Recipes for curry
Egg Curry Ingredients:
- 4 Eggs (hard boiled)
- 1 onion
- 1/2 tomato (pureed)
- 3-4 flakes of garlic
- 1/2-inch piece of ginger
- 1-2 green chilies
- 2 tbsp chopped coriander leaves
- Salt To Taste
- Red chili powder to taste
- 3/4th tsp turmeric powder
- 1/2 tsp coriander powder
- 3/4 tsp garam masala
- 2-3 tbsp vegetable oil / ghee
- 1 cup green peas or 250 gms paneer
How to make Egg Curry:
- Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
- Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
- Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
- Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
- Add a cup of water and cook till it dry’s.
- Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
- Add 1 cup of water and bring to boil and reduce the flame.
- Simmer for 10 minutes.
- Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Green Coconut Curry Ingredients:
- 1 -4 tablespoon green curry paste (or 1-4 tbls. jalapeno pepper and cilantro)
- 7 ounces coconut milk
- 7 ounces evaporated milk
- 1 tablespoon soy sauce
- 1 1/2 inches slice gingerroot, peeled and shredded
- 6 -8 kaffir lime leaves (or zest from 1 lime)
- 4 cups chopped vegetables (zucchini, cauliflower, broccoli or carrots)
- 4 cups cooked white rice (or noodles)
- 10 fresh basil leaves, minced
How to make Green Coconut Curry:
- In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
- Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!
Chicken Curry with Spinach Ingredients:
- curried chicken with spinach & tomatoes
- 1 cup rice
- 1 pound skinless, boneless chicken breast halves, fresh or frozen
- 1 tablespoon vegetable oil
- 1 large onion (for about 1 cup chopped)
- 1/4 cup mango chutney
- 1/2 cup sour cream
- 1 can (14-1/2 ounces) diced tomatoes seasoned with onions
- 2 teaspoons bottled minced garlic
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder (mild or hot, depending on your taste)
- (or throw in your favorite mix of curry spices — turmeric, cardamon, etc)
- 6 handfuls spinach
- 2-3 Tablespoons pine nuts
- black pepper to taste
How to make Chicken Curry with Spinach:
- Cook the rice according to the package directions.
- What if you don’t have mango chutney sitting around? Don’t worry, you can still make this delicious dish! Remember that a chutney is simply an Indian relish made with cooked or uncooked fruits or vegetables, vinegar and/or lemon juice, a sugar, and spices, and varying in spiciness from mild to hot. Keeping that in mind, make a quick inventory of your kitchen – apples, pears, cucumbers, applesauce, pineapples, or peaches are all fair game. Peel and chop your fruit (if using fresh fruit). Finely chop a little onion, throw it in a skillet with some butter and cook til soft. Add a little sugar, brown sugar, or honey. Simmer until it’s a nice caramel color. Add a bit of chopped jalapeno or canned diced chilis. Add the fruit, and a little lemon juice and/or balsamic or apple cider vinegar and simmer. You just made chutney!
- Peel and coarsely chop the onion, aCut the chicken into bite-sized chunks and add to the skillet. Raise the heat to medium-high, and cook, stirring from time to time, until the chicken is no longer pink in the center, 5 to 6 minutes. When the chicken is no longer pink in the center, reduce the heat to medium. Add the tomatoes with their juice, along with the garlic, ginger, chutney and curry powder. Stir to mix well.
- Sprinkle the spinach on top of the chicken mixture and cover the pan. Steam the spinach just until it begins to wilt, about 2 minutes. (The spinach will not be fully wilted at this point, but the heat from the sauce will finish the cooking.) Add the pine nutsRemove the skillet from the heat, and add the sour cream. Stir until the sour cream is fully incorporated into the sauce. Season lightly with black pepper. To serve, spoon the chicken mixture over hot, steamed rice.
Pailwani Curry Ingredients:
- 1/2kg mutton / Chicken
- 2 tspn saboot kalimirch
- 2 tspn whole zeera
- 3 medium onion(chopped)
- 4 medium tomatoes(chopped)
- 8-10 pods of garlic
- small lemon sized ginger
- fenugreek leaves(methi ki bhaji)1 small bunch(chopped)
- 150 gms peas
- 1 1/2 tspn chilli pwdr
- salt to taste
- 1/2 cup oil
- 150 gms peas
How to make Pailwani Curry:
- First grind black pepper, zeera, ginger and garlic and keep aside
- Then take a pan add oil and fry chopped onion and fry until golden brown
- Add (mutton or Chicken) and fry for 3 min
- Add grounded garam masala, chopped tomatoes, Red chilli pwdr, salt and fry for 5 mins
- Add the fenugreek leaves and peas and fry until mutton is cooked
- Leave it for dumm (cover the pot to hold steam) until oil is separated (this helps spread the flavor evenly across the curry).
