Type what you have

Ingredients

• ✓ bay leaf
• basmati rice
• vegetable oil
• cumin seed
• clove
• black peppercorn
• cardamom pod
• water
• salt

Instructions

1. 1 Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
2. 2 Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
3. 3 Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
4. 4 Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

By GreenEggsnHam

Ingredients

• ✓ bay leaf
• vegetable broth
• lentil
• stewed tomato
• sweet potato
• onion
• garlic
• curry powder
• cumin seed
• kosher salt
• cream

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ bay leaf
• red lentil
• water
• onion
• garlic
• turmeric
• cherry tomato
• salt
• serrano chile pepper
• vegetable oil
• cilantro

Instructions

1. 1 Wash lentils in a strainer. Combine lentils and water in a saucepan over medium-high heat. Add 1/2 of the sliced onions and garlic, reserving the rest for later. Stir in turmeric, bay leaf, tomatoes, and salt. Add chiles, leaving them whole to add flavor or cut in half to add heat. When mixture begins to boil, reduce heat to a simmer; cook until lentils break apart and thicken slightly, about 20 minutes.
2. 2 Meanwhile, in a skillet, heat vegetable oil over medium heat until oil shimmers. Add reserved sliced onions; cook and stir until onion has softened and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in reserved garlic and cook, stirring constantly, until garlic is fragrant and tender, about 2 minutes.
3. 3 Add onion-garlic mixture into cooked lentils and stir. Garnish with chopped cilantro.

By Tabitha C

Ingredients

• ✓ bay leaf
• vegetable oil
• cumin seed
• red onion
• garam masala
• turmeric
• salt
• vegetable broth
• basmati rice
• pea
• carrot

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.

By lutzflcat

Ingredients

• ✓ bay leaf
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• clove
• red pepper flake
• black peppercorn
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ bay leaf
• vegetable oil
• onion
• ginger garlic paste
• potato
• pea
• tomato puree
• garam masala
• paprika
• sugar
• salt
• cilantro

Instructions

1. 1 Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
2. 2 Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

By VAIJAYANTI

Ingredients

• ✓ bay leaf
• butter
• hakurei turnip
• radish
• garlic
• green onion
• carrot
• red potato
• vegetable stock
• milk
• worcestershire sauce
• curry powder
• brown sugar
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
2. 2 Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
3. 3 Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

By tylerss20

Ingredients

• ✓ bay leaf
• vegetable oil
• basmati rice
• chicken stock
• coconut milk
• cashew
• raisin
• salt
• cumin
• coriander
• turmeric
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Ingredients

• ✓ bay leaf
• olive oil
• onion
• cumin
• curry powder
• turmeric
• coriander
• potato
• chicken broth
• water
• tomato
• garlic and herb seasoning
• spinach

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
2. 2 Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

By TEDDYBEARZ

Ingredients

• ✓ bay leaf
• butter
• onion
• garlic
• ginger root
• chicken breast
• tomato sauce
• coriander
• chili powder
• salt
• garam masala
• turmeric
• black pepper
• cumin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter; cook until melted. Add onion; cook until soft and translucent, about 3 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, black pepper, cumin, and bay leaf.
2. 2 Close and lock the lid. Select the poultry setting, set the timer for 15 minutes, and cook according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Fioa

Ingredients

• ✓ bay leaf
• tomato
• onion
• garlic
• ginger
• cashew
• oil
• cinnamon stick
• cardamom
• garam masala
• paprika
• salt
• mushroom
• water
• coconut milk

Instructions

1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Ingredients

• ✓ bay leaf
• long-grain white rice
• vegetable oil
• onion
• cumin seed
• potato
• carrot
• turmeric
• chile powder
• coriander
• water
• pea
• salt
• butter
• garam masala

Instructions

1. 1 Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
2. 2 Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
3. 3 Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
4. 4 Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

By thesiamesecat

Ingredients

• ✓ bay leaf
• onion
• garlic
• ginger root
• olive oil
• cumin
• turmeric
• salt
• black pepper
• cardamom
• cinnamon stick
• clove
• nutmeg
• chicken thigh
• tomato

