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Indian Curry Recipe

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Indian Curry Recipe
Curry occupies an irrefutable place in Indian Cuisine. Our simple Indian curry recipes are sure to bring you compliments at the dinnner table.

If you are looking for a twist in traditional flavor, it's time to feast on varieties of authentic Indian curry. The word 'curry' occupies an irrefutable place in Indian Cuisine. Over a period of time, the word has gained wider meaning. Its origin is deeply rooted in Tamil (South India) cuisine. Curry originally represented a dry vegetable or meat dish. Combined with dry spices, the vegetable or meat is well cooked or shallow-fried. The ultimate curry preparation is a blend of insatiable aroma and flavor.

With time, the term has undergone changes. Varieties of curry adoptions exist worldwide. From the typical dry preparation, nowadays curry has evolved into spicy, sauce-based gravy. Authentic Indian curry is easy to prepare. It is an excellent food companion, it can be bland or spicy, the choice is yours. Many prefer Indian curry along with a plateful of rice.

For a special party at home or just want to explore new tastes, Indian curry can easily find a special place in the platter. Find how to prepare simple Indian curry in less than 10 minutes. Explore authentic Indian curry recipes both simple and extravagant.

Tips for Indian curry

  • Always use fresh vegetables or meat

  • Store spices in air tight containers or the aroma will be lost

  • Do not allow the spices to turn black while cooking

  • Overcooking will lead to losing nutritive elements

  • Substituting spices with curry powder may not result in authentic taste.

Indian curry recipe

Potato curry dry

Medium size potatoes 5
Full red chili 4
Ginger 2 small pieces
Garlic 3 pieces
Turmeric powder ½ tsp
Urad dal 1 tsp
Mustard seed 1 tsp
Salt as required
Oil 4 tsp
Curry leaves 1 twig
Coriander leaves 1 tsp chopped

Boil the potatoes and allow to cool. Peel the skin and cut into small cubes and set aside. Grind ginger and garlic into a fine paste. Wash curry and coriander leaves and keep aside. Mild heat a pan, add 4 tsp of oil. Add mustard seed, urad dal and red chili. Wait for it to splutter. Add cut potato and ginger, garlic paste and curry leaves. Spread turmeric powder and add salt. Gently stir fry for 5 minutes in medium flame. Add chopped coriander leaves and remove from fire.

This dry Indian curry is an excellent side dish for all types of rice items and bread varieties. Try a variation, adding sliced onions duly fried and boiled peas. Potato Indian curry is suitable for children and elders alike.

Indian Beans Curry

French beans 150 grams
Full Red chili 3
Urad dal 1 tsp
Mustard seeds 1 tsp
Oil 2 tsp
Scrapped coconut 3 tsp

Select tender French beans and cut into small pieces. Wash and keep aside. Heat pan in medium flame. Add oil and then mustard seeds and urad dhal. Allow it to splutter. Add beans and sprinkle 3 tbsp of water. Cover with a lid, allow it to cook for 5 minutes. Remove lid, add scrapped coconut and stir well. Remove from fire after two minutes.

The same method can be adopted to prepare carrot curry, beetroot curry and capsicum curry. This type of dry curry is a healthy vegetarian side dish that requires very less preparation time. It requires minimum ingredients and is a good side dish with plain rice; it is suitable for elders and children alike.

Indian Mutton curry (gravy)

Mutton (Goat Meat) 500 grams (cut into medium size pieces)
Onion 1 large
Ginger Paste 1 tsp
Garlic Paste 1 tsp
Green chili 2
Curry leaves 1 strip
Bay leaves 3
Whole cloves 4
Coriander seeds 1 ½ tsp
Cardamom 2
Turmeric powder ½ tsp
Poppy seeds 2 tsp
Yogurt 1 cup
Oil 1/3 cup

Grind onion, chili, ginger and garlic into a paste. Fry cloves, coriander, cardamom and poppy seeds (without oil) for 2 minutes. Allow it cool and powder the above ingredients. Take a wide-mouthed bow, put washed mutton pieces. Add the paste and salt to mutton pieces, keep aside for 40 minutes. Take another container add sufficient water and heat water.

Add mutton to water and cook till mutton becomes tender. Take a pan, heat oil and add bay leaves and meat alone. Reserve water to be added later. Fry mutton and ingredients on high heat for 7 minutes. Lower flame and add reserved water. Continue to cook for another 2 minutes. Wait for the sauce to thicken. Remove from fire. Add a dollop of butter before serving.

Replace goat meat with chicken pieces and add some tomatoes for a different flavor. To add aroma, consider adding coriander and mint leaves, chop them well and add just before removing from fire.

Indian Tomato curry (gravy)

Ripe Tomatoes 500 grams
Onions 2
Green chili 1 large
Oil 4 tbs
Milk 1 ½ cup
Garlic paste 1 tsp
Turmeric powder ¼ tsp
Coriander leaves 2 tbsp chopped

Take a pan, head oil and chopped onions. Fry onions till light brown. Add garlic paste, chopped chili, turmeric powder. Fry for 2 minutes. Add sliced tomatoes and cook in medium heat. Mash it well and cook for 15 minutes. Add milk and stir well. Cook till sauce thickens. Sprinkle coriander leaves just before serving.

Replace milk with fresh cream for a richer Indian curry. This gravy can be had with plain rice or bread..

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