Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, spicy indian one pot curry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Spicy Indian One Pot Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Spicy Indian One Pot Curry is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Spicy Indian One Pot Curry:
- Prepare basic sauce
- Take oil
- Prepare mustard seeds
- Make ready clarified butter / cooking butter
- Make ready fennel seeds
- Make ready fenugreek seeds
- Make ready onions, chopped
- Make ready ginger garlic paste
- Make ready curry leaves, chopped
- Prepare green chillies
- Make ready ripe tomatoes
- Prepare beans (soaked for 12+ hours at least)
- Prepare black eyed peas
- Make ready black gram
- Take lima beans
- Get garlic cloves
- Take curry powder
- Get turmeric powder
- Prepare salt
- Make ready water
- Prepare vegetables
- Get potatoes
- Prepare brinjals / eggplants
- Make ready carrots
- Get bottle gourd / calabash
- Prepare yellow pumpkin
- Get water
- Get salt
- Get masalas
- Make ready turmeric powder
- Take red chilli powder
- Make ready coriander seeds powder
- Prepare salt
- Make ready finishing
- Take tamarind sauce
- Take asafoetida
- Make ready chopped cilantro leaves
Instructions to make Spicy Indian One Pot Curry:
- Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
- Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
- Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
- Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
- Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
- Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
- Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
- After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
- Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
- This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.
So that is going to wrap it up for this special food spicy indian one pot curry recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
