Indian curry recipes

Indian curry recipes demand a special type of Indian utensil to cook the curry called karhai which is deep and u-shaped. For many curries, iron karhais are recommended. The word ‘curry’ is derived from a Tamil word ‘kari’ which means spices sauce. Indian cuisine is diverse in its form and yet the essence remains the same throughout the country. Indian curries are prepared with delicate mixtures of many different fresh and dried spices. Indian curries are unique and are known for their aromatic flavor. Their tangy taste makes them famous worldwide. It is common perception that Indian curries are difficult to make. However, it is not the case. If the right ingredients are used in the right quantity, they sure are quite easy to follow.

Indian curries make an Indian meal complete. Most of the Indian curries are preferred with rice. In various parts of India there are different ways to make a curry. Some use vegetables while some others use only spices and some also use buttermilk. One can be in any part of India and taste any type of curry, it will surely lure ones taste buds. Most of the Indian curries include spices like cinnamon, cardamom, clove, pepper, black salt, etc.

The best part of Indian curries is that they are quite versatile and flexible according to the taste one wants. Some of the famous Indian curries are mixed vegetable curry, south Indian curry commonly known as rasam, Gujarati curry, coconut curry, green curry, north Indian curry, sweet dry fruit curry, etc.


Mixed vegetable curry

Ingredients: tiny chopped cubes of carrots, potatoes, beans, 1/2 cup canned corn, ½ cup peas, 1 cup finely chopped onions, 2-3 tomatoes, 2-3 cloves, 1 stick cinnamon, 1-2 bay leaves, 1 tsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp. garam masala powder, ½ tsp mustard seeds, ½ tsp cumin powder, ½ tsp jeera , 4 tbsp vegetable oil, chopped coriander leaves and salt to taste.

Method: Make a paste of the tomatoes and onions in the blender. Boil all the vegetables in a pressure cooker. Heat oil in a pan and fry mustard seeds, jeera and all the spices.
Once mustard seeds splatter, fry the onions till light brown. Add tomato-onion paste and sauté until oil separates. Later, add turmeric powder, chilli powder, garam masala, cumin powder and salt. Add the vegetables and cook on low flame for 6 - 8 minutes. Garnish with coriander leaves and serve hot.

Green curry paste

Ingredients: 4-6 green chillies chopped, 2 roughly chopped shallots, 2 inches piece of grated ginger, 2 crushed garlic cloves, coriander leaves, 2 chopped lemongrass stalks, few drops of lime juice, 1 tablespoon crushed coriander seeds, 1 teaspoon ground cumin seeds, 1 teaspoon crushed black peppercorns, 2 teaspoons soy sauce, 3 tablespoons olive oil and salt to taste.

Method: Place all of the vegetables in a grinder and churn to a paste. Heat olive oil in a pan and add cumin seeds, peppercorns and soy sauce. Add the paste to it. Salt should be added according to the taste. Cook for 5-8 minutes and serve it hot with rice.

Coconut curry recipe

Ingredients: 1/2 cup chopped tomatoes, 1 cup sliced onions, 2 cups coconut milk,
1 tablespoon butter, 4-5 curry leaves, 1/2 teaspoon turmeric powder and salt to taste
For the paste: 1/2 cup grated coconut, garlic flakes, Red chilies, 1 teaspoon poppy seeds
15- 20raisins, 1 teaspoon cumin seeds, 2 tablespoons coriander powder and1 inch ginger piece

Method: Mix all the ingredients for the masala paste and blend into a fine paste. Heat butter and add masala paste, curry leaves to it. Fry till the oil separates. Add tomatoes, onions, turmeric, salt and coconut milk. Mix well and simmer till onions are cooked.
Serve with rice.