Showing posts with label Curry for chapathis. Show all posts
Showing posts with label Curry for chapathis. Show all posts

Sunday, November 13, 2016

Malai mushroom matar curry

Malai mushroom matar is a combination of mushroom and green peas cooked in masala mellowed by the addition of fresh cream. It makes a great curry for chapatis. 

Love mushroom? Try mushroom recipes


Mushroom - 250 gm
Green peas - 1 cup
Onion, chopped - 2 medium
Green chilli, chopped - 2 nos
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Chilli powder - 1/2 tsp
Tomato paste of 1 medium tomato
Fresh cream - 3 tbsp
Sugar - 1 tsp
Salt as needed
Oil as needed
Coriander leaves chopped - 1/2 cup 


Heat oil in a pan. Add onion and green chillies. Saute well. Now add ginger garlic paste. Saute in low flame. Add 3 tbsp of water. Add turmeric powder, coriander powder, and chili powder. Mix well for 1 minute. Add tomato paste. Allow it to cook. When the raw smell of tomato leaves, add water, mushrooms, peas, and salt. Cover and cook. When the mushrooms are cooked, add sugar. At last, add fresh cream and switch off the stove. Garnish with coriander leaves.

Tuesday, November 1, 2016

Restaurant style aloo gobi / Dhaba style aloo gobi / aloo gobi (dry version)

Aloo gobi/ Potato cauliflower sabzi (dry curry) is a very popular North Indian dish.This dish is made with potatoes, cauliflower, ground tomato paste and ground fresh masala powder.

Restaurant style aloo gobi / Potato cauliflower sabzi


Cauliflower - 1/2 kg
Potatoes - 3 nos
Cumin seeds/ Jeera - 1 tsp
Asafoetida - a pinch
Ginger, chopped - 2 tsp
Green chilli  chopped -1 no
Coriander powder - 3 tsp

Chilli powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Dried fenugreek leaves / Kasuri Methi - 2 tbsp
Coriander leaves, chopped - 1/2 cup
Salt as needed

To grind

Tomatoes - 3 nos
Green chilli - 3 nos
Ginger, chopped - 1 inch piece

Grind to powder

Peppercorns - 1/2 tsp
Black cardamom- 3 nos
Cinnamon - 2 (1 inch piece)
Cloves - 6 nos

Remove stalk of cauliflower. Wash and cut into pieces. Peel potatoes and cut into long pieces. 
Grind tomatoes, green chilli and ginger into a smooth paste. Keep aside.
Grind peppercorns, black cardamom, cinnamon and cloves into a coarse powder. Keep it aside.
Heat oil in a pan. Fry potato pieces in oil till they turn light brown in colour. Transfer to a plate and keep this aside. 
Now fry cauliflower in the remaining oil till they turn light
brown in colour. 
Heat oil in a pan. Add cumin seeds, asafoetida, green chili and ginger. Saute well. Now lower the flame and add chili powder, coriander powder, turmeric powder, ground coarse powder, and kasuri methi. Saute for a second. Add ground tomato-green chili-ginger paste to this. On medium flame, cook till the oil starts to float on surface. It will take about 10 minutes. Add 1/2 cup of water to this. Allow it to boil. Now add fried potato pieces, cauliflower pieces, coriander leaves. Close the lid. Cook for 2 minutes. Switch off the stove. Serve along with roti or naan. 

To  grind 
Grind to powder

Ground coarse powder

Sunday, October 16, 2016

Vegan three bean curry / Three bean curry / No onion No garlic three bean curry recipe

Three bean curry uses three types of beans like garbanzo beans, kidney beans and white beans. This is also a no onion-garlic recipe. The curry is prepared with cooked beans, ground tomato paste, freshly ground masala powder and coconut oil. Here you grind some beans to get a thick gravy. This curry pairs well with chapathis. 


Chickpeas -1/2 cup
Kidney beans / Rajma - 1/2 cup 
White beans - 1/4 cup
Tomato - 2 nos
Green chilli,  crushed- 2 nos
Ginger, crushed - 1 small piece
Red chilli powder- 1/2 tsp
Cumin seeds/ Jeera - 1 tsp
Salt as needed
Coconut oil as needed

Dry roast and grind

Green cardamom - 2 nos
Black cardamom - 3 nos
Cinnamon - 1 inch piece
Cloves - 4 nos
Coriander seeds - 2 tsp
Peppercorns - 1 tsp


Wash and soak chickpeas, kidney beans and white beans for 8 hours.

