Basic, yet Versatile Indian – Style Curry Recipe!
This is a post which I wanted to gift everyone who is craving for some yummy curry all the time. I always love to have tasty gravies to go with my rice or rotis. You might ask, who doesn’t! Well, I have a couple of friends whom you give almost anything to eat- they will have it without complaining about the lack of salt and the hike of spices in the dish. I have zero tolerance for a low level of taste in my food. I will either readily stop eating or perhaps eat only half of what has been served to me/ by me. Okay, so let me tell you. Though I haven’t been ignorant about the availability of curry powders in the market, we never buy those stuff at home.
But recently, I got to taste the curries or gravies prepared with it and I really liked the final taste of the dish made this way. This has literally made my life a lot easier. And I wish it helps each of you too.
And one more thing is that this is such an ‘all-rounder’ recipe. With this one single recipe in your hand, you can prepare a lot of other dishes! Does that sound great? Plus, you can substitute the store bought curry powders with homemade ones too. There are plenty of recipes available in various food blogs. So, do a small research and you will be able to prepare the curry powder all by yourselves. For the time being, I am relying on the store bought ones. The use of these powders not only helps to boost the taste but also thickens the gravy to a great extent.
Ingredients required to make yummy gravies:
1. The main ingredient as per your choice. You can choose between eggs (2 no.s) / chickpeas/ soybeans/green peas/lentils/veggies etc. – 1 – 1/2 cups roughly
2. Garlic- 2-3 cloves
3. Onion – 1 large
4. Tomato – 1 medium
5. Green chilies – 3 nos.
6. Turmeric powder – 1/4 – 1/2 tsp
7. Chilly powder – 1/2 tsp or as per taste
8. Garam masala – 1/2 – 3/4 tsps
9. Curry / vegetable /Meat Masala Powder – 2-3 tbspns
10. Water – as required
11. Salt – to taste + Sugar (Optional – 1 tsp)
12. Curry leaves/ Coriander leaves – to garnish
13. Oil – 3 tbsp
14. Ginger – a small piece
Step 1 : Cook your veggies/ Soak and cook your peas or lentils/soybeans/ get the eggs scrambled and keep it aside.
Step 2 : Grind your garlic, grinder, green chilies to a grounded paste. ( You can prepare this in advance and store it in your refrigerator)
Step 3 : Keep a pan on flame, add the oil, add the ginger-garlic-chilies paste. Saute until the raw smell goes away.
Step 4 : Add sliced or chopped onions and saute it well until it turns translucent.
Step 5: Add tomatoes and saute until it turns really soft and the skin leaves from the flesh. It would also show the glimpses of the oil we poured in the beginning.
Step 6: On a low flame, add the turmeric powder, chilly powder and curry/vegetable/meat powder. Add garam masala to taste. Saute until the raw smell leaves.
Step 7: Add salt to taste, required amount of water and the main ingredient.
Step 8: Cook for 3-6 minutes so that the gravy is condensed and the main ingredient absorbs the tastes.
Step 9: Garnish with the curry leaves and the coriander leaves.
This recipe can go very well with both rice and roti.
This is one easy to remember gravy preparation. Like seriously, I have always lost the number of times I learned by- heart some dishes only to forget it later.