Category Archives: Curry

Pav Bhaji

Ingredients:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 large or 4 medium potatoes, peeled and cut into medium pieces
  • 1 cup green peas
  • 1 large or 2 medium size tomatoes, chopped
  • 2 carrots, peeled and cut into medium pieces
  • 1 small beet, peeled and cut into medium pieces
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

    Additional ingredients

  • Butter, cut into pieces… equivalent to 2-3 tbsp
  • 1 onion, finely chopped
  • 1 capsicum, finely chopped
  • 1 large or 2 medium size tomatoes, finely chopped
  • 1 inch ginger, grated
  • 6-7 garlic cloves, finely chopped
  • 1 tsp Kashmiri red chili powder
  • 2 tsp pav bhaji masala
  • 2 tsp kasuri methi
  • 1 tsp salt

    Some more ingredients!

  • Butter pieces equivalent to 2-3 tbsp
  • 2 tbsp lemon juice
  • 1 tsp kasuri methi
  • 2 tbsp chopped coriander leaves

Method:

  1. In Instant Pot pan or a pressure cooker, add 2 tbsp oil and turn on the heat. If using Instant Pot, put in sauté mode
  2. Add 1 tsp cumin seeds. When they start cracking, add potatoes and sauté for 1 minute
  3. Add 1 tsp chili powder and 1/2 tsp turmeric powder and gently coat the potatoes with the spices and roast for 1 minute
  4. Add green peas, tomatoes and salt and sauté for 2-3 minutes
  5. Add beets and carrots and sauté for 2 minutes
  6. Add 1 cup water. Cook the vegetables under pressure. If using regular pressure cooker, cook for 2-3 whistles. If using Instant Pot, switch to a mode that cooks for 15 minutes under pressure
  7. When done and safe, open the cooker / Instant Pot. Mash the vegetables and set aside

Next steps

  1. Put a large pan on medium heat. Add butter pieces to the pan
  2. Before the butter starts melting (do not let the butter overheat… it affects the flavor), add finely chopped onions and capsicum
  3. Turn the heat to high and sauté for 4-5 minutes till the onions and capsicum are cooked, most of the water has evaporated and the fat starts to separate
  4. Add ginger and garlic and sauté for 2 minutes
  5. Add chili powder, pav bhaji masala, kasuri methi and sauté for 1 minute
  6. Add finely chopped tomatoes, 1 tsp salt and sauté for 4-5 minutes
  7. Add the pressure-cooked mashed vegetables, add 1/2 cup water and simmer on medium heat for 2-3 minutes
  8. Add butter, 2 tbsp lemon juice, 1 tsp kasuri methi, mix well
  9. Garnish with chopped cilantro leaves and serve hot with pav or any other soft bread

Serves: 6-8

 

Inspiration source: 

Dosa Stuffing II

Ingredients:

  • 3 boiled and peeled potatoes, crumbled
  • 1 tbsp oil
  • 1 tsp split Bengal Gram dal (chana dal)
  • 1 tsp split Black Gram lentils (urad dal)
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1/2 tsp finely chopped green chili
  • 8-10 curry leaves
  • 1 chopped medium size tomato
  • 1/2 tsp salt or to taste
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 red chili powder
  • 1 tsp sambar powder
  • 2 tbsp chopped coriander leaves

Method:

  1. Heat 1 tbsp of oil to prepare the stuffing
  2. Add 1 tsp of chana dal, 1 tsp of urad dal and roast the dal till very light brown
  3. Add 1/2 tsp of mustard seeds and let the mustard seeds crackle
  4. Add 1/2 tsp of grated ginger, 1/2 tsp finely chopped green chili, 8-10 curry leaves and roast everything for a minute
  5. Add 1 chopped tomato, 1/2 tsp of salt, 1 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/4 tsp of red chili powder, 1 tsp of sambar powder, and mix well
  6. Add 1 tbsp of water and mash the tomatoes
  7. Add 3 boiled peeled and crumbled potatoes, mash them and cook for 2-3 minutes
  8. Add some chopped coriander leaves and the dosa stuffing is ready!

