This curry is simple and piquant. Because it is easy to prepare and requires few ingredients, it is perfect for a last minute weeknight dinner.
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, chopped
1" piece of ginger, peeled and chopped
4 garlic cloves, chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
4 tomatoes, chopped
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and garlic; sauté until lightly browned. Add chili powder, coriander, garam masala, cumin, and salt; stir to mix. Add tomatoes; stir and cook 1 minute. Add 2 cups water; simmer until slightly thickened. Serve with rice or chapati.
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Egg Kima
Egg Kima (kee-ma) is basically scrambled eggs, South Indian style! My mother-in-law insists it is a lunch dish, but I think it'd be great for breakfast, too!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Fish Mole
Fish Mole (mol) is flavorful and mouthwatering! If fish isn't your thing, I think it would end up equally as appetizing with chicken.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Urylkilnga Curry (Potato Curry)
Urylkilnga (ur-la-kil-inga) Curry is mild and earthy. Similar in flavor to the Mushroom and Egg curries, yet not nearly as spicy and far more subtle. As with the other, it is quite soup-like and is best enjoyed with rice and/or chapati.
Ingredients
1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Ingredients
1/4 tsp turmeric
2 Tbsp coriander
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garam masala
1/8 tsp cinnamon
1/2 tsp salt
2 Tbsp oil1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Sambar (Dal and Vegetable Soup)
Sambar. Epitome of South Indian cuisine. Versatile. Distinctive. Satisfying. This dish is beloved by South Indians, and South Indians-at-heart, everywhere! The key is using a variety of vegetables to suit your taste. Feel free to add, omit, or substitute vegetables based on preference and/or availability. Sambar is tasty with chappati, rice, or idli (coming soon)...or any combination of the three! A few of the ingredients may not be found in a regular grocery store; check at a local Asian/Indian specialty store. Adding plain yogurt to individual servings adds a layer of flavor and cools off the heat, if it's too spicy. Delish!
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Korzhi Curry (Chicken Curry)
This korzhi (kor-d-hee) curry is savory and distinctive! It works well with drumsticks, thighs, or boneless chicken. This dish is great with chappati and a vegetable side, such as the Beetroot Curry or Vada (coming soon).
Ingredients
1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Ingredients
2 Tbsp coriander
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp garam masala
2 Tbsp water
1/2 onion, diced1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Egg Curry
Another house favorite, this delectable curry is suitable for any meal. I love how the eggs soak up the rich flavor of the sauce! When preparing this, start off with one hardboiled egg per person. If you need more, simply add them in and let them sit in the sauce for a few minutes to heat and soak up flavor before serving. Great with chappati and/or rice.
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Avial (Vegetable and Coconut Stew)
Avial (a-vee-al) changes every time you make it depending on what vegetables you have on hand. It is a traditional and beloved South Indian dish, served on holidays and festivals. This recipe is how we made it once, if you want to omit, add, or substitute vegetables, feel free to make it your own! It is great just by itself, but can also be eaten with chappati.
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Green Banana Thoren (Dry Curry)
This Thoren (tor-in), or dry curry, is mild and pleasant. It is substantial enough to hold it's own as a main dish, served with chapati, and just as tasty as a mild sidekick to a spicier curry. Look for green bananas/plantains in the exotic fruit section of your local grocery store (usually around the pineapples, mangoes, and kiwis). The skin of the green banana is much thicker than that of it's yellow brother, and will probably need to be cut off. Also, don't expect this dish to be sweet, as green bananas are not!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Okra Curry
This curry is hearty and thick, a nice meal for a cold day with hot chapati! Fresh okra is best, as the extra water from the frozen variety can make the first step take longer. The more you cut okra, the stickier it gets, so after removing the stem, only cut each okra into two or three pieces.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Fried Rice
This fried rice recipe is a delicious way to use up leftover vegetables and/or rice. Feel free to add 1/2 cup of diced green beans, broccoli, cauliflower, green peppers, cucumbers, carrots, peas, etc. along with the onion, chili, and ginger. This dish is a perfect side dish, but it's also delicious and satisfying enough to be a main.
Ingredients
2 cups rice
1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Ingredients
2 cups rice
1 tsp salt
1 tsp oil
3 tbsp oil
1/2 tsp mustard seeds
1 green chili, chopped1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Palak Paneer (Spinach and Cheese Curry)
This is a delicious dish of chopped spinach and paneer cheese with a not-too-hot blend of spices. It is thick and savory. Great with chappati! Paneer is a firm curd cheese that can usually be found in Asian specialty stores, Whole Foods, or ethnic sections of your local grocery store. If you can't find it, I've found that extra firm tofu works as a good substitute.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Channa Masala (Chickpea Curry)
I never liked garbanzo beans until I had this dish! The beans get soft, but not mushy and the spices make it just heavenly! I like to eat it with chappati and a side of plain yogurt.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Mushroom Curry
This is easily one of my favorite curries ever! I can eat it for breakfast, lunch, or dinner! It is smooth, yet with a substantial kick. For variety, I sometimes add in small chunks of lightly fried paneer cheese. Because this curry is quite runny, you might consider serving it with rice and chappati. I enjoy the spiciness, but if it is too hot for you, cut the amount of chili powder in half, remove the seeds of the green chili, and/or add more coconut milk. You don't want to miss the great flavors of this dish!
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
Green Pea Curry
Green peas are not my favorite vegetable. But this is one dish I love with them! There is a fullness of flavor, which the peas soak up beautifully, without being hot'n'spicy. Great with chappati.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
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