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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 Tracking Your Food: The Right Way to Do It.
When you begin your diet one of several things you will learn right away is that keeping a food journal is very helpful. Keeping your food record not only helps you see clearly what you are consuming, it helps you see what you are not eating. For example, after retaining a food journal for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will allow you to see precisely which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Be as precise as possible when you write down what you take in. You have to do more than merely write down "salad" into your food log. The right way to do it is usually to write down all of the ingredients in the salad as well as the kind of dressing that is used. You must also record just how much of the foods you are eating. Cereal seriously isnt as good an entry as one cup Honey Nut Cheerios. It is important to understand that the larger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.
Write down your feelings whenever you eat. This could show you whether or not you use foods to solve emotional issues. It also helps you see clearly which foods you have a tendency to choose when you are in certain moods. Lots of us will reach instinctively for processed food when we feel upset or angry and we are more likely to choose healthy options when we feel happy or content. Not only will this allow you to notice when you reach for particular foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to spicy indian one pot curry recipe. You can have spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Spicy Indian One Pot Curry:
- Take of basic sauce.
- You need of oil.
- Get 2 tbsp of mustard seeds.
- Take 1 tbsp of clarified butter / cooking butter.
- Get 2 tbsp of fennel seeds.
- Prepare 2 tbsp of fenugreek seeds.
- Prepare 3 large of onions, chopped.
- Provide 2 tbsp of ginger garlic paste.
- Prepare 2 stalk of curry leaves, chopped.
- You need 4 each of green chillies.
- Use 5 large of ripe tomatoes.
- You need of beans (soaked for 12+ hours at least).
- You need 50 grams of black eyed peas.
- Provide 50 grams of black gram.
- Prepare 50 grams of lima beans.
- Provide 8 each of garlic cloves.
- Provide 2 tbsp of curry powder.
- Use 1 tsp of turmeric powder.
- Provide of salt.
- Provide of water.
- Get of vegetables.
- Provide 2 medium of potatoes.
- Provide 2 medium of brinjals / eggplants.
- Get 2 medium of carrots.
- Provide 250 grams of bottle gourd / calabash.
- Use 250 grams of yellow pumpkin.
- Use of water.
- Use of salt.
- Get of masalas.
- Use 1 tsp of turmeric powder.
- Take 2 tbsp of red chilli powder.
- Get 2 tbsp of coriander seeds powder.
- Prepare of salt.
- Take of finishing.
- You need 1 cup of tamarind sauce.
- You need 1 pinch of asafoetida.
- Take of chopped cilantro leaves.
Steps 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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