Serves: 4

 

Inspiration source: 

Spicy Braised Eggplant

Ingredients:

  • 1 large Italian eggplant or 2 Chinese eggplants, sliced into wedges
  • 4 large pieces garlic, finely chopped
  • 6 sticks green onion, chopped
  • 4 tbsp cane sugar
  • 3 tbsp rice vinegar
  • 6 tbsp soy sauce
  • 1 tbsp Korean pepper powder (gochugaru)
  • 2 tbsp olive oil
  • 1/2 cup water
  • 4 tbsp roasted peanuts

Method:

  1. Prepare the sauce by combining the cane sugar, rice vinegar, soy sauce and Korean pepper powder and then keep aside
  2. Crush the peanuts in a pestle and mortar and keep aside
  3. Heat olive oil in a sauté pan on medium high heat
  4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some color
  5. Add the garlic and sauté for 3-4 minutes
  6. Add the green onion (keep aside 2 tbsp for garnishing) and sauté for a minute
  7. Add the sauce and the water, gently mix into the eggplant and cover and cook on medium for 5 minutes
  8. Garnish with the green onion and the crushed peanuts and serve with steamed / boiled rice

Serves: 3

 

Inspiration source:

Mix Vegetable Masala Khichdi, Restaurant Style – Instant Pot Recipe

Ingredients:

  • 1/2 cup moong dal
  • 1/2 cup rice
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp kasuri methi
  • 1/4 tsp asafetida
  • 1 medium onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tomato, finely chopped
  • 1 carrot, chopped
  • 1/2 cup green peas
  • 1/2 cup French beans
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 cumin powder
  • 1/2 tsp garam masala
  • 3/4 tsp salt or to taste
For tempering
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 dry red chili, broken into 3-4 pieces
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala
  • 2 tbsp finely chopped cilantro
For garnishing
  • 2 tbsp finely chopped cilantro

Method:

  1. Mix 1/2 cup moong dal and 1/2 cup rice in a bowl
  2. Thoroughly wash the dal-rice, drain and put aside for 10 minutes
  3. Put Instant Pot on sauté mode
  4. Add 2 tbsp ghee
  5. When the ghee melts, add 1 tsp cumin seeds and let them crackle
  6. Add 1 tsp kasuri methi, 1/4 tsp asafetida and sauté for 4-5 seconds
  7. Add 1 finely chopped onion, 1 tsp ginger garlic paste and sauté well for 2-3 minutes
  8. Add 1 finely chopped tomato and sauté for 3-4 minutes till the tomatoes become soft and mushy
  9. Add 1 chopped carrot, 1/2 cup green peas, 1/2 cup French beans and sauté for 2 minutes
  10. Add 1/2 tsp turmeric, 1 tsp chili powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 3/4 tsp salt and sauté for 2 minutes
  11. Add the soaked drained moong dal-rice and sauté for a minute
  12. Add 3.25 cups water, mix well, put the lid on and switch the Instant Pot to mode that would cook for 20 minutes under pressure
  13. When it’s safe, open the Instant Pot and mix the khichdi well
Tempering
  1. Put a tempering vessel on medium heat and add 1 tbsp ghee
  2. When ghee melts, add 1/2 tsp cumin seeds and let them crackle
  3. Add red chili pieces, 1/4 tsp chili powder, 1/4 tsp garam masala, 2 tbsp chopped cilantro, mix and add the tempering to the khichdi
  4. Mix the tempering into the khichadi, garnish with 2 tbsp chopped cilantro and serve hot with yogurt

Serves: 4

 

Inspiration source:

khichdi recipe | dal khichdi recipe | how to make moong dal khichidi (hebbarskitchen.com)

2 ways simple & healthy khichdi recipe – moong dal khichdi & mix veg masala khichdi restaurant style – YouTube

Vagharelo Rotlo (Indian Millet Bread in Yogurt Curry)

Ingredients:

