How to make curry at home simple I Indian cooking for beginners I Easy Curry recipe

Introduce the recipe and its versatility for various ingredients like chicken, paneer, potato, chickpeas, or tofu.

Chop 1 onion, 1.5 medium tomatoes, 0.5 inch ginger, 1-2 garlic cloves, and 1 green chili finely for one recipe and roughly chop for another.

Grind the roughly chopped ingredients into a fine paste, adding very little water if necessary.

Heat 2 tbsp of oil in a pan, add 1 tsp of cumin seeds and 1 bay leaf, and cook until fragrant.

Add the ginger garlic tomato puree to the pan and mix well.

Add 1 tbsp of coriander powder, 0.5 tsp of red chili powder, and <0.5 tsp of turmeric powder to the mixture and cook together.

For the second recipe, heat 2 tbsp of oil in another pan, add 1 tsp of cumin seeds and 1 bay leaf, then add garlic and let it infuse for 30 seconds.

Add the finely chopped onion, ginger, and green chili to the pan, cooking until the onion is translucent, about 6-7 minutes.

Add the chopped tomatoes and salt to the pan, cover, and cook until the tomatoes are soft.

For the first recipe, add 1 medium boiled potato and 0.5 can of chickpeas to the mixture, cooking for 2-3 minutes and adding water if the mixture is too dry.

For the second recipe, add the same spices (1 tbsp coriander powder, 0.5 tsp chili powder, 0.5 tsp turmeric powder) to the onion and tomato mixture and cook for another 2-3 minutes, adding water if necessary.

Add the boiled potato and chickpeas to the second recipe, mixing well and cooking for another 2-3 minutes.

Add 1 cup of water to the first recipe, adjust consistency, and bring to a boil.

Add coriander leaves, 0.5 tsp garam masala, 0.5 tsp kashmiri Lal Mirch, and 1 tsp ghee to the first recipe, then bring to a boil and taste for seasoning.

Repeat the water addition and spice process for the second recipe, adjusting consistency and seasoning as needed.

Equipment Needed

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