Category Archives: Curry

Kadhi (Indian yogurt curry)

Yogurt Curry

Yogurt Curry

Ingredients:

  • Yogurt, 1 cup
  • Sugar, 1 tsp
  • Ginger, 1 tsp, grated
  • 1 green chili, slit and cut in 4 pieces
  • Curry leaves, 5-6 leaves
  • Besan / chickpea flour, 1 tbsp

For tempering

  • Ghee (purified butter), 1 tbsp
  • Fenugreek seeds, ¼ tsp
  • Mustard seeds, 1 tsp
  • Cumin seeds, 1 tsp
  • Asafetida, ¼ tsp

Method:

  1. Churn 1 cup yogurt with 2 cups water to make buttermilk
  2. In a small cup, mix the chickpea flour with 2 tbsp water to make thick paste
  3. Add the chickpea paste, chili, ginger, curry leaves, salt and sugar in the buttermilk and put it on stovetop
  4. Bring the spiced butter milk to boil, while regularly stirring it
  5. Boiling the butter milk cooks the chickpea flour. Put it aside once boiled
  6. In a small saucepan, heat the ghee
  7. Once ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds
  8. Once most of the seeds have popped, add asafetida and gently stir to make sure asafetida turns very lightly brown and then immediately add the tempering to the spiced buttermilk
  9. Serve this kadhi hot with other Indian dry curry and Indian roti / chapatti

Servers: 6

Remarks:

This is a very common curry / soup in the state of Gujarat, India

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Hot and Sweet Pumpkin

Ingredients:

  • 2 tbsp oil
  • 1 tsp urad dhal
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp fennel seeds, coarsely pounded
  • 1 dried chili, broken into 2-3 cm pieces

 

  • 1 medium onion, thinly sliced
  • 1 green chili, cut into 1 cm pieces
  • 10-12 curry leaves

 

  • 500 g / about 1 lb pumpkin, seeded, peeled and cut into 2-cm cubes
  • 1 1/2 cups water
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste

 

  • 50 g tamarind, mixed with 100 ml water and then strained
  • 2 tbsp grated jaggery or brown sugar
  • 3 tbsp grated coconut

Method:

  1. Heat the oil and fry urad dhal, mustard seeds, fenugreek seeds and dry chili pieces till mustard seeds start popping, making sure dhal doesn’t turn too dark / start burning
  2. Add fennel seeds and stir for a few seconds
  3. Add onion, green chili pieces and curry leaves. Saute till onion is golden brown
  4. Add pumpkin pieces, chili, cumin, coriander and turmeric powder and saute for a few seconds
  5. Add water, bring to boil and then lower heat, cover till pumpkin is very tender (almost mushy)
  6. Add tamarind, jaggery and coconut. Cook till liquid is absorbed (1-2 minutes)
  7. Serve hot with hot chapatti (soft Indian bread)

Servers: 4

Inspiration source:

South Indian Cookbook by Devagi Sanmugam, page 126

Hariyali Dal

Ingredients:

  • 1 cup masoor dal (split red lentil)
  • 1 cup chopped spinach leaves
  • 1 fenugreek (methi) leaves
  • 1/2 cup chopped coriander leaves
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 2 tsp dried mango powder (amchur)
  • 1 tomato, chopped
  • 1/2 tsp turmeric powder
  • 3/4 tsp chilli powder
  • 2 tbsp ghee
  • salt to taste

For the paste

  • 3 cloves of garlic
  • 2 green chillies
  • 25 mm. (1″) piece of ginger

Method:

  1. Grind the paste ingredients into fine paste and keep aside
  2. Clean, wash and soak the masoor dal in water for about 30 minutes and then drain
  3. Add the turmeric powder, salt and 2 cups of water and pressure cook till the dal is cooked (3 whistles)
  4. Whisk well to mash the dal and keep it aside
  5. Heat the ghee in a large pan, add the onions and cumin seeds and fry for about 2 minutes
  6. Add the spinach, fenugreek and coriander leaves and cook for 2-3 minutes till the leaves are tender
  7. Add amchur powder, tomatoes, chili powder, ground paste and salt and sauté for a couple of minutes
  8. Add the cooked dal and 1/2 water and bring to boil and then simmer for a few minutes
  9. Serve hot with rice

