. Cook the curry to desired consistency (1-2 minutes) and then turn off the heat.
  13. Your guava curry is ready! Enjoy with fulka roti or thepla!!

Servings: 3-4

 

Inspiration source:

My mom used to make!

By Dilip Shah | Tagged , , , , , | Comments (0)

Yellow Curry II – Thai

January 23, 2025 – 7:41 pm

Ingredients:

  • 1 cup chopped cauliflower
  • 1 cup broccoli florets
  • 1 cup chopped red bell pepper
  • 200 g tempeh, cut into 1 cm cubes
  • 1/2 can pineapple, drained
  • 1/2 cup roasted peanuts
  • 1 can thick coconut milk (400 ml)
  • 1 tbsp vegetable oil
  • 1 medium onion, peeled and diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp red chili powder
  • 1 tsp curry powder
  • 1 tbsp sugar
  • 2 tsp salt or to taste

Method:

  1. Individually stir fry the vegetables and tempeh with about 1/4 tsp salt each and keep aside
  2. Heat the oil in a large pan
  3. Sauté onions till light brown in color
  4. Add ginger and garlic paste and sauté for 30 seconds
  5. Add chili powder, curry powder and sauté for 30 seconds
  6. Add coconut milk, 1 cup water, salt, sugar and bring to boil and then lower the heat to low-medium
  7. Add all the vegetables, pineapple and roasted peanuts and cook for 3-4 minutes on low-medium heat
  8. Serve hot with jasmine rice or flaky Malaysian prata (similar to India bread, paratha)

Serves: 4

By Dilip Shah | Comments (0)

Mix Vegetables in Spinach (Palak) Gravy

January 2, 2025 – 8:06 pm
 

Ingredients:

  • 2 cups chopped mix-vegetables such as cauliflower, carrots, baby corn, red bell pepper, etc.
  • 4 cups baby spinach (palak)
  • 1/2 cup coriander leaves
  • 2-3 tbsp fresh mint leaves
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1-2 green chilis, chopped
  • 12-14 cashew nuts
  • 1 cup plain yogurt
  • 2 tsp kasoori methi
  • 2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 1/2 tsp salt, or to taste
  • 3 tbsp ghee
  • 1 inch cinnamon
  • 2 cardamom pods
  • 2 cloves
  • 2 tsp cumin seed

Method:

  1. Heat a pan on medium heat and add 1 tbsp ghee
  2. When the ghee is hot, add chopped garlic, ginger and chilies and sauté for 30 seconds
  3. Add chopped onions and sauté for 2-3 minutes till the onions soften and become translucent
  4. Add spinach, 1/2 tsp salt and sauté till the spinach becomes soft and reduce in size… about 2-3 minutes
  5. Let the mix cool down and then transfer it to a blender
  6. Add coriander leaves, mint leaves, cashews and grind to a smooth paste
  7. Heat a pan on medium heat and add 1 tbsp ghee
  8. When the ghee is hot, add all the chopped vegetables, 1/2 tsp salt, 1 tsp garam masala, 1/2 tsp turmeric powder and mix well
  9. Sauté and then cook covered till desired softness… 3-4 minutes. Turn off the heat and put the vegetables aside
  10. Heat a pan on medium heat and add 1 tbsp ghee
  11. When the ghee is hot, add cinnamon, clove, cardamom, cumin seeds and sauté for 30 seconds
  12. Add the chopped cooked vegetables, 2 tsp kasoori methi and mix
  13. Add the spinach gravy, mix well and cook for 2-3 minutes on low heat. Add the remaining 1/2 tsp salt if necessary
  14. Turn off the heat, add 1 cup yogurt, mix well and your curry is ready!
  15. Serve with chapati or jeera rice

Serves: 5-6

 

Inspiration source:

https://rakskitchen.net/vegetable-palak-gravy-recipe

By Dilip Shah | Tagged , , , , | Comments (0)

Chickpea Curry in Coconut Tomato Sauce with Vegetable Pulao

August 11, 2024 – 10:18 am
 

Ingredients:

  • 1 tbsp peanut or any vegetable oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 3-4 cloves garlic, chopped
  • 1 inch ginger, grated
  • 2-3 medium size tomatoes, diced
  • 1 tsp salt or to taste
  • 2 tbsp curry powder
  • 1 tsp paprika powder
  • 1 1/2 tbsp tomato paste
  • 1 cup (packed) chopped kale
  • 400 gm cooked chickpeas / 1 can chickpeas (15.5 oz)
  • 200 ml coconut milk (1/2 of 13.5 fl oz can)

Method:

