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

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

I was really into eating out at Indian restaurants, then I wanted to make a curry myself. I experimented several times to come up with this recipe and it's almost perfect!I put "to taste" for most of the powdered spices. 1 teaspoon is the standard and adjust to your liking. Using the cardamon, cinnamon, nutmeg and black pepper makes the curry richer, but it still tastes good without them. It will taste even better with bone meat. Recipe by Mizukichi

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

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

We do like Indian food, well myself more so than my wife. So I always am trying to find a recipe that is less than 75 ingredients, about 15 of which I have never heard of, let alone able to find. Plus I need things sort of quick since I work and have to come home and make dinner. A rice bowl once a week really fits the bill for us. So I sort of took a couple recipes, modified for ground meat, and readily available spices in the average American market, and this recipe was born. Quite frankly, the only thing I had to buy that wasn't in my spice cabinet or pantry was the coconut milk. My wife said it needed more tomato paste, I thought it had too much. She said it was too spicy, so I modified the crushed red pepper amount to bring that down. We both agreed the addition of green peas would be wonderful. So next time, 1/2 - 1 cup of peas. This is a strong good Indian flavor, try it, let us know how you like it.

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 a staple dish in Indian restaurants. If you have a mixer, it will be quite easy to make at home. You can eat plenty of spinach and it is very nutritious!If you use tofu do add the usual cheese at the end because the tofu might be tasteless. The longer you simmer, the better taste you will get. For 2 to 3 servings. Recipe by Yupochi

A former roommate who was from southern India loved this curry, and he used to share it with me. I heard from that colleague for the first time in years the other day, so I made this to commemorate our friendship.You can use bouillon or vegetable soup stock (200 ml) instead of coconut milk.If you freeze this, defrost in the refrigerator, put in a frying pan with a little additional water and heat through for 5 to 10 minutes.If the dried fruits you have are chunky, chop into small pieces. For 4 servings. Recipe by Plabar

We love curry in our house, so I'm always making different variations. I like the keema curry served at Indian restaurants, so I thought I'd try making it myself.I used whole cumin seeds, since they have a stronger fragrance and are more authentically Indian than cumin powder.It's quite a chore to chop up 3 onions, so I use a food processor to save time and effort. You can omit the green peas. If you like it spicy, add some red chili pepper powder. Recipe by mikosanta

This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)- Prep the chickpeas to the state where they can be cooked. Using canned peas in water is convenient too. Soy beans would be tasty too.- In regards to how to adjust the spiciness and how to find out the spiciness you prefer, please refer to my diary from June 2010. Then, add the spices accordingly with the Steps described. For 2 large servings. Recipe by Plabar