- Ready to serve!
Mutton Paya Curry Ingredients:
- Goat Trotters (Paya) 8
- Garlic 1 bunch
- Ginger 3 TBsp
- Onion 3-4
- Haldi 1 TBsp
- Zeera 1 TBsp
- onion thinly sliced 2
- Garlic paste 2 tsp
- Garlic paste 2 tsp
- Red chillies 2 tsp
- oil 1/2 cup
- haldi 1 tsp
- Daal mash boiled & mashed 1/2 cup
- Coriander leaves
- Green chillies
- Ginger slices
How to make Mutton Paya Curry:
- Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.
- Boil daal mash with little ginger garlic paste & mash it.
- Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
- Add boiled daal mash & boiled trotters, salt.
- Cook it again on low heat for 1 hour.
- Sprinkle zeera powder.
- Garnish with coriander leaves, green chillies & ginger slices.
Egg Roast Curry Ingredients:
- 4-5 hardboiled eggs
- 3 medium size onions thinly sliced (2 1/2 cups)
- 1 large tomato, chopped (120g, ½ heaped cup)
- 1 TBSP minced ginger
- 1 TBSP minced garlic
- 2 green Chillies
- 2 tsp paprika
- 1 tsp Red chilli powder
- 2 tsp coriander powder
- ¼ tsp turmeric powder
- 3 Tbsp cooking oil
- ¼ – ¾ cup water (Add water depending on how thick or thin you like your gravy)
- 2 twigs curry leaves
- 4 tbsp coconut milk powder
- ½ cup hot water
- Salt – as required
- ½ tsp Garam masala
How to make Egg Roast Curry:
- Heat a sauce pan and add oil. When hot, Add sliced onions, slit chillies, one twig of curry leaves and salt and sauté on medium flame for about 15-20 minutes or until onion turns golden in colour.
- Add ginger and garlic and sauté for 2 minutes, on low-medium heat.
- Add in chopped tomatoes, cover and cook for few minutes until tomatoes turn soft and mushy.
- Add coriander powder, paprika powder, chilli powder and turmeric powder and stir well to combine.
- Add ½ – ¾ cup water; cover and cook for 8-10 minutes
- Make coconut milk by mixing coconut milk powder with hot water and add it to the curry along with boiled eggs. Add another twig of curry leaf and garam masala. Cover and swirl the pan carefully.
- Bring to boil, reduce the heat and cook for further 2 minutes.
Potato Curry Ingredients:
- 12 even-sized small boiling potatoes
- 4 medium-sized red potatoes
- 7 tablespoons light vegetable oil
- 1 1/2 cup finely chopped onions
- 1 teaspoon finely chopped ginger root
- 2 teaspoons ground cumin
- 4 teaspoons ground coriander
- 1 teaspoon turmeric
- 3/4 teaspoon red pepper
- 1 teaspoon garam masala
- 1 cup canned tomatoes
- 2/3 cup plain yoghurt
- 4 teaspoons salt (I use sea salt)
- 2/3 cup heavy cream (optional)
How to make Potato Curry:
- Peel potatoes and prick them in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.
- Heat 5 Tbsp. of the vegetable oil in a large non-stick pan that can hold all the potatoes in one layer (such as a 5-quart casserole; cast iron Dutch oven is great) over medium-high heat. When the oil is very hot, drain the potatoes, pat them dry on paper towels, and add to pan with oil. Fry them until they acquire several tiny browned spots and a crust (about 8-10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes’ falling apart during prolonged cooking.) With a slotted spoon, transfer them to a bowl.
- Add the rest of the oil to the pan along with the onions. Fry until the onions turn caramel brown (the onions will become kind of sticky and the oil will separate from them — about 15 minutes), stirring constantly so that they do not burn. Add ginger, and fry for an additional 30 seconds. Add cumin, coriander, turmeric, red pepper, and Mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yoghurt, salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, covered (we also crimp some aluminum foil around the lid edges to ensure a good seal), for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.
- Add cream, stir, and simmer until heated through. If you want the dish to taste milder and subtler, stir in a little more oil (about 2 T). Check for salt, and serve.
- Note: This dish improves with keeping. For best results make it at least a few hours before you are going to serve it. It can be refrigerated for up to 4 days without loss of flavor.
Palak Kofta Curry Ingredients:
- 1 cup Milk
- 3 bunches Spinach, finely chopped
- 3 Onions, chopped
- 5 Potatoes
- 4 Bread Slices, soaked in water
- 2 tsp Ginger, chopped
- 2 Green Chilies, chopped
- ½ tsp Turmeric Powder
- 1 tsp Chili Powder
- 1/2 tsp Garam Masala Powder
- 1″ piece Ginger
- ½ tsp Dry Mango Powder (Amchur)
- Salt to taste
How to make Palak Kofta Curry:
- First you need to boil the potatoes. Once boiled, peel off their skin and mash them properly.