For chili-ginger-garlic paste
  • 1 green chili
  • 1 inch ginger
  • 3 cloves garlic
Other ingredients
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 8-10 Indian curry leaves
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 onion, finely chopped
  • 1 large / 2-3 small tomatoes, chopped
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp salt or to taste
  • 1 tbsp lemon / lime juice
  • 1 cup churned yogurt or thick buttermilk
  • 2 tbsp chopped cilantro leaves
Optional ingredients
  • 1/2 cup cooked black chickpeas
  • 1/2 cup chopped capsicum
  • 2 tbsp chopped spring onions

Method:

  1. Make chili-ginger-garlic paste using a blender or mortar and pestle and put aside
  2. Break the millet rotla into small pieces and put aside
  3. Heat the oil in a pan on medium heat
  4. Add mustard seeds and let them splutter
  5. Add cumin seeds and let them also splutter
  6. Add asafetida and curry leaves and sauté for 3-5 seconds
  7. Add chili-ginger-garlic paste and sauté for 30 seconds
  8. Add onions and sauté till they soften, 2-3 minutes
  9. Add chili powder, turmeric powder and sauté for a minute
  10. Add capsicum and cooked black chickpeas and sauté for 2-3 minutes (optional ingredients)
  11. Add tomatoes, salt, sugar and garam masala and cook till the tomatoes become somewhat mushy, 4-5 minutes
  12. Stir in the rotla pieces, mix well and cook for a couple of minutes
  13. Add spring onions and mix well (optional ingredient)
  14. Add yogurt, mix well, bring to boil and then turn off the heat
  15. Add lime / lemon juice, garnish with cilantro leaves and serve hot

Serves: 4

 

Inspiration source:

Gotsu

Ingredients:

  • 3/4 cup moong dal
  • 1 tsp peanut oil
  • 2 1/2 tsp gram dal
  • 1 1/2 tsp urad dal
  • 2 tsp coriander seeds
  • 3-4 cascabel chili (rattle chili) or any other type of dry chili pepper
  • 1/4 tsp fenugreek seeds
  • 1 tsp asafetida
  • 2 tbsp sesame oil
  • 1 tsp mustard seeds
  • 15-20 curry leaves
  • 75 gm small peeled whole red onions or 1 large onion chopped
  • 1 tomato chopped
  • 1/2 tsp turmeric powder
  • 4-5 round eggplants, chopped small
  • 3/4 cup tamarind water – 1 medium lemon size of tamarind (50 g) soaked in hot water and squeezed
  • 1 1/2 tsp salt
  • 1 tsp jaggery (optional… and don’t overdo else the gotsu will taste like Gujarati sweet dal!)
  • 2 tbsp chopped coriander leaves

Method:

  1. Wash and cook mung dal (pressure cooker 2-3 whistles) and keep aside
  2. Put your cooking pan on medium heat
  3. Add oil to the pan
  4. Add gram dal and sauté for 1 minute
  5. Add urad dal and sauté for 1 minute
  6. Add coriander seeds and red chilies and roast all the ingredients well on low medium heat for 2 minutes
  7. Add fenugreek seeds and roast for another minute
  8. When roasted well, turn off the heat, add asafetida and mix well
  9. Transfer the roasted mix to a plate and let it cool and then grid to fine powder and put aside
  10. Lightly mop up the pan and heat sesame oil on medium heat
  11. Add mustard seeds and let them pop
  12. Add curry leaves and sauté for about 30 seconds
  13. Add onions and sauté well for 4-5 minutes till light brown
  14. Add chopped tomato and stir well
  15. Add turmeric powder and mix well
  16. Add chopped eggplants, mix well
  17. Turn on the heat to high, add 1/2 cup water and cook for 5-6 minutes
  18. Add tamarind water and mix well
  19. Add salt, jaggery and mix well
  20. Add the dal powder done in the earlier step, mix well and cook for 2-3 minutes
  21. Add cooked moong dal, mix well, add 1 cup water, mix well and cook for 2-3 minutes
  22. Garnish with chopped coriander leaves and serve hot with pongal, vada or dose

Serves: 4

 

Inspiration source:

Dahi Baingan (Eggplant 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 3 whistle (if in Instant Pot, for 10 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: