Poondu Kulambu is a spicy and flavorful curry made using garlic, tamarind, spice powders, herbs and spices. Poondu Kulambu is an excellent choice when we run out of vegetables and perfect to serve with rice, idli and dosa. Learn to make tasty Poondu Kuzhambu with step by step pictures and video.

I've tried many versions of puli kuzhambu, each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a very easy and quick recipe that you can prepare in just 20 minutes if you have all the ingredients in hand. I served it with rice, sutta appalam and sundakkai kootu. Do try and enjoy this poondu kuzhambu!

About Poondu Kuzhambu

'Poondu' in tamil means Garlic and 'Kuzhambu' means Curry so Poondu Kuzhambu translates to Garlic Curry. This Poondu Kuzhambu is a tangy spiced South Indian curry perfect to pair up with idli, dosa, rice, chapati etc. It is one of the easy and quick side dish that you can prepare for lunch to pair up with rice and use left overs for dinner with idli, dosa.

This South Indian curry is packed with flavors and keeps well for 2 days. It tastes best the next day with idli or dosa, pairs well with hot steamed rice too. I love it even with curd rice so delicious.

I love garlic in any form, so this kuzhambu is obviously my favorite. The spicy and tangy taste with a dash of sweetness is perfect for rice, idli or even dosa. This keeps well for 3-4 days. You can add any other vegetable of your choice like ladies finger, brinjal etc.

Trust me gugu loves this so much that he fondly tells amma I can have this daily, yes he likes it so very much that he asked me to pack it for lunchbox even after having it for 2 meals straight the previous day. If you like tangy garlic flavored dishes then this is a must try for you!

Garlic Kuzhambu Video

Garlic Kuzhambu Ingredients

• Garlic - Garlic is the main ingredient here which flavors the curry. You can use small garlic variety or big ones according to your liking.
• Small Onion - Small Onion adds flavor to the curry.
• Tamarind - Tamarind forms the base for this curry along with the grind paste.
• Tempering - A basic tempering is done with mustard seeds, cumin seeds, fenugreek seeds, hing and curry leaves.
• Spice powders - Turmeric powder, red chili powder and coriander powder is added to this curry.
• Jaggery - Powdered jaggery is added at the last stage to balance the taste.

Similar Recipes

• Paruppu Urundai Kuzhambu
• Puli Kuzhambu
• Pattani Kuzhambu
• Butter Beans Kuzhambu
• More curries

How to make Garlic Kuzhambu Step by Step

1.To a bowl add ¼ cup tamarind (tightly packed). Add around 1 and ½ cups water to it.

2.Crush it well and set aside.

3.To a kadai add 3 tablespoon gingelly oil. Gingelly oil is best to use however you can use any cooking oil too.

4.Add 1 teaspoon mustard seeds let it splutter. Add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of hing. Let it crackle.

5.Add 10-15 small onion, 20-25 garlic cloves.

6.Fry until it turns slightly golden.

7.Add 1 and ½ tablespoon red chili powder and 3 tablespoon coriander powder. Spice powders give thickness to this curry.

8.Saute well for few seconds.

9.Strain and add tamarind extract.

10.Add ½ cup water.

11.Cook covered for 15 minutes or until thick and oil separates. Stir in between to avoid sticking or burning at the bottom.

12.Oil separates and the curry becomes thick. Add 1 teaspoon jaggery powder to it and mix well.

13.Switch off.

Serve it hot with rice and vegetable of your choice.

Expert Tips

• Garlic - I have used the bigger variety as the small ones easily gets dissolves with the simmering for more time.
• Tamarind - Soak tamarind in hot water then crush it which makes the task easier and yields more pulp.
• Spice powders - The spice powders gives thickness to the curry so add as mentioned. Adjust spice level according to your preference.
• Vegetables - You can also add vegetables like brinjal, ladies finger with garlic. Just sauté the veggies like we do for garlic and onion and follow the same procedure.
• Jaggery - You can omit jaggery if you don't like sweet taste in your curry  but we love it as the tangy spicy taste compliments well with the sweetness.
• Spice variation - This is medium spicy, if you like it more spicy add 2 tablespoon red chili powder and 4 tablespoon coriander powder.

Serving & Storage

Serve Poondu Kuzhambu with rice and any stir fried vegetables, tastes best when had fresh. Keeps well in room temperature for 5-6 hours, refrigerate it and it keeps well for 2 days in fridge.

