Tag: Indian Curry

Egg Masala

Egg Masala

Spicy and tangy Indian egg masala made with hard boiled eggs cooked in an onion-tomato-spices base.

Bhindi Dry

Bhindi Dry

Easy okra stir fry with onions, curry leaves, grated coconut and spices. Tastes perfect with rotis and chapatis.

Mushroom Capsicum Masala

Mushroom Capsicum Masala

This mushroom-capsicum masala is a great side dish, be it for rotis or seasoned rice. It’s vegan, healthy, and takes just about 30 minutes to get done, making it a perfect dish for a weekday meal.

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 3-4 servings

Ingredients:

200g of button mushrooms, sliced
2 medium green capsicum, diced
3-4 tablespoons of cooking oil
½ teaspoon cumin seeds
2 green cardamoms
¼ inch cinnamon
2 cloves
½ bay leaves
Green chilies to taste, slit into half
1 medium red onion, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, grated or made into a paste
¼ teaspoon turmeric powder
2 teaspoons of coriander powder
¾ teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
Cilantro, for garnish
Water

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Procedure:

Heat oil in a medium-size pan. Add cumin seeds into it, once they sizzle, add the whole spices – cloves, cardamom, cinnamon, and bay leaves and sauté on low heat until aromatic.

Add green chilies and finely chopped onion, sauté until onion translucent. Then add the ginger-garlic paste and sauté on low heat for a minute.

Pour the grated tomato or freshly-made tomato paste, sprinkle a pinch of salt over, cover, and cook until the oil starts separating.

Add all the spice powders – turmeric, coriander, cumin, garam masala, and sauté for 30 seconds.

Transfer mushrooms and capsicum into the pan, sauté for a minute, pour water as per desired consistency, cover, and cook on medium heat for 5 minutes. After which, you will notice that the water content of the curry has reduced, and the curry consistency has become thicker. If not, continue cooking the curry for another 2 minutes on high flame until the desired thickness.)

This is a good time to taste the curry and adjust salt if necessary. Once that’s done turn off the heat and garnish with cilantro.

Serve delicious mushroom capsicum masala with rotis/chapati. Enjoy!

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Note:

  • Add salt, and spices as per your taste and preference.
  • Do not add too much water to cook the curry since mushrooms too release some water while cooking.
  • Mushroom-capsicum masala tastes best when warm.
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If you tried this recipe, let me know how you like it? 🙂

Rating: 0 out of 5.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Ennegai (Brinjal Curry)

Ennegai (Brinjal Curry)

A vegan, whole brinjal curry made with a freshly made masala paste of groundnuts, sesame seeds, dry coconut and other vegetables and spices.

Sprouted Black Chickpea Curry Recipe

Sprouted Black Chickpea Curry Recipe

A protein-rich, vegan Indian curry made with sprouted black chickpeas, and potatoes, cooked in a freshly made masala paste.

Gobi Matar Masala

Gobi Matar Masala

Gobi Matar Masala is a delicious curry made with cauliflower and green peas, cooked in an onion-tomato base with ground spices and herbs. It’s a great side dish for wheat rotis/chapatis, naan, and flavored rice such as jeera rice and ghee rice.

This recipe is simple to make and I’d say that this curry is slightly on the drier side, which is perfect for two people. But if you are cooking for a large crowd, making pastes of onion and tomato instead of chopping them up always helps in terms of the quantity and makes the curry consistency thicker.

GOBI MATAR MASALA

A vegan curry made with cauliflower and green peas, cooked in an onion-tomato base along with spices and herbs.
Prep Time15 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Keyword: Cauliflower recipe, Easy Gobi Mattar Masala, Indian Curry, Mattar masala, vegan
Servings: 3

Ingredients

  • 1 medium cauliflower (florets) rinsed
  • 150 g green peas frozen or fresh
  • 3 tbsp coconut oil
  • ½ tsp cumin seeds
  • 2 green chilies slit
  • 1 medium red onion finely chopped
  • 1 tbsp ginger garlic paste
  • 2 small tomatoes finely chopped
  • ¼ tsp turmeric powder
  • ½ tbsp Kashmiri red chili powder
  • ½ tsp cumin powder
  • ½ tbsp coriander powder
  • 150 ml water
  • 1 tsp garam masala
  • 1 tbsp kasuri methi crushed
  • salt to taste
  • 2 tbsp cilantro finely chopped

