Whenever we mention Indian food , curries is what comes to everyones mind .
Yes we love our curry and it is pretty much there in every dish.
So here’s a recipe that i am sharing which is made using the conventional ingredients but with a debut of a new one only to increase its nutritional value.
Vegetables: 1 medium size Onion,3 tomatoes, 1 cup of pumpkin,2 Green/red chillies, 1 teaspoon of ginger garlic paste
Take the all mighty pressure cooker ( need to cover this topic too cause i want to explain the adjective which this appliance has earned ) and put 2 TBS of vegetable oil(have used Soybean oil for this recipe).Put the chillies and cumin seeds ,then add sliced onions and let them turn golden brown.Add the ginger garlic paste which should be followed by spices.
The indian spice mix in this recipe includes 1 cinnamon stick,5 cardamoms,2 cloves,2 TBS of coriander powder,1 TBS of Turmeric,1 TBS of chilli powder.I love the use of traditional methods and hence have used the mortar & pestle to grind these together.
Add this mix and let the mixture cook for sometime.Make sure to keep checking the mixture for it should not loose its moisture .Keep your spatula handy and give it a stir now and then.Keep doing so for good 10 minutes.If need be, add some water (like about 2 teaspoons) only to make sure that the mix does not get stuck to the bottom of the pan.
After 10-15 minutes of repeating this activity, it should give you signals (as seen in the picture below)that it is ready for the next addition.The mix should start oozing out small bubbles of oil.
Time to add pumpkins( i have used butternut squash)
Just mix them all together once again and add some water ( like 1/4 cup of water)
Meanwhile prepare your tomatoes.Slice them into long strips and then add to the cooker.Tomatoes vary in their flavour & for curries they always suggest ROMA tomatoes & yes, they have never disappointed me .
Leave the whole mixture to simmer for a while….i think they should get 5 minutes to themselves .Add salt to taste followed by a cup of water and close the lid of the pressure cooker to allow the magic infusion of these ingredients happen.
We were always told to keep the flame to a medium setting and wait for the cooker to whistle .Hear no more than 6 whistles to get it off the flame .Don’t get fooled here and don’t get enticed by the aromatic smell for we need the pressure to settle.Everyone needs time to calm down .
Open it when its ready ( you should hear no more sizzling sound from the cooker).Get the handy blender and blend this liquid so that all the semi solid bits and pieces vanish and give us a smooth consistent paste like curry.
Serve it with grilled chicken or meat .
Prepare this curry only to store it in easy containers for future use .You can also freeze them in the ice cube tray and store it for longer time as ready-to-use curry paste for future recipes.
Enjoy and do post your versions if you try this…..which you should.
Cheers to being healthy