How to Make 3 Easy 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 Here Are A Few Simple Reasons Why Eating Apples Is Good.

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We hope you got insight 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 cook it.

The ingredients needed to prepare Spicy Indian One Pot Curry:

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