Servers: 4

Malai Paneer with Cauliflower

Malai Paneer Cauliflower

Malai Paneer Cauliflower

Ingredients:

  • 1 cup paneer (cottage cheese) 1 cm cubes
  • 2 cups cauliflower florets (medium size)
  • 1/2 cup malai (fresh cream / whipping cream)
  • 1 tsp kasuri methi (Dried Fenugreek Leaves)
  • 1 medium onion, finely chopped
  • 8-10 almonds
  • 8-10 cashew nuts
  • 1 tsp grated ginger
  • 3-4 cloves garlic, crushed
  • 1 tsp garam masala powder or cardamom powder, cinnamon powder and black pepper powder (1/3 tsp each)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 tbsp + 1 tbsp oil
  • 1 tsp sugar
  • salt to taste
  • 1 tbsp finely chopped coriander leaves

Method:

  1. Soak cashew nuts and almonds in hot water for 20 minutes and grind them with 2 tablespoons water to make a smooth dry-fruit paste
  2. Heat 1 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer until its edges turn light brown. Drain and transfer to a plate
  3. In the same pan, add 1 tbsp oil and stir-fry cauliflower till light brown and mostly cooked. Drain and transfer to a plate
  4. Heat remaining 1-tablespoon oil in same pan. Add finely chopped onion and sauté until light brown. It will take approx. 1-2 minutes on medium flame. Add grated ginger and crushed garlic, sauté for a minute
  5. Add red chilli powder, turmeric powder, coriander powder and salt; stir and sauté for approx 30 seconds
  6. Add dry-fruit paste (prepared in step 1) and sauté for a minute
  7. Add 1/2 cup water and let mixture boil over medium flame
  8. When mixture starts to boil, reduce flame to low and add paneer and cauliflower, garam masala powder, dried fenugreek leaves and sugar
  9. Mix and cook for 3 to 4 minutes. Add cream over it
  10. Mix cream with curry and cook for a minute or little less
  11. Turn off the flame and transfer prepared malai paneer to serving bowl
  12. Garnish with fresh coriander leaves and serve hot with any Indian bread (naan / paratha / roti)

Servers: 4

Inspiration source:

http://foodviva.com/curry-recipes/malai-paneer-recipe/

Remarks:

It turned out quite close to what we had had at Copper Chimney restaurant in Mumbai!

Mixed Dal

Ingredients:

  • 1 tablespoon moong dal
  • 1 tablespoon masoor dal
  • 1 tablespoon urad dal
  • 1 tablespoon chana dal
  • 2 tablespoons toovar dal
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons chopped coriander
  • 2 tablespoons ghee
  • salt to taste

For the tempering

  • 1 tablespoons butter
  • 1 chopped tomato
  • 1 cup fresh curds
  • 1/2 teaspoon garam masala

Method:

  1. Mix and wash all the dals. Then add necessary amount of water (about 2 cups) and pressure cook them (4-5 whistles). Once cooked, keep aside to cool. When dals have cooled, gentlly mash them
  2. Heat the ghee in a deep pan. Add the cumin seeds and cook until they begin to crackle
  3. Add the onion and cook until light pink
  4. Add cooked dals, coriander powder, chilli powder, turmeric powder and salt, 2 cups of water and bring to boil
  5. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 2-3 minutes, stiring constantly
  6. Add the tempering to the cooked dals and stir for a couple of minutes
  7. Sprinkle coriander on top and serve hot

Servers: 4

Mix Vegetable Curry

Mix Vegetable Curry

Ingredients:

  • Assorted mix vegetables such as cauliflower, potatoes, French beans, carrots, cut in small / medium size pieces, 1 cup
  • Additional vegetables such as green peas, soya bean peas, etc,, 1 cup
  • Vegetable oil, 1 tbsp
  • Cumin seeds, 1 tsp
  • Asafetida, ¼ tsp
  • Chili powder, 1 tsp
  • Turmeric powder, 1/4 tsp
  • Salt to taste

Method:

  1. Steam-cook the vegetables (keep slightly firm)
  2. Heat the oil in a pan
  3. Once hot, add cumin seeds and let them pop and then add asafetida
  4. Add cooked vegetables, chili powder, turmeric powder, salt and toss to nicely cover the vegetables with spicing
  5. Cook for 2-3 minutes and serve hot with any Indian bread or rice

