Ever wonder how Indian restaurants can make their food so fast. Normally curries take hours to cook if you want them to be any good. The secret lies in pre- prepared curry bases and previously slow cooked meats. When an order arrives, all the chef has to do it heat the curry base, add any meat or other ingredients- and there you are. A succulent tender curry in no time at all. This is a recipe for a curry base that would typically be used in Indian restaurants. Make it at home and freeze it for your own home-cooked curries.
Ingredients
Step one
Vegetable oil – Half a cup
Cinnamon – one inch
Cardamom – one teaspoon
Cloves – one teaspoon
Bay leaves – two
Cumin seeds – one teaspoon
Saute above in oil
Onions – 500 grams sliced
Garlic – 30 grams
Ginger – 30 grams
Salt – one teaspoon
Tomatoes – one kilogram
Step two
Cashew nuts – ½ cup
Water – ½ cup
Step three
Oil ¼ cup
Turmeric – one teaspoon
Chilli powder – one tablespoon
Coriander powder – three tablespoons
Cumin powder =one teaspoon
Garam masala -one teaspoon
Final step
Ghee – one teaspoon
Cumin seed – half a teaspoon
One bay leaf
Onion – half ( chopped)
Water – one cup
Instructions
Step one
Add the oil to a skillet
Add the Cinnamon, cardamom, cloves, bay leaves and cumin seeds
Stir for a minute to allow the aromatic oils to start being released
Add the onions. Stir until they start becoming translucent
Add the garlic/. Stir for a minute ( be careful not to burn)
Add the ginger stir for another minute
Finally, add the tomatoes
Place a lid on the skillet and cook for 15 minutes
Stir and add the salt. Remove from the heat. Keep to one side until cool
Spoon into a blender. Blend to a smooth paste
Step two
Place the cashew nuts in warm water
Allow to soak for thirty minutes
Place in a blender. Blend to a smooth paste
Step three
Heat oil in a separate skillet
Add the turmeric, coriander, Chilli, cumin and garam masala powders
Stir until well combined on a gentle heat for a minute
Add a cup of the tomato/ onion paste
Cook o a gentle heat ( stirring all the time ) until red oil appears
Remove from the heat
Final step. Combining all the ingredients
In a separate skillet, add the Ghee. Allow to melt
Add the cumin seeds. Sautee until they start spluttering
Add the bay leaf and one cup of the sauce made in step three
Add one cup of water
Stit to combine
Cook until red oil appears again
The curry base is now ready.
Use it as a base for many other curries by adding ingredients like cheese, meat, poultry, bell peppers etc.,
Notes
Use this base sauce to make curries like Kadai paneer simply by adding fried paneer cheese. Can also be used as a base for many other curries including Chicken Jalfrezi . Simply add chicken and more onion
Egg curry meets many needs. Not only is it gluten-free, vegetarian and carb friendly, it is very tasty as well. If you want a meal that will please your family and friends , but won't cost a whole lot, look no further. A great meal with ticks a lot of boxes.
Transform humble chickpeas into a fragrant journey through the spice markets of North India with this aromatic and hearty dish. This authentic preparation combines velvety chickpeas with a masterful blend of whole and ground spices, where the warmth of cinnamon, cardamom and cloves mingles with the earthy notes of cumin and coriander seeds. Fresh tomatoes and onions create a rich base, while green chillies and chilli powder add layers of heat that dance with the bright citrus notes of fresh lemon. The addition of warming garam masala brings depth and complexity to this vegetarian curry that’s both comforting and sophisticated.
Chickpea curry or Chana Masala as it is known in India is absolutely fantastic. A great part of Indian cuisine is vegetarian and no other country with spicy cuisine , in my opinion , cooks better with vegetables and pulses. This dish showcases just how good Indian vegetarian dishes can be
Ingredients
Chickpeas ( dried) – 450 grams ( See note)
Bicarbonate of Soda – one tablespoon
Tomatoes – 6 medium ( chopped)
Onions- three medium ( finely sliced)
Vegetable oil - 5 tablespoons
Coriander seeds – 2 tablespoons
Cumin seeds – one teaspoon
Green Chillies – 3 chopped
Chilli powder -one teaspoon
Cinnamon – 25 mm stick (crumbled)
Black cardamom – one
Cloves – five
Garam masala – two teaspoons
Turmeric powder – one teaspoon
Salt – one teaspoon
Garlic/ Ginger paste = one tablespoon
Juice of one lemon
Instructions
Cover the chickpeas with water ( bicarbonate of soda mixed in ) in a bowl and soak overnight. The chickpeas must be submerged with at least three for four inches ( 75mm to 100mm) of water above them
The next day, drain the water that beans have been soaking in. Place the chickpeas (which will have swollen) into a colander ) .Rinse under fresh water until all traces of the baking soda have been removed.
