Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, spicy indian one pot curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Spicy Indian One Pot Curry is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, 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 get started with this 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 it.
The ingredients needed to make Spicy Indian One Pot Curry:
- Get basic sauce
- Get oil
- Take 2 tbsp mustard seeds
- Prepare 1 tbsp clarified butter / cooking butter
- Prepare 2 tbsp fennel seeds
- Get 2 tbsp fenugreek seeds
- Take 3 large onions, chopped
- Make ready 2 tbsp ginger garlic paste
- Get 2 stalk curry leaves, chopped
- Take 4 each green chillies
- Get 5 large ripe tomatoes
- Get beans (soaked for 12+ hours at least)
- Make ready 50 grams black eyed peas
- Get 50 grams black gram
- Get 50 grams lima beans
- Prepare 8 each garlic cloves
- Prepare 2 tbsp curry powder
- Take 1 tsp turmeric powder
- Get salt
- Make ready water
- Get vegetables
- Make ready 2 medium potatoes
- Get 2 medium brinjals / eggplants
- Get 2 medium carrots
- Make ready 250 grams bottle gourd / calabash
- Take 250 grams yellow pumpkin
- Get water
- Make ready salt
- Prepare masalas
- Prepare 1 tsp turmeric powder
- Get 2 tbsp red chilli powder
- Get 2 tbsp coriander seeds powder
- Make ready salt
- Get finishing
- Prepare 1 cup tamarind sauce
- Make ready 1 pinch 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’s going to wrap it up for this exceptional food spicy indian one pot curry recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!
