01/7 Basic curry recipes that can be made quickly

As a culturally rich country, we have endless varieties of dishes one can make. The speciality of the Indian Cuisine is that it consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Indian food is greatly influenced by religion and differs in the use of available spices, herbs, vegetables, and fruits. Our love for food is undying and from incredibly complex recipes to a simple recipe, we have a vast variety of choices when it comes to food. While cooking an elaborate meal can take up to two hours, here's are a few basic curry recipes that will only take 20 minutes and you can enjoy a delicious meal with your loved ones.

readmore

02/7 Chicken Curry

You can make this simple Chicken curry using just 6 main ingredients in just 20 minutes. To make this recipe, clean the chicken - 800 grams (you can use chicken thighs or breasts as per your preference). If using breasts, cut it into bite-sized pieces. In a pressure cooker, saute 1 cup chopped onion, 1tbsp grated ginger and 1 tbsp minced garlic in oil until onions become soft. Add 2 tbsp curry powder and a few tbsp of water to help the spices saute. Cook on low flame for 30 seconds. Add chicken and cook for another 2 minutes. Then add 120 ml yoghurt, 1 tbsp lemon juice, fresh herbs and combine well. Add salt and pepper as per taste, add water and mix well. Add 1/4 tsp garam masala (optional). Cover the pan and simmer for 10 minutes. After that, check consistency and seasoning, add more water if needed. Cover the cooker with the lid and cook for 4 to 5 whistles. Once the chicken is cooked, remove from heat and serve with steamed rice and chapati.

readmore

03/7 Aloo Curry

This is one of the most basic curries that you can prepare quickly when short on time. Take 3 medium-sized potatoes. Wash peel and cut them into small cubes. Heat a pan on medium flame, add 3 tbsp cooking oil and 1 tbsp garlic paste. Cook for 30 seconds and add potatoes. Cook for 2 minutes. Add in 1 tbsp red chilli powder, 1/2 tbsp cumin powder, 1/2 teaspoon turmeric powder, and salt to taste. Stir for a few seconds. Then, add 2 cups water so that the potatoes are submerged in water. Cook the potatoes on low heat for 20 minutes or until the curry has thickened. Stir occasionally. Garnish with chopped coriander when the potatoes are cooked. Serve with steamed rice or chapati.

readmore

04/7 Kadhi

Kadhi is a delicious curry recipe that tastes best when served with steamed rice. To make this curry, beat 1.5 cups yoghurt with 1/2 cup of gram flour/besan. Use a blender to mix them well so that there are no lumps. In a kadhai, heat mustard oil and add 1 tsp mustard seeds, 1 tsp methi seeds, 1-2 cloves, 2-3 peppercorns, 1 badi black cardamom, and saute for 2 minutes. Add onion and saute for another 2-3 minutes. Then add 2 - 3 green chillies, 1 tsp turmeric, 1 tsp red chilli powder, salt to taste, curd and besan mixture, along with sliced raw mango. Simmer the kadhi for 10-15 minutes. While the kadhi cooks, you can make pakoras or choose not to if you don't have time. When your kadhi is ready, serve with steamed rice.

readmore

05/7 Rajma

If you are planning to make rajma, it is very easy to cook. All you need is kidney beans that you already have kept soaked overnight. Boil the soaked kidney beans. In a pan, heat 1 tbsp oil, add 1 large chopped onions and saute for a few minutes until onions are soft. Add 2 small chopped tomatoes and stir for a few minutes until cooked. Make a fine paste. Heat 2 tbsp oil, add the paste of tomato and onion and saute for 2-3 minutes until oil separates. Then add 50 gm rajma masala mixed in 100 ml water, boiled rajma and cook for 2-3 minutes again. Add remaining water and cook for 10 minutes until the gravy thickens. Garnish with chopped coriander and serve.

readmore

06/7 Paneer gravy

Paneer is loved by children and although basic, this paneer curry is a great option for dinner when you don't have much time to indulge in cooking a full-fledged meal. First, place a nonstick pan low heat. Add 2 tbsp cooking oil. When the oil is hot, add 5 crushed garlic cloves and fry until golden. Next, add 2 tbsp tomato puree in the pan. Add chopped capsicum and mix it well. Then, add the dry spices – 1/2 tsp garam masala and 1/2 tsp dhania powder. You can add 1/2 tsp sugar and salt to taste. Finally, add the 300 grams paneer cut into cubes and saute it for a minute or two. Cover the pan and let it cook on low flame for 5 minutes. When the paneer curry is ready, serve hot with roti.

readmore

07/7 Rasam

Yes! we all love this delicious curry, especially in winters or rainy seasons. Take 5 tomatoes and boil them in an open pan. Remove the skin and grind them to a fine puree. Sieve and separate the seeds. Keep the puree aside. Soak 2 tbsp imli for two hours in hot water. Sieve it to separate the pulp and the seeds, and keep the pulp aside. Then, heat oil in a frying pan, add rai, as it starts to crackle, add 10 fresh curry leaves. Pour imli pulp and tomato puree in it, then add salt as per taste and 2 tbsp rasam powder. Give a boil on a high flame while stirring occasionally. Simmer on low flame for 15 to 20 minutes. Turn off flame when cooked. Serve hot with papad and garnished with coriander leaves.

readmore