Easy Authentic Indian Curry
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
Easy Authentic Indian Curry
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
Cooking Instructions
- 1
Sauté the ground meat. Use that oil to stir-fry the garlic and ginger over low heat until fragrant.
- 2
Add vegetables (any that can be minced or grated will work) and lightly sauté. Just use whatever you've got in your fridge!
- 3
Add the beans and ☆ spices. Stir-fry for 10 minutes over medium heat to bring out the fragrance.
- 4
Season with ● condiments. Simmer to reduce liquid for 10-20 minutes, and serve. (The picture here shows what it looked like when I was still reducing the liquid.)
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