In a pressure cooker, first cook chickpeas with salt for 4 whistles. Keep this aside.

Pressure cook kidney beans and white beans with salt and water for 4 - 5 whistles. Keep this aside.

Grind two big tomatoes to a fine paste. Keep aside. 

Grind half cup of cooked beans. Add 1/4 cup of water to the ground beans. Keep this bean paste side.

Heat oil in a pan, splutter cumin seeds. Add crushed green chilli and ginger. Saute well. Add tomato puree and saute well on low flame for 10 minutes. When the water is all dried out and the gravy is thickened, add cooked beans with water. Mix well. Add ground masala powder, ground beans paste, and salt. Cook for another 5 minutes or until the curry becomes thick. Now turn off the stove. Pour 1 tsp of coconut oil over the curry. Sprinkle chopped coriander leaves. Serve hot with chapathi. 

Monday, October 3, 2016

Moong bean sprouts sabzi / Mung bean sprouts curry / മുളപ്പിച്ച ചെറുപയർ സബ്ജി

Mung bean sprouts are life enzymes with a whole lot of benefits like vitamin K, vitamin C, iron and folate. This makes it a superfood, which is cost effective. Moong bean sprouts sabzi pairs well with chapati. 

More ideas with mung bean sprouts !!!

Moong bean sprouts and carrot tops thoran

Meat and moong dal sprouts dumplings

Banana flower, carrot and mung bean sprouts stir fry

Moong bean sprouts chaat


Moong sprouts - 1 1/2 cups
Potatoes, cooked and cut into square pieces - 2 medium
Tomato, chopped - 2 nos
Onion, chopped - 1 no
Ginger garlic paste - 1 tsp
Green chilli, slit - 1 no

Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Cumin powder/ jeera powder - 1 tsp
Oil - 2 tbsp
Salt as needed
Coriander leaves, chopped- 1 tbsp
Curry leaves - few


Heat oil in a pan. Saute ginger garlic paste and green chilli for 1 minute. Add chopped onion. When onion turns translucent, lower the flame, add turmeric powder, coriander powder, chilli powder and cumin powder. Now add chopped tomatoes. Cook for 2 minutes. Add green sprouts, cooked potatoes, and salt. Mix well. Close the lid and allow to cook for 2 minutes. Garnish with coriander leaves. Serve hot with chapati or rice.

ആവശ്യമുള്ള ചേരുവകൾ

മുളപ്പിച്ച ചെറുപയർ സബ്ജി 

മുളപ്പിച്ച ചെറുപയർ - 1 1/ 2 കപ്പ്
ഉരുളക്കിഴങ്ങു കഷണങ്ങൾ ആക്കി വേവിച്ചത് - 2 എണ്ണം
തക്കാളി പൊടിയായി അരിഞ്ഞത് - 2 എണ്ണം
സവാള ചെറിയ കഷ്ണങ്ങൾ ആക്കി മുറിച്ചത് - 1 എണ്ണം
ഇഞ്ചി വെളുതുള്ളി പേസ്റ്റ് - 2 ടീസ്പൂൺ
പച്ചമുളക് - 1എണ്ണം
മഞ്ഞൾപൊടി - 1/ 4 ടീസ്പൂൺ
മല്ലിപൊടി - 1ടീസ്പൂൺ
ജീരകപൊടി - 1ടീസ്പ
ഉപ്പ് ആവശ്യത്തിന്

