Potato Curry Ingredients Potatoes – 4, Onions – 1, Ginger – 1 “piece, Garlic – 4 cloves, Tomatoes – 2, Turmeric powder – ½ tsp, Chilly powder – 1 tsp, Coriander powder – 2 tsps, Jeera powder – ½ tsp, Methi seeds – ¼ tsp, Jeera – ¼ tsp, Saunf (fennel seeds) – ½ tsp, Coriander seeds – 1 tsp, Dry red chilly – 1 or 2, Coconut milk – 1 cup, Curry leaves – 8 to 10, Oil – 2 tbsps, Salt to taste Method of preparation Boil potatoes & cut into cubes. Grind together jeera, methi seeds, saunf, coriander seeds, dry red chilly, ginger, garlic, tomatoes to make a fine paste. Heat oil add sliced onions, fry till light brown. Add masala paste, fry 2 mins. Add salt, turmeric powder, chilly powder, coriander powder, jeera powder & fry for 2 mins. Add potatoes, a cup of water, curry leaves & bring to boil. Reduce flame & add coconut milk. Simmer for 2 mins. Serve hot with Roti.
bhindi paneer bhindi paneer 500 gm bhindi (chopped) 25 gm coriander leaves (finely chopped) 1 medium-sized onion (finely chopped) 250 gm paneer 3 tbsp oil 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin seed powder ¼ tsp turmeric powder Salt to taste Heat 2 tbsp oil in a pan. Add the chopped bhindi and fry on a medium flame till mild crisp. Take 1 tbsp oil in another pan and sauté the onions till transparent. Mash the paneer and add to the sautéed onions. Mix it well till it becomes soft. Add the fried bhindi to the paneer. Add turmeric powder, red chilli powder, coriander powder, cumin seed powder and salt and mix well. Cover the pan and cook it for 5 to 7 minutes on simmer. Garnish with chopped coriander leaves and some grated paneer. Serve hot with parathas.
Hi , This is one of my favourite curries. try and let me know how u like it. regards pravina Fresh Okra Curry For 4 People Cooking time 15min Preparation Time 10min Ingredients ½ kg Okra, wiped clean, top and tailed, halved and slice into 2” pieces 1 potato peeled and cubed into ½ “ pieces 3tbls canned tomatoes or 1big fresh tomato chopped 2Tbls Dhana-jeera Powder (cumin and coriander powder) 1 tsp red chilli powder ½ tsp turmeric ¾ tsp salt ½ tsp jaggery or sugar 1 tsp gram flour Juice of half lemon 2Tbls chopped coriander. 2 cloves of garlic, 2 cloves made into paste For tampering 1 clove garlic chopped finely ½ tsp mustard seeds ¼ tsp Hing 1 tsp Oi1 Method 1 Fry the Okra and the potatoes. 2 In a pan heat the oil .Add the chopped garlic, mustard seeds and hing. 3 Add the tomatoes, all the spices, jaggery garlic paste, gram flour.1tbls coriander and mix 4 cook for 2-3mins on a slow heat. 5 Add the Okra and potatoes with the cooked mixture and mix it gently. 6 Cook for another 3-4 minutes. Add the lemon juice and mix. Serve hot garnished with coriander. PS. If you prefer not to fry the okra and potatoes then: 1 Heat 2-3Tbls oil. Add the chopped garlic, mustard seeds, hing. 2 Add the cubed potatoes and stir. Cover and cook for a couple of mins on slow heat. 3 Add the okra and all the spices, salt, garlic paste tomatoes, coriander, jaggery, and gram flour. 4 Mix gently and cook till the okra is done. Add lemon juice and coriander and serve
Hi Pravina, That sounds different with potato and jagerry also....will try as soon as i get hold of okra....and let u know....but no frying for me...ha ha...by the way, i think u left out potaoes inthe ingredients....check it and edit it....
fresh okra curry Hello Sudha, Thanks for pointing out the error. my apologies, Yes I had missed out the word potato. There are so many different ways of cooking okra vegetable. Hope it turns out ok for you regards Pravina
BITTERGOURD--KARELA recipe hi, i would like to share fep recipes of bittergourd which i like very much-- KARELA FRY-- this can be used as starter who like a bit bitter- bittergourd--1/2kg salt-- 1tsp kismis (raisins)-- 100gm red chilly powder--1/4 tsp wash and cut bittergourd in round slices. smear salt and keep aside for 15min. now wash and drain water keep bittergours in absorbent paper. deep fry bittergourd to crispi brown. in a tava put some oil and fry raisin on sim till it changes color now add fried bittergourd and add little red chilly powder and salt adjusting according to ur taste. now enjoy bitter and sour karela
Zucchini Poduthuval Ingredients: Big Zucchini - 1 No Grated coconut - 1 cup Green chilies - 2 No Cooked toor dal - 1 cup Turmeric powder - 1/4 teaspoon Salt - to taste To season: Oil, mustard seeds, urid dal, chana dal and curry leaves. Method: 1. Wash and peel zucchini. Dice into 1/2 inch cubes 2. Add salt and turmeric and cook with a little water until tender but firm. Take care not to overcook. Keep aside. 3. Blend the grated coconut and green chilies into a paste. Keep aside. 4. Heat oil in a saucepan. Add mustard seeds, urid dal and chana dal. Allow to splutter. 5. Add the coconut paste and the cooked toor dal to the seasoning. Keep on medium flame till the raw smell of coconut disappears. 6. Add the cooked zucchini. 7. Let the zucchini simmer in the gravy in low flame for about 10 minutes. 8. Remove from stove and garnish with curry leaves. Yummy Zucchini Poduthuval is ready. You could also make Poduthuval with other vegetables too like green beans, horseradish, plantain stem and chow-chow (chayote squash). BY MY FRIEND MELODY QUEEN
Hi, Thanks for the recipes - I like Zucchini and am going to try the poruthuval. But I have a doubt - is it ok to pressure cook the toor dhal and use it? Wont it become too soggy in the final curry? Cheers, Sumathy
Spicy Cabbage Spicy Cabbage Ingredients: 1 Small Onion, sliced 50 gms Low Fat Magarine 2 Medium Carrots, grated ½ tsp White Cumin seeds 225 gms Cabbage, shreded 7-8 Dried Red Chillies, to taste 2 tbsps Lemon Juice ½ tsp Salt Method: Melt the low-fat margarine in a medium saucepan and fry the white cumin seeds and dried red chillies for about 30 seconds. Add the sliced onion and fry for about 2 minutes. Add the cabbage and carrots and stir-fry for a further 5 minutes or until the cabbage is soft. Finally, stir in the salt and lemon juice and serve. Tip: When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter. From cuttings of my recipes from magazines