Place the chickpea in a bowl with fresh water, just covering them
Toast the coriander, cumin and black cardamom in a pan over low heat until they become aromatic. Take off the heat and allow to cool
Place these in a spice grinder and grind into a powder
Heat the oil in a skillet
Add the onions and fry until they start to become translucent
Add the garlic/ ginger paste and chillies. Stir for a minute
Now add all the spices. Fry for two to three minutes
Add the tomatoes. Mix with the onions and spices
Allow simmering for 15 minutes
Now add the chickpeas, lemon juice, and the water they have been lying in
Turn down the heat and cook slowly until the chickpeas are soft
Serve with white rice and rotis
Notes
* Can be replaced by two tins of cooked chickpeas
To make this dish more protein rich for use in a vegetarian diet 250g of paneer or other cheese can be added 5 minutes before the end of the cooking time
Dive into the depths of Goan cuisine with this authentic Vindaloo, a dish that beautifully showcases the Portuguese influence on Indian cooking. Originally derived from the Portuguese “carne de vinha d’alhos” (meat in wine and garlic), this curry evolved in the spice-rich ports of Goainto the intensely flavored dish we know today. The key to its distinctive taste lies in the perfect balance between the tang of vinegar, the warmth of whole spices, and the complex heat from both dried and fresh chillies. While modern interpretations often dial up the heat to extreme levels, this recipe stays true to the dish’s roots, where the spices create a deep, nuanced flavour profile rather than pure fire. The addition of tamarind paste adds a subtle sourness that complements the rich meat, while a touch of sugar helps balance the robust spices and acidic notes.
While this curry has its roots in Goa in India, it was embraced by the British and has become a curry house classic. In the UK, not many a Friday night goes by without literally tons of Vindaloo being consumed. It is quite a hot curry, but to some, the hotter the better, especially with a few ice-cold pints. Cheers!
Ingredients
Meat
Beef, lamb or chicken – 1 kg, cut into bite-size pieces
For the marinade
Red wine vinegar – ½ cup
Turmeric powder – ½ teaspoon
Ground cumin - 2 teaspoons
Salt – one teaspoon
For the curry powder
Cloves – 15
Black peppercorns – 15
Dried red chillies – 10 to 15 ( see note *
Cardamom pods – 4
Other
Onions – 3 medium ( finely sliced)
Garlic – three cloves ( finely chopped)
Olive oil – three tablespoons (plus a bit more) ( see note **)
Ginger paste – two tablespoons
Bay leaves – 2
Fresh chillies – 4 ( finely chopped)
Tamarind paste – one tablespoon
Cinnamon stick - 1 inch dried
Sugar – one tablespoon
Instructions
Mix the ingredients for the marinade
Add meat and allow to marinate overnight ( see note)
Place the spices for the curry powder into a frying pan
Toast over low heat until they begin releasing their oils
Allow cooling. Grind into a fine powder in a spice grinder or pestle and mortar
Bring the oil ( or ghee) to medium heat in a skillet
Add the onions and cook until beginning to change colour
Add the garlic and stir for a minute
Add the ginger paste. Cook for another minute.
Add the fresh chillies and bay leaf
Now add the curry powder. Stir for 3 minutes. Add a little more oil if necessary
Add the meat, cinnamon stick, tamarind paste and sugar
Stir until the spices have coated the meat. Allow it to brow slightly.
