Easy Authentic Indian Curry Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home! I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy I really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home! I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy Easy Authentic Indian Curry Share its first Cooksnap! I really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home! I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy I really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home! I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy Ingredients 4 servings 1 clove of each Garlic, ginger 250 grams Ground meat 250 grams Mixed beans 1 Onion 2 Potatoes 2 Bell peppers 1 Zucchini, eggplant, carrots, etc. 2 tbsp ☆ Curry powder 1 tbsp ☆ Garam masala, Krazy Salt 1 tsp each ☆ Cumin, chili powder, cinnamon 200 ml each ● Canned tomato sauce, water 2 tbsp ● Instant bouillon granules 1 tbsp each ● Ketchup, soy sauce, Japanese Worcestershire-style sauce, sugar 1 Naan 1 clove of each Garlic, ginger 250 grams Ground meat 250 grams Mixed beans 1 Onion 2 Potatoes 2 Bell peppers 1 Zucchini, eggplant, carrots, etc. 2 tbsp ☆ Curry powder 1 tbsp ☆ Garam masala, Krazy Salt 1 tsp each ☆ Cumin, chili powder, cinnamon 200 ml each ● Canned tomato sauce, water 2 tbsp ● Instant bouillon granules 1 tbsp each ● Ketchup, soy sauce, Japanese Worcestershire-style sauce, sugar 1 Naan Cooking Instructions 1 Sauté the ground meat. Use that oil to stir-fry the garlic and ginger over low heat until fragrant. 2 Add vegetables (any that can be minced or grated will work) and lightly sauté. Just use whatever you've got in your fridge! 3 Add the beans and ☆ spices. Stir-fry for 10 minutes over medium heat to bring out the fragrance. 4 Season with ● condiments. Simmer to reduce liquid for 10-20 minutes, and serve. (The picture here shows what it looked like when I was still reducing the liquid.) 1 Sauté the ground meat. Use that oil to stir-fry the garlic and ginger over low heat until fragrant. 1 Sauté the ground meat. Use that oil to stir-fry the garlic and ginger over low heat until fragrant. 2 Add vegetables (any that can be minced or grated will work) and lightly sauté. Just use whatever you've got in your fridge! 2 Add vegetables (any that can be minced or grated will work) and lightly sauté. Just use whatever you've got in your fridge! 3 Add the beans and ☆ spices. Stir-fry for 10 minutes over medium heat to bring out the fragrance. 3 Add the beans and ☆ spices. Stir-fry for 10 minutes over medium heat to bring out the fragrance. 4 Season with ● condiments. Simmer to reduce liquid for 10-20 minutes, and serve. (The picture here shows what it looked like when I was still reducing the liquid.) 4 Season with ● condiments. Simmer to reduce liquid for 10-20 minutes, and serve. (The picture here shows what it looked like when I was still reducing the liquid.) Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 23, 2013 23:03 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Authentic Indian Curry Authentic Indian Curry I perfected this recipe after frequenting an authentic Indian curry restaurant. Modify the spiciness of this dish by altering the amount of chili power. 1 tablespoon should give you a medium-hot dish. 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That's the key to the deliciousness of this curry. -Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar cookpad.japan Creamy Indian Curry: Kashmir Curry Creamy Indian Curry: Kashmir Curry This is a rich, creamy curry that's always served at weddings in India. This is one of my favorite curries. I saw fresh cream at the supermarket, and I wanted to eat a creamy dish anyway, so I made this. It's homemade but unbelievably delicious. As the name indicates this is a dish from the Kashmir region, but anyone can enjoy this regardless of nationality or borders. Have it with naan breador saladon the side. For 2 to 3 servings. Recipe by Plabar cookpad.japan Indian Curry! Low-Calorie! Indian Curry! Low-Calorie! Indian curry is delicious and I love it, but it requires a lot of spices and is a bit of a pain to make! I think I have come close to restaurant quality using few spices. Saute the cumin seeds with the ginger if you are using them. Use the garam masala (1/2~1 tablespoon) for the finishing touch if you have it. The blended mixture tends to splatter everywhere when cooking, so it's good to cover it with a lid. Please simmer it over low heat while occasionally stirring to keep it from burning. For 4 servings. Recipe by Wanko mama cookpad.japan Chapati for Indian Curry Chapati for Indian Curry We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well. These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier