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37 ingredients, 10 steps, cooking Spicy Indian One Pot Curry

Hi mother, at this time you can make recipe Spicy Indian One Pot Curry with 37 ingredients and 10 steps. Next this is how to prepare, please observe carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 37 ingredients and 10 stages of easy cooking Spicy Indian One Pot Curry.

Ingredients all Spicy Indian One Pot Curry

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

If all cooking materials Spicy Indian One Pot Curry it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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.
    
11. Finish and Enjoy.

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