Archive for the ‘Other curries’ Category

Yellow peas and Potato curry

Yellow peas and Potato curry with a blend of Indian spices is a very easy recipe which goes well with rotis or rice.



1.Boiled potatoes – 4 (large)

2.Soaked and boiled yellow peas – 2 cups

3.Onions – 2 (medium)

4.Cumin seeds – 1/4 tsp

5.Ginger garlic paste – 1/4 tsp

6.Tomato – 1 (large)

7.Red chilli powder – 1/2 tsp

8.Coriander pwd – 1/4 tsp

9.Cumin pwd – 1/4 tsp

10.Black pepper powder – 1/4 tsp

11.Turmeric pwd – 1/4 tsp

12.Salt to taste

13.Coriander leaves to garnish

14.Oil – 2 tsp to cook


1.Heat oil in pan,add cumin seeds. To this add chopped onions and fry till golden brown.

2.Now add ginger garlic paste and fry .

3.To this add red chilli powder,coriander powder,cumin powder,pepper powder,turmeric powder and mix well.

4.To this mixture add tomato and cook till they are soft.

5.Now add boiled peas and potatoes and a cup of water .Add salt and cook covered on low heat for 5 min.

6.Finally add a pinch of Garam masala(optional)and garnish with coriander leaves.


Potato 65(Potatoes cooked in yoghurt sauce)

Potato 65 is a curry cooked with boiled potatoes in yoghurt sauce and a blend of Indian spices.


1.Par boiled potatoes – 6

2.Plain yoghurt – 1cup

3.All purpose flour/Maida – 1cup

4.Dried red chilies – 4 to 5

5.Cumin seeds – 1tsp

6.Dry coconut pwd – 2tsp

7.Oil for deep frying and cooking

8.Mustard seeds – 1tsp

9.Chopped ginger – 1 large tsp

10.Chopped garlic – 1 large tsp

11.Turmeric pwd – 1/4tsp

12.Red chilli pwd – 1tsp

13.Salt to taste

14.Lemon juice of 1 lemon


1.Grate the parboiled potatoes into thick strands,to this add red chili powder,salt,turmeric, lime juice of half lemon,all purpose flour,coriander leaves  and mix well.

2.Make round balls of these mixture and deep fry in oil till golden brown.

3. In a bowl add  yoghurt,red chilli  pwd,maida and mix well.

4.Heat a pan, add  2 tsp of oil, to this add cmin seeds,mustard seeds,red chillies ,curry leaves,ginger and garlic in order.To this add the yoghurt mixture and cook till it is thickened.

5.Now to this add the potato balls and keep stirring until all the potato balls are covered with the yoghurt mixture.

6.Finally garnish with fresh coriander leaves and add the remaining half of lemon juice and sprinkle little salt if needed.

7.Now it is ready to be served .

8.This goes well with rotis/fried rice.

Potatoes in a Hot Red Sauce



This curry tastes hot and sour and goes well with any kind of roti  or  rice.



  1. Potatoes – 5
  2. Dried red chillies – 4
  3. Cumin seeds – 1 tsp
  4. Garlic – 4 cloves
  5. Thick tamarind juice – 3tsp
  6. Tomato puree(paste) – 2tsp
  7. Curry leaves – 4
  8. Salt to taste
  9. Sugar – 1tsp
  10. Asafoetida – 1/4 tsp
  11. Coriander(cilantro)sprig to garnish


  1. Peel and cut the potatoes into cube size pieces or u can even use baby potatoes(whole).
  2. Boil the potatoes until they are fully cooked,ensuring they do not break.Drain well.
  3. Soak the chillies for 5 minutes in warm water.Drain and grind with the cumin seeds and garlic to a coarse paste .
  4. Heat the oil in a frying pan.Fry the ground paste ,tamarind juice,tomato puree,curry leaves,salt,sugar and asafoetida until the oil separates.
  5. Add the potatoes.Reduce the heat,cover and simmer for about 5 minutes.Garnish with coriander leaves .
  6. Goes well with any kind of roti.


To test ,the potatoes,insert a thin sharp knife into the potatoes.It should come out clean when the potatoes are fully cooked.

Tindoora and Chana dal curry

Tindoora and chana dal is a very tasty combination and goes well with hot rice or any rotis.


