Posts Tagged ‘Curry’

Okra Kurma


15 Fresh Okra-Slit them till midway
1 Large Potato- Cut them into thin long pieces
1/2 Red Capsicum- Cut them into thin long pieces
2 Tbsp Groundnut- roasted and pealed
1 Big or 2 Medium onions coarsely chopped
1/2 Cup Frozen/fresh Grated Coconut
1Tbsp Black Sesame seeds
1 tsp Coriander seeds
1 tsp Poppy seeds
1 tsp Ginger-Garlic Paste
3 to 4 Red Chillies
2 Green Chillies
1 tsp Red Chili powder
.5 tsp Turmeric Powder
2Tbsp of Oil
2 Tbsp of Tomato Paste( i used tinned bcoz it gives nice colour. Fresh would do too)


  • Dry roast sesame seeds+ coriander seeds+ red chillies+poppy seeds and set aside
  • Microwave Potato chopped lengthwise( 6 mins should be enough to cook them well) and set them aside.
  • Heat little oil in a kadai and put the okras,Capsicum and little salt and close the lid and set it under medium flame until the okras are completely done and set them aside.
  • In the same kadai put the chopped onions and fry them till transparent then add ginger garlic paste+ tomato paste and fry them for 2 more mins.
  • Now grind the above ingredients along with coconut,green chilies,groundnuts and dry roasted ingredients into smooth paste.
  • Mix in okra’s and potatoes and add about 1/4 cup milk and 1/4 cup water along with salt as per your taste and cook on low flame for another 7 mins.
  • Enjoy it with any kind of roti’s or just mosaranna(curd rice).

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1/2 cup Green peas (boiled)
1/2 cup Heavy Cream or Half and half
1 bunch Methi leaves (chopped)
1/2 Cup Tomato Paste- fresh
1/2 tsp Cumin seeds
3 tsp butter
Salt to taste

Roast and Grind to a paste –> 1 Onion +1/2 tsp turmeric powder +3 tsp Milk + 1.5 tsp Cashew nuts + 1/2 tsp red chili powder++ 1tsp Khuskhus(poppy seeds) + 1/2″piece Ginger + 2 peppercorns + 2 Cloves + 1/4″ stick Cinnamon


  • Cook chopped methi in hot boiling water for 7 minutes. Drain and wash well in colander under running water. Keep aside.
  • Heat butter, add cumin seeds . Add tomato paste and fry for 2 mins
  • Add paste and stir fry for 2-3 minutes.
  • Add ground spices. Stir, and add peas, methi leaves and heavy cream.
  • Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
  • Serve hot with parathas or rotis.

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Methi Fry Recipe picture


1). 4 cups chopped fresh fenugreek leaves
2). 1/2 tsp mustard seeds
3). 3 dry red chillies
4). 1 tbsp fresh/frozen coconut
5). 1 tbsp chana dal
6). salt to taste
7). 2 tbsp oil

How to make Methi Fry 

1. Heat oil in a wok. Add mustard seeds.
2. When they splutter add cut red chillies. Saute for few seconds.
3. Now add the chana dal and fry till golden brown.
4. Now add the chopped fenugreek leaves. Sprinkle very little water. Mix it well.
5. Cover and cook for about 5 minutes stirring casually.
6. Now add the coconut and mix it well.
7. Serve hot as a side dish with rice.

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Egg Curry

Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings

4 Eggs
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste


  1. Hard boil the egg and remove it’s shells.
  2. Peel the potatoes and cut each of them into four pieces.
  3. Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
  4. Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
  5. To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
  6. Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
  7. Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
  8. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
  9. Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
  10. Now add salt according to your taste along with the potatoes.
  11. Add about 1 cup of water, cover and let the potatoes cook under low flame.
  12. Once the potatoes are cooked, add the eggs.
  13. Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
  14. Remove from flame and serve hot with steamed rice, chapati or parathas.

This is a typical bengali egg curry.

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