- In the bowl containing mashed potatoes, mix green chillies, coriander leaves, chopped onions, garam masala, mango powder, salt, 1 tbsp chopped palak and bread soaked in water. Mix all the ingredients and make small round balls.
- Heat oil in a pan and fry the kofta balls till they turn brown.
- Keep the kofta balls aside.
- To make the gravy, heat little oil in a pan and add the palak pieces. Fry the palak, by adding little sugar. Grind the fried palak to make a smooth paste.
- Now, take a separate pan with butter in it. Add chopped onions and ginger to heated butter.
- Sauté for two minutes and then add palak paste, milk, garam masala, mango powder, haldi powder and salt. Cook for a few more minutes until the gravy becomes thick.
- Remove from the flame and add koftas in it.
- The delicious Palak Kofta Curry is ready to be served.
Dal kofta curry Ingredients:
For the koftas:
- 2 medium zucchinis, grated
- 2 shallots, finely minced
- 2-3 small Thai green chilies, finely minced (to taste)
- ½ cup of cilantro leaves finely chopped
- ½ inch piece of ginger, peeled and finely grated
- ½ tsp turmeric
- ½ tsp ground cumin powder
- ½ tsp ground coriander powder
- ½ tsp red chili powder (to taste)
- salt & pepper to taste
- 1 cup moong dal flour (or you can use chickpea flour/gram flour/besan)
- ½ cup rice flour
- oil for frying, canola or vegetable
For the curry:
- 1 large onion, finely diced
- 2 cloves of garlic, finely minced
- 3 medium tomatoes, finely chopped
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- ½ tsp turmeric
- 1 tsp garam masala
- salt & pepper, to taste
- juice of ½ lemon or lime
- 4 tbsp tomato paste
- ½ cup of cream (or ½ cup good quality yogurt)
- 2 tbsp of oil, canola or vegetable
- finely chopped cilantro leaves for garnish
How to make Dal kofta curry:
To make the Koftas:
- Sprinkle the grated zucchini with a little salt, mix well and allow to drain in a colander atop another larger bowl for at least 30 minutes. Using a tea towel, gently squeeze out any excess liquid. Reserve the drained liquid. Finely mince the grated zucchini and set aside until needed.
- In a large mixing bowl, combine the moong dal flour with the rice flour and add the spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt and pepper). Mix well and add the zucchini, ginger, green chilies, shallots and cilantro leaves. In small increments, add enough water to form a thick batter.
- In a large deep skillet or work on medium high heat, add enough oil to shallow fry. When hot, carefully add large tablespoonfuls of the batter. This may be done in batches but gently fry the koftas on all sides until they are golden brown. Drain well and set aside.
- At this point, they can be served as appetizers with your favorite chutneys or sauces. Also, once they have cooled, you can freeze any extra koftas in an airtight plastic freezer bag or container.
To make the Curry:
In a large deep skillet on medium high heat, add the oil and when hot add the onions. Let fry for a few minutes until just lightly browned and then add the garlic. Stir fry and add the spices (ground cumin, ground coriander, turmeric, garam masala, salt and pepper). Let the spices cook for a few minutes and then add the tomatoes and the tomato paste. Next, add the lemon/lime juice and the reserved zucchini liquid. There should be enough liquid (about 1.5 cups, add water if needed). Cover, reduce the heat and let simmer 8-10 minutes. Remove from the heat, let cool slightly (10-15 minutes) and stir in the cream or yogurt. Carefully add the koftas and gently reheat on low. Let the koftas soak in the curry for 8-10 minutes before serving. Garnish with cilantro and serve hot with fresh rotis and fragrant Basmati rice.
Punjabi Chole Curry Ingredients:
- Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
- Tea bags – 2
- Whole garam masala – 1 tbsp
- Red chili powder – 1 tsp
- Turmeric powder -1/2 tsp
- Coriander powder – 1 tbsp
- Garam masala powder – ½ tsp
- Chana Masala -1.5 tbsp
- Onion -3/4 (pureed or finely chopped)
- Tomato puree -1 cups
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Green chili -1 tsp (finely chopped) [Optional]
- olive oil – 2 tbspn
- Salt as per taste
How to make Punjabi Chole Curry:
- Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
- Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
- For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
- Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
- Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
- Finally, add chana masala and let it simmer for 2 more minutes.
- Garnish the Punjabi chole with freshly chopped cilantro and serve with halved lemons.
- Enjoy with fresh naan, paratha or steamed basmati rice.