The word "curry" is synonymous with Indian cuisine. Indian curry has a diverse range. It could be vegetarian, vegan or meaty. Various regions of India have their own versions and variations of curry. Curry is usually served with rice or roti in India.

Indian curry is famous throughout the world for the great taste, variety and versatility. Indian curries are slowly gaining popularity throughout the world of late. The specialty of Indian curries is that they are full of fresh ingredients and spicy condiments. Some common curry varieties popular in India are vegetable dals, Gobi aloo, chicken korma, beef vindaloo, etc.

AL00 CURRY

Ingredients

1/2 kg potatoes, boiled, peeled and cut into small pieces
2 onions, chopped
4 green chilies, chopped
2 tomatoes, chopped
3 tbsp oil
Mustard and cumin seeds for seasoning
1 tsp coriander powder
1 sprig curry leaves
Salt to taste
Coriander leaves for garnishing

Method

Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes.
Add green chilies, onions and fry for another 5 minutes.
Now add tomatoes and cook until they become soft.
Then add potato pieces and stir well.
Add 1/2cup water and salt to taste and cook until the water evaporates.
Finally, add coriander powder and remove from heat.
Sprinkle coriander leaves and serve with any tiffin or rice.

BEANS & POTATO CURRY

Ingredients

3 cups beans & potatoes, chopped
2 tsp mustard and cumin seeds
2 tbsp oil
1 tsp black gram
1/4 tsp turmeric powder
1 tsp chili powder
Salt to taste

Method

Heat oil in a pan, fry the mustard and cumin seeds until they splutter.
Add vegetables, salt, turmeric and cook on high heat for a couple of minutes.
Add coriander powder, chili powder, cumin powder and cook on low heat until it is done.
If you desire to have potatoes more crispy, add little rice flour and stir well.
Serve hot.

BENGALI ZUCCHINI CURRY

Ingredients

2 zucchini, cubed
2 potatoes, cubed
2 tomatoes, chopped
1/2 tsp turmeric powder
1 tsp ginger paste
1 tsp cumin powder
Salt to taste
1 tsp chili powder
A pinch of sugar
1 1/2 cup water
Oil for frying
Cilantro leaves for garnishing

Method

Marinate the potato and zucchini cubes in salt and turmeric for 5 minutes.
Heat oil in a pan, and fry the marinated cubes for 5-6 minutes or until golden. Remove from heat and keep aside.
In the remaining oil, fry the ginger paste, cumin and chili powders for 2 minutes.
Now add tomatoes, fried potatoes and zucchini and fry for another 5-6 minutes.
Later add sugar, water and cook until it is done.
Serve hot with rice or chapathis.

CABBAGE-COCONUT CURRY

Ingredients

1 cabbage, chopped
100 gms coconut, grated
1 green chili, chopped
2 spring onions, chopped
1/4 tsp mustard seeds
3 red chilies
1-2 sprigs of curry leaves
1 tbsp oil

Method

Heat oil in a pan, add mustard seeds, red chili, curry leaves and fry for 2 minutes.
Grind the coconut, green chili and spring onions to a paste and add to the above. Fry for 2 more minutes.
Add the cabbage and cook for 10 minutes or until the cabbage is cooked.

Note: Garnished with chopped coriander and serve with plain rice or chapathi.

CAPSICUM CURRY

Ingredients

1/2 kg capsicums
1/4 kg roasted peanuts
1 whole garlic pod
2 sprigs curry leaves
2" cinnamon stick
1 cup grated coconut
5 tbsp oil
1 tsp cumin seeds
2 tsp coriander seeds
2 onions, chopped
1 tsp ginger paste
2 tsp salt
Cilantro for garnishing

Method

Cut the capsicums into four, lengthwise, to three-fourth’s of their total length.
Mix the peanuts, grated coconut, few garlic cloves and blend them into a fine powder.
Mix coriander and cumin seeds, ginger, cinnamon, salt, onions, remaining garlic cloves and blend them to a fine paste.
Heat oil in a wide pan and fry the onion mixture until brown.
Sprinkle the above ground powder on the capsicums and add to the onion mixture.
Add some water if required and cook on a low flame until the capsicum is tender.
Remove from heat, garnish with curry and cilantro leaves.
Serve hot.

