Archive for the ‘Vegetable Curry’ Category

Paneer Corn Curry

June 17, 2008

Serves 3-4

1 cup panir, cut into 1-inch cubes (cottage cheese)
1 cup frozen corn, boiled
1/2 cup onion puree
1 bay leaf ie tej patta
1 cinnamon stick (25 mm.)
2 cloves
1 teaspoon chili powder
4 tomato, pureed
1/2 cup yogurt
2 tablespoons cream
1 teaspoon sugar
1/2 teaspoon garam masala
1a pinch of fenugreek leaves
2 tablespoons oil
broken cashew
1 tablespoon poppy seed
2 garlic clove
1/2 inch piece gingerroot 
3 tablespoons warm milk

1. Soak the cashewnuts and poppy seeds in warm milk for 25 minutes.
2. Add the garlic and ginger and grind to a smooth paste. Keep aside.
3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions fry up golden brown.
4. Add the chilli powder, ground paste and tomatoes and fry for 3 to 4 minutes.
5. Add the yogurt, cream, sugar, garam masala, fenugreek leaves and salt and simmer till the gravy thickens and the oil separates from the masala.
6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
7. Serve hot garnished with cilantro.


Sweet and Sour Indian Curry

June 17, 2008

Paneer Mattar

Paneer may be subsitued by boiled egg or any vegetable of your choice

8 oz. Paneer or 4 Eggs, hard boiled and shelled and halved1/2 cup frozen peas thawed or rinced in hot water
2 tablespoons vegetable oil or ghee
1/2 teaspoon crushed chilli (optional)
1 level teaspoon panchporan
1 onion, finely chopped
1/2 cup crushed tomato
1″ cube of fresh ginger, grated
2-3 cloves of garlic, finely sliced
1 teaspoon ground coriander seed (dhanya)
.5 teaspoon turmeric powder (halood)
1 inch cinnamon stick
4 cloves
1 tsp. brown sugar or a 1 inch sq piece of jaggery
Salt to taste
2 cups of warm water


Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the panchporan but don’t let it burn. Quickly add the onions and fry for 4-5 minute turning them over from time to time.  Add tomato, ginger, garlic and rest of the spices and let it cook for another 4-5 minutes.

Now add to the pan the paneer or the eggs with water, salt, sugar/jaggery and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer for 10 min. Turn of heat and add the peas and cover.

Serves: 4 people

© Kavita Mehta

Potato & Carrots in Coconut Curry

June 17, 2008

Coconut Spice Blend with its special blend of spices and coconut makes great coconut curry. The Malabar spices in this blend are traditional and are common all along India’s western coastline. If you like Thai food you will enjoy this spice blend. Lime juice and a bit of sugar may be added for a sweet and sour taste.

Serves 4

12 oz. potato or Japanese eggplant peeled and cubed
4 oz. peas or carrots
1 small onion minced
1 clove garlic minced (optional)
1 tbsp. oil
3 tbsp. of Coconut Spice Blend
lime juice and salt to taste as this blend has only a small hint of salt

In a fry pan add oil and heat it. Add onion and fry, seasonings and then veggies. Saute while turning the veggies so the spices coat the veggies. Add 1 cup of water, salt to taste and cover the pan. Steam till potatoes or eggplant is soft.

Season with lime juice and cilantro.

Serve with steamed rice and plan yogurt.