Carrots, potatoes, french beans (cut into tiny cubes) 2
Canned corn 1/2 can
Peas 1/2 pack (frozen)
Onions(finely cut) 1 cup
Tomatoes 2-3
Cloves 2-3
Cinnamon 1 stick
Bay leaves 1-2
Ginger-garlic paste 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1 tsp.
Garam Masala Powder 1 tsp.
Mustard seeds as required
Cumin powder as required
Vegetable oil 4 tbsp.
Salt to taste
Coriander leaves chopped

Method:

1. Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2. Boil all the vegetables in a pressure cooker and set aside.
3. Heat oil in a pan.
4. Fry mustard, jeera, and all the spices.
5. Once mustard splatters, fry the onions till light brown.
6. Add tomato-onion paste and saute until oil separates.
7. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8. Add the vegetables and cook on low flame for 7 – 8 minutes.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.

4 medium potatoes peeled and cubed
1 teaspoon(s) cumin seeds
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of turmeric and asafoetida powders
1 teaspoon(s) red chilli powder
1 teaspoon(s) ginger-green chilly paste
1 tomato(es) finely chopped
1 tablespoon(s) sugar
1 cups(s) water
1 tablespoon(s) coriander-cumin seeds dry roasted and powdered
2 tablespoon(s) oil
salt to taste
finely chopped fresh coriander leaves to garnish

Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Add the asafoetida, turmeric and red chilli powders. Add the ginger-green chilly paste and saute briefly not letting it get dry. If it gets dry add a few drops of water and fry. Add the chopped tomatoes and fry for about 2 minute(s) or till they are soft and wilted.
Mix in the potato cubes along with the water, sugar and salt. Cover and cook on low level for about 15 minutes or till the potatoes are cooked and the gravy thickens. Mix in the coriander-cumin seed powder and keep covered for a while to trap in the aroma.
Garnish with finely chopped fresh coriander leaves.
TIP:

For those who do not like to have a hint of sweetness in the curry, sugar can be omitted.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Chapati, Pooris, Roti).

Ingredients:
Chicken whole – 1kg
Ginger paste – 2 tbsp
Garlic paste – 1tbsp
Onions – 3 medium
Turmeric – 1/2 tsp
Cloves – 3
Elaichi – 3
Cinnamon – 1 stick
Bay Leaves – 2
Coriander Powder(fresh) – 1 tbsp
Cashewnut powder – 1 tsp
Red Chilli Powder – 3 tbsp
Garam Masala – 1 tbsp
Lemon – 1
Coriander Leaves – 1 cup

Method:
Clean and cut the chicken into 14 small pieces. Add lemon juice to the chicken pieces and keep aside Chop the onions into very small pieces and keep aside Heat 50 ml oil in a large thick bottomed non stick pan Add the bay leaves,cloves,elaichi and cinnamon stick. Once the above spices start emitting a good aroma add the chopped onions. Fry the onions till they are golden brown then add the turmeric and the ginger garlic pastes Fry for another 3 minutes after adding the ginger and garlic pastes. At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces. After approximately 5 minutes add the remaining ingredients. Add a large cup of water and simmer till the chicken is tender. Stir once in a while. After approximately 25 minutes turn off the heat and transfer the chicken into a serving bowl Garnish with coriander leaves. Serve hot with pulao or white rice

Ingredients:
Chicken, cut – 1
Onions sliced – 2
Bay leaves(tej patta) – 2
Cinnamon – 1
Cloves – 4
Tomato chopped – 1 big
Turmeric – 1/4 tsp
Salt & chilli powder – According to taste
Oil – 2 tablespoon
Method:
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.

Ingredients:
Eggs – 6
Cooking oil – 1 tablespoon
Onions,minced – 2 large
Tomato,minced – 1 large
Canned puree – 1 tablespoon
Chopped fresh ginger – 1 teaspoon
Chopped fresh garlic – 1 teaspoon
Coriander powder – 1 tablespoon
Turmeric – 1 teaspoon
Red chilli powder – 1 teaspoon
Fresh cilantro leaves, finely chopped – 1 tablespoon
Water – For gravy(curry)
Salt – According to your taste
Method:
Hard boil eggs and cut in half. Heat oil in pan. Add onions and garlic fry until gets brown. Add turmeric, coriander and chilli powder,minced tomato, tomato puree, ginger and salt. Cook until spices is like a paste. Add enough water for gravy(curry). Cover the pan and cook for 10 minutes. Add hard boil egg and cook for few minutes. Garnish with chopped cilantro. Serve with rice or bread(roti or nan).

Step 1. Take the Lamb (or Mutton) in a bowl. Add a dash of salt, 1 tsp chilli powder, 1 tsp garam masala, 1/4 tsp turmeric powder and lemon juice. Marianade for 2 hrs.

Step 2. Take 1 tsp oil in a m’wave safe bowl. Add the onions and cook covered on high (100%) for 4 mins. Stir once while cooking.

Step 3. Add the ginger and garlic paste. Mix well and cook on high (100%) for 1 min.

Step 4. Add the tomato and potatoes, mix well and cook on high (100%) for 3 mins.

Step 5. Add the marianade, add a cup of warm water and mix well. Cook on high (100%) for 25 mins or till the food is cooked and soft.
Tip: If you want the curry to be more watery add more water.

Step 6: Allow to stand for 5 mins before serving.

*THANK YOU TO Desimunda for submitting this recipe!

Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Directions

Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.

Pork chops, beef, ground beef, ground turkey, or ground pork can be substituted for chicken.

Chicken pieces – 2 lbs; Onions- 4; Ginger paste- 1tsp; Garlic paste- 1 tsp; tomatoes- 2 large ones; whole spice- cardamom, cloves, cinnamon 2 each; coriander powder – 2 tbsps; turmeric pd- 1/2 tsp; red chilli pd- 1/2 tsp or more according to taste; cumin pd- 1 tsp; garam masala( a mix of spices available in Indian stores); salt- to taste, coconut milk – a can or make from Nestle’s coconut milk powder.
Heat 2 tbsps oil and fry whole spice in it. Saute chopped onions till well browned. Add ginger-garlic paste, and fry for a few minutes. Add chopped tomatoes, and cook on low heat till well blended add dry powders and mix well. Add chicken and potatoes, and add salt and 1/2 a cup water. Cook on low heat till cooked. Lastly add 1/2 to 3/4th cup coconut milk, depending on how much gravy you want. Simmer till gravy is thick.