Simple Way to Prepare Ultimate Spicy Indian One Pot Curry

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Ultimate Spicy Indian One Pot Curry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spicy Indian One Pot Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Indian One Pot Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Indian One Pot Curry is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy Indian One Pot Curry estimated approx 1 hour.

To get started with this recipe, we must prepare a few components. You can have Spicy Indian One Pot Curry using 37 ingredients and 10 steps. Here is how you can achieve that.

This dish was one of the first complicated things I'd tried in my kitchen. I've always loved beans and vegetables. Both these come together in a curry that my aunt used to make during the harvest festival that we celebrate in Southern India called Pongal. It's mostly made in rural areas where the first fist-fulls of all the crops grown by a household and the village are used to make a curry which is offered to the Sun God as a thank you for providing life on earth. This curry is eaten with the "first rice" that is slightly overcooked to give it a sticky, gummy consistency. Since this festival always occurs during the month of January, I've always felt that this was an excellent way to start the year, with a little bit of the best of everything, coming together in a harmonious medley that always managed to explode my senses. This recipe is my interpretation of that nostalgic dish that I associate with festivals, family and cold weather. I hope you try it and enjoy it as much as I do.

Ingredients and spices that need to be Get to make Spicy Indian One Pot Curry:

1. basic sauce
2. oil
3. 2 tbsp mustard seeds
4. 1 tbsp clarified butter / cooking butter
5. 2 tbsp fennel seeds
6. 2 tbsp fenugreek seeds
7. 3 large onions, chopped
8. 2 tbsp ginger garlic paste
9. 2 stalk curry leaves, chopped
10. 4 each green chillies
11. 5 large ripe tomatoes
12. beans (soaked for 12+ hours at least)
13. 50 grams black eyed peas
14. 50 grams black gram
15. 50 grams lima beans
16. 8 each garlic cloves
17. 2 tbsp curry powder
18. 1 tsp turmeric powder
19. salt
20. water
21. vegetables
22. 2 medium potatoes
23. 2 medium brinjals / eggplants
24. 2 medium carrots
25. 250 grams bottle gourd / calabash
26. 250 grams yellow pumpkin
27. water
28. salt
29. masalas
30. 1 tsp turmeric powder
31. 2 tbsp red chilli powder
32. 2 tbsp coriander seeds powder
33. salt
34. finishing
35. 1 cup tamarind sauce
36. 1 pinch asafoetida
37. chopped cilantro leaves

Instructions to make 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.

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