Top healthy Indian curries – Recipe

Indian curries are loved across the word for their wide variety, flavours, aromas and elegant colors.  With the right balance of seasoning and aromas following few recipes are healthy and perfect for winter treats.

Parcha Paneer –

Ingredients:

-Paneer -300 gm

-Cream – 300 gm

-A pinch of Black pepper powder

-Chopped onion-150 gm

-Chopped green chilis-10 gm

-Kaju Paste -100 gm

-Salt to taste

-Deghi Mirch-1tsp

-Turmeric power-1tsp

-Green cardmom-5gm

-Chopped Tomatos-100 gm

-Ghee – 1 tbsp

Preparation:

-Cut Paneer cubes into small pieces and keep aside.

-Heat ghee and add chopped ginger, green chilies and crushed black pepper.

-Add the mixture of cream and Kaju paste and cook until done.

-Add salt and black pepper powder.

-Pour the gravy over the top of paneer cubes and serve with chapattis.

  

  Jheenga (Prawn) Curry

Ingredients:

-Prawn Grade -400 gm

-Fresh Tomato Puree -300 gm

-Ghee-50 gm

-Mustard seeds -10 gm

-Fresh Coriander -60 gm

-Ginger -25 gm

-Yogurt-100 gm

-Salt to taste

-Lemon juice -50 gm

-Green chilis-5 gm

-Turmeric powder -10 gm

-Coriander Powder -10 gm

-Red Chili powder-10 gm

Preparation:

-De-skin prawns and clean vein by giving cut on middle.

-Chop fresh coriander and chilly green separately.

-Apply salt, turmeric & lemon juice to the prawn and lemon juice to the prawn and leave it for 15 minutes to marinade.

-In a pan take ghee and put on fire.  Add mustard seeds, chopped green chilies, fresh tomato puree and cook.  Whisk yoghurt well and put it in the pan for the gravy to cook.  Add salt and all the dry spices and cook well.

-In another pan sauté the prawns separately and add it to the gravy.

-Garnish with chopped coriander leaves and serve with rice.

Dal Makhani

Ingredients:

-Black gram dal-800 gm

-Butter -500 gm

-Chili Powder-15gm

-Cumin powder-20 gm

-Garam Masala -20 gm

-Coriander Powder-20 gm

-Garlic Paste-25gm

-Ginger Paste-30 gm

-Tomato Puree- 300 gm

Preparation:

-Wash the Dal thoroughly with salt, vinegar and water

-Boil till mashed thoroughly

-In a Deep pan, sauté ginger-garlic paste, Cumin powder, coriander powder, red chili powder and add tomato puree.  Cook for some time, add salt and cook the dal for 10 minutes.

-Garnish with chopped coriander leaves and serve with chapatti or rice.

Methi Murgh:

Ingredients:

-Chicken boneless: 500 gm

-Methi leaves: 100 gm

-Salt -10gm

-Garam Masala Powder -10 gm

-Ginger – 15 gm

-Green Chilly-10gm

-Finely chopped onion-150 gm

-Tomato puree-100 gm

-Ghee-1tbsp

-Ginger garlic paste-25gm

-Tomatos-100 gm

-Turmeric powder-1tsp

-Red chili Powder -1tsp

-Chicken stock -200 ml

-Coriander leaves finely chopped – 50 gm

Recipe:

-Heat ghee in a heavy bottom pan

-Add Methi leaves and chopped onion and sauté till it turns light brown in colour. 

-Add ginger and garlic paste.

-Now add chicken pieces and dry spices.

-Add chopped tomatoes and cook on low flame.

-Add chicken stock and cook again.

-Garnish with chopped coriander and serve with chapatti.

Mushrooms with Green Chili

Ingredients:

-Button Mushroom – 600 gm

-Chopped Onion-100 gm

-Garam Masala powder-10 gm

-Ghee – 1 tbsp

-Garlic -50gm

-Salt to taste

-Cooking Cream-200 ml

-Green Chili pickle 2 gm

-Cumin Powder-20 gm

-Morel-15 gm

-Javitri Ellaci powder-1tsp

-Ginger-5gm

-Chopped mint leaves-10gm

-Black Pepper powder -10 gm

-Recipe:

-Dice Mushrooms and Wash

-Heat Ghee in a pan and add chopped garlic. Add chopped onion and sauté it along with diced mushroom and salt.  Cook it on slow flame.

-Soak the Morels (Gucchi) to the mushroom mix.

-Add double cream, cumin powder and block pepper powder

-Garnish with chopped mint leaves Javitri Elichi powder and green Chilies and serve with chapattis.