Easiest Way to Prepare Super Quick Homemade Spicy Indian One Pot Curry

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Before you jump to Spicy Indian One Pot Curry recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The proper way to Do It.

When you first start your diet one of many things you will learn right away is that maintaining a food journal is very helpful. Tracking all of the foods you consume may help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after maintaining a food record for a few days, you might see that you are not eating very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will allow you to see specifically which parts of your diet really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

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What sort of spirits are you in while you eat? Write it down! This can help you pinpoint when you use food to help soothe emotional issues. It may also identify the foods you choose when you are in certain moods. There are lots of people who seek out junk food when they feel angry or depressed and are equally likely to choose healthy things when they feel happy and content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got insight from reading it, now lets go back to spicy indian one pot curry recipe. To cook spicy indian one pot curry you need 37 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Spicy Indian One Pot Curry:

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

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..

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