I perfected this recipe after frequenting an authentic Indian curry restaurant.Modify the spiciness of this dish by altering the amount of chili power. 1 tablespoon should give you a medium-hot dish.There should be enough liquid from the tomato, but if not add in water as needed.The tomato should provide enough liquid. Recipe by Puriman

Everyone will love this curry, and you'll eat so much spinach!! I feel like my family eats this whenever they're in a good mood.You can also use a lump of cottage cheese in place of the paneer; this tastes great with just spinach if you can't find it, or, with a simple internet search, you can find many ways to make your own. For 3-5 servings. Recipe by Guri

I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.-You can use beef, chicken or any other meat you like. Chicken will taste quite light.-If you use a pressure cooker, the meat will become tender easily.-As it simmers, the soup in the pot will reduce, so add water if needed.-If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily.-You can use garlic and ginger from tubes, but freshly grated tastes and smells better.-This curry is also delicious with naan instead of rice. For 7 to 8 servings or so. Recipe by Gonyonyo

This is a typical Indian curry that my mother used to make this at least twice a month. The sauce is rich like gravy, so it's a rather special curry. I remember feeling really happy whenever she made it.If you're using yogurt instead of heavy cream, have the curry roux cooking over low heat in Step 10 so it's just bubbling lightly, and add the yogurt 1 tablespoon at a time, mixing it into the roux between additions.Adjust the spiciness by reducing or increasing the cayenne pepper. For 2 to 3 servings. Recipe by Plabar

I really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home!I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy

Koftas are an essential dish for vegetarians! They are different from Japanese croquets and tasty too!Soak cashew nuts in water and chop finely. Add this to the kofta batter to give richness.If necessary, add some water to the batter because if the batter is too stiff, you might find it difficult to shape into balls. Instead of wheat flour, use chickpea flour for a more authentic taste. Recipe by Yupochi

Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results.-Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry.-Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar

This is one of my favorite curries. A person can consume about 250 g of spinach with it, and the paneer that goes inside is yummy as well. A curry substituted with chicken is called "saag chicken," and the version with potatoes is called "saag aloo."Back in India, sometimes we substitute paneer with chicken or potatoes when making this spinach curry. If using chicken or potatoes, please add them to the curry after making sure they are cooked through. Recipe by Plabar

im soo happy and proud you guys liked my recipe thankyou all! :-) xxx

full of protein and fiber

I tried to make a mild curry for my 3 year old who can't eat spicy food and for my husband who doesn't like tart flavour.Canned tomato sauce (I used Kagome brand's standard sauce) makes the curry a little less tart. Red chili pepper and black pepper are optional, and it will still taste like curry even if you don't put them in. A sprinkle will bring out the flavours, but you can add a little bit more to give it a spicier kick. Recipe by Taguyoshi

#curryThe lush green colour curry masala paste is prepared with the iron rich spinach. To make it more yummilicious choices can be Egg,Chicken, Cheese, tofu etc.A dish which is power packed with protein and nutrients.