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Before you jump to Spicy Indian One Pot Curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. Each and every family should start making changes that are environmentally friendly and they must do this soon. The kitchen area is a good starting point saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as economically as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty easy to live green, of course. It’s about being functional, usually.

We hope you got benefit from reading it, now let’s go back to spicy indian one pot curry recipe. You can have spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Spicy Indian One Pot Curry:

1. Provide basic sauce
2. You need oil
3. Take mustard seeds
4. Get clarified butter / cooking butter
5. Prepare fennel seeds
6. Take fenugreek seeds
7. Take onions, chopped
8. Prepare ginger garlic paste
9. Use curry leaves, chopped
10. Provide green chillies
11. You need ripe tomatoes
12. Provide beans (soaked for 12+ hours at least)
13. Get black eyed peas
14. Take black gram
15. You need lima beans
16. Use garlic cloves
17. Provide curry powder
18. You need turmeric powder
19. You need salt
20. Get water
21. You need vegetables
22. Use potatoes
23. You need brinjals / eggplants
24. Get carrots
25. Prepare bottle gourd / calabash
26. Get yellow pumpkin
27. Use water
28. You need salt
29. Provide masalas
30. You need turmeric powder
31. You need red chilli powder
32. Get coriander seeds powder
33. Take salt
34. Provide finishing
35. Use tamarind sauce
36. You need asafoetida
37. Take chopped cilantro leaves

Instructions to make Spicy Indian One Pot Curry:

1. Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
2. Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
4. Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
5. Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
6. Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
7. Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
8. After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
10. This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

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