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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 Healthy Fast Food.
Just about any article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to this. Once in a while, though, you definitely do not want to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through when you are on your way home and finish the day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from remorse about slipping on your diet. This may be possible because an abundance of the popular fast food destinations making the effort to make their menus healthier now. Here’s how it is possible to eat healthfully while you are at a fast food place.
Select a drive through for a restaurant which is known for catering to people with healthier palates. For example, Arby’s won’t offer hamburgers. You could have roast beef sandwiches, wraps and salads as a substitute. Wendy’s, while no stranger to the hamburger, likewise includes a lot of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food spots are as unhealthy as McDonalds with its deep fried every thing.
Basic logic states that the proper way to lose pounds and get healthy is to ban fast food from your diet altogether. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let another person make your dinner. When you select wholesome menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight from reading it, now let’s go back to spicy indian one pot curry recipe. To cook spicy indian one pot curry you need 37 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Spicy Indian One Pot Curry:
- Take basic sauce
- Get oil
- Provide 2 tbsp mustard seeds
- You need 1 tbsp clarified butter / cooking butter
- Take 2 tbsp fennel seeds
- You need 2 tbsp fenugreek seeds
- Use 3 large onions, chopped
- You need 2 tbsp ginger garlic paste
- Prepare 2 stalk curry leaves, chopped
- Provide 4 each green chillies
- Take 5 large ripe tomatoes
- Take beans (soaked for 12+ hours at least)
- Prepare 50 grams black eyed peas
- Get 50 grams black gram
- Prepare 50 grams lima beans
- Take 8 each garlic cloves
- You need 2 tbsp curry powder
- Provide 1 tsp turmeric powder
- Get salt
- Provide water
- Prepare vegetables
- Take 2 medium potatoes
- Use 2 medium brinjals / eggplants
- Provide 2 medium carrots
- You need 250 grams bottle gourd / calabash
- You need 250 grams yellow pumpkin
- Provide water
- Provide salt
- Prepare masalas
- Prepare 1 tsp turmeric powder
- Take 2 tbsp red chilli powder
- Get 2 tbsp coriander seeds powder
- Use salt
- Provide finishing
- Prepare 1 cup tamarind sauce
- Provide 1 pinch asafoetida
- You need 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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