Category Archives: Curry

Aloo suva sabzi

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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

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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)

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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:

Sabzi Dal (Pulses simmered with vegetables)

Ingredients:

Pulses

  • 1/2 cup yellow moong dal (split yellow gram) , washed and drained
  • 1/2 cup toovar (arhar) dal , washed and drained
  • 1/2 cup masoor dal (split red lentil) , washed and drained

Vegetables

  • 2 cups chopped mixed vegetables (carrots, cauliflower and french beans)

Other

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 1/4 tsp asafoetida (hing)
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp ginger-green chilli paste
  • 2 tsp garlic paste
  • 2 tsp salt (or to taste)

Garnishing

  • 2 tbsp chopped coriander leaves

Method:

  1. Combine the pulses and pressure cook them (3-4 whistles). Once the cooker has cooled down, keep the cooked pulses on a side
  2. Heat oil in a large pan
  3. Add mustard seeds and cumin seeds
  4. When the seeds pop, add asafoetida, curry leaves and onions. Saute on medium heat till onions become light brown
  5. Add ginger-green chilli paste and garlic paste and saute for 2 minutes
  6. Add turmeric powder, chilli powder, tomatoes and saute for 2 minutes
  7. Add all the vegetables, salt, a cup water and cook the vegetables till soft
  8. Add the cooked pulses, gently mix well and simmer for 5 minutes, making sure it does not stick to the bottom of the pan
  9. Garnish with chopped coriander leaved and serve hot with any Indian bread

Serves: 4

Inspiration source:

Roz Ka Khana by Tarla Dalal, page 13

Remarks:

Vegetable Korma

Ingredients:

For paste

  • 1 green chili
  • 3 cloves garlic
  • 1 cm ginger
  • 1 tsp fennel seeds
  • 10 almonds
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala (cinnamon, clove and cardamom powder)
  • 1 cup water

For tempering

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 2 sprigs curry leaves
  • 1 tsp fennel, coarsely pounded

Vegetables

  • 1 cup cauliflower florets
  • 1 cup cut french beans
  • 1 cup cut carrots
  • 1 cup green peas

other

  • 1 1/2 salt (or to taste)
  • 1/2 cup thick coconut milk

Method:

  1. Blend the paste ingredients till smooth
  2. Heat oil on medium flame, add onion and curry leaves and saute till onion is golden brown
  3. Add fennel and fry for 1 minute
  4. Add the paste and saute for a minute
  5. Add all the vegetables, salt, a cup water and cook covered till vegetables are well cooked and soft
  6. Add coconut milk, bring to boil for 1 minute
  7. Remove from heat and serve with rice, chapati or set dosa

Serves: 4

Inspiration source:

South Indian Cookbook by Devagi Sanmugam

Remarks:

Rajma Masala

Rajma Masala

Rajma Masala

Ingredients:

  • 1 cup rajma / kidney beans (Indian variety)
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 3 medium garlic + 1 inch ginger + 1 to 2 green chilies – crushed to paste
  • 1 tsp coriander powder or dhania powder
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • a pinch of asafoetida or hing
  • 1/4 tsp fresh garam masala powder
  • 1/2 tsp cumin seeds or jeera
  • 1 tsp kasuri methi or dry fenugreek leaves, crushed
  • 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
  • 2 to 3 tbsp cream
  • 1 tsp salt or to taste)
  • 1 tsp sugar

Method:

  1. Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours
  2. Discard the water and rinse the beans again in fresh water, add 3 cups water and pressure cook (4-5 whistles) making sure that the cooked rajma is soft
  3. Heat oil + butter in another pot or pan. add cumin first and let them crackle till light brown
  4. Add onions and saute them till they become light brown, stirring them while sauting for uniform cooking and also so that they don’t get burnt
  5. Add the ginger-garlic-chili paste and stir and saute for 5-10 seconds on a low flame
  6. Add the tomatoes and saute for 2-3 minutes till the tomatoes become soft
  7. Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder and stir and saute the whole masala mixture till the fat starts leaving the masala
  8. Add the beans along with its water to the masala
  9. Add salt and sugar and stir the whole curry mixture
  10. Simmer without a lid for 10-12 minutes or more till the curry thickens slightly (it should not be watery)
  11. Mash a few rajma beans with the spoon. This helps to thicken the curry
  12. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream and stir & simmer rajma masala for 30 seconds to 1 minute. The take it off heat
  13. Serve rajma masala with steamed basmati rice, jeera rice or any Indian bread.

Serves: 3

Inspiration source:

http://www.vegrecipesofindia.com/rajma-masala-recipe-restaurant-style/

Remarks:

Turns out restaurant style!

Moth (Math) Beans and Spinach Curry

Ingredients:

  • 1 cup sprouted matki (moath beans)
  • 3 cups chopped spinach (palak)
  • 1 tomato, finely chopped
  • salt to taste

To be ground into a smooth paste

  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 clove garlic
  • 3 whole dry red chilies, broken
  • 1/4 teaspoon turmeric powder
  • 2 tbsp grated coconut
  • 1 cup water

For tampering

  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 4 cloves garlic, crushed
  • 10 to 12 curry leaves, torn into pieces

Method:

  1. Pressure cook the sprouted matki (4-5 whistles)
  2. After taking out cooked matki, go through it and remove any hard and uncooked matki
  3. Place a pan on medium heat and add cooked matki, chopped spinach, tomato and salt with 1 1/2 cups of water
  4. Add the ground paste, bring to boil and simmer for 10 more minutes. Keep aside
  5. Make a tempering by heating the oil in a small pan and adding mustard seeds to it
  6. When the seeds crackle, add the garlic and saute for 2 minutes
  7. Add the curry leaves and pour this tempering over the curry, bring it to a boil and serve hot with rice or any Indian bread

Serves: 4

Inspiration source:

http://www.tarladalal.com/Matki-Aur-Palak-ki-Curry-4371r

Remarks:

This Wonderfully seasoned but not too spicy curry from South Indian is an excellent accompaniment for rice or parathas.