FAQS

1.There is so much oil, Is it healthy?

We use gingelly oil for this curry and gingelly oil is a healthy addition to your diet. If you prefer to just have it for one meal then reduce oil and consume it soon. Adding more oil increases shelf life and taste too.

2.Can I replace gingelly oil?

Yes you can replace gingelly oil or sesame oil with regular cooking oil. But the taste varies as gingelly oil is best for this curry.

3.Can I add coconut?

Yes you can grind 3 tablespoon coconut to a fine paste and add it to get more volume.

4.Is jaggery mandatory?

No you can skip jaggery but I would recommend adding it for the perfect balance and to make this curry tangy.

5.Can we use small sized garlic?

Yes you can use but it may break or get dissolved easily. So I would recommend adding big or medium sized garlic.

If you have any more questions about this Poondu Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  Poondu Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Poondu Kulambu Recipe | Garlic Kuzhambu Recipe

Poondu Kulambu is a spicy and flavorful curry made using garlic, tamarind, spice powders, spices and herbs. Poondu Kulambu is an excellent choice when we run out of vegetables & perfect to have with rice, idli and dosa. Learn to make tasty Poondu Kuzhambu with step by step pictures and video.

Course Lunch, Side Dish

Cuisine Indian

Keyword curry, curry recipes, garlic recipes, healthy recipes, kuzhambu, kuzhambu recipes, lunch recipes, recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 286kcal

Author Sharmilee J

Ingredients

• 10-15 small onion
• 20-25 garlic
• ¼ teaspoon turmeric powder
• 1 and ½ tablespoon ed chili powder
• 3 tablespoon coriander powder
• 1 teaspoon jaggery powder
• salt to taste

To temper

• 3 tablespoon gingelly
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• a pinch hing
• few curry leaves

For tamarind extract

• ¼ cup tamarind
• 1 and ½ cups water

Instructions

• To a bowl add ¼ cup tamarind (tightly packed). Add around 1 and ½ cups water to it.
• Crush it well and set aside.
• To a kadai add 3 tablespoon gingelly oil.
• Add 1 teaspoon mustard seeds let it splutter. Add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of hing. Let it crackle.
• Add 10-15 small onion, 20-25 garlic.
• Fry until it turns slightly golden.
• Add 1 and ½ tablespoon red chili powder and 3 tablespoon coriander powder.
• Saute well for few seconds.
• Strain and add tamarind extract.
• Add ½ cup water.
• Cook covered for 15 minutes or until thick and oil separates. Stir in between to avoid sticking or burning at the bottom.
• Oil separates and the curry becomes thick. Add 1 teaspoon jaggery powder to it and mix well.
• Switch off.

Video

Notes

• You can omit jaggery if you don't like sweet taste in your curry  but we love it as the tangy spicy taste compliments well with the sweetness.
• The spice powders gives thickness to the curry so add as mentioned. Adjust spice level according to your preference.
• You can also add vegetables like brinjal, ladies finger with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.
• This is medium spicy, if you like it more spicy add 2 tablespoon red chili powder and 4 tablespoon coriander powder.

Nutrition

Serving: 75g | Calories: 286kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 995mg | Potassium: 697mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1419IU | Vitamin C: 289mg | Calcium: 167mg | Iron: 3mg

The post Poondu Kuzhambu | Garlic Kulambu appeared first on Sharmis Passions.

Coconut sambar is a simple delicious and comforting sambar made with cooked dal, a mix of vegetables, fresh coconut paste and a flavourful tempering. The addition of coconut gives the sambar a creamy, rich texture and a mild sweetness. This sambar perfectly pairs with tiffin items like idli, dosai, pongal, medu vadai or can be...

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The post Coconut Sambar Recipe appeared first on Yummy Tummy.

Tangy, spicy, and sweet, this Tomato Chutney is a vibrant, traditional Indian side dish passed down from my maternal grandmother. It's one of my favorite ways to enjoy tomatoes year-round, and that bold red color always feels festive, yet still easy enough for everyday meals. This Tomato Chutney is true Indian homemade food - light, […]

The post The Tomato Chutney You Won’t Find in Restaurants! appeared first on Ministry of Curry.

Thai green curry is a rich creamy, delicious and flavourful curry. It is quite similar to our Indian vegetable kurma, but made with Thai based ingredients. The star ingredient of this curry is Thai green curry paste, which is made from fresh spices and herbs like lemon grass, kaffir lime, galangal, green chillies, ginger, garlic...