cookpad.japan Spinach and Paneer Indian Curry Spinach and Paneer Indian Curry Everyone will love this curry, and you'll eat so much spinach!! I feel like my family eats this whenever they're in a good mood. You can also use a lump of cottage cheese in place of the paneer; this tastes great with just spinach if you can't find it, or, with a simple internet search, you can find many ways to make your own. For 3-5 servings. Recipe by Guri cookpad.japan Collagen Rich Indian Curry Collagen Rich Indian Curry This is a simple Indian curry that I threw together using ingredients in my refrigerator after I got my hands on some fresh curry leaves. To reduce the spiciness, omit the chili powder. Serve with homemade chapati. ■If you patiently stir fry the onions, the flavor will have another layer of richness. ■For the spices, I recommend curry powder, garam masala, and cumin seeds. If using Japanese curry roux, frying the cumin with the onion will make it more fragrant and flavorful! Recipe by Koyokkoyo cookpad.japan Indian Curry with Green Peas and Paneer Indian Curry with Green Peas and Paneer This is one of my favorites. In India, this is called Mattar Paneer, and it's widely eaten. 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Modify the spiciness of this dish by altering the amount of chili power. 1 tablespoon should give you a medium-hot dish. There should be enough liquid from the tomato, but if not add in water as needed. The tomato should provide enough liquid. Recipe by Puriman cookpad.japan Authentic Indian Curry Authentic Indian Curry I perfected this recipe after frequenting an authentic Indian curry restaurant. Modify the spiciness of this dish by altering the amount of chili power. 1 tablespoon should give you a medium-hot dish. There should be enough liquid from the tomato, but if not add in water as needed. The tomato should provide enough liquid. Recipe by Puriman cookpad.japan Healthy Authentic Vegetable ✿ Indian Curry Healthy Authentic Vegetable ✿ Indian Curry Indian curry has lots of vegetables, but I thought it would be even better with just a little oil, and created this recipe. Honey neutralizes the tartness of canned tomatoes. Please adjust the spiciness and saltiness to your liking. This recipe is a bit spicy. Milk instead of soy milk is delicious too. Recipe by Minato-shi cookpad.japan Healthy Authentic Vegetable ✿ Indian Curry Healthy Authentic Vegetable ✿ Indian Curry Indian curry has lots of vegetables, but I thought it would be even better with just a little oil, and created this recipe. Honey neutralizes the tartness of canned tomatoes. Please adjust the spiciness and saltiness to your liking. This recipe is a bit spicy. Milk instead of soy milk is delicious too. Recipe by Minato-shi cookpad.japan Authentic Indian Curry: Mushroom Curry Authentic Indian Curry: Mushroom Curry Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results. -Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry. -Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar cookpad.japan Authentic Indian Curry: Mushroom Curry Authentic Indian Curry: Mushroom Curry Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results. -Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry. -Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar cookpad.japan Creamy Indian Curry: Kashmir Curry Creamy Indian Curry: Kashmir Curry This is a rich, creamy curry that's always served at weddings in India. This is one of my favorite curries. I saw fresh cream at the supermarket, and I wanted to eat a creamy dish anyway, so I made this. It's homemade but unbelievably delicious. As the name indicates this is a dish from the Kashmir region, but anyone can enjoy this regardless of nationality or borders. Have it with naan breador saladon the side. For 2 to 3 servings. Recipe by Plabar cookpad.japan Creamy Indian Curry: Kashmir Curry Creamy Indian Curry: Kashmir Curry This is a rich, creamy curry that's always served at weddings in India. This is one of my favorite curries. I saw fresh cream at the supermarket, and I wanted to eat a creamy dish anyway, so I made this. It's homemade but unbelievably delicious. As the name indicates this is a dish from the Kashmir region, but anyone can enjoy this regardless of nationality or borders. Have it with naan breador saladon the side. For 2 to 3 servings. Recipe by Plabar cookpad.japan Indian Curry! Low-Calorie! Indian Curry! Low-Calorie! Indian curry is delicious and I love it, but it requires a lot of spices and is a bit of a pain to make! I think I have come close to restaurant quality using few spices. Saute the cumin seeds with the ginger if you are using them. Use the garam masala (1/2~1 