COCONUT CURRY

Ingredients

For the Curry:

1/2 cup tomatoes, chopped
1 cup onions, sliced
2 cups coconut milk
3 tbsp ghee (or butter)
Few curry leaves
1/2 tsp turmeric
Salt to taste

For Masala Paste:

1/2 cup grated coconut
6 garlic flakes
6 red chilies
4 green chilies
1 tsp poppy seeds
20-25 kiss miss (raisins)
2 tbsp coriander powder
1 tsp cumin seeds
1" ginger piece

Method

Mix all the ingredients for the masala paste and blend into a fine paste.
Heat ghee, add masala paste, curry leaves and fry till the oil separates from them.
Add tomatoes, onions, turmeric, salt and coconut milk. Mix well and simmer till onions are cooked.
Serve with vegetable pulao.

DAHI POTATO CURRY

Ingredients

250gms potatoes
1/2 cup curd (yogurt), beaten
1/2-inch piece ginger
2 green chilies
4-5 garlic cloves
1/2 tsp. turmeric powder
1/2 tsp. chili powder
2 tbsps ghee
Salt to taste

Method

Boil the potatoes, peel the skin and cut into halves.
Mix ginger, garlic, green chilies and grind to a fine paste.
Mix the potato pieces with the green chili paste, curd, chili powder, turmeric powder and salt. Keep this mixture aside for 1/2 an hour or more.
Heat ghee in a pan and fry the potatoes till golden brown in colour.

DRUMSTICKS CURRY

Ingredients

4 drumsticks
100g onions, chopped
50g green peas
25g green chilies
1small bunch cilantro
1 tsp ginger garlic paste
Salt to taste
3 tsp sesame seeds, blend to fine powder
2 cups yogurt
50g oil
2-3 sprigs curry leaves
A pinch of turmeric

Method

Soak the green peas in water for few hours. Cut the drumsticks into 2" pieces.
Heat oil in a pan and fry the onions until golden brown. Add ginger garlic paste and fry for 1 minute.
Then add drumstick pieces, green peas, curry leaves, turmeric, salt and cook for 5 minutes by covering with a lid.
Mix green chilies, cilantro and blend them to a fine paste. Add this paste to the curry and cook until the raw smell disappears.
Now add sesame seeds powder and mix well.
Later add yogurt and cook for 15 minutes or until the curry is done.
Garnish with cilantro and serve hot.

DRUMSTICKS IN GRAM FLOUR CURRY

Ingredients

3 drumsticks, peeled & cut into 5 cms pieces
2 1/2 cups gram flour, sieved
2 tbsp oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafetida
8 curry leaves
2 onions, chopped finely
2 tomatoes, chopped
6 green chilies, chopped
1/2 tsp turmeric powder
1 tsp sugar
1 cup coriander leaves, chopped
Salt to taste

Method

Boil drumstick pieces in water till the centers and seeds are soft.
Mix gram flour with water to make a thin paste.
Heat oil. Add cumin seeds, mustard seeds, asafoetida and curry leaves.
When the seeds pop, add the onions.
Fry till the onions are translucent.
Add tomatoes and drumsticks. Stir fry gently for 2 minutes.
Add gram flour mixture, green chilies, turmeric, salt and sugar.
Stir gently till cooked and creamy, so that no lumps should be formed.

DUM ALOO

Ingredients

1/2 kg small potatoes
150 gm onions
2 tsp ginger garlic paste
2 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 cup yogurt
2 tbsp khoya
1/2 tsp saffron ground in a tbsp of water
1 bunch coriander (chopped)
1/2 bunch mint leaves (chopped)
6 green chilies (chopped)
1 tsp chironje, dry roasted & ground to a paste
2 tsp khuskhus seeds, dry roasted & ground to a paste
1 tsp cashew nuts, dry roasted & ground to a paste
100 gm oil
Salt to taste

Method

Immerse the potatoes in hot water and bring to a boil.
Cover and boil for 10-15 minutes.
Remove the peel and if they are big, cut into 1-inch pieces.
Slice the onion and fry in oil till brown.
When cool grind it to paste.
Mix all the ingredients to the potatoes along with onion paste and spread out in a baking dish.
Bake in an oven at 180ï¿½ C for 30-40 minutes till light brown.
Serve with rice as a side dish or chapaties.

