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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 Helping Your Heart with Food.
You already are certain that you have to have a fit and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already know that working out on a regular basis and following a healthy lifestyle both factor heavily into the overall health of your heart. Did you already know, though, that there are some foods that can help your heart be healthier? Keep reading to find out which foods are great for your heart.
Beans–would you believe it?–are really good for your heart. Sure, the after-effects of consuming beans might not be the best for your nose, but they are extremely healthy for you. It doesn’t mean, however, that merely consuming beans will undo the detrimental effects of consuming junk foods or make your heart better by magic. What this means is that substituting in edamame or kidney beans for the chicken on your green salad or consuming a veggie burger in place of the hamburger is what you need to do. The good news is that beans taste good–good enough that you might not miss the beef or chicken.
There are many foods that you can include in your diet that are great for your body. The truth is that all the foods that we’ve discussed here can help your body in lots of different ways. They are particularly great, though, for promoting a healthy heart. Begin eating these heart-healthy foods daily. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s 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 do that.
The ingredients needed to cook Spicy Indian One Pot Curry:
- Prepare basic sauce
- Prepare oil
- Use 2 tbsp mustard seeds
- You need 1 tbsp clarified butter / cooking butter
- Take 2 tbsp fennel seeds
- Prepare 2 tbsp fenugreek seeds
- You need 3 large onions, chopped
- Use 2 tbsp ginger garlic paste
- Provide 2 stalk curry leaves, chopped
- You need 4 each green chillies
- Take 5 large ripe tomatoes
- Get beans (soaked for 12+ hours at least)
- Take 50 grams black eyed peas
- You need 50 grams black gram
- You need 50 grams lima beans
- Get 8 each garlic cloves
- You need 2 tbsp curry powder
- Prepare 1 tsp turmeric powder
- You need salt
- Provide water
- You need vegetables
- Provide 2 medium potatoes
- Take 2 medium brinjals / eggplants
- Use 2 medium carrots
- Provide 250 grams bottle gourd / calabash
- Get 250 grams yellow pumpkin
- Get water
- Take salt
- Provide masalas
- Get 1 tsp turmeric powder
- Use 2 tbsp red chilli powder
- You need 2 tbsp coriander seeds powder
- You need salt
- Take finishing
- You need 1 cup tamarind sauce
- Provide 1 pinch asafoetida
- Get 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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