Easiest Way to Prepare Super Quick Homemade Spicy Indian One Pot Curry

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, spicy indian one pot curry. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Spicy Indian One Pot Curry is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Spicy Indian One Pot Curry is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Indian One Pot Curry:

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

So that’s going to wrap it up for this exceptional food spicy indian one pot curry recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!