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The post Thai Veg Green Curry Recipe appeared first on Yummy Tummy.

A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen

Philips Viva Collection HD4928/01 2100-Watt Induction Cooktop (Black)

Amazon Brand – Solimo Stainless Steel Induction Bottom Steamer/Modak/Momo Maker with Glass Lid (2 litres)

Cello Prima Induction Base Non-Stick Aluminium Cookware Set, 3-Pieces, Cherry

Home Decorise Melamine Soup Serving Bowls, Bowls for Noodles, Pasta, Salad and Ice Cream (Set of 2, Matt Black)

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Karamani Kulambu is a simple and homely South Indian style curry that is made with karamani also called black eyed peas. It is cooked in tamarind extract along with spices and coconut, which gives a nice tangy and slightly nutty flavor. The curry is very comforting with rice and also goes well with tiffin items like idli and dosa.

This kulambu is healthy too as karamani is rich in protein and iron. The taste of soft peas along with tamarind and freshly grated coconut gives a different texture when compared to regular kulambu. It is a good option to make when you want a variety from usual sambar or kara kuzhambu.

About Karamani Kulambu

Karamani Kulambu is a traditional South Indian curry that is mostly made in Tamil Nadu homes. It is cooked with black eyed peas which are first soaked and then pressure cooked till soft. The tamarind extract gives a nice sour base and coconut added at the end balances the flavor.

The curry has a medium thick texture, not too watery, not very thick. You can find tiny coconut bites in every spoon which makes it more special. The flavor is a mix of spicy, tangy and slightly sweet if you add a little jaggery. The fresh curry leaves added during tempering also gives a lovely aroma.

There are many variations of this dish. Some add yam or black chana along with karamani. Few people add tomato to the onions while frying, which makes it little different in taste. But this version is very simple and highlights the flavor of karamani with tamarind and coconut.

I usually make this kulambu during weekends when I want to serve something filling and tasty with rice. It tastes even better when left to rest for some time as the flavors get absorbed more by the karamani.

Karamani Kulambu Ingredients

• Karamani / Black eyed peas - I roasted and soaked before cooking, it adds crunch and nutty flavor. You can replace with black chana also.
• Small onion - Adds a mild sweetness and balance to the tamarind gravy, if not available use regular onion.
• Tamarind - Gives the tangy base taste for the kulambu, you can replace with tomato for lighter version.
• Sambar powder - I used homemade powder, it gives spice and flavor. Store bought powder can be used too.
• Grated coconut - Freshly grated coconut adds body and creaminess, dry coconut will also work but taste slightly different.
• Coconut pieces - Gives crunchy bite in between, I love adding it for texture. You can skip if you don't prefer bites.
• Oil - I used gingelly oil for tempering, it gives a very nice flavor to any tamarind based kulambu.
• Urad dal and Chana dal - These dals when fried add crunch and nutty taste to tempering, you can skip if not available.
• Curry leaves - Fresh curry leaves give aroma and flavor, don't skip.
• Hing - Just a pinch gives good flavor and helps digestion.

Similar Recipes

• Ennai kathirikai kulambu
• Pakoda kulambu
• Thakkali kulambu
• Puli kulambu
• Paruppu urundai kulambu

How to make Karamani Kuzhambu Step by Step

1.Dry roast karamani till slightly browned. Soak for 2 hours at least. Pressure cook with enough water for 4 whistles or until soft. Drain water and set aside.

2.In a pan heat oil add the dals let it fry till slightly golden, then add small onion and curry leaves fry for 2 minutes. Then add sambar powder.

3.Fry for a minute then add cooked karamani and mix well. Soak tamarind in a cup of water, mash it well.

4.Strain to get the pulp alone, add little water and let it boil for a good 15 minutes. Add required salt.

5.When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.

6.Mix well and let it to simmer for 5 minutes or until slightly thick. Finally drizzle gingelly oil.

Serve hot with rice.

Expert Tips

• Soaking the karamani - I always soak the karamani for at least 2 hours so that it cooks soft, you can soak longer if you have time.
• Consistency of curry - I have kept the curry little thick, you can add more water if you like thinner gravy.
• Coconut - I add both grated coconut and small pieces as it gives nice bite, but you can also skip the pieces.
• Balancing - If you feel the kulambu is very spicy, add a small spoon of jaggery syrup, it balances well.