Instructions

1. 1 Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
2. 2 Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
3. 3 Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

By SHECOOKS2

Ingredients

• ✓ bay leaf
• onion
• tomato
• ginger
• garlic
• green chile pepper
• olive oil
• chili powder
• coriander powder
• garam masala
• turmeric
• salt
• water
• chickpea
• cilantro leaves

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

Ingredients

• ✓ bay leaf
• olive oil
• onion
• garlic
• curry powder
• cinnamon
• paprika
• ginger
• white sugar
• salt
• chicken breast
• tomato paste
• yogurt
• coconut milk
• lemon
• cayenne pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2. 2 Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
3. 3 Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. 4 Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5. 5 Serve hot and enjoy!

By Amanda Fetters

Ingredients

• ✓ bay leaf
• parsley
• peanut
• basmati rice
• butter
• curry powder
• raisin
• currant
• tomato
• garlic
• green bell pepper
• celery
• yellow onion
• bacon
• canola oil
• black pepper
• kosher salt
• thyme
• chicken

Instructions

1. 1 Season chicken with thyme, kosher salt, and black pepper.
2. 2 Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
3. 3 Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
4. 4 Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
7. 7 Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
8. 8 Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.

By Mario Brown

Ingredients

• ✓ bay leaf
• chicken breast
• coconut milk
• onion
• tomato paste
• garlic
• ginger
• cumin
• turmeric
• garam masala
• coriander
• curry powder
• cinnamon stick
• salt
• black pepper

Instructions

1. 1 Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick.

By Juliajewelia

Ingredients

• ✓ bay leaf
• potato
• cauliflower
• carrot
• green pea
• vegetable oil
• onion
• cumin seed
• black mustard seed
• green chile pepper
• garlic
• ginger root
• cumin
• curry powder
• chili powder
• cilantro

Instructions

1. 1 Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
2. 2 Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
3. 3 Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

By NP

Ingredients

• ✓ bay leaf
• ghee
• cumin seed
• onion
• jalapeno pepper
• curry powder
• garlic
• ginger
• tomato
• chili powder
• cumin
• coriander
• turmeric
• salt
• ground beef
• pea

Instructions

1. 1 Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeño pepper, curry, garlic, ginger, and bay leaves. Cook, occasionally stirring, until onion starts to soften, about 5 minutes.
2. 2 Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up meat, until no longer pink, about 5 minutes.
3. 3 Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

By This One Woman

Ingredients

• ✓ bay leaf
• vegetable oil
• onion
• garlic
• water
• coriander
• paprika
• ginger
• turmeric
• cayenne pepper
• black pepper
• cinnamon
• chickpea
• tomato
• coconut milk
• salt

Instructions

1. 1 Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; sauté onion until translucent, 5 to 10 minutes. Add garlic and sauté until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture. Cook and stir until fragrant, 2 to 3 minutes.
2. 2 Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

By Alison Bruce

Ingredients

• ✓ bay leaf
• cilantro
• green chile pepper
• water
• lamb chop
• tomato
• salt
• turmeric
• cumin
• red chili powder
• ginger root
• garlic
• onion
• cinnamon stick
• black cardamom
• green cardamom
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
2. 2 Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ bay leaf
• cilantro
• water
• tomato
• green chile pepper
• salt
• turmeric
• red chile powder
• ginger root
• garlic
• onion
• black cardamom
• cumin seed
• cinnamon stick
• green cardamom
• lamb chop
• oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Transfer to a plate; set aside.
2. 2 Stir in green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onions are golden brown, about 10 minutes. Stir in chili powder, turmeric, and salt; cook for 1 minute.
3. 3 Add lamb chops, chile peppers, tomatoes, and water; simmer over low heat until lamb is tender, all water has evaporated, and onions have disintegrated into a thick gravy, about 40 minutes. Garnish servings with cilantro.