എണ്ണ - 2 ടേബിൾസ്പൂൺ
മല്ലിയില -

ഉണ്ടാകുന്ന വിധം

ഒരു പാനിൽ എണ്ണ ചൂടാക്കി, ഇഞ്ചി വെളുതുള്ളി പേസ്റ്റ്, പച്ചമുളക് ചേർത്ത് വഴറ്റുക. ഇതിലേക്കു സവാള ചേർത്ത് നന്നായി വഴന്നു വരുമ്പോൾ, മഞ്ഞൾപൊടി , മുളകുപൊടി, മല്ലിപൊടി, ജീരകപ്പൊടി ചേർത്ത് ചെറിയ
തിയിൽ 1 മിനിറ്റ്  വഴറ്റുക. ഇതിലേക്കു തക്കാളി ചേർത്ത് 1- 2 മിനിറ്റ് വഴറ്റുക.
ഇതിലേക്കു ചെറുപയർ മുളപ്പിച്ചതും, ഉരുളക്കിഴങ്ങു, ഉപ്പും ചേർത്ത് മൂടി വെച്ച് 2 മിനിറ്റ്  വേവിക്കുക .

പ്രോട്ടീൻ , വിറ്റാമിൻ നിറഞ്ഞ ഹെൽത്തി ആയ  മുളപ്പിച്ച കറി റെഡി. ചപ്പാത്തിയുടെ കൂടി കഴിക്കാൻ വളരെ നല്ല ഒരു കറിയാണ്.

Wednesday, July 27, 2016

Chicken Ashgourd curry/ Kozhi kumbalanga curry/Thrissur special chicken and Ash gourd curry

Chicken ashgourd curry/Kozhi kumbalanga curry is a specialty from Thrissur, Kerala. Chicken and ashgourd are cooked in coconut milk along with spices. This curry mildly spicy and the gravy goes well with appam, idiyappam, rice, rotis, etc.

Chicken cut into pieces - 1 kg
Ashgourd/Kumbalanga - 1 kg
Onion - 1 no
Green chillies - 8 nos
Ginger chopped - 2 tbsp
Coriander powder - 2 tbsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Semi thick Coconut milk -2 - 3 cups
Thick coconut milk -1 cup

For tempering

Coconut oil-  3 tbsp
Shallots/ Kunjulli, chopped - 1o nos
Garlic chopped - 6 nos
Dry red chilli, broken - 2 nos
Garam masala powder - 1 tbsp
Curry leaves


Peel and cut ashgourd into medium pieces.

Clean and cut chicken into pieces. Marinate the chicken with salt, chilli powder and turmeric powder. Keep this aside. Now add sliced onion, green chillies, and ginger. Now add 2 cups of 2nd extract coconut milk ( semi thick) and cook. When  the chicken pieces are half cooked, add ashgourd pieces. Cook it for few minutes, When the ash gourd pieces and chicken pieces  are cooked well, add thick coconut milk.

Heat  oil in a kadai. Add shallots, garlic, dry red chillies and curry leaves. Lower the flame, add garam masala powder. Now pour this over the curry.

Monday, February 29, 2016

Chana dal stir fry/Split chickpeas stir fry/Kadala parippu ularthu

Chana dal stir fry is very easy to make and delicious too. You need only a few ingredients to make this curry. It makes for a comfort meal when paired with chapathis and rice.

Looking for more chana dal recipes

Chana dal payasam/Kadala parippu payasam

Chana dal pepper curry

Red spinach chana dal curry

Ridgegourd chana dal stir fry


Chana dal/split chickpeas/Kadala parippu- 1 1/2 cups
Curry leaves - 1 sprig
Green chilli - 2 nos
Salt as needed
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Shallots/Kunjulli - 1/4 cup
Garlic, chopped- 1 tbsp
Kashmiri chilli powder - 2 tsp


Wash and soak chana dal for 30 minutes. In a pressure cooker, add dal, salt, green chilli, curry leaves and 3 cups of water. Cook for 3 whistles and switch off the stove. When the pressure is released, open the cooker.

Heat oil in a pan. Allow mustard seeds to splutter. Now add chopped onions and garlic. Saute well. When the onion turns brown in colour, add red chilli powder and saute on low flame. Add cooked dal. Cook for 2-3 minutes or until the dal starts to thicken. Switch off the stove. Serve hot with chapatis or rice. 

Tuesday, February 23, 2016

Palak paneer/Cottage cheese in spinach gravy

Let's see how to cook palak paneer, one of the most popular North Indian dish. It's a spinach tomato gravy with some cottage cheese thrown and topped with cream.