DUMPLINGS IN LENTIL CURRY

Ingredients

1 cup tuwar dal
2 tbsp peanuts, soaked in water for 30 minutes
1 tsp cumin seeds
5 cloves garlic, chopped
4 cocums
1/2 tsp turmeric powder
l/2 tsp chili powder
2 tsp sugar
1 cup coriander leaves, chopped
6 curry leaves
1/4 tsp asafoetida
Required ghee or butter
Salt to taste

For the dumplings:

1 cup wheat flour
1/2 tsp turmeric
1/2 tsp chili powder
l/2 tsp asafoetida
Sufficient oil
Salt to taste

Method

Boil the dahl and the peanuts in a pressure cooker till soft and keep aside.
Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled dahl.
Add cocum, turmeric powder, chili powder, sugar and curry leaves. Boil and add salt to taste.
To make the dumplings, mix the flour with salt, turmeric, chili powder, asafoetida, little oil and make a stiff dough with water. Knead well and roll out into 10 cms discs.
Cut the discs into diamonds or squares with a knife and drop them into the boiling dahl mixture.
After all the dumplings are immersed, boil the dahl for a further 15 minutes on a low heat.
Garnish with coriander leaves and serve hot.

EGGPLANT & BENGAL GRAM CURRY

Ingredients

250g eggplants, cut into 1" long pieces
6 green chilies
100g Bengal gram
50g onions, chopped
5 sprigs curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
A small piece of ginger
A pinch of turmeric
Salt to taste
50g oil
15g black gram
4 red chilies

Method

Wash the Bengal gram and soak in water for few hours.
Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal gram and blend to a fine paste.
Heat oil in a wide pan and fry mustard seeds, red chilies, Black gram, curry leaves for a while.
Also add eggplant pieces and cook by covering with a lid.
When the eggplants are half cooked, add the Bengal gram paste and mix well.
Cook for another 10 minutes.
When the eggplants are cooked well and the Bengal gram paste gets separated, remove from heat and serve with hot rice.

EGGPLANT & SPINACH CURRY

Ingredients

2 lb spinach, rinsed, dried & finely chopped
1 medium eggplant, cut into 1/2" cubes
1/4 cup oil
1 tsp black mustard seeds
12 garlic cloves, minced
1" piece ginger, peeled & grated
1/4 tsp jalapeno chilies, minced
1/4 tsp turmeric powder
1/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
2 medium tomatoes, finely chopped
Salt to taste
Coriander leaves for garnishing

Method

Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop.
Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
When the spinach wilts, add the eggplant, ginger, jalapeno chilies, turmeric, paprika, coriander, and cumin.
Saute to blend the flavors.
Cover, and cook over medium-low heat for 15 minutes.
Add the tomatoes and season to taste with salt.
Cook, uncovered, 5 minutes longer. Garnish with cilantro.

EGGPLANT, RED PEPPER & SPINACH CURRY

Ingredients

1 medium eggplant, cubed
1 large Spanish onion, chopped
2 tbsp ghee or butter
1 tbsp grated ginger
1 tbsp cumin seeds
2 tsp coriander seeds
1 tsp cinnamon
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamom
1/2 tsp salt
1/2 cup apple juice
1 cup water
10 oz spinach, washed & stemmed
2 red bell peppers, cubed
1 tbsp lemon juice

Method

Mix eggplant with salt, place in a colander & set aside for 20 to 30 minutes.
In a medium pan, heat ghee, fry the onions till translucent and add all the spices in order & saute for 2 minutes, stirring constantly.
Rinse eggplant. Add to the pan along with the apple juice & water.
Cover & simmer over low heat for 10 to 15 minutes.
In another pan, cook the spinach in a very small amount of water till it becomes lump but remains bright green.
Drain & cool. Chop finely when cool and enough to handle.
Stir in spinach, lemon juice & extra salt if required.
Simmer for 2 to 3 minutes.
Serve over rice toped with toasted cashew nuts.

