Drumstick Potato Curry

Capsicum Curry

Ingredients

Capsicum – 4

Onion – 2

Garlic – 3 flakes

Green chillies – 3

Turmeric powder – ½ tsp

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Dry coconut grated – 1 cup

Oil – 1 tbl.sp

Salt as per taste

Method

Wash and cut capsicum into cubes. Grind  onion, garlic, coconut and green chilies coarsely. Heat oil in a pan and add mustard seeds, cumin and cubed capsicum pieces and sauté for two minutes till they are half cooked. Add the grounded paste, turmeric powder and salt and mix well. On a slow flame, cover and allow it to simmer for 10 minutes until the curry is cooked. Serve with rice or chapatti.

Potato Capsicum Curry

Ingredients
Potatoes – 1 kg
Green capsium – 350 gm
Onions – 2 small
Cumin seed – 1 tsp
Fenugreek seed – ½ tsp
Crushed garlic – 1 tsp
Turmeri powder – 1 tsp
Red chilli powder – 1 tsp
Fenily chopped tomatoes – 2
Corriander leaves – ½ cup
Oil – 1 tbl.sp
Salt to taste

Method

Heat oil in a pan and fry onions till light golden brown, then add fenugreek and cumin seeds and stir for one minute. Add crushed garlic, turmeric powder, red chilli powder and salt and stir for few minutes. Put chopped potatoes, green pepper and simmer in a covered pan on a low heat. After five minutes, add chopped tomatoes and cook till both potatoes and peppers become tender. Remove from fire and garnish with coriander leaves and serve.

Potato and Pea Curry

Ingredients

Potatoes – ½ kg

Fresh peas – ½ kg

Ghee or butter – 2 tbl.sp

Mustard seeds – 1 tsp

Onion – 1 large

Grated ginger – 1 tsp

Turmeric = 1 tsp

Salt and red chilli powder as per taste

Garam masala – 1 tsp

Lemon juice – 1

Coriander and mint leaves – ½ cup

Method

Peel and chop the potatoes, shell the peas. Heat oil in a pan and add mustards seeds, when they splutter, add chopped onions and fry till soft. Add grated ginger and fry for a few seconds, then add salt, red chilli powder and turmeric and stir well. Add potatoes and peas, sitr well and add water. Reduce the flame, cover the pan tightly and let it cook for 20 minutes. Then add garam masala and lemon juice and cook for few minutes more.

Vegetable Curry

Ingredients

Oil – 1 tbl.sp

Curry paste – 2 tbl.sp

Tomato paste – 400 gm

Cauliflower – 600 gm

Onion – 1

Spinach – 150 gm

Chopped coriander leaves – ½ cup

Low fat yoghurt to serve

Method

Slice onion, cut cauliflower in small pieces. Chop spinach and keep aside.  Heat oil in a pan and add onion to it and cook on a medium heat for two to three minutes until softened. Add curry paste and keep stirring for 2 minutes more, then add tomato paste, cauliflower florets and 200 ml water. Bring to boil and then reduce heat. Cover and simmer for 8 to 10 minutes until cauliflower is tender. Remove from fire and add salt and pepper. Add chopped spinach and half of chopped coriander leaves and stir till spinach is just wilted. Serve topped with coriander leaves and yoghurt.