  1. Put a pan on high heat
  2. Add 1 tbsp oil and when the oil is hot, add 1 tsp cumin seeds
  3. When the cumin seeds start crackling, add chopped onion
  4. Reduce the head to medium and sauté the onion for 3-4 minutes till it becomes somewhat soft and  dark in color
  5. Add the chopped garlic and grated ginger and sauté for 1 minute
  6. Add diced tomatoes, 1/2 tsp salt and mix well
  7. Sate for 3-4 minutes till the tomatoes are cooked and most of the water is evaporated and the oil starts separating
  8. Add 2 tbsp curry powder, 1 tsp paprika powder, mix well and sauté for a minute
  9. Add the tomato paste, chopped kale, the remaining 1/2 tsp salt and mix well
  10. Cook the kale for 1-2 minutes
  11. Add 1 can chickpeas, mix well and cook for 1-2 minutes
  12. Add 200 ml coconut milk, 200 ml water, mix well and bring the curry to boil
  13. Reduce the heat to low and cook for additional 1-2 minutes
  14. Turn off the heat, taste, adjust the salt-level and serve the curry with vegetable pulao or any Indian bread

Serves: 4

Inspiration source:

“Vegetable Roasted Tomato Curry with Chickpeas” at Whole Foods Market!

By Dilip Shah | Tagged , , , , | Comments (0)

Rajma Masala – II

July 19, 2024 – 5:21 pm

Rajma Masala

Rajma Masala

Ingredients:

  • Rajma (kidney beans), 1 1/2 cups (preferably Rajma Chitra)

For onion paste

  • 3 medium onions, sliced
  • Peanut oil (or any vegetable oil), 2 tbsp
  • Water, a few tbsp

For cooking

  • Peanut oil (or any vegetable oil), 2 tbsp

Whole spices

  • Cumin seeds, 1 tsp
  • Bay leaf, 2 to 3
  • Cinnamon, 1 inch
  • Black Cardamom, 1 to 2

other ingredients

  • Ginger garlic chili paste, 3 tbsp
  • Turmeric powder, ½ tsp
  • Tomato puree, of 4 medium tomatoes
  • Salt, 1 tsp or to taste

Powdered spices

  • Kashmiri red chili powder, 1 tbsp
  • Coriander powder, 2 tbsp
  • Cumin powder, 1 tsp
  • Garam masala, 1 tsp

For final touch

  • Kasuri methi – crushed, 1 tbsp
  • Garam masala, 1/2  tsp
  • Fresh coriander leaves – chopped, 2 tbsp

Method:

  1. Wash and soak the rajma for 6-8 hours
  2. Drain the rajma, add fresh 2 cups water and pressure cook for 3-4 whistles. If you are using Instant Pot, cook under pressure for 25 minutes
  3. Once the cooker is depressurized naturally, take out the rajma and put aside
  4. To make onion paste, heat 2 tbsp oil in a pan on medium heat. Add the sliced onions and sauté them for 10-15 minutes, stirring regularly
  5. Turn off the heat and let the onions cool
  6. Grind the sautéed onions to fine paste by adding a tbsp water if necessary
  7. Add 2 tbsp oil to the pan that was used for sautéing the onions and put it on medium heat
  8. Once the oil is hot, add all the whole spices and sauté for a couple of minutes
  9. Add the ginger garlic chili paste and cook on medium flame for a couple of minutes
  10. Add turmeric powder, mix and cook for a few seconds
  11. Add the tomato puree, 1 tsp salt and all the powdered spices. Mix in the spices into the puree and then add the onion paste. Mix well and cook for 10-12 minutes, stirring regularly, until the oil  separates
  12. Once the oil separates, add the cooked rajma along with the water they were cooked in,  mix well  and bring it to a boil
  13. Cover and cook on slow-medium heat for 10-15 minutes till the gravy thickens
  14. To make the rajma masala creamer, mash them a bit and cook for a couple of minutes
  15. Adjust salt to your liking and add kasuri methi, garam masala, fresh coriander and mix everything well
  16. Enjoy the masala rajma with any Indian bread or rice!

Serves: 4

Inspiration source:

Remarks:

Pretty good!

By Dilip Shah | Tagged , , , , | Comments (0)

Butter Beans in Creamy Harissa Sauce

May 12, 2024 – 2:04 pm

Ingredients:

  • 1 can/box of butter beans, drained
  • 1 tbsp olive oil
  • 1 shallot / red onion, finely chopped
  • 1 tsp minced garlic
  • 2 tbsp sundried tomatoes, chopped
  • 1 tbsp harissa sauce
  • 1 cup coconut milk
  • 1/3 cup vegetable broth
  • 2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 cup nutritional yeast
  • 1 cup chopped spinach or shredded kale
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Method:

