indian curry

Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won&#x27;t need to take a trip to an Indian store to get them - they&#x27;re even sold at my local grocery store!

Rogan Josh (Indian Lamb Curry)

ghee (, substitute butter (Note 1))

cinnamon

green cardamom pods (, lightly bruised)

cloves

onion (, finely chopped)

garlic (, finely minced)

tbsp ginger (, finely grated)

tbsp tomato passata ((US: tomato puree/sauce, Note 4))

salt

lamb

chicken

tbsp paprika (, normal

tsp chilli powder ((or to taste, Note 2))

tsp coriander

tsp cumin

turmeric powder

tsp nutmeg

tsp garam marsala ((Note 3))

fennel powder

tsp extra garam masala ((Note 3))

plain yoghurt ((Greek yogurt fine))

coriander leaves, finely shredded ginger, yogurt

Basmati rice

Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.

Add the garlic and ginger, cook for another minute.

Stir in the Spices, cook for 30 seconds.

Mix in the tomato puree and salt, then add stock and mix.

Add lamb, stir, bring to simmer.

Place lid on and adjust heat to low or medium low so it's simmering gently.

Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.

Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.

Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.

Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 6) and Easy naan - No Yeast Flatbread

Make the most exotic blend of spice mix for your next Indian feast. This homemade Indian curry powder spice mix is a special blend with just the right mix and match in flavor and balance. Not too smoky and not too spicy. Personalize it with suggestions I give in each recipe and create the best Indian curry you ever tasted for your next meal.

Homemade Curry Powder Spice Mix

Coriander powder

Cumin powder

Turmeric powder

tbsp Cayenne (mild

tbsp Smoked sweet paprika (for color)

tsp Ground ginger

Pepper powder

tbsp Dry coriander seeds

tbsp Dry cumin seeds

Dry whole paprika (hot or mild)

Dry smoked paprika (Sweet for color)

Black peppercorns

Combine all the spices in a small spice jar. Give it a good mix.

Store at room temperature for up to 3 months.

For ground spices

Add the whole paprika in a frying pan and toast them over med-low heat for a minute.

Then add the whole spices and toast them for a minute more until fragrant. 

 You will start to get the beautiful aroma of spices 

Take it off the heat and let cool until barely warm.&nbsp;

Place all the whole and powder spices in a spice blender and blend until smooth

Pulse it a few times until finely ground.

Store in an airtight spice jar for up to three months.

For whole spices

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you&#039;ve made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you&#039;re concerned, skip or reduce it!

Eggplant Curry - South Indian Brinjal Curry

vegetable oil ((or canola))

/ 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))

salt and pepper

tsp black mustard seeds ((Note 2))

curry leaves, fresh ((Note 3))

onion

tbsp passata or tomato pulp (or canned tomato) ((Note 4))

garlic

tbsp ginger (, grated (1.5cm piece approx))

water

tbsp coconut milk (or cream, full fat (Note 5))

tsp cardamom powder

clove

tsp black pepper

tsp chilli powder (or cayenne (NOT US Chilli Powder))

coriander powder

cumin powder

Yogurt (, highly recommended)

Coriander/cilantro leaves (, optional)

Easy flatbread (as naan!) (, optional)

Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.

Cut eggplant into 2cm / 4/5&quot; slices, then cut into 2cm / 4/5&quot; batons.

Place in large bowl, toss with oil, salt and pepper.

Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they&#039;re not shrivelled up and dismal. Use per recipe.

Roasted Eggplant:

Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.

Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!

Add onions, cook 5 minutes until golden brown.

Add tomato, cook for 1 minute, stirring.

Add garlic and ginger, cook 2 minutes.

Add Curry Spices and salt, and cook for another 3 minutes - it will be  a thick paste and might stick to the bottom of the pot, don&#039;t let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).

Stir in water, and then add the eggplant.

Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don&#039;t break up completely), add more water if it dries out.

Stir in coconut milk, taste then add more salt if needed.

Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.

Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Curry:

Quick and easy beef curry recipe, homemade with simple ingredients in instant pot in 30 minutes. Thick and creamy. Packed with rich Indian spices.

Instant Pot Indian Beef Curry

tbsp Oil

Onion (Large, Finely chopped)

Garlic (Finely minced)

tbsp Ginger (Grated)

Tomatoes (Medium size, Roughly chopped)

tbsp Yogurt (Full fat)

Cilantro (Roughly chopped)

tsp Red chili flakes

Garam masala

Salt (To taste)

Water

Chuck

tbsp Cilantro (Finely chopped, For garnish)

Turn Instant Pot to Sauté mode and heat oil.

Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.

Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand- held blender to puree everything. Don&#x27;t worry if it&#x27;s not super smooth.

Put the lid on and turn up the the valve to “Sealing.”

Select “Manual” mode and set the timer for 20 minutes.

When the cook time is over, let the pressure release naturally for 15 minutes.

Cook  uncovered, on “Saute” mode for a little longer to reduce the liquid and thicken the curry.

Lamb masala, also called mutton masala, is a classic Indian meat dish with a distinct flavor and aroma. The process is simple and easy with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati, naan, or plain white rice this dish is to die for.