Instructions

  • Heat oil in a pan on medium heat (you can either use coconut oil or vegetable oil of your choice)
  • Add cumin seeds and allow them to sizzle. Then add the slit green chilies and red onion, sauté until the onion is translucent.
  • Add ginger-garlic paste, sauté until the raw smell no more exists.
  • Add chopped tomatoes, sprinkle some salt over them, then cover and cook on low heat until tomatoes turn soft and mushy.
  • Regulate the heat to low and add turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook on low heat until the oil separates from the gravy.
  • Add green peas and cauliflower florets, stir to mix and pour 150ml of water. Cover, and cook for 10 minutes on medium heat or until cauliflower and green peas are tender.
  • Taste for salt and adjust if necessary.
    Add the garam masala and crushed kasuri methi. Mix well and cook for a minute.
  • Garnish with fresh cilantro and serve hot Gobi Matar Masala with rotis or dosa. Enjoy!
Aloo Palak

Aloo Palak

Potatoes cooked in a flavorful and luscious spinach curry.

Spinach Dal | Dal Palak

Spinach Dal | Dal Palak

A healthy vegan lentil-spinach dish that tastes delicious with plain steamed rice, jeera rice, ragi mudde or other millets.

Green Gram Curry

Green Gram Curry

If you are looking for a healthy and delicious lentil curry for your rotis or plain rice, try this Green gram curry. Green gram or moong bean is a nutritious whole lentil used vastly in making curries, stews, salads, soups, sweets, etc. Furthermore, cooking green gram is the easiest when compared to other whole lentils. Most of them require soaking for at least 8 hours or overnight. However, green gram requires only 3-4 hours of soaking. You could cook these directly, but soaking helps reduce the cooking time and decrease the gas and bloating that may result from eating these whole lentils.

Green gram curry or green moong dal is a simple dish that goes well with chapatis and plain rice. In this recipe, I am going to pressure cook these lentils using a traditional pressure cooker. However, you could use an Instant pot or a regular pot(requires a longer time to cook) as well. Continue reading to know how to make green gram curry.

Prep time: 4 hours
Cook time: 15 minutes
Total time: 4 hours, 15 minutes
Yield: 3-4 servings

ingredients:

2 teaspoons of cooking oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped
1/2 teaspoon minced ginger
1 teaspoon minced garlic
2 medium tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder or to taste
200g Green gram or green moong beans, soaked for 4 hours, and drained
500ml of water
Salt to taste
1/2 teaspoon MDH kitchen king masala/garam masala(any brand)

For tadka/seasoning:
2 teaspoons of cooking oil/ghee
1/2 teaspoon mustard seeds
2 dried red chilies, split into halves
A pinch of hing/ asafoetida
One sprig of curry leaves

procedure:
  1. Heat cooking oil in a pressure cooker.
  2. Once hot, add cumin seeds, ginger, and garlic, saute until aromatic on low heat.
  3. Add chopped onions, and sauté until onions are translucent.
  4. Add chopped tomatoes and sauté until soft.
  5. Add salt, turmeric powder, red chili powder, and sauté for 30 seconds.
  6. Transfer soaked and drained green moong beans and pour water.
  7. Cover the lid, and pressure cook for 2-3 whistles or until Moong is well cooked and soft. Allow the pressure to release naturally.
  8. Then add water if required to adjust consistency and cook on low heat.
  9. Taste for salt and adjust if necessary.
  10. Add kitchen king masala and cook for a minute on low heat.
  11. Meanwhile, for the tadka – heat oil in a separate pan on medium heat. Once hot, add mustard seeds and allow them to pop.
  12. Add dried red chilies, hing and curry leaves.
  13. Turn off and pour the tadka into the green gram curry and mix.
  14. Enjoy delicious green gram curry or green moong dal with rotis/chapati or plain steamed rice.
note:
  • You can tweak the quantity of each ingredient as per your taste and preference.
  • Green gram curry could be stored in the refrigerator for up to 2 days.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Simple Palak Paneer | Indian Paneer Recipe

Simple Palak Paneer | Indian Paneer Recipe

A delicious and healthy vegetarian curry using paneer simmered in blanched and pureed spinach, together with ginger-garlic, yogurt and spices.