  1. Heat olive oil in a wide skillet over medium heat
  2. Add chopped shallots / onions and cook for 2-3 minutes till light brown in color
  3. Add minced garlic and sauté for a minute
  4. Add chopped sundried tomatoes and sauté for about 2-3 minutes
  5. Add the drained butter beans, harissa sauce and gently mix well
  6. Add 1 cup coconut milk, 1/3 cup vegetable broth and gently mix well
  7. Stir in the salt, black pepper, garlic powder, red pepper flakes, nutritional yeast and gently mix them in
  8. Bring to a simmer for 2-3 minutes so that it begins to thicken
  9. Add the chopped spinach / shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally
  10. Once the greens have wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread

Servings: 3-4

 

Inspiration source:

https://www.sweetgreensvegan.com/recipecards1/creamyharissabutterbeans

By Dilip Shah | Also posted in Entree, Soup / Stew | Tagged , , , , , | Comments (0)

Valval – Vegetable Stew in Coconut Milk

May 7, 2024 – 5:10 pm

Ingredients:

  • 1/2 cup chopped red pumpkin (about 1 cm cubes)
  • 1/2 cup chopped white pumpkin (about 1 cm cubes)
  • 1/2 cup cut French beans (about 1 cm)
  • 1/2 cup chopped carrots (about 1/2 cm cubes). For Jain recipe, substitute with green peas or corn kernels
  • 1 tbsp ghee
  • 2 tsp cumin seeds
  • 8-10 curry leaves
  • 1-2 finely chopped green chilies, such as serrano chilies
  • 1 tsp salt or to taste
  • 1 tbsp sugar
  • 1 can (400 ml) thick coconut milk

Method:

  1. Put a pan on medium heat
  2. Add ghee and when ghee melts, add 2 tsp cumin seeds
  3. When cumin seeds start crackling, add curry leaves and chopped green chilies and sauté for 20-30 seconds
  4. Add the French beans, 1/2 tsp salt and sauté for a couple of minutes and then cook covered on medium / low heat for 2-3 minutes
  5. Add carrots and sauté for 2-3 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
  6. Add the pumpkins, remaining 1/2 tsp salt, mix well, sauté for 2-3 minutes and then cook covered for 3-4 minutes till all the vegetables are cooked to desired softness
  7. Add the coconut milk, 1 tbsp sugar, mix well, bring to boil and then let the valval simmer on low heat for 3-4 minutes
  8. Take valval from the heat and serve hot with Indian bread such as paratha or with rice

Servings: 4 – 6

 

Inspiration source:

https://www.tarladalal.com/vegetables-in-coconut-curry-karwar-style-valval-recipe-34564r

By Dilip Shah | Also posted in Jain, Soup / Stew | Tagged , , , , , , | Comments (1)

Bombay Misal

April 24, 2024 – 7:47 pm

Ingredients:

  • 1 cup blend of Misal lentils such as dried peas, moth beans, black-eyed peas, small rajma beans, etc.
  • 3 tbsp peanut oil or any vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 tbsp finely chopped garlic
  • 1 large / 2-3 medium onions, finely chopped
  • 1 tsp salt or to taste
  • 2 large / 3-4 medium tomatoes, crushed
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander-cumin powder
  • 2 tbsp usal masala

For serving

  • 2 tbsp finely chopped coriander leaves
  • 1 medium onion, finely chopped
  • 1 cup mix farsan

PXL_20240425_025059154

Method:

  1. Wash and soak blend of misal lentils for 8-10 hours
  2. Pressure cook misal lentil pulses mix to desired softness (4-5 whistles in pressure cooker or 25 minutes under pressure in Instant Pot)
  3. Put the pan on high heat and add 3 tbsp peanut oil or any vegetable oil
  4. When the oil is hot, add 1 tsp mustard seeds
  5. When mustard seeds start popping, add 1 tsp cumin seeds
  6. When cumin seeds start crackling, add the curry leaves and sauté for 10-15 seconds
  7. Add 2 tbsp finely chopped garlic and sauté till it becomes very light brown
  8. Add finely chopped onions, 1 tsp salt and sauté for 3-4 minutes
  9. Add crushed tomatoes and sauté for 3-4 minutes till oil starts to separate
  10. Add 1 tsp chili powder, 1/2 tsp turmeric powder, 1 tsp coriander-cumin powder, 2 tbsp usal masala and sauté for 1 minute
  11. Add cooked misal lentils, mix well and bring to boil
  12. Turn of the heat
  13. To serve, take misal in a bowl, garnish with some chopped onions, chopped coriander leaves, liberal potion of farsan and enjoy with pav

Servings: 4 – 6

 

Inspiration source:

Mumbai cook!

By Dilip Shah | Also posted in Breakfast, Entree, Snacks | Tagged , , , , , , | Comments (0)