Serving and Storage

Serve this with rice and a simple side dish like potato fry or poriyal. This curry also goes well with soft idli or dosa for dinner. Store leftover in refrigerator, it stays good for 2 days. Reheat with little water before serving as it becomes thick on cooling.

FAQS

1.Can I skip coconut?

Yes you can skip, but the taste will be slightly different as coconut gives body to the curry.

2.Can I use white chana?

Yes, you can replace with white chana or black chana, just soak and cook before adding.

3.Can I reduce tamarind?

Yes if you don't like very tangy taste, use less tamarind and balance with one tomato.

4.Can I make this in advance?

Yes you can make few hours ahead, it actually tastes better after resting.

5.Is this recipe very spicy?

It depends on your sambar powder, you can always reduce spice and balance with jaggery if needed.

If you have any more questions about this Karamani Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karamani Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karamani Kulambu Recipe

Karamani Kulambu is a simple and homely South Indian style curry that is made with karamani also called black eyed peas. It is cooked in tamarind extract along with spices and coconut, which gives a nice tangy and slightly nutty flavor. The curry is very comforting with rice and also goes well with tiffin items like idli and dosa.

Course Lunch, Side Dish

Cuisine Indian

Keyword curry, curry recipes, Gravy, gravy recipes, karamani sundal, kuzhambu, kuzhambu recipes, legumes recipes, lunch recipes, veg recipes

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 2

Calories 351kcal

Author Sharmilee J

Ingredients

• ¾ cup karamani (black eyed pea)
• 6 small onion
• 1 big lemon sized ball tamarind
• 4 teaspoon sambar powder
• ¼ cup grated coconut
• 2 tablespoon coconut finely chopped
• salt to taste

To temper :

• 1 tablespoon oil
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1 small sprig curry leaves
• 1 generous pinch hing

Instructions

• Dry roast karamani till slightly browned. Soak for 2 hrs atleast.
• Pressure cook with enough water for 4 whistles or until soft. Drain water and set aside.
• In a pan heat oil add the dals let it fry till slightly golden, then add small onion and curry leaves fry for 2mins.
• Add sambar powder, fry for a minute. Add cooked karamani and mix well.
• Soak tamarind in a cup of water, mash it well.
• Strain to get the pulp alone, add little water and let it boil for a good 15mins. Add required salt.
• When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.
• Mix well and let it to simmer for 5mins or until slightly thick. Finally drizzle gingelly oil.
• Serve Karamani Kulambu hot with rice.

Notes

• Soaking the karamani - I always soak the karamani for at least 2 hours so that it cooks soft, you can soak longer if you have time.
• Consistency of curry - I have kept the curry little thick, you can add more water if you like thinner gravy.
• Coconut - I add both grated coconut and small pieces as it gives nice bite, but you can also skip the pieces.
• Balancing - If you feel the kulambu is very spicy, add a small spoon of jaggery syrup, it balances well.

Nutrition

Serving: 75g | Calories: 351kcal | Carbohydrates: 41g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 16mg | Potassium: 565mg | Fiber: 13g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 3mg

The post Karamani Kuzhambu Recipe appeared first on Sharmis Passions.

With time we all get better at what we do as we practice more and the same goes with cooking! This restaurant style shahi paneer is one such example which I aced over time and now it turns out supremely addictive every time!

If you stumbled upon my blog to know how to cook restaurant style shahi paneer at home, then firstly I thank you for clicking on my link!

Secondly, if the pictures of my shahi paneer are generating any iota of doubt in your mind that this one doesn’t look homemade, then I would humbly request you to trust me on this!

This gorgeous shahi paneer is absolutely made at home from scratch and yours will also turn out exactly the same once you follow this fail-proof recipe!

What is Shahi Paneer?

As the name suggests, shahi paneer is a special occasion dish to celebrate something special on a special day!

This is one of the most frequently ordered dishes in any classic Indian restaurant and is immensely loved by almost all vegetarians thanks to the delicious taste of its gravy!

The silky richness of the shahi paneer gravy justifies its name and once you try it at any good Indian restaurant you won’t be able to wait to make it at home!

The post Restaurant Style Shahi Paneer | Delicious Shahi Paneer Recipe first appeared on Flavor Quotient.

