Healthy Recipe of Spicy Indian One Pot Curry

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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 Precisely Why Are Apples So Good With Regard To Your Health.

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We hope you got insight from reading it, now let’s go back to spicy indian one pot curry recipe. To cook spicy indian one pot curry you need 37 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Spicy Indian One Pot Curry:

1. You need basic sauce
2. You need oil
3. Use 2 tbsp mustard seeds
4. Provide 1 tbsp clarified butter / cooking butter
5. Take 2 tbsp fennel seeds
6. Provide 2 tbsp fenugreek seeds
7. You need 3 large onions, chopped
8. You need 2 tbsp ginger garlic paste
9. You need 2 stalk curry leaves, chopped
10. Provide 4 each green chillies
11. Get 5 large ripe tomatoes
12. Get beans (soaked for 12+ hours at least)
13. Use 50 grams black eyed peas
14. Prepare 50 grams black gram
15. Use 50 grams lima beans
16. Get 8 each garlic cloves
17. Use 2 tbsp curry powder
18. Take 1 tsp turmeric powder
19. Use salt
20. Prepare water
21. Prepare vegetables
22. You need 2 medium potatoes
23. Prepare 2 medium brinjals / eggplants
24. You need 2 medium carrots
25. You need 250 grams bottle gourd / calabash
26. Use 250 grams yellow pumpkin
27. Prepare water
28. Get salt
29. Prepare masalas
30. You need 1 tsp turmeric powder
31. Use 2 tbsp red chilli powder
32. You need 2 tbsp coriander seeds powder
33. Prepare salt
34. Get finishing
35. Prepare 1 cup tamarind sauce
36. Provide 1 pinch asafoetida
37. You need chopped cilantro leaves

Instructions to make Spicy Indian One Pot Curry:

1. 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.
2. 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.
3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
10. 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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