Skip to content

Type what you have

Cook with

red chile pepper ×
Kadai Chicken
Dinner Indian

Kadai Chicken

4.7

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

South Indian Bitter Gourd Roast
Dinner Indian

South Indian Bitter Gourd Roast

Prep
10 min
Cook
17 min
Total
27 min

Instructions

  1. 1 Place bitter gourd rings in a microwave-safe bowl. Toss with 1 teaspoon oil and salt to coat. Microwave, stirring halfway through, until tender, about 4 minutes.
  2. 2 Heat the remaining oil in a saucepan over low heat. Add the gourds and asafoetida powder. Cook and stir until slightly browned, about 10 minutes. Add besan, ground red chile, and coriander; cook and stir until flavors meld, about 3 minutes. Add jaggery; mix well.

By LucksMe

Indian Kale with Chickpeas
Dinner Indian

Indian Kale with Chickpeas

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
  2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Sarson Ka Saag (Indian Mustard Greens)
Dinner Indian

Sarson Ka Saag (Indian Mustard Greens)

4.4

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
  2. 2 Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
  3. 3 Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
  4. 4 Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

By FoodLover

Yogurt Rice
Dinner Indian

Yogurt Rice

4.6

Prep
5 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  2. 2 Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
  3. 3 Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

By DHANO923

Kala Chola Pakistani-Style
Dinner Indian

Kala Chola Pakistani-Style

4.8

Prep
20 min
Cook
185 min
Total
685 min

Instructions

  1. 1 Place garbanzo beans into a large bowl. Pour enough water over beans to cover by several inches. Soak for 8 hours to overnight. Rinse and drain garbanzo beans thoroughly.
  2. 2 Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until garbanzo beans are tender, 3 to 4 hours. Add water as needed to keep about 1 inch of liquid at the bottom of the pot.
  3. 3 Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

By Mushell Shere

Pakistani Potato Chicken
Dinner Indian

Pakistani Potato Chicken

3.8

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
  2. 2 Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
  3. 3 Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

By Fatma Athar

Indian-Style "Chettinad" Chicken
Dinner Indian

Indian-Style "Chettinad" Chicken

5.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
  2. 2 Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

By Kavin Fatehchand

Doodhi Chana
Dinner Indian

Doodhi Chana

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
  2. 2 Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

By SUSMITA

Easy Chicken Madras Recipe
Dinner Indian

Easy Chicken Madras Recipe

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
  2. 2 Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
  3. 3 Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
  4. 4 Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

By Try This Recipe!

Slow Cooker Chicken Jalfrezi
Dinner Indian

Slow Cooker Chicken Jalfrezi

4.3

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Dust chicken with flour in a bowl.
  2. 2 Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
  3. 3 Cook on Low until chicken is no longer pink at the center, about 6 hours.

By judek27

Easy Indian-Style Pumpkin Curry
Dinner Indian

Easy Indian-Style Pumpkin Curry

3.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
  2. 2 Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
  3. 3 Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
  4. 4 Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

By Asha N Basu

Goan Chicken Masala Curry
Dinner Indian

Goan Chicken Masala Curry

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
  2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
  3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Vegan Butternut Squash and Chickpea Curry
Dinner Indian

Vegan Butternut Squash and Chickpea Curry

5.0

Prep
20 min
Cook
60 min
Total
560 min

Instructions

  1. 1 Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
  2. 2 Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
  3. 3 When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
  4. 4 Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
  5. 5 Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

By MisterHealthy

Authentic and Easy Shrimp Curry
Dinner Indian

Authentic and Easy Shrimp Curry

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  2. 2 Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.
  3. 3 Garnish with fresh cilantro and serve with flat bread or rice.

By Allrecipes Member

Tandoori Chicken Burgers
Dinner Indian

Tandoori Chicken Burgers

4.5

Prep
15 min
Cook
25 min
Total
2920 min

Instructions

  1. 1 Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.
  4. 4 Bake in the preheated oven until cooked through, 5 to 8 minutes per side.
  5. 5 Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dina

Tomato Onion Koora
Dinner Indian

Tomato Onion Koora

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Fry red chile peppers, cumin seeds, and mustard seeds in hot oil until seeds begin to splutter, 2 to 3 minutes. Sprinkle asafoetida powder over seeds and add curry leaves. Stir onions, green chile peppers, and turmeric powder into mixture. Cook and stir until onions are softened, 3 to 5 minutes. Add tomatoes, red chili powder, sugar, and salt; continue cooking until tomatoes are pulpy. Pour water into mixture; simmer until curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.

By SUSMITA

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

Palak Paneer (Indian Spinach and Paneer)
Dinner Indian

Palak Paneer (Indian Spinach and Paneer)

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
  2. 2 Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
  3. 3 Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
  4. 4 Transfer spinach mixture to a blender or food processor; puree until smooth.
  5. 5 Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.

By International Recipes

Moong Dal
Dinner Indian

Moong Dal

4.2

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
  2. 2 Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  3. 3 Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

By Pyromommy

Kashmiri Lamb
Dinner Indian

Kashmiri Lamb

4.6

Prep
35 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
  2. 2 Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
  3. 3 Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
  4. 4 Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
  5. 5 Mix in yogurt, saffron, and blanched almonds until well combined.
  6. 6 Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
  7. 7 Garnish the curry with chopped cilantro before serving.

By The Gnome

Bangaladumpa (Potato) Upma Koora
Dinner Indian

Bangaladumpa (Potato) Upma Koora

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
  2. 2 Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

By SUSMITA

Gujarati Kadhi
Dinner Indian

Gujarati Kadhi

3.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
  2. 2 Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
  3. 3 Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.

By SUSMITA

Shami Kabab (Bun Kabab)
Dinner Indian

Shami Kabab (Bun Kabab)

4.7

Prep
15 min
Cook
32 min
Total
47 min

Instructions

  1. 1 Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
  2. 2 Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
  3. 3 Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
  4. 4 Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.

By Sahreesh Momin

Goan Chicken Xacuti
Dinner Indian

Goan Chicken Xacuti

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
  2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
  3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
  4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Batata Nu Shak (Potato Curry)
Dinner Indian

Batata Nu Shak (Potato Curry)

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
  2. 2 Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

By SUSMITA

Easy Chicken Phaal
Dinner Indian

Easy Chicken Phaal

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
  2. 2 Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
  3. 3 Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.

By Loving The Alien

Rajma (Kidney Bean Curry)
Dinner Indian

Rajma (Kidney Bean Curry)

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  2. 2 Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  3. 3 Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  4. 4 Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

By SUSMITA

Lamb Madras Curry
Dinner Indian

Lamb Madras Curry

4.5

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.
  2. 2 Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.
  3. 3 Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.
  4. 4 Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.
  5. 5 Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.

By Lee Jackson