How to Prepare Award-winning Spicy Indian One Pot Curry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, spicy indian one pot curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Instant Pot has helped demystify Indian food, and made it easy for everyone to cook it at home. This authentic Pork Vindaloo recipe is originally from the sun and sand city of Goa. This super hot spicy tangy curry is much loved all over the world. Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker!

Spicy Indian One Pot Curry is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Spicy Indian One Pot Curry is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Spicy Indian One Pot Curry:

1. Prepare basic sauce
2. Make ready oil
3. Make ready 2 tbsp mustard seeds
4. Prepare 1 tbsp clarified butter / cooking butter
5. Get 2 tbsp fennel seeds
6. Prepare 2 tbsp fenugreek seeds
7. Prepare 3 large onions, chopped
8. Prepare 2 tbsp ginger garlic paste
9. Make ready 2 stalk curry leaves, chopped
10. Make ready 4 each green chillies
11. Prepare 5 large ripe tomatoes
12. Take beans (soaked for 12+ hours at least)
13. Get 50 grams black eyed peas
14. Take 50 grams black gram
15. Prepare 50 grams lima beans
16. Get 8 each garlic cloves
17. Take 2 tbsp curry powder
18. Prepare 1 tsp turmeric powder
19. Get salt
20. Prepare water
21. Get vegetables
22. Make ready 2 medium potatoes
23. Take 2 medium brinjals / eggplants
24. Prepare 2 medium carrots
25. Take 250 grams bottle gourd / calabash
26. Prepare 250 grams yellow pumpkin
27. Prepare water
28. Take salt
29. Prepare masalas
30. Prepare 1 tsp turmeric powder
31. Get 2 tbsp red chilli powder
32. Prepare 2 tbsp coriander seeds powder
33. Prepare salt
34. Take finishing
35. Get 1 cup tamarind sauce
36. Make ready 1 pinch asafoetida
37. Take chopped cilantro leaves

Instant Pot Fish Curry is inspired by a popular mild Indian fish curry that's traditional in the Some recipes for Fish Molee don't even have coriander and cumin. Any spiciness in the curry comes from the green chilies. Instant Pot Vindaloo is a spicy, tangy Indian curry from the state of Goa in India. Indian food may be known for that slow-cooked flavor, but that doesn't mean it has to take forever to make.

Instructions to make Spicy Indian One Pot Curry:

1. Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
2. Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
4. Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
5. Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
6. Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
7. Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
8. After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
10. This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

Instant Pot Vindaloo is a spicy, tangy Indian curry from the state of Goa in India. Indian food may be known for that slow-cooked flavor, but that doesn't mean it has to take forever to make. From spicy curries to rice bowls, your favorite Indian dishes just got a whole lot easier to make thanks to your Instant Pot. This Instant Pot curry chicken recipe is inspired by Northern India and traditionally uses dairy instead of coconut milk. I spent the last month in Mexico but Milk Helps With Spicy Food.

So that’s going to wrap this up with this exceptional food spicy indian one pot curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!