tablespoon) for the finishing touch if you have it. The blended mixture tends to splatter everywhere when cooking, so it's good to cover it with a lid. Please simmer it over low heat while occasionally stirring to keep it from burning. For 4 servings. Recipe by Wanko mama cookpad.japan Indian Curry! Low-Calorie! Indian Curry! Low-Calorie! Indian curry is delicious and I love it, but it requires a lot of spices and is a bit of a pain to make! I think I have come close to restaurant quality using few spices. Saute the cumin seeds with the ginger if you are using them. Use the garam masala (1/2~1 tablespoon) for the finishing touch if you have it. The blended mixture tends to splatter everywhere when cooking, so it's good to cover it with a lid. Please simmer it over low heat while occasionally stirring to keep it from burning. For 4 servings. Recipe by Wanko mama cookpad.japan Chapati for Indian Curry Chapati for Indian Curry We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well. These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier cookpad.japan Chapati for Indian Curry Chapati for Indian Curry We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well. These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier cookpad.japan Spinach and Paneer Indian Curry Spinach and Paneer Indian Curry Everyone will love this curry, and you'll eat so much spinach!! I feel like my family eats this whenever they're in a good mood. You can also use a lump of cottage cheese in place of the paneer; this tastes great with just spinach if you can't find it, or, with a simple internet search, you can find many ways to make your own. For 3-5 servings. Recipe by Guri cookpad.japan Spinach and Paneer Indian Curry Spinach and Paneer Indian Curry Everyone will love this curry, and you'll eat so much spinach!! I feel like my family eats this whenever they're in a good mood. You can also use a lump of cottage cheese in place of the paneer; this tastes great with just spinach if you can't find it, or, with a simple internet search, you can find many ways to make your own. For 3-5 servings. Recipe by Guri cookpad.japan Collagen Rich Indian Curry Collagen Rich Indian Curry This is a simple Indian curry that I threw together using ingredients in my refrigerator after I got my hands on some fresh curry leaves. To reduce the spiciness, omit the chili powder. Serve with homemade chapati. ■If you patiently stir fry the onions, the flavor will have another layer of richness. ■For the spices, I recommend curry powder, garam masala, and cumin seeds. If using Japanese curry roux, frying the cumin with the onion will make it more fragrant and flavorful! Recipe by Koyokkoyo cookpad.japan Collagen Rich Indian Curry Collagen Rich Indian Curry This is a simple Indian curry that I threw together using ingredients in my refrigerator after I got my hands on some fresh curry leaves. To reduce the spiciness, omit the chili powder. Serve with homemade chapati. ■If you patiently stir fry the onions, the flavor will have another layer of richness. ■For the spices, I recommend curry powder, garam masala, and cumin seeds. If using Japanese curry roux, frying the cumin with the onion will make it more fragrant and flavorful! Recipe by Koyokkoyo cookpad.japan Indian Curry with Green Peas and Paneer Indian Curry with Green Peas and Paneer This is one of my favorites. In India, this is called Mattar Paneer, and it's widely eaten. It's a refreshing summery curry that is easy to make. You can use cashew nuts instead of paneer. If you do, chop it up finely and add it at Step 5. It will make the curry very rich. For 3 servings. Recipe by Plabar cookpad.japan Indian Curry with Green Peas and Paneer Indian Curry with Green Peas and Paneer This is one of my favorites. In India, this is called Mattar Paneer, and it's widely eaten. It's a refreshing summery curry that is easy to make. You can use cashew nuts instead of paneer. If you do, chop it up finely and add it at Step 5. It will make the curry very rich. For 3 servings. Recipe by Plabar cookpad.japan Rajma - Red Kidney Bean Indian Curry Rajma - Red Kidney Bean Indian Curry This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is. The curry should have a consistency like in the photo. If too much water boils out, add more. For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar cookpad.japan Rajma - Red Kidney Bean Indian Curry Rajma - Red Kidney Bean Indian Curry This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is. The curry should have a consistency like in the photo. If too much water boils out, add more. For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. 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