Check out this list of many vegetable side dishes of Indian origin suitable to be served with roti, rice, or any flatbread, or just steamed rice is enough. India grows so many vegetables, and now it is easy to find those veggies worldwide, such as in countries like the United States and the United Kingdom. […]

The post 31 Indian Vegetable Side Dishes appeared first on Yummy Indian Kitchen - Healthy and diet-friendly recipes.

Indian coconut chicken curry in an instant pot is a quick and easy recipe cooked in the form of gravy using coconut milk or paste to serve with rice and tastes creamy. It uses several ingredients and almost tastes like a korma with mild flavors and less spice. Serving it with paratha, steamed rice, or […]

The post Indian Coconut Chicken Curry (with coconut milk) appeared first on Yummy Indian Kitchen - Healthy and diet-friendly recipes.

Here is a list of chicken breast recipes from the Indian region, mostly made using boneless chicken. Chicken breast is a section that is entirely boneless and easy to eat. Often we struggle to eat with the bone in, but it is not the case; using chicken breast is the healthiest part of the chicken, […]

The post 21 Chicken Breast Recipes Indian Style (Boneless) appeared first on Yummy Indian Kitchen - Healthy and diet-friendly recipes.

There are so many things you can do with chicken, but lately, we’ve been loving this simple and traditional North Indian-style chicken curry. Made with everyday pantry ingredients, this quick and easy Indian curry chicken recipe is one more reason you’ll love cooking in your Instant Pot.  Chicken curry, though it finds its origins in...

The post Instant Pot Indian Chicken Curry (Easy, Traditional) appeared first on Simple Indian Meals.

 Come winter, the market is flooded with fresh vegetables which are very tempting. Most of the times,I will hoard my fridge with the fresh produce and then struggle to consume it before the freshness withers away .

Winters at home means fresh green peas ,carrots,cauliflower and radish in abundance.  Of course the evergreen , doodhi aka lauki makes it presence in the menu atleast once a week . 

Aloo mutter is easy and simple to make,but packed with a riot of flavors. You can make with fresh peas or the frozen ones .Try and avoid the dried peas which needs to be soaked overnight . The dried peas don't blend well in to the curry is my opinion. 

In winters, I make this curry with fresh peas and during off season ,the frozen peas comes handy . We can easily make this Aloo Matar gravy for year end parties , get togethers and office pot luck.  

I learnt this recipe from my amma and she used just simple basic spices to make this curry and it would be served with piping hot fulkas just off the pan . I enjoy it with some thick yogurt or cucumber raita while hubby loves it with onion raita. 

Kulchas and Naan are a best combination too and if serving with rice, simple steamed basmati rice, jeera rice ,peas pulav or vegetable pulao are just the perfect pairing. 

I use the pressure cooker to make and it gets done quickly . Pressure cooker or instapot option is the best choice, if we want to make a large quantity of Aloo Matar.  

Donot forget to use lots and lots of fresh corriander as garnish.  It enhances the flavor of the gravy. Serve with some chopped onions and a wedge of lime.

• Heat oil in a pressure cooker .
• Crackle the cumin seeds ,followed by the whole spices until you get a nice aroma of fried spices .Take care to roast over low flame,that is the key to bring out the essence from the whole spices. 
• Add in the onions and green chillies ,saute till the onions turn pinkish .
• Add in the tomatoes , turmeric powder, chilli powder, salt and cook until the tomatoes turn mushy and soft. 
• Once,the tomatoes become soft, add the ginger garlic paste and cook till the raw flavor is lost.
• Slowly ,add in the potato cubes ,green peas and mix it well.Adjust salt if needed and pour 3/4 cup water. 
• Pressure cook on medium flame for 4 whistles .
• Let the pressure release naturally.  Open the lid and gently mix the gravy while you roughly mash a few potatoes here and there.
• Mashing of potatoes will give a nice volume to the gravy.If you find the gravy thick,you can add some hot water and adjust the consistency.
• Lastly add the kasuri methi and fresh corriander.  Serve hot with rotis ,naan, steamed rice etc.

Some winter special recipes which you must try

Aloo Gobhi 

Lauki Channa Dal (video)

Palak Paneer 

Sabz Hariyali (video)

Gajar Halwa

Doodhi Halwa 

Gajar Mooli sabji 

Corn peas pulao 

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 Carrots and radish ,both are delicious and healthy vegetables .I am a huge fan of both these and can have it all round the year without a fuss .

