Recipes Of curries--Easy Indian Curries

Easy Indian Curries

Find Easy and simple-to-make Indian Curries that go along with Rice, Rotis or any other dish.

Vegetable Kurma(Korma)

Vegetable Curry

Okra (Bhindi)- Ladies Finger curry Green Gram Curry

Curd Korma

Easy Greens Gravy

Curds and Vegetable Curry

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Vegetable Kurma(Korma)

2 cups Vegetables

2 Onions cut length-wise

2 Green chilies cut length-wise

1 teaspoon Coriander powder

1 - 1 1/2 teaspoon salt

one pinch Turmeric powder

1/ 2" Cinnamon stick

;2 Cloves

2 Cardamom

2 tablespoons Coconut powder

1 teaspoon Khus-Khus (poppy seeds)

1/ 4 teaspoon (3 cloves) Garlic

1 A small piece of Ginger

Put an inexpensive sized vessel on the range and warmth oil.use cinnamon, cloves, and cardamom and fry for 2 or 3 minutes.  cut few onions for fry until the onions turn brown. Add garlic & ginger paste and fry for a moment approximately. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables and turmeric powder cook.
use coconut paste, khus-khus, salt and wait until cooked well. Cook well on low heat.

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Vegetable Curry

1 cup Vegetables

1/ 2 teaspoon Coriander powder

1/4 teaspoon Chili powder

1/ 4 teaspoon Garlic powder

1 teaspoon salt

1 large Onion

1/ 2 teaspoon Mustard seeds

1/4 teaspoon Urad Dal

2 cups Tomatoes-crushed

Mix the garlic, coriander and therefore the flavorer alongside salt and place it aside. Pour about 2 tablespoons of oil during a pan and warmth. Add mustard seeds and urad dal. The mustard seeds will split and therefore the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Fry onions until the onions turn brown. Add the vegetables, the mixture of step 1 and therefore the crushed tomatoes. Fry for about 5 minutes, if you're using canned vegetables. Otherwise, cover the pan with a lid and let the vegetables cook on medium flame. (This might take about 10- 15 min.)

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Okra (Bhindi)- Ladies Finger curry

1/2 Kg okra

2 small Onions

2 small Tomatoes

1/ 4 tsp Turmeric

Salt to taste

Red pepper (optional)

Oil for frying

Wash the okra and dry it thoroughly. Cut the heads and cut them into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 F for quarter-hour or cook during an autoclave for about half an hour.

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Green Gram Curry

1 cup green grams

Raisins 50 Gms

100 Gms Grated coconuts

3 Tbsp Ghee

Salt to taste

1 tsp cornflour

1 tsp Lime juice

1 tsp garam masala

½ cup of coconut milk

To grind:

2 tbsp coriander leaves

1 tsp green chilies

1 tsp dry ginger powder or a little piece of ginger

½ tsp turmeric powder

30 Gms cashew nuts

1 tbsp sesame seeds

½ tsp cumin seeds

Pressure cook green grams. Add grated coconut into boiling water and keep aside. for five minutes. Filter the grated coconuts with a muslin cloth. Keep the coconut and coconut milk separately. Grinde coconut and other ingredients in the grinder. Heat ghee in a pan and add masala and fry for 5 minutes. Add some water if necessary. Add green grams and cook for 5 minutes. Add garam masala and cornflour mixed with some water. Add juice before serving and serve hot with coriander leaves.

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Curd Korma

Potatoes ¼ kg

Fresh broad or butter beans seeds ¼ kg

Beans seeds ¼ kg

Onions 3

Curd 1 ½ cup

Garam masala ¼ tsp

To grind

Coconut ½

Cashew nuts 8-10

Poppy seeds 2 tsp

Green chilies 7

Cut onions into long thin pieces. Dice potatoes into one-inch square pieces and cook in autoclave along with side butter beans using only enough water to hide it. Take care to not overcook. Grind other ingredients with enough water. Heat ghee and fry onions till translucent. Add the bottom masala, cooked vegetables without water and beaten curd thereto. Add garam masala just before removing from fire.

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Easy Greens Gravy

4 cups spinach chopped, washed and drained

1 cup bottle gourd grated

1 small onion finely chopped

1/2 tsp. ginger grated

2 tsp. wheat or millet flour

3 green chilies

1 tbsp. cheese grated (optional)

salt to taste

1 tsp. lemon juice

1 pinch soda bicarb

1/2 tsp. cinnamon-clove powder

3 tbsp. oil

Take spinach during a large vessel, add gourd and soda. Toss to mix. Sprinkle 2 tbsp. water all over it. Cover with lid put to boil on high, for 3 minutes. Cool during a plate or run underwater to chill .use grinder for add chilies, flour, and a few pinches salt. Run till semi-smooth. Heat oil in a pan, add ginger, stir. Add cinnamon clove powder, and stir. Add onions, stir fry till light pink.  Add spinach mixture, all other ingredients except cheese mix well and permit to cook till thick or 3-4 minutes. Add prepared vegetables at this stage. Allow cooking for 2-3 minutes more. Garnish with grated cheese before serving.

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Curds and Vegetable Curry

 1 cup fresh curds                                                                      

1/2 cup fresh cream

1 tsp. grated cheese or paneer

3/4 cup milk

1 tbsp. cashew nuts are broken

1 tbsp. peanuts husked & lightly roasted

1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour

3 green chilies

1 piece ginger

1 tsp. coriander finely chopped

1 slice day-old bread white

1 tsp. sugar

3-4 canned cherries (optional)

salt to taste

1/5 tsp. cinnamon-clove powder

1 tbsp. ghee or oil

Grind together during a dry mixie, cashew, peanuts, and bread. Grind together during a wet mixer, onion, ginger, chilies, khuskhus with milk. Heat oil during a heavy pan, add onion mixture, saute for 3-4 minutes. Add curd and cook continuously till the whiteness of curd disappears. Add milk, bring back a boil, add sugar, salt, dry mixture, spice powder, cream. Stir gently till boil resumes. Add vegetables, etc. at this stage. Cook covered for a few minutes till thickened.
Garnish with grated cheese, coriander and cherries.