Palak, chopped - 10 cups
Paneer/Cottage cheese, cut into cubes - 2 cups
Onion, chopped - 1 cup
Tomato puree - 2 medium tomatoes
Garlic, chopped - 1 tbsp
Ginger, chopped - 1 tbsp
Green chilli, chopped - 3 nos
Garam masala powder -1 tsp
Fresh cream - 2 tbsp


Wash and clean palak in several changes of water,

Heat water in a pan. Add palak and blanch them. It will take around 2-3 minutes. Immediately transfer this to ice cold water. Let it sit for sometime. Now in a blender, grind blanched palak to a smooth paste. Keep this aside.

 Heat oil in a kadai. Add onion and saute on medium heat till they turn translucent. Add garlic, ginger, green chilli and turmeric powder. Saute on a medium flame for 2 minutes. Add tomato puree and stir continuously till the mixture leaves oil. Add palak paste and 1/4 cup of water. Mix well and cook for 2 minutes. Add salt, garam masala and fresh cream and mix well. Add paneer. Mix gently and cook on a low flame for another 2 minutes. Switch off the stove. Serve hot with chapatis.

Wednesday, February 10, 2016

Punjabi style green capsicum masala/Capsicum in onion, tomato and nuts gravy

Here pan roasted capsicum is cooked in onion-tomato-nuts masala, which makes it fingerlicking delicious.  Try this with chapatis or roti.

Recipe - here

Green capsicum, cut into small square pieces - 2 nos
Bay leaf -1 no
Cumin seeds/jeera -1 tsp
Cloves - 3 nos
Red chilli powder- 1 tsp
Garam masala -1/2 tsp

To grind
Onion, chopped - 1 1/2 cups
Tomatoes, chopped - 2 nos
Garlic - 4 cloves
Ginger - a small piece
Coriander seeds - 1 tbsp

To dry roast and powder
Peanuts- 1 tbsp
Cashewnuts -1 tbsp


Dry roast peanuts and cashews. Grind them in a blender to get a smooth powder. Set this peanut-cashew powder aside.

Grind onion, tomatoes, garlic, ginger and coriander seeds into a smooth paste. Keep this onion-tomato paste aside.

Heat 1 tsp of oil in a pan. Add capsicum and saute well. Keep this aside.

Heat 3 tsp of oil in the same pan. Add bay leaves and cloves. Splutter cumin seeds. Now add ground onion-tomato paste and saute well. When the raw smell of the masala leaves, add chilli powder,garam masala and mix the paste becomes thick and oil starts to float on the sides. Add 11/4 cup of water, peanut-cashew powder, capsicum and salt. Cook for 3 minutes. Capsicum masala is ready to be served with chapatis or rotis.

Thursday, February 4, 2016

Egg Pulusu/Kodi guddu pulusu/Andhra style egg curry

Andhra style egg curry popularly known as kodi guddu pulusu is made by cooking boiled eggs in a tamarind gravy with spices.


Egg boiled and peeled - 6 nos
Fenugreek seeds -a pinch
Mustard seeds - 1/2 tsp
Dry red chillies, broken- 1 no
Curry leaves
Onion - 3 medium finely chopped
Ginger garlic paste - 1 tbsp
Green chillies - 1-2
Coriander powder- 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Kashmiri Chilli powder - 1 tbsp
Chilli powder- 1/2 tsp
Cumin powder - 1 tsp
Tamarind pulp - 1 tsp or tamarind one pebble sized
Salt to taste oil


Heat 4 tbsp of oil in a pan. Add 1/4 tsp of turmeric powder and eggs. Saute the eggs by rotating the pan for 1 to 2 minutes. Once the eggs are well colored, drain and keep them in a plate.

Heat 1 tbsp of oil in a pan. Add fenugreek seeds, mustard seeds, dry red chilli, curry leaves and onion. Saute well. When the onion turns light brown in colour, add the ginger garlic paste diluted with 1 tbsp of water. Add to the pan and mix well. Add the remaining turmeric powder, coriander powder, cumin powder and red chilli powder. Saute for 1 minute. Add 1 cup of water and mix well. Add tamarind pulp and salt. Combine well. Add eggs and cook for 2-3 minutes. Serve hot with appam, chapathis, idiyappam ....


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