To be honest,combination of radish and carrots is a very new thing for me.  I use carrots in combination with many other veggies for making poriyal ,but never attempted to use with radish as I always felt that the smell and taste of radish will be over powering in the poriyal.

Radish always gets made into sambar ,popularly called as mullangi sambar or as mooli paratha . As I write this post ,I realized I haven't blogged Mullangi Sambar and am setting reminder to myself, that I must blog it very soon. 

Well,now coming back to Carrot Radish curry,this was purely dear hubby's idea and as always I wasn't very convinced but he assured me that it will taste yummy . As I wasn't very comfortable with the combo,I told him to make this poriyal and that I would only taste it when it is done.  As opposed to the usual diced chopping ,hubby grated the carrots and radish for making this delightful stir fry.

So ,this poriyal is made by him and photography is by me . The recipe that I am penning below is just as he told me what he did . When I was asked to taste after he prepared the curry, I was totally floored . It was a riot of flavor explosion. Subtle sweetness from the carrots and mild pungent flavor from the radish was a perfect match with the occasional crunch from the green peas . The garnish from fresh corriander is an added flavor booster . Do not compromise on the use of freshly chopped coriander ,it adds up to the taste to the Nth level. Pair it with any sambar or Vethakolambu or even have it as a plain salad.

Winter is slowly setting in and now is the best time to enjoy fresh and tender carrots, radish, cauliflower , fresh green peas .

Piping hot Gajar halwa, Aloo Gobhi sabji and fulkas will be an absolute treat to the taste buds on a chill winter night. Do check out all those recipes on my blog. 

Check out the Winter Special Veg Hariyali video on my You tube channel .

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Method 

• Squeeze out the water from the grated radish . After grating the carrots and radish don't let the vegetables sit for a long time,else they will become soggy. 
• In a thick bottomed kadai,heat oil and crackle the mustard seeds, curry leaves, green chillies .
• Saute the onions until transparent .
• Stir in the carrots, radish and green peas and season with salt.  
• Mix well and cook covered for 4 to 5 mins until the radish and carrots are well cooked .
• Garnish with fresh corriander and serve hot.

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 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Ingredients 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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Chicken Tikka Masala is an Indian-restaurant favorite rich-creamy tomato-based chicken curry. Made with tender cooked chicken marinated in yogurt, red chili powder, turmeric, and garam masala, this EASY recipe is cooked in just 30 minutes using the Instant Pot Pressure Cooker. This Recipe originally published in 2018 has been updated with new photos, a video,...

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The post Instant Pot Chicken Tikka Masala appeared first on Ministry of Curry.

A mildly spiced Indian curry, Chicken Korma is made with whole aromatic spices like cardamom, cloves, black pepper, and cumin that are simmered in a light and flavorful yogurt-based sauce. This flavorful curry along with pot-in-pot rice makes a wholesome and healthy Dinner in under 30 minutes using Instant Pot Pressure Cooker. This Recipe originally published...

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The post Chicken Korma (Instant Pot & Stove Top) appeared first on Ministry of Curry.

Phool makhana curry is a calorie-conscious, perfect weeknight curry bound to become any dieter’s favorite. This delicious curry glazing a wonderful texture is a powerhouse of protein and ticks all the boxes of a nutritious meal!. 

 Cuisine: Indian

Prep Time: 5 mins
Cook Time: 20 mins

Spice Level: Medium

Ingredients

Phool makhana/Fox nuts – 200 gm
Onion – 1 (Large)
Tomato – 2(Small)
Green chili – 1
Ginger garlic paste – ½ tsp
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Cashew – 5
Poppy seeds – ½ tsp
Kasuri methi
Cumin seeds – ½ tsp
Salt
Oil – 2 tsp

 Here’s how you do it

1) Saute the phool in oil for a few minutes until crispy and set it aside.
2) In a Kadai, add 3 tsp of oil. Crackle some cumin seeds, 1 green chili, and add 1 finely chopped onion.
3) Saute until the onions are golden and add 1 tsp of ginger garlic paste and cook for a couple of minutes.
4) Spice it up with 1 tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, salt, and give it a good mix.
5) In a small blender, puree 2 tomatoes along with 5 cashews and ½ tsp of poppy seeds to a smooth paste.
6) Add this to the onion mixture along with a cup of water and let it boil for 5-10 minutes.
7) Turn off the flame and add the roasted phool along with crushed Kasuri methi and serve immediately.

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