Spicy Indian One Pot Curry. In a food processor, add onion, garlic, ginger (if not using paste) and process or grate to coarse texture mix. This curry recipe only requires one pot: your slow cooker. Just throw some sweet potatoes, broccoli, quinoa, chickpeas and coconut milk into your slow cooker along with some spices, and turn it on.
Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cook pasta as per instructions on the packet. Once the oil is hot, temper mustard seeds and cumin seeds. You can cook Spicy Indian One Pot Curry using 37 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Spicy Indian One Pot Curry
- Prepare of basic sauce.
- It’s of oil.
- Prepare 2 tbsp of mustard seeds.
- Prepare 1 tbsp of clarified butter / cooking butter.
- It’s 2 tbsp of fennel seeds.
- You need 2 tbsp of fenugreek seeds.
- It’s 3 large of onions, chopped.
- Prepare 2 tbsp of ginger garlic paste.
- It’s 2 stalk of curry leaves, chopped.
- It’s 4 each of green chillies.
- Prepare 5 large of ripe tomatoes.
- You need of beans (soaked for 12+ hours at least).
- You need 50 grams of black eyed peas.
- It’s 50 grams of black gram.
- You need 50 grams of lima beans.
- You need 8 each of garlic cloves.
- It’s 2 tbsp of curry powder.
- You need 1 tsp of turmeric powder.
- You need of salt.
- You need of water.
- It’s of vegetables.
- You need 2 medium of potatoes.
- Prepare 2 medium of brinjals / eggplants.
- Prepare 2 medium of carrots.
- It’s 250 grams of bottle gourd / calabash.
- It’s 250 grams of yellow pumpkin.
- Prepare of water.
- Prepare of salt.
- It’s of masalas.
- Prepare 1 tsp of turmeric powder.
- Prepare 2 tbsp of red chilli powder.
- Prepare 2 tbsp of coriander seeds powder.
- It’s of salt.
- It’s of finishing.
- It’s 1 cup of tamarind sauce.
- It’s 1 pinch of asafoetida.
- It’s of chopped cilantro leaves.
As they begin to crackle, add curry leaves, minced garlic, ginger paste and green chillies. Great recipe for Spicy Indian One Pot Curry. This dish was one of the first complicated things I'd tried in my kitchen. I've always loved beans and vegetables.
Spicy Indian One Pot Curry step by step
- 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..
Both these come together in a curry that my aunt used to make during the harvest festival that we celebrate in Southern India called. This dish goes by many names such as Indian korma or beef korma. However, do NOT confuse it with ground beef curry. Regardless of the name, it always delivers a tender beef with the warm, rich Indian spices. How to Reuse this Bhuna Masala Sauce.