Archive for the ‘Gravy Curries’ Category

Yellow Peas Curry

Yellow Peas Curry



Tomatoes 2 medium – sized
Onion 1 Large – sized
Yellow Peas 3/4 cup
Cilantro leaves(finely chopped) 1 tbsp
Ginger Garlic Paste 1 tsp
Lemon Juice 1 tbsp
red chilli powder 1 tsp
Garam masala 1/2 tsp
Dhania-Jheera powder 1 tsp
Oil 3 tsp
Salt as required


Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves 5
Turmeric 1/4 tsp
Asafetida/hing 1 pinch


Soak the yellow peas over night.  

Pressure cook the soaked peas and keep them aside.  

Finely chop the onions and tomatoes.  

Add oil to the pan and add the seasoning ingredients in order and when the seeds start spluttering, add ginger garlic paste and onions. Adding little salt to the onions cooks them fast.  

When the onions turn brown and soft, add the tomatoes and cook them together. When the oil starts oozing out, add the garam masala, dhania-jheera powder and red chilli powder and mix well.  

Now add the cooked peas and add water. Let the peas cook in the onion tomato gravy for another 10 minutes. Adjust the salt and add the lemon juice.  

Garnish with chopped cilantro.  

Serve with rice or roti.  

This can be used as ragada with alu tikkis.


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Eggplant Tomato Curry

Eggplant Tomato Curry


Eggplants: 5 (I used small round ones) 

Tomatoes: 2 medium-sized 

Onion: 1/2 Large-sized 

Cilantro: finely chopped 

Green Chillies: 4-5 

Ginger: small piece( finely shopped) 

Mustard seeds 

Cumin seeds 

Curry leaves 

Turmeric powder 

Salt to taste 

Red chillies: 2-3 


Add oil to the pan. 

Add mustard seeds, cumin seeds, turmeric powder, curry leaves and red chillies. When the seeds start spluttering add onions and fry until they are soft and golden brown. 

Adding little salt when the onions are frying. 

Cut the eggplants length wise into 2-3 inch pieces and add to the pan along with finely chopped ginger. 

Cook until the eggplant becomes tender and soft. 

Finely chop the tomatoes. 

Once the eggplant is well done, add tomatoes and cook until the tomatoes are done. 

Add more slat if needed and garnish with cilantro. 

Serve with rice or roti.

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Butter Chicken……….the name itself makes my mouth water. Who doesn’t like butter chicken? Butter chicken and naan……can there be a better combo?
This recipe is by my friend ‘S’.
Vegetarians can substitute chicken with paneer and that makes Paneer butter masala.

Butter Chicken

Butter Chicken


Chicken – 1.5 lbs, boneless skinless thighs
Lemon Juice – 3 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Unsalted Butter – 1.5 tbsp
Garam Masala – 2 tsp
Big Cardamom – 3
Green Cardamom – 4
Cinnamon Stick – 1″ pc.
Bay Leaf – 2
Tomatoes – 3 large, pureed
Sugar – 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) – 1 tbsp
Green Chili – to taste, finely chopped
Heavy Whipping Cream – 1 cup or to taste
Cilantro – 3 sprigs, finely chopped


1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl add the following to the chicken pieces – Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies.  The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.

  If you don’t have access to a broiler dish …use metal skewers or wooden ones (soaked) or just barbeque them on the grill.
* Use Oil instead of Butter. But butter gives good flavor for butter chicken.
* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, or Milk Powder

Butter Chicken

Butter Chicken with fried rice

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Here is a dish for all those who love  bell pepper/capsicum. I love the smell of capsicum when it is cooking. It adds great flavor to any curry or fried rice. Before we get to the recipe let’s see some health facts about capsicum. 

Health Benefits: 

  • They contain small amounts of vitamin K which is important in bone health.
  • Red bell peppers contain both lycopene which reduces the rate of some cancers and beta-cryptoxathin which is a ceratoid that also lowers the risk of certain cancers.
  • Bell pepper is an excellent source of vitamin A and C, two very powerful antioxidants that may help to reduce risk of cardiovascular diseases and several cancers.
  • Red pepper has more vitamin C than oranges and are also high in beta-carotene.

As a kid I was not a big fan of capsicum. So for those of you who do not like capsicum, but want to eat for its health benefits, can try this recipe. 

It has more of the tomato flavor. It makes a good combo with roti or even rice. 

Bell Pepper-Tomato Curry

Bell Pepper-Tomato Curry


Bell Pepper : 1 

Onion (big size) : 1/2 

Green peas 

Tomato( medium size): 1/2 

Tomato paste( canned) : 1 tbsp 

Dhaniya powder: 1 tsp 

Salt as required 

Chilli powder: 1/2 tsp 


mustard seeds 

cumin seeds 


curry leaves 

Cilantro leaves 



Finely chop the onions and tomatoes. Cut bell pepper in to medium sized pieces. 

Add oil in a pan.  Add mustard seeds and once they start spluttering add cumin seeds and turmeric. 

Now add onions and lil salt and fry them. 

Adding salt to the onions makes them soft and they cook soon. Fry the onions for 5 mins and then add Green Peas and Bell pepper pieces. 

Cook them together for another 5 minutes and then add tomatoes and cook until they turn soft. Now add tomato paste and some water and cook them together. 

Add dhaniya powder, salt and chilli powder. Cook for few minutes and garnish with Cilantro leaves. 

Serve with rice or roti. 


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This is a typical Hyderabadi dish. Makes a very good combo with roti.

The recipe is by a friend. She made this at my place the other day. It has many ingredients, but the process is pretty simple.

It tasted very very yummy and Thanks to ‘S’ for this awesome recipe.

Mirchi ka salan

Mirchi ka salan


Long  jalapeno peppers:  5

Onions( big size): 2

Peanuts: 2-3 tbsp

Coriander seeds(dhaniya):  1 tbsp

Sesame seeds(nuvvulu):  4 tsp

Grated coconut: 2 tsp

Green chillies: 3

Coriander leaves

Mint leaves

Ginger Garlic paste: 2 tsp

Dhaniya powder: 1 tsp 

Garam Masala: 1/2 tsp

Tamarind juice as required

salt to taste

Red chilli powder: 1 tbsp

turmeric powder



Chop the onions finely.  Add oil to the pan. Fry the onions along with peanuts,green chillies, sesame seeds, coriander seeds, turmeric, grated coconut, coriander and mint leaves.

Fry until the onions are well-cooked and turn golden brown and make a thick paste adding little water.

Cut the peppers length wise into long 1.5 inch pieces and fry them with lil oil in a pan.

Do not over cook the peppers. Just stir fry them.

Now again add some pil to the pan and fry the onion paste for some more time along with some ginger garlic paste.

Add tamarind juice, dhaniya powder, some more grated coconut, garam masala to teh paste and let it cook for a while.

Add salt and chilli powder.

Now add the stir fried jalapeno pepper pieces and cook the gravy for 5-10 minutes.

Garnish with coriander.


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