Hello everybody, it’s John, welcome to my recipe site. Today, we’re going 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 bit tasty. This is gonna smell and look delicious.

Spicy Indian One Pot Curry is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Spicy Indian One Pot Curry is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

Steps 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.

So that’s going to wrap it up with this special food spicy indian one pot curry recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!