Add about half a cup of water
Turn the heat down and cover the skillet
Cook until the meat is tender
Remove the bay leaves and cinnamon stick
Season to taste with salt
Serve with rice, rotis or naans
Notes
*Vindaloo is generally accepted as being a hot curry in the UK, so lots of chillies are used. The recipe should, however, be modified to personal taste in terms of heat
**Ghee ( clarified butter can also be used)
Nutritional information is based on a lamb vindaloo
Garlic – 2 cloves finely chopped (or use two teaspoons of garlic paste)
Ginger paste – 1 tablespoon
Turmeric powder – ½ teaspoon
Chilli powder - 1 tablespoon
Cumin powder – ½ teaspoon
Green chillies – 3 to 4 (chopped)
Coriander powder – 2 teaspoons
Dried Kashmiri chillies – 4 to 5
Ghee (optional) – 1 tablespoon
Vegetable oil - 7 to 8 tablespoons
Green Cardamoms - 2 pods
Black pepper - ½ teaspoon
Yoghurt – one cup
Lemon juice – one tablespoon
Sugar -two tablespoons
Coriander leaves – handful chopped
Curry leaves – 4 to 5 dried
Instructions
Preparation
Peel potatoes and par boil until almost cooked but still firm
Toast coconut flakes and sesame seeds in a dry skillet on a medium heat on the stove. Stir continuously to promote even browning and prevent burning. Remove from stove and allow to cool
Peel and chop onions into a medium dice (5 to 10mm)
Method
Heat 3 to 4 tablespoons of vegetable oil in a sauté pan until hot enough for frying. Add par boiled potatoes and fry in batches until lightly browned. Remove from heat and allow to cool
Place nuts, toasted coconut and sesame seeds into a blender with one and a half cups of water. Add salt. Blend until smooth. Keep to one side
Add three tablespoons of vegetable oil and the tablespoon of ghee (if using) to a broad based pot / sauté pan and bring up to a medium heat. Use four tablespoons of vegetable oil if not using ghee
Add Cumin seeds, fenugreek and mustard seeds and fry for a minute
Add onions and cook until starting to change colour. Add garlic and green chillies. Fry for one or two minutes until softened
Now, add Kashmiri Chillies, cardamom pods, black pepper, chilli powder, cumin powder, coriander powder and turmeric. Cook gently for one minute
Pour blended paste made from nuts, coconut and sesame seeds into the pot and stir well.
Add three cups of water.
Stirring continuously, bring to the boil and then turn down the heat. Allow to simmer for 10 to 15 minutes
Add yoghurt, lemon juice and sugar. Bring back to the boil
Add coriander and curry leaves and allow to simmer for five more minutes
Journey to the heart of South Indian cuisine with this fiery and aromatic lamb vepadu, a beloved dish from Andhra Pradesh known for its bold, complex flavours. This curry masterfully balances the richness of tender lamb with an intricate blend of whole spices, where cinnamon, cardamom, and cloves dance with the warmth of cumin and fennel. The dish gets its signature heat from a combination of fresh green chillies and dried Kashmiri chillies, while ground cashews add a subtle creaminess that mellows the intense spices. The addition of curry leaves brings an authentic touch that’s quintessentially South Indian, creating a curry that’s both sophisticated and deeply satisfying.
Indian cuisine is a great showcase of the ability of the Chilli to transform food into something special. This authentic lamb curry is in the style of cooking popular in the Andhra Pradesh state of India, where curries are stir-fried. I prefer adding tomato as I believe it adds more flavour In its authentic form, the tomato is left out to provide a fried lamb dish without sauce. Either way, this curry is outstanding.
Ingredients
For the marinated lamb
Lamb shoulder- 500 g chopped into 25 mm cubes
Lemon juice - 2 tablespoons
Ground turmeric -1/4 teaspoon
Red chilli powder - 1- 2 tablespoons
White onions - 2 large - coarsely chopped
Ginger/garlic paste -1 tablespoon
Salt to taste
Whole Spices:
Coriander seeds - 2 tablespoons
Dried Cinnamon - 2 inches
Green Cardamom - 4
Cloves - 8
Cumin– ½ tablespoon
Fennel seeds – ¼ teaspoon
Other ingredients:
3 Green Chillies
Ripe tomatoes- 3 - 5 medium
Butter or ghee - 1 tablespoon
Vegetable oil -2 tablespoons
Dried Curry leaves - 4 to 5 (see note).
Dried Kashmiri Chillies - 5
Ground Black Pepper -1/2 teaspoon
Cashew nuts - 12 (finely ground)
Coriander/ Cilantro leaves- a handful- coarsely chopped
Instructions
Place whole spices in a spice grinder (or pestle and mortar) and grind to a fine powder
Combine ground spices with ingredients under " for the marinated lamb" with a little water . Add to lamb and allow to marinate until it is infused with the flavours (45 to sixty minutes)
Remove meat from marinade.
Heat ghee or butter in a heavy based frying pan and fry marinated meat (without onion) until the lamb is almost tender. If the meat appears to be drying out add water to keep moist, but towards the end, allow to lose moisture until almost dry (approx. 45 minutes).
In separate pot, heat oil, add onions and green Chillies. Fry until the onions begin to change to a golden colour. Add tomatoes & Kashmiri Chillies and allow to cook for 10-15 minutes. Add the fried lamb and cook on low heat until very tender and oils begin to separate from the gravy. Finally add curry leaves, cashew nuts, and pepper. Cook for a further 5 minutes on a low heat. Scatter with chopped coriander leaves and serve with white rice and Indian chutney.
Notes
If using fresh curry leaves, use only 2 to 3 and fry with onions and green chillies (only dried curry leaves are added at the end)
Punjabi-Style Chole
