Curry

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

3 med. onions
1 tsp. fresh ginger
1 tsp. fresh green chili
3 med. tomatoes
1/8 tsp. turmeric powder
1/4 tsp. red chili
1/4 tsp. garam masala
1/4 tsp. salt, or to taste

INSTRUCTIONS

Grate the onions in the food processor. Start sautéing the onions. If you don't want to use any oil in this step, keep stirring so that onions don't stick in the pan. While the onions are turning into light brown color, add freshly chopped ginger and green chili. Add all the spices and stir. At this point, all the flavors will mingle and to preserve the spiciness of the curry you should cover and let simmer on low for 5 minutes. Add fresh finely chopped tomatoes (or paste), cover and let simmer on very low for 15 to 20 minutes.

CHEF COMMENTS

Variations:
You can add paste of green bell pepper or red bell pepper (I always use fresh). You can also add spinach to give a different color (green as compared to the usual red/yellow). Add fresh cloves, cinnamon, bay leaves, pinch of saffron, coriander powder and finally fresh coriander leaves. In this curry you can add a combination of veggies: cubed potatoes, cauliflower, eggplant, peas, Indian paneer (homemade cheese).

Serve over rice or with fresh Indian-type bread (naan, poori, paratha).

Tagged: curry, indian add tags

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