'Curries' ↓

Popular and not so popular curries and gravies and vegetable fries will be post here. Dhals, Sambar, Pulses and other varieties from South and North India are featured here.

Kadai Paneer, as the name suggests, is paneer in a Kadai. You can use this as a snack or as an accompaniment to your main dish.

VideoJug: How To Make Kadhai Paneer

Thanks to Vidya Rahatwal for this chatpataa recipe.

• 3 potatoes (boiled, peeled and cut)
• 1 tomato (cut finely)
• 1 big onion (cut finely)
• a pinch of asafoetida
• salt as per taste
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cummin seeds

To grind together the following:

4-6 green chillies
1/2 inch ginger
5 cloves garlic
coriander leaves (handful)
mint leaves (few)
6-7 curry leaves

Method :

Heat oil in a kadhai and add mustard seeds, when it starts to splutter, add cummin seeds, asafoetida and onion. Fry onion to light brown and add tomatoes and fry till the oil separates.

Now add the ground paste and fry well till you get a good aroma of the paste. Add about 1 cup water (if you need thin gravy, u can add more water) and let it boil well. Now add the potatoes and salt. Let it simmer on low flame for 2-3 mins and serve hot with chapatis.

Crispy Fried Vegetables are usually found in countries like Thailand and China. This dish is modified to make it more Indian. Based on your preference you can add Soya sauce or Schezwan sauce to add more flavor (tip by Ankur - a guest to this blog)

photo credit: VirtualErn (photo is not of the exact dish - it is only indicative)

Ingredients

• 1 cup vegetables - cut thinly
• 2 tbsp maida
• 4 tbsp soojee or rawa
• 1 tsp salt or to taste
• 1/2 tsp chilli powder or to taste
• 1/4 tsp ginger-garlic paste
• water, as required
• oil to deep fry

1. Wipe the vegetables dry with a cloth.
2. Mix the soojee/rawa, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line.
3. Dust the vegetables lightly, with maida, shaking off any excess.
4. Heat the oil, dip vegetables into the batter and place into the hot oil.
5. Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
6. Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.

Browse more Curries from Indian Food Kitchen Blog or Go to our main site for more curries and gravies.

2 tsp powder of roasted peanuts
1 tsp red chilli powder
3 tsp peanut oil
½ tsp cumin seeds
¼ tsp mustard seeds
2 tsp tamarind water
2 tsp jaggery water
½ tsp coriander leaves
salt to taste

Slice the aubergines into four leaving them attached only at the stem.

Insert the ’stuffing’ masala in it.

Heat oil in pan. Add cumin and mustard seeds. Pour water and cover for 10-12 minutes.

Now add tamarind and jaggery water. Add salt to taste.

Garnish with coriander leaves and grated coconut. Serve with rotis.

250 gm baingans of the small variety
oil for deep frying
1/4cup oil
1/2cup onions-finely chopped
1/2tsp each garlic paste and ginger paste
1/4cup grated dry coconut
1 tbsp coriander seeds-roasted
2 tsp cumin-roasted
2 tsp sesame seeds-roasted
2 tsp tamarind paste or to taste
2 tsp salt or to taste
1/4tsp turmeric
1/2tsp powdered red pepper
7-8 curry leaves
1 tbsp hara dhania for garnish

• 250 gm Okra
• 75 ml oil
• 05 gm mustard seeds
• 03 gm curry leaves
• 10 gm green chillies
• 03 gm asafoetida
• 100 gm onions
• 05 gm turmeric
• 20 gm red chilli powder
• 75 gm sambhar powder
• salt
• 100 gm tamarind water

METHOD

Cut the okra into 1 inch pieces. Soak the tamarind and extract pulp. Chop the onion and the green chillies.

Heat oil and add mustard seeds, when crackling add onions.

Sauté onions until translucent. Add curry leaves and all the powders.

Mix in the okra and sauté on a slow flame for 5 minutes.

Add tamarind and water to thin the gravy, boil until the okra is cooked. Simmer on a slow fire for 10 minutes.

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