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Before you jump to Spicy Indian One Pot Curry recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Just about every article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly very good guidance. But occasionally the last thing you want to do is put together a whole meal for yourself and your family. Sometimes all you desperately want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This is because a lot of the popular fast food restaurants out there are trying to “healthy up” their menus. Here’s how you’ll be able to eat healthfully while you are at a fast food spot.
Choose your drive through depending on if it has more healthy options available. Arby’s for example, isn’t going to serve burgers. Instead, the choices include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, obviously, is known for its square burgers, even so the menu there has lots of healthful choices like salad, potatoes and chili. Not every thing is McDonalds featuring its deep fried chicken parts and other terribly unhealthy items.
Simple sense states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. While, for the most part, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, allowing someone else cook dinner is just what you require. If you decide on healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to spicy indian one pot curry recipe. To make spicy indian one pot curry you only need 37 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Spicy Indian One Pot Curry:
- Provide basic sauce
- You need oil
- Get 2 tbsp mustard seeds
- Prepare 1 tbsp clarified butter / cooking butter
- Use 2 tbsp fennel seeds
- Prepare 2 tbsp fenugreek seeds
- Take 3 large onions, chopped
- Provide 2 tbsp ginger garlic paste
- Provide 2 stalk curry leaves, chopped
- Prepare 4 each green chillies
- Prepare 5 large ripe tomatoes
- Provide beans (soaked for 12+ hours at least)
- Provide 50 grams black eyed peas
- Provide 50 grams black gram
- Provide 50 grams lima beans
- Provide 8 each garlic cloves
- Take 2 tbsp curry powder
- Provide 1 tsp turmeric powder
- Prepare salt
- Get water
- Get vegetables
- Get 2 medium potatoes
- You need 2 medium brinjals / eggplants
- Take 2 medium carrots
- Provide 250 grams bottle gourd / calabash
- Get 250 grams yellow pumpkin
- Get water
- Provide salt
- Get masalas
- Take 1 tsp turmeric powder
- Take 2 tbsp red chilli powder
- Prepare 2 tbsp coriander seeds powder
- Use salt
- Prepare finishing
- Get 1 cup tamarind sauce
- Prepare 1 pinch asafoetida
- Use 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.
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