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Brinjal (Eggplant) in Coconut Milk
Dinner Indian

Brinjal (Eggplant) in Coconut Milk

5.0

Prep
15 min
Cook
17 min
Total
35 min

Instructions

  1. 1 Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
  2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
  3. 3 Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
  4. 4 Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

By Aysha Shifna

Chana Masala (Indian Chickpea Curry)
Dinner Indian

Chana Masala (Indian Chickpea Curry)

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  2. 2 Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  3. 3 Stir just enough water into the mixture to get a thick sauce; bring to a boil and stir chickpeas into the sauce. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

By latinmama

Instant Pot® Shrimp Curry
Dinner Indian

Instant Pot® Shrimp Curry

3.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
  2. 2 Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
  3. 3 Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

By Jiya Ann

Curried Beef with Winter Vegetables
Dinner Indian

Curried Beef with Winter Vegetables

4.4

Prep
35 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. 2 Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
  3. 3 Meanwhile, heat olive oil in a deep pot over medium-high heat. Add onions, celery, ginger, and garlic; cook and stir until vegetables soften, about 5 minutes. Stir in curry powder, coriander, five-spice powder, and turmeric to evenly coat; cook 5 minutes. Add potatoes, apples, carrots, parsnips, and zucchini; stir in beef and cooking liquid, raisins, and cashews.
  4. 4 Transfer beef and vegetable mixture to the prepared roasting pan; drizzle ½ cup water over top. Cover the pan with aluminum foil.
  5. 5 Bake in the preheated oven until beef and vegetables are tender, about 1 hour.

By OLENAJOY

Palak Paneer Curry
Dinner Indian

Palak Paneer Curry

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large saucepan of water to a boil. Add spinach; cook until wilted, about 1 minute. Meanwhile, fill a large bowl with ice and cold water. Transfer spinach to ice water to retain bright green color. Drain.
  2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; cook until they begin to sizzle. Add onion, green chile pepper, garlic, and ginger; cook until onion is golden, 3 to 5 minutes. Add tomatoes; cook until soft, about 2 minutes more. Cool.
  3. 3 Transfer tomato mixture to a blender; add spinach. Blend until reaches a thick, smooth paste, thinning with a few teaspoons water if needed.
  4. 4 Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add coriander, cumin, chile powder, and turmeric; cook until fragrant, about 1 minute. Add spinach paste; cook over medium-high heat for 2 minutes. Add ½ cup water; cook, 5 minutes more. Season with salt.
  5. 5 Add paneer, stir to coat, and cook 5 minutes. Add cream and garam masala; stir and cook over low heat for 2 minutes. Garnish servings with pepper flakes.

By Andreia

Potato Cutlets
Snack Indian

Potato Cutlets

3.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
  2. 2 Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
  3. 3 Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

By BRIDLE