  1. Tindoora -3cups
  2. Chana dal – 1cup
  3. Red chillies – 4
  4. Cumin seeds – 1tsp
  5. Mustard seeds – 1stp
  6. Garlic – 4 pods
  7. Onions – 2(medium)
  8. Tomatoes – 1cup
  9. Turmeric – 1/2tsp
  10. Hing – pinch
  11. Corainder pwd – 1tsp
  12. Chilli pwd – 1tsp
  13. Salt as required
  14. Garam masala -1/2tsp(optional)
  15. Coriander leaves – 2tsp
  16. Curry leaves – few
  17. Oil – 3tsp


  • Chop Tindoora into bite size pieces.Chop onions and tomatoes into small pieces.
  • Boil  chana dal with very little water ,they shoud be cooked just right not mushy.
  • Heat oil in a wide bottomed pan,add redchillies ,mustard seeds,cumin seeds in order.When the mustard starts spluttering add crushed garlic,onions,turmeric,Hing,curry leaves in order.
  • Now add chopped tomatoes,chillipowder,coriander pwd,Tindoora and little water(abt 1/4cup),salt. Cook covered in medium heat for 10min till the tomatoes and Tindoora are cooked completely .
  • Now add the boiled chana dal,mix well.
  • Add garam masala at this stage if u are using.Mix well and cook for another 5 min uncovered.
  • Finally garnish with coriander leaves.
  • Goes well with rice or any Indian bread.




Aritikaya/Raw Banana dumplings




This variety with boiled raw banana and a blend of Indian spices goes well with any type of Indian bread and rice as well.


  1. Raw Banana – 2
  2. Ginger garlic paste – 1tsp
  3. Tomatoes – 2
  4. Onions – 2(medium)
  5. Garam masala – 1tsp(optional)
  6. Turmeric pwd – 1/2 tsp
  7. Green chillies – 2
  8. Red chilli powder – 1tsp
  9. Besan – 2stp
  10. Oil for deep frying
  11. Salt to taste
  12. Coriander leaves – 2tsp(finely chopped)

For tempering /tadka:

  1. Chana dal – 1/2tsp
  2. Urad dal – 1/2 tsp
  3. Mustard seeds – 1/2tsp
  4. Cumin seeds – 1/2 tsp
  5. Curry leaves – few
  6. Oil – 1tsp


  • Cut, boil, peel  and smash the raw banana pieces.
  • To this add salt,ginger garlic paste(1/2tsp),garam masala,coriander leaves,besan and mix well.Make round balls of the mix and deep fry in oil till golden brown.Keep  them aside.
  • Heat  a tsp oil in a separate pan,add the ingredients for tempering, after the mustard splutters,add finely chopped onions,green chillies,remaining  1/2 tsp of ginger garlic paste,tomatoes,turmeric pwd,salt and chilli powder one after another.Add little water and cook covered for 10 min.
  • Now finally add the fried banana dumplings to the above gravy.
  • Adjust salt and garnish with chopped coriander leaves.
  • This goes well with chapathis and rice as well.

Dum Aloo Gobi curry

 Dum Aloo Gobi curry, a blend of two versatile vegetables (Baby potato and Cauliflower) is an easy one which goes well with any Indian bread or even rice too.


  1. Cauliflower florets(boiled) – 1cup
  2. Baby potatoes – 4
  3. Onion – 1(medium)
  4. Curds – 1cup
  5. Turmeric pwd – 1tsp
  6. Salt to taste
  7. Ginger pieces – 2tsp(slit length wise)
  8. Coriander powder – 1tsp
  9. Cumin powder – 1tsp
  10. Red chilli powder – 1tsp
  11. Tomato puree – 1cup
  12. Oil – 2tsp
  13. Coriander leaves for garnish


  • Half boil potatoes and cauliflower and keep aside.

 For gravy:

  • Heat 2 tsp of oil in a pan , add ginger pieces .Saute them till light brown color,add  finely chopped onionsand fry till translusent.
  • Now add cumin powder,corainder powder,Red chilli powder,salt and mix well.
  • To this add Tomato puree and cook till the oil separates.
  • Now add the half- boiled vegetables and cook till the vegetables are fully cooked with gravy.
  • Finally add the curds and cook for another 2min and remove from stove.
  • Garnish with coriander leaves.
  • Goes well with any Indian bread.

Jeera Aloo



  1. Potatoes – 5(medium)
  2. Onion – 1(large)
  3. Greenchillies – 3
  4. Ginger garlic paste – 1tsp
  5. Coriander powder – 1tsp
  6. Cumin powder – 1tsp
  7. Red chillipowder – 1tsp
  8. Turmeric powder – 1/4tsp
  9. Salt to taste
  10. Oil – 3tsp
  11. Cumin seeds – 1tsp
  12. Mustard seeds – 1tsp
  13. Coriander leaves -2tsp


  • Boil ,peel and cut potatoes into small diced cubes.
  • Finely chop onion and green chillies.
  • Heat oil in pan , add mustard seeds ,cumin seeds .After they crackle,add onions ,salt and saute them till golden brown.Now to this add turmeric powder,ginger garlic paste, green chillies and curry leaves in order.
  • Make a mixture of cumin pwd,coriander pwd,chillipowder by adding little water and add this to the above onions and mix well.
  • Finally add the boiled potato cubes ,mix well till the masala coats well and cook for about 3min.
  • Garnish with corainder leaves.
  • This goes with any bread or rice.