By Zulfiqar Ali

Ingredients

• ✓ bay leaf
• water
• cornstarch
• cayenne pepper
• chicken thigh
• black pepper
• salt
• yogurt
• half and half
• tomato puree
• cumin
• chili powder
• garam masala
• lemon juice
• ginger garlic paste
• butter
• onion
• shallot
• peanut oil

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

By MITCHMAN21

Ingredients

• ✓ bay leaf
• light cream
• pepper
• salt
• lemon juice
• water
• curry powder
• chicken breast
• black peppercorn
• red pepper flakes
• cardamom pod
• clove
• fenugreek seed
• coriander seed
• brown sugar
• cinnamon stick
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2. 2 Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

By CASEYJONES1

Ingredients

• ✓ bay leaf
• kasoori methi
• garam masala
• cashew
• water
• mushroom
• salt
• chili powder
• turmeric
• coriander
• tomato
• ginger-garlic paste
• onion
• star anise
• clove
• green cardamom
• cumin seed
• cinnamon stick
• vegetable oil

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Ingredients

• ✓ bay leaf
• cayenne pepper
• lemon
• pineapple
• pea
• chickpea
• tomato paste
• greek yogurt
• coconut milk
• olive oil
• garlic
• onion
• turmeric
• ginger
• cinnamon
• paprika
• curry powder
• pepper
• salt
• chicken thigh

Instructions

1. 1 Season cubed chicken with salt and pepper and set aside.
2. 2 Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
3. 3 Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

By lisarocks

Ingredients

• ✓ bay leaf
• heavy cream
• yogurt
• water
• tomato
• coconut milk
• chicken breast
• salt
• turmeric
• black pepper
• coriander
• ginger garlic paste
• carrot
• potato
• green chile pepper
• onion
• clove
• cardamom pod
• cinnamon stick
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add cinnamon stick, bay leaves, cardamom, and cloves; cook until fragrant, about 30 seconds.
2. 2 Add onions and chile peppers; cook and stir until onions begin to brown, about 10 minutes. Stir in potatoes, carrots, and ginger-garlic paste; cook and stir 5 minutes. Stir in coriander, black pepper, turmeric, and salt; cook and stir, 2 minutes.
3. 3 Stir in chicken, coconut milk, tomato, water, yogurt, and cream; bring to a simmer. Reduce heat to medium-low; cook partially covered, stirring often, until potatoes are tender and chicken is no longer pink, 20 to 30 minutes. Discard cinnamon stick, bay leaves, cardamom, and cloves before serving.

By Kay

Ingredients

• ✓ bay leaf
• water
• water
• cornstarch
• yogurt
• heavy cream
• tomato sauce
• chicken broth
• chicken breast
• chili powder
• turmeric
• cumin
• garam masala
• coriander
• onion
• vegetable oil
• ginger root
• garlic
• water
• cashew

Instructions

1. 1 Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
2. 2 Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
3. 3 Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4. 4 Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
5. 5 Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more.

By Trina

Ingredients

• ✓ bay leaf
• heavy cream
• garam masala
• lemon juice
• turmeric
• coriander
• garlic
• tomato
• green chili
• onion
• clove
• cumin seed
• vegetable oil
• butter
• red chili powder
• ginger
• salt
• water
• red kidney bean
• black lentil

Instructions

1. 1 Combine black lentils and red kidney beans in a medium pot. Cover with water by 1-inch; let soak, 8 hours to overnight.
2. 2 Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to beans in the pot. Bring to a boil and cook until soft but not pasty, about 30 minutes.
3. 3 Meanwhile, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining 1 teaspoon salt and remaining 1/2 teaspoon ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining 1/2 teaspoon chili powder; fry until fragrant, about 30 seconds.
4. 4 Add bean-lentil mixture and lemon juice to spice mixture; mix gently. Stir in garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

By turtle758

Ingredients

• ✓ bay leaf
• water
• vegetable meatball
• milk yogurt
• salt
• cayenne pepper
• garam masala
• cumin
• turmeric
• coriander
• tomato
• garlic
• ginger root
• onion
• cinnamon stick
• clove
• green cardamom
• cumin seed
• butter
• olive oil

Instructions

1. 1 Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
2. 2 Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

By Diana Moutsopoulos