North Indian Curry Recipes
North Indian Rrecipes are enjoyed by people all over the world. With thousands of different dishes to serve, they never go out of demand :)
What makes North Indian Curry Recipes so special? Many exotic curries can be prepared from simple ingredients like dal; Mushrooms, babycorn and soya can be used to make tasty as well as healthy dishes. Usually , as ironic as it may seem, North Indian Curry recipes are in high demand in many parts of South India. Here is a selection of various North indian Curries and Gravies that can easily be prepared by anyone...
Aloo Palak
- 3 cups chopped spinach
- 2 large onoins chopped fine
- 2 large potatoes boiled and peeled
- 1 tomato grated
- 2 green chillies
- 1" piece ginger
- 1 tsp. lemon juice
- 1/2 tsp. wheat or other flour
- 1 tsp. red chilli powder
- 1 tsp. cinnamon-clove powder
- 1/4 tsp. turmeric powder
- 1/2 tsp cumin seeds
- 2 pinches asafoetida
- 1/2 tsp. garam masala
- 1/2 tbsp. butter
- 4 tbsp. ghee
- salt to taste
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixer, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.
Navratana Kurma(Korma)
- 1 small sweet lime
- 1 small apple
- 1 banana
- 2 slices pineapple
- 10-15 cashewnuts
- 20 raisins
- 2 glaced cherries for decoration
- 1 tbsp. coriander chopped
- 1 tbsp. ghee
- 2 cups peas boiled
- 1 large carrot chopped and boiled
- 1/2 cup tomato sauce
- 1/4 cup curd
- 1/4 cup malai(cream)
- 3 tbsp. butter
- salt to taste
Dry Masala:1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:1 large onion
1/4 cup coconut shredded
3 green chillies
Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes.Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.
Palak Paneer
- Spinach - 500 gms
- Onions - 5 medium sized
- Garlic - 2-3 flakes
- Cooking oil - 6-7 tbsps
- Cummin seeds - 1 tbsp
- Paneer - 150-200 gms
- Salt to taste
- Garam Masala, Geera Powder, Chilli Powder-1/2 tsp of each
Cook the spinach in water. Drain the water and then make puree of the spinach leaves. Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.Let boil for a minute or two. Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown, Add this paneer to the prepared palak. Serve hot with rice or rotis.
Cabbage Kofta Curry
For Koftas
- 1/2 medium size Cabbage Shredded
- 2 tbsp Besan or all Purpose flour
- Oil for frying
- For Gravy
- 1 medium sized onion
- a Piece of ginger
- 1 Cardamon
- 1 cinanamon stick small
- 1 clove
- 1 spoon jeera
- 1 spoon dania
- 2 medium sizes Tomatoes
Take the shredded Cabbage in a bowl, add flour & make small round balls with the same. Deep fry the balls in the hot oil & keep aside .In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. Let the paste cook till the oil seperates. Can add little water if the paste is too thick. Switch off the flame add the koftas & Cover till Serving. Before serving garnish with fresh coriander leaves.
Coconut Baigan Masala
- 1/2 kg brinjal (small size)
- 3-4 onions (cut in big pieces)
- 2 tbsp of grated coconut (dried)
- 1 whole garlic
- ginger 2 tbsp chilli powder
- 1 tsp turmeric powder
- salt to taste
- small lump of tamrind
- 1 tbsp garam masala powder
- 1 tsp jeera
Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan from stove and let it cool. Take the brinjal slit it in 4, fill the mixture in the brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15-20 minutes. Coconut brinjal masala is ready
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