Servers: 2

Mushrooms in a Spicy Yogurt sauce

Mushroom curry

Ingredients:

  • 10 large mushrooms, quartered
  • 1 teaspoon ginger-garlic paste
  • 2 tablespoons onion paste
  • 1 teaspoon tomato purée
  • 1/4 teaspoon chili powder
  • 3 tablespoons curds
  • 1/4 teaspoon garam masala
  • 1 tablespoon oil
  • 2 tablespoons chopped coriander for garnish
  • salt to taste

Method:

  1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and sauté for some time
  2. Add the tomato purée and chili powder and stir for some time
  3. Add the mushrooms and sauté till they are tender
  4. Finally add the curds, garam masala and salt and mix well
  5. Garnish with coriander and serve hot

Servers: 2

Inspiration source: One of Tarla Dalal’s recipe books!

Palakh Chana – Spinach with Yogurt & Chickpeas

Palakh Chana

Ingredients:

  • 2 tbsp butter
  • 1 small onion, medium diced
  • 3 cloves garlic, chopped
  • 1 tbsp minced fresh garlic
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 – 10 oz boxes of frozen whole-leaf spinach, thawed
  • 1 tsp salt, or to taste
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 1 cup whole milk yogurt strained / Greek yogurt
  • 1 cup canned chickpeas, drained and rinsed

Method:

  1. Heat the butter in a skillet over medium heat
  2. Add the onion and saute until soft and lightly brown, about 3 minutes
  3. Add garlic, ginger, garam masala and coriander powder and cook briefly, stirring constantly, 10 – 15 seconds
  4. Add the spinach and 1/2 cup water. Cook while stirring until well mixed and heated through, 2 – 3 minutes
  5. Remove from the heat and season with the salt, pepper and sugar
  6. Transfer the content of the skillet to a food processor, add the yogurt and puree
  7. Return to the skillet and stir in the chickpeas
  8. Set over medium heat, stirring occasionally until hot
  9. Season to taste with salt and pepper
  10. Serve hot with Indian bread or rice

Servers: 4

Inspiration source: Fine Cooking

Palak Toovar Dal

Ingredients:

  • 1 cup toovar (arhar) dal
  • 3 cups chopped spinach (palak)
  • 1 inch ginger, grated
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chili powder
  • 2 tbsp chopped coriander (dhania)
  • salt to taste

For the tempering

  • 3 bayleaves (tejpatta)
  • 3 cloves (laung / lavang)
  • 3 whole red chillies
  • 1 tsp cumin seeds (jeera)
  • a pinch of asafoetida (hing)
  • 1 tbsp ghee

Method:

  1. Clean, wash and pressure-cook the toovar dal. 5-6 whistles or till cooked and then keep aside
  2. Heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida
  3. When the seeds crackle, add ginger and green chillies and saute for a minute
  4. Add spinach, turmeric powder, salt, some water and cook spinach for 3-4 minutes
  5. Add the cooked dal, the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes
  6. Serve hot with Indian bread or rice

Servers: 4

Potato Sabji

Potato sabji

Ingredients:

  • Potatoes, 4 medium
  • Canola or vegetable oil, 1 tbsp
  • Mustard seeds, 1 tsp
  • Cumin seeds, 1 tsp
  • Fenugreek powder, 1/8 tsp
  • Green / red chili, 2, slit and then cut in half
  • Curry leaves, 8-10 leaves
  • Turmeric powder, ¼ tsp
  • Salt to taste,
  • Coriander leaves for garnishing
  • Lime, 3-4 pieces

Method:

  1. Boil the potatoes, with the skin, for 20-25 minutes till fully cooked. Alternatively, you could pressure cooks (4-5 whistles)
  2. Cool the potatoes and then skins them and cut them into ¾ inch or 1 ½ cm pieces
  3. In a pan, heat the oil and add mustard and cumin seeds
  4. When the seeds are mostly popped, add fenugreek powder, curry leaves and cut chilies
  5. Add boiled potato pieces and turmeric powder
  6. Toss the potatoes to evenly coat the spicing on the potatoes
  7. Heat for 2-3 minutes
  8. Garnish with coriander leaves and serve with a lime slice / wedge
  9. To be eaten with any soft Indian bread such as chapatti

Servers: 2