My Indian Recipes

Difficulty 4- Special Ingredient needed, Grinding Required, Time Needed Here's an excellent eggplant curry I made recently.

Difficulty Rating 2 (Dicing) Black Beans – 2 15 oz. cans (rinsed and drained) Corn – 2 cups Red (or other color) Bell Pepper – 1, diced Garlic – 2 cloves, diced Shallots (or onion) – 2 Tbsp, diced small Salt – 2 tsp. Cayenne Pepper – ¼ Tbsp. Sugar – 2 Tbsp. Olive Oil – As needed (6-9 Tbsp.) Lime zest – 1 tsp (optional) Lime (or lemon juice) – 6 Tbsp. Cilantro – ½ cup, chopped Avocado – 2 chopped small (Optional) 1. Combine all ingredients except for avocados in a large bowl and mix well. 2. Cover and chill for a few hours or overnight. 3. Right before serving, add avocados and mix gently, being careful not to mash avocados. 4. Serve at room temperature.

Difficulty Rating 3 (Pressure cooker needed, Grinding required) Rice – 2 cups, cooked Spinach -1 bunch, chopped (or about 1 ½ cup frozen)  Carrot – 1 large, peeled and cubed  Onion – 1 small, diced  Ginger garlic paste – 2 tsp.  Oil – as needed  Cumin seeds (jeera) – 1 tsp.  Turmeric – ½ tsp.  Green chili slit – 1, or to taste (optional)  Bay leaf – 1  Salt – to taste (about 2 tsp.)  For the masala: Cinnamon – 1 inch  Cloves – 3  Cardamom (elachi) – 3  Coriander seeds – 1 Tbsp.  Peppercorns – 7  1. Grind all of the masla ingredients into a powder and keep aside.  2. Heat oil in a pressure cooker. Add the cumin seeds and bay leaf.  3. Once they pop, add the spice powder and fry for a minute.  4. Add the onion and fry until transparent.  5. Add the ginger garlic paste and stir.  6. Add the carrot and potato and cook until the pot...