This is one of the my mom's go to vegetable curry's cook. Growing up it was either okra with potatoes or it was this spinach curry. It requires few ingredients but it is hearty and satisfying. It can be paired with kichdi (with papadum) and roti.

Ingredients:

4 bunches of spinach

4 tomatoes

2 onions

7 garlic clove

2 tbsp oil

1/2 tsp fenugreek seeds

1 tsp cumin 

1 tsp turmeric

1 tsp tomato paste

1 tsp lemon juice

salt to taste

Method:

To start boil tomatoes, and then peel skin off and roughly cut into medium size pieces. Add tomatoes and garlic cloves in a food processor and make it into a puree.

On a high heat add oil, and then fenugreek seeds and cumin. After couple of minutes add finely chopped onion and turn the heat to medium/low.

Once the onions are translucent add the tomato-garlic puree, turmeric, and salt. Let the mixture cook for few minutes and then add tomato paste, lemon juice, and spinach. Cook for another 15 minutes (approximately) until the spinach is cooked properly.

Curry Veggie

8:26:00 PM

I must say I'm loving cooking with the pressure cooker. All I have to do is the prep work and the pressure cooker does the rest. This is my third time using the pressure cooker, but I think I will be using it a lot more in the future.

A couple of  days of ago I made peppered lamb curry in the pressure cooker. This dish required minimal prep work, and the pressure cooker cooks the lamb perfectly.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 5

Ingredients:
1 1/2 lbs of lamb leg (cut in pieces) 
1 1/2 onion (roughly chopped)
1 potato
3 tomatoes (roughly chopped)
1 tsp Ginger-Garlic paste
1 1/2 tsp black pepper
1/2 tsp cumin
1/2 cinnamon stick
2 cloves
1/2 tsp dhaana-jeeru masala
3 tbsp Ghee
1 green chili
Salt to taste
3/4 cup water
Cilantro for garnish

Method:

Add lamb, tomatoes, onions, ginger-garlic, cumin, cinnamon stick, cloves, dhana-jeeru masala, ghee, chili (slit halfway), and salt in the pressure cooker. Cook these ingredients on high heat for about 8 minutes (until the water starts coming out of the lamb). Add water.

Then close the pressure cooker, and after the first whistle turn the heat to medium. Let it cook for extra 15 minutes. 

While the lamb is cooking, do the following: coarsely grind the peppercorn and set it aside. Also, peel the potato and cut it into thick slices and set it aside as well.  

After the fifteen minutes are done, set aside the pressure and do not open until the all the pressure is released. Then add the potatoes, cilantro, and black pepper. Let all this cook on high heat until the potatoes are cooked.

You can serve this dish with khichdi,toasted bread (plain or garlic), and naan.

Let me know how it turns out. 

Curry Lamb

8:04:00 PM

My all time favorite Indian dish has to be my Mom's coconut chicken curry. I could eat this everyday and never get tired of it. The combination of coconut with the rest of the ingredients gives it a rich creamy taste. Plus is versatile enough to serve with this with either rice or naan. 

I called my Mom up to get the recipe and it turns out it is pretty straight forward. It requires basic ingredients, few minutes of prep work and the pressure cooker does the rest. I am so proud of myself that it turned out really well (yay!). After few fiascoes, things are starting to looking upward.    

Ingredients: (serves 4)

Skinless chicken thighs (4 pieces)
1/2 onion
1 tomato
1 green chili
1 tsp ginger-garlic paste
1/4 tsp turmeric
Salt 

1/2 can of coconut cream

Cilantro
1/2 cup water

Method:

For this recipe, first chop the chicken thighs in half so you will have total of six pieces, and place them in the pressure cooker. Chop the onion and the tomato, and slit the green chili halfway and place it in the pressure as well. Add the ginger-garlic paste, turmeric, and salt (to taste). 

Mix all the ingredients together and on a medium heat let this sauté for approximately 30 minutes. Then add 1/2 cup of water, close the pressure cooker, and let it cook till the first whistle goes off. Turn off the heat and let it sit there until the pressure is released. Open the pressure cooker, and add the coconut cream. I used 1/2 a can, but you can add less or more depending on the consistency you want. Lastly, add cilantro for garnish.

Enjoy!

chicken Curry

10:21:00 PM