Thursday, 24th May 2018
24 May 2018
Image result for banana flower curry

Indian curry varieties 3

Indian curry varieties 3

Banana flower curry


  • Banana flower 1
  • tamarind 1 lemon size
  • small onion 5
  • grated jaggery 1 tsp
  • mustard and jeera 1 tsp each
  • fenugreek seed 1/4 tsp
  • gingelly oil 3 tsp
  • curry leaves few
  • salt as needed

For masala ingredients

  • grated coconut 1/2 cup
  • red chili 4
  • small onion 5
  • garlic 5
  • tomato 1
  • oil 2 tsp
  • Coriander seed 1 tsp

Image result for banana flower curry


  1. Cut the banana flower into small pieces
  2. Dissolve the tamarind in water and make a paste
  3. Cut the onion into small pieces
  4. Keep aside all this
  5. In a pan fry the coriander seed and coconut separately and keep aside
  6. Cut the small onion and tomato for masala
  7. In the pan add oil and fry this onion and tomato along with red chili and garlic
  8. Then to this add the coriander seed and coconut and grind to a smooth paste and keep aside
  9. Add gingelly oil in the pan and season with mustard seed, jeera, fenugreek seed and curry leaves.
  10. Then add jaggery and cut onion and fry.
  11. Then add the cut banana flower and tamarind paste and add little more water and allow it to boil.
  12. Once the masala smell reduces add the ground paste and boil for 10 minutes and add salt and remove from stove
  13. Serve hot with rice

Paneer curry


  • Paneer 200g
  • lemon 1
  • jeera 1 tsp
  • oil and salt as needed

Roast and grind

  • jeera, coriander seed and pepper 1/2 tsp each
  • aniseed 1/2 tsp
  • cinnamon 1 small piece

For masala

  • onion 2 cut into small pieces
  • coriander leaf and pudhina leaf 1/2 cup
  • green chili 3
  • ginger garlic paste 1 tsp

Image result for paneer curry


  1. First, roast and grind the ingredients given for that into a dry powder and keep aside
  2. Then add oil in a pan and fry the ingredients for masala and keep aside
  3. Once it cools down grind it into a smooth paste
  4. Add oil to the pan and fry the paneer and keep aside
  5. Again add oil in the same pan and season with jeera and then add the ground paste and the powder and salt and water as needed and allow it to boil.
  6. Then add the fried paneer and boil for few more minutes and remove from stove
  7. Squeeze lemon juice to this and serve hot with rice or chapati

Thai red curry sambhar


  • Thai red curry paste 1 tbsp
  • thoor dhal 1/2 cup
  • ginger garlic paste 1 tsp
  • beans, carrot, peas cut into long pieces 1/2 cup
  • Tomato cut into small pieces 1
  • small onion cut into pieces 10
  • turmeric powder 1/2 tsp
  • coconut milk 1/2 cup
  • coconut oil 1 tbsp
  • coriander leaf and salt as needed

For Thai red paste

  • red chili 5-7
  • garlic 10 pieces
  • lemon leaf 2
  • ginger 1-inch piece
  • celery 3 g
  • small onion 5
  • coriander powder 3 tsp
  • jeera powder 2 tsp
  • coconut milk 1 tbsp
  • lemon grass 2
  • soya sauce 1 tsp

Image result for thai red curry


  1. First, grind the ingredients for thai curry into a smooth paste in a mixie
  2. Boil the thoor dhal and keep aside
  3. Add coconut oil in a pan and fry the ginger garlic paste, cut onion, and tomato
  4. Then add the cut vegetables, salt, turmeric powder and the thai paste and fry till the oil separates.
  5. Then add the boiled thoor dhal and coconut water along with little more water and allow it to boil for 10 minutes
  6. Remove from stove garnish with coriander leaves and serve hot with rice or chapati.

Read about other curry varieties








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