Category Archives: Curry

Dahi Baingan (Eggplan curry in yogurt)

Ingredients:

  • 3 tsp oil
  • 6-8 small baingan / brinjal / eggplants, cut in quarters
  • 1 tsp cumin / jeera
  • 1 bay leaf / tej patta
  • 1/4 tsp asafetida
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • 2 tsp besan / gram flour
  • 1/2 tsp turmeric powder / haldi
  • 1 tsp kashmiri red chili powder / lal mirch powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 cup water
  • 1 cup yogurt
  • 1 tsp salt or to taste
  • 1 tbsp kasuri methi / dry fenugreek leaves, crushed
  • 2 tbsp coriander leaves, finely chopped

Method:

  1. In a pan heat 2 tsp oil, add the cut eggplants, 1/2 tsp salt and cook covered till soft and light brown in color, gently sautéing every once in a while
  2. Keep aside the cooked eggplants
  3. To the same pan, add 1 tsp oil, cumin seeds, bay leaf and asafetida. Sauté for 5-10 seconds till cumin seeds pop
  4. Add chopped onion, ginger garlic paste and sauté well for 2-3 minutes
  5. Add gram flour and roast on low flame for 4-5 minutes
  6. Add turmeric powder, chili powder, coriander powder and garam masala and sauté for a minute
  7. Add 1/2 cup water and 1 cup whisked yogurt, keeping the flame on low. Stir continuously till the yogurt is mixed well
  8. Add the cooked eggplants, 1/2 tsp salt and mix well, then cover and simmer for 3-4 minutes
  9. Add crushed kasuri methi and coriander leaves and mix well
  10. Serve hot with any Indian bread such as millet roti, chapati or kulcha

Serves: 4

 

Inspiration source:

https://hebbarskitchen.com/dahi-baingan-recipe-dahi-baigana/

Dudhi Chanadaal Shaak

(Bottle gourd and Split Bengal gram lentil curry)

Ingredients:

  • 1 cup Split Bengal gram dal (lentil)
  • 1 medium size bottle gourd
  • 1 tsp salt or to taste
  • 1 tsp turmeric powder
  • 4-5 cloves garlic
  • 1/2 inch ginger
  • 1-2 green chilies
  • 1 medium onion, chopped
  • 8-10 curry leaves
  • 1 medium tomato, chopped
  • 2 tbsp peanut oil (or any other vegetable oil)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 1-2 dry red chilies broken in large pieces
  • 1 tbsp coriander-cumin powder
  • 1/2 tsp red chili powder
  • 1 tbsp lime / lemon juice
  • 1 tbsp jaggery powder
  • 2 tbsp chopper cilantro

Method:

Preparation

  1. Properly wash split Bengal gram dal and soak it for a couple of hours
  2. Taste bottle gourd at both the ends to ensure that it’s not bitter… must not use bitter bottle gourd in your cooking!
  3. Chop bottle gourd into small / medium pieces
  4. Make ginger, chili, garlic paste

Cooking

  1. Cook the dal in pressure cooker (2-3 whistles) or in instant pot (5 minutes under pressure)
  2. Once you are able to open the cooker without forcing it, add chopped bottle gourd, 1/2 tsp salt, 1/2 tsp turmeric powder, mix well and cook for another 2-3 whistle (if in Instant Pot, for 5 minutes under pressure)
  3. Heat the oil in a pan on medium / high heat
  4. To hot oil, add mustard seeds. When the seeds start crackling, add cumin seeds. When cumin seeds start crackling, add asafetida and red dry chili pieces
  5. Add curry leaves, onions and sauté till the onions are translucent
  6. Add the ginger, chili, garlic paste and sauté for a minute
  7. Add the chopped tomato and sauté for a couple of minutes
  8. Add the remaining 1/2 tsp salt, 1/2 tsp turmeric powder, coriander-cumin powder, red chili powder and sauté for a minute
  9. To the pan, add the cooked bottle gourd and split Bengal gram dal and mix well and cook on low to medium heat for 5 minutes
  10. Add lime / lemon juice, jaggery powder, mix well, garnish with chopped cilantro and serve hot with any Indian bread like chapati or paratha

Serves: 4

 

Inspiration source:

Corn Capsicum Curry

 

Ingredients:

  • 1 cup sweet corn kernels
  • 1 large red capsicum, chopped
  • 1 large or 2 medium tomatoes
  • 1 green chili
  • 10 to 12 cashews
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp ginger paste
  • 1/2 tsp garam masala
  • 1 tsp salt or to taste
  • 2 to 3 tbsp coriander leaves, finely chopped
  • 1 tsp kasuri methi (dried fenugreek leaves)

Method:

Prepare gravy

  1. Make a smooth paste of the tomato, green chili and cashews and put aside
  2. Put a pan on medium heat and add 1 tbsp ghee to it
  3. Add cumin seeds and when they start crackling, add turmeric powder, coriander powder, ginger paste and sauté for 5 seconds
  4. Add the chili-tomato-cashew paste and roast till the ghee separates and floats over it… keep stirring and checking at regular intervals
  5. When the paste is roasted well, add 3/4 cup water and mix well

Prepare vegetables

  1. In a separate pan, heat 1 tbsp ghee on medium heat and sauté the corn and capsicum for 2-3 minutes. Add 1/2 tsp salt and sauté for 2 more minutes and then turn off the heat

Prepare curry

  1. Add cooked vegetables to the gravy
  2. Add salt, garam masala, chopped coriander, kasuri methi and stir well and then cover and cook for 3-4 minutes on low flame
  3. Serve hot with your favorite Indian bread

Serves: 2

 

Inspiration source:

https://nishamadhulika.com/en/1695-corn-capsicum-masala.html

Baingan Bharta

 

Ingredients:

  • 2 eggplant medium size
  • 3-4 garlic cloves
  • 1 tbsp mustard oil
  • 2 tbsp any vegetable oil, such as peanut oil
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 inch ginger, finely chopped
  • 1 green chili, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp salt or to taste
  • 1 large tomato, finely chopped
  • 1 tbsp fresh coriander leaves chopped

Method:

  1. Make vertical slits in eggplants and stuff with peeled garlic cloves
  2. Roast eggplants in an over or on flame until it is cooked
  3. Put the eggplants in some container for 10-15 minutes and then peel them, mash them along with the garlic cloves and keep aside
  4. In a pan, add both the oils and heat on high heat
  5. Add cumin seeds and let them crackle
  6. Add chopped chili and sauté for 5-10 seconds
  7. Add onions and ginger and sauté for 4-5 minutes till the onions become light brown
  8. Add turmeric powder and red chili powder and sauté for 2-3 minutes
  9. Add chopped tomatoes, salt and sauté till the tomatoes are cooked and the oil starts separating from the sides
  10. Add mashed eggplant and mix well and take it off from the flame
  11. Garnish with coriander leaves and serve hot with any Indian bread

Serves: 4

 

Inspiration source:

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: