Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy indian one pot curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Spicy Indian One Pot Curry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re 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 cook spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Indian One Pot Curry:
- Prepare basic sauce
- Make ready oil
- Take 2 tbsp mustard seeds
- Get 1 tbsp clarified butter / cooking butter
- Get 2 tbsp fennel seeds
- Take 2 tbsp fenugreek seeds
- Take 3 large onions, chopped
- Get 2 tbsp ginger garlic paste
- Get 2 stalk curry leaves, chopped
- Get 4 each green chillies
- Take 5 large ripe tomatoes
- Make ready beans (soaked for 12+ hours at least)
- Prepare 50 grams black eyed peas
- Take 50 grams black gram
- Take 50 grams lima beans
- Get 8 each garlic cloves
- Make ready 2 tbsp curry powder
- Make ready 1 tsp turmeric powder
- Take salt
- Take water
- Get vegetables
- Prepare 2 medium potatoes
- Take 2 medium brinjals / eggplants
- Get 2 medium carrots
- Prepare 250 grams bottle gourd / calabash
- Make ready 250 grams yellow pumpkin
- Get water
- Get salt
- Make ready masalas
- Get 1 tsp turmeric powder
- Make ready 2 tbsp red chilli powder
- Make ready 2 tbsp coriander seeds powder
- Get salt
- Make ready finishing
- Prepare 1 cup tamarind sauce
- Prepare 1 pinch asafoetida
- Take chopped cilantro leaves
Steps 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 this up with this exceptional food spicy indian one pot curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