MUSTARD AND SPINACH CURRY

Ingredients

1 kg sarson (mustard greens), chopped finely
1/4 kg spinach, chopped finely
2 cms piece ginger, minced
4 cloves garlic, minced
2 green chilies, minced
2 red chilies
2 tbsp gram flour, sieved
1 tbsp butter
4 tbsp ghee or butter
Salt to taste

Method

Boil both the mustard greens and spinach leaves till soft.
Remove excess water and mash the leafy vegetables well and reserve.
Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies.
When the masala has been browned, add the mashed leafs and salt.
Mix the gram flour in a little water and add to the above mixture. Simmer for at least 30 minutes.
Serve, topped with a spoon of butter, with makki (maize flour) ki roti.

RAJMA MASALA

Ingredients

200g rajma seeds
100g onions, finely chopped
3 green chilies
1 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
150g tomatoes, chopped
50g oil
5g garam masala
2-3 tbsp fresh cream
Salt to taste

Method

Wash the rajma seeds and soak in water for at least 8 hours. Then pressure cook for 30 minutes.
Heat oil in a pan, fry the onions along with ginger garlic paste until golden brown.
Now add coriander powder, chili powder, chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
Add boiled rajma seeds and salt to the tomato mixture and allow to cook for 5 more minutes.
Apply fresh cream on the top and serve hot.

TOMATO COCONUT CURRY

Ingredients

4 tomatoes (medium)
1 cup fresh grated coconut
4 green chilies
1 onion
1/2 tsp cumin seeds
2 red chilies
2 tsp coriander powder
3 pinches turmeric powder
4 - 5 curry leaves

Method

Grind the coconut, sliced onion, red chili powder, 1 pinch turmeric powder & cumin seeds together well.
Slice the tomatoes into small pieces & the green chilies (long pieces).
Add the paste to the cut tomatoes, add 2 cups of water to it, the coriander powder, curry leaves & 2 pinches of turmeric powder.
Cook till the tomatoes are totally cooked & smashed. (If you like spicy food add more chillies).
Serve with steaming plain rice.

TOMATOES WITH CHICK PEAS

Ingredients

8 medium stuffing tomatoes (2lbs)
3/4 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1/4 tsp ground roasted cumin seeds
1/2 tsp garam masala
Salt to taste
1/4 tsp cayenne pepper
2 cups cooked chickpeas, drained
2 tbsp oil

Method

Cut off a small portion of the top of each tomato, scoop out the pulp and reserve it.
Save the caps for further use.
Lightly salt inside of each tomato shell and arrange them upside down on a plate to drain.
Mix half of the tomato pulp with the spices and chickpeas and mash coarsely.
Stuff the tomatoes with the above mixture and replace them with caps.
Preheat the oven to 350 degrees F.
Lightly oil the surface of each tomato and place it in a greased baking dish.
Bake them uncovered for 25 minutes and serve hot.

VEGETABLE CURRY WITH CASHEWS

Ingredients

1 tbsp ghee or butter
2 garlic cloves, chopped
1/4 tsp cayenne pepper
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
1 3/4" piece of ginger, sliced
2 medium eggplants
1 small cauliflower, divided into florets
2 medium potatoes, diced
4 oz green beans, chopped
1 fresh green chili, chopped
2 oz grated coconut
4 oz boiling water
1 lb tomatoes, skinned & chopped
1/2 tsp salt
4 oz roasted cashews

Method

Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes, stirring frequently.
Blanch eggplants in boiling water for 4 to 5 minutes.
Drain & dice them.
Add all the vegetables, including the chili, to the pan.
Fry gently for 7 minutes, stirring to mix thoroughly.
Dissolve grated coconut in the boiling water & mix with vegetables.
Add tomatoes, cover & cook for 20 minutes.
Just before serving, stir in roasted cashews & serve over rice.