Slow Cooked Lamb Masala or Mutton Masala Recipe

lbs Lamb

Cooking oil

Onions chopped (1 med, (chopped finely))

tbsp Garlic (minced)

tbsp Ginger (grated)

Tomato paste

Yogurt ((1 cup))

Bay leaves

Cinnamon stick

Lemon juice

Salt

Coriander leaves

tsp Red chili powder

Cayenne

tbsp Sweet smoked paprika

tsp Turmeric

tbsp Coriander

tsp Fennel seed powder

tsp Garam masala

Clean lamb, removing any silver skin and excess fat. Using a sharp chef&#039;s knife and sturdy cutting board cut into bite-size cubes and pat dry to remove excess moisture.

Cut onions fairly thin so they cook faster and blend in the sauce.  Grate the ginger. Mince the garlic. Measure all ingredients now so you won&#039;t burn the spices when cooking.

Prepare

Add oil to a heavy-bottom pan or Dutch oven over medium heat.

Saute onions with bay leaves and cinnamon stick for 5 to 7 minutes (see notes above) until cooked and caramelized but not burned.Tip - cook the onions on medium to low heat. You want all the moisture to evaporate and turn a brown caramel color. This is what gives our dish it final deep color.

Then, add the lamb pieces - saute for 3 to 4 minutes.

Next, add the ginger, garlic, followed by the spices along with 1/4 cup water.Tip - the water prevents the spices from burning but, do not add too much or it will not give the aroma

Stir for 3 to 4 minutes on medium-low - until the spices are cooked with a beautiful aroma in the air. (you will smell the fennel powder in the spices).

Add the tomato paste, followed by the yogurt making sure to combine well. Tip - use a whisk to ensure you have no lump in the yogurt or the curry will be grainy.

Finally, season with salt and pepper. Add the lemon juice and water.

Saute

Bring to a boil over medium heat.

Then, lower the heat to a simmer and cook on low for 1 to 1 1/2  hours stirring occasionally. Add 1/4 to 1/2 cup water if necessary to prevent it from sticking at the bottom. Tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, leg of lamb takes me almost 2 hours, stew meat makes just 1 1/2 hour or less

When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it. Tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Continue on the stovetop

Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tenderTip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Or transfer to a slow cooker

When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.

Enjoy!

Serve

Better than takeout, make easy Indian butter chicken in just 30 minutes, with a creamy tomato-based sauce, charred chicken, and incredible spice + flavour.

Indian Butter Chicken

+ 1/2 lb. boneless and skinless chicken thighs

yogurt

garlic,

ginger, grated

chilli powder or red pepper powder

paprika

garam masala

pepper

vegetable oil

unsalted butter

coriander seeds

cumin seeds

onion,

turmeric

garam masala (or more to taste)

(16 tomato puree

heavy cream (35%

fenugreek leaves

salt and pepper, to taste

cilantro or parsley, chopped (for garnish)

In a medium bowl, mix together the chicken with the marinade ingredients: yogurt, garlic, ginger, chilli powder and salt and pepper. Cover the bowl and allow chicken to marinate for 1-2 hours or overnight in the fridge.

Preheat the oven to 475 F. Cook the chicken for 10 minutes on the middle rack. Turn broiler on high and move the chicken to the top rack. Char the top for 2-3 minutes until the top of the chicken begins to brown or burn slightly. Remove chicken from oven.

In a large frying pan, heat oil over medium high heat. Add butter and allow it to melt. Add coriander and cumin and cook for about 30 seconds. Add onion, turmeric, garlic and ginger and cook until onion becomes translucent (2-3 minutes). Add garam masala, chilli powder and paprika, stir until coated and cook for about 40 seconds. Add tomato puree and water and bring the sauce to a simmer.

Pour the sauce into a blender and puree until smooth (If you prefer a chunkier sauce rather than smooth, then skip this step). Pour the sauce back into the pan and bring to a simmer. Add the partially cooked chicken. Turn the heat down to low, cover the pan with a lid and simmer for 20 minutes.

Stir in the cream and fenugreek leaves and season with salt and pepper. Simmer for 2-3 more minutes.

Serve with a side of Basmati rice and/or naan bread and sprinkle some chopped cilantro or parsley on top.

Homemade Chicken Jalfrezi in a deliciously thick, spicy sauce. Served with quick and easy pilau rice – all ready in 40 minutes.

Top 32 indian curry recipes from across the web

The most viewed indian curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 32 indian curry recipes from across the web

The most viewed indian curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rogan Josh (Indian Lamb Curry)

Homemade Curry Powder Spice Mix

Eggplant Curry - South Indian Brinj...

Instant Pot Indian Beef Curry

Slow Cooked Lamb Masala or Mutton M...

Indian Butter Chicken

Chicken Jalfrezi Recipe

Rajma paneer curry with fenugreek

Fish mappas

Vindaloo

Chargrilled lamb korma skewers

Low-Carb Chicken Tikka Masala

Chicken Tikka Masala

Easy fish curry recipe

Mushroom Curry

Finger Lickin' Butter Chicken (Murg...

Aloo Matar

Matar Paneer

Indian Curry with Mince and Veggies

Indian Eggplant (Aubergine) Curry

Easy Chicken Curry Recipe

5 Easy Curry Recipes

Finger Lickin' Butter Chicken (Murg...

Ground Beef Curry

Indian Curry Paste (Indian Curry Sa...

Restaurant Style Mushroom Masala

VEGAN MAKHANI CURRY SAUCE

Easy Butter Chicken Recipe

Butter Chicken (Murgh Makhani)

Tandoori Chicken - Oven Baked

Methi Malai Matar Paneer

Paneer Butter Masala (Instant Pot a...

The most viewed indian curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine