INDIAN CURRY STYLE

 

Recipe 1: Indian Chicken Curry

Ingredients:

- 500g chicken, cut into bite-sized pieces

- 2 onions, finely chopped

- 2 tomatoes, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- 2 tablespoons vegetable oil

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions to the pan and sauté until they turn golden brown.

3. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.

4. Add chopped tomatoes to the pan and cook until they turn mushy and the oil starts to separate from the masala.

5. Now add the dry spices – coriander powder, turmeric powder, chili powder, and salt. Mix well and cook for a minute.

6. Add the chicken pieces to the pan and coat them with the masala mixture. Cook for 5-7 minutes until the chicken starts to brown.

7. Pour in enough water to cover the chicken pieces. Bring to a boil, then reduce the heat to low and let the curry simmer for 15-20 minutes until the chicken is cooked through and the gravy thickens.

8. Sprinkle garam masala over the curry and give it a final stir. Adjust salt and spice levels according to your taste.

9. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Recipe 2: Indian Vegetable Curry (Vegan)

Ingredients:

- 2 potatoes, peeled and cubed

- 1 cup cauliflower florets

- 1 cup green peas

- 1 onion, finely chopped

- 2 tomatoes, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- 2 tablespoons vegetable oil

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions to the pan and sauté until they turn golden brown.

3. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.

4. Add chopped tomatoes to the pan and cook until they turn mushy and the oil starts to separate from the masala.

5. Now add the dry spices – coriander powder, turmeric powder, chili powder, and salt. Mix well and cook for a minute.

6. Add the cubed potatoes, cauliflower florets, and green peas to the pan. Stir to coat them with the masala mixture.

7. Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat to low and let the curry simmer for 15-20 minutes until the vegetables are tender and the gravy thickens.

8. Sprinkle garam masala over the curry and give it a final stir. Adjust salt and spice levels according to your taste.

9. Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.

These recipes capture the essence of traditional Indian folk food, with rich, aromatic flavors that are sure to satisfy both vegetarians and meat lovers alike. Enjoy experimenting with different combinations of spices and ingredients to create your own unique variations of these classic Indian curry dishes.