Mild indian curry recipes??

Question

i'd like to experiment with curries (not hot ones cant stand those) besides butter chicken?? any recommendations??

Answer 1

shahi paneer...d**n good woman :D  

Answer 2

Brown a pound of cheap cubbed beef till brown, add 4 or 5 onions copped in large pieces for a few minutes and 1 potatoe chopped in small cubes. Add 1 spoon of mild curry paste and stir for a 1 minute. Add a quart of water, salt pepper and 1 [iece of dried coco or a smal tin of cocosmilk and let simmer till meat is tender. Add one calliflower cut in pieces and simmer till cauliflower is tender but not too soft.

Serve with rice.

Answer 3

This one is REALLY delicious;

2 pounds boneless skinless chicken b*****s, cut into 1/2-inch chunks

1 teaspoon salt and pepper, or to taste

1 1/2 tablespoons vegetable oil

2 tablespoons curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed, diced tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. ]

Serves 6.

---

Answer 4

if u want to go for mutton

for 250gms of mutton take 2 mediem size onions, 2 green clillies, 2 big tomatoes, 5-6 corriender leaves

add 2-3 table spoons of oil in a pan,make it hot put onions,chillies & c leaves (if u want u can add 1 tea spoon garlic paste) after 2 min add tamotoes put pinch of haldi, add some salt to taste (if u want u can add 1/2 tea spoon red chille powder), after 3 min add fresh cleaned mutton inthe pan mix well put some water and wait for 3 whistles to come. ( if u want little spicy, u can some 1/2 tea spoon of masala powder - power of dhania + lavanga + sajeera + patta + elaichi). Serve hot with rice, biryani, chapathi etc ec.

Answer 5

this is a recipe for a beef curry.

INGREDIANTS:

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp caraway seeds

the seeds from 2 cardamom pods

½ tsp dried chilli flakes or 1 medium-hot fresh chilli, sliced

2 tsp good curry powder

2 large onions, peeled, one sliced, one quartered

4 cloves of garlic, peeled

2 thumb-sized pieces of ginger, peeled and roughly chopped

4 tbsp groundnut oil

2kg lean beef, such as braising or chuck steak, cut into 3-5cm cubes

1kg ripe organic tomatoes, peeled, deseeded and roughly chopped

1 tsp salt

1 tsp sugar

its not a hot curry it just has a bit of chilli flakes in.

it serves 6-8

METHOD:

1. Heat a frying pan over a medium heat, without adding any oil. When hot, add the dry spices – including the chilli flakes, if you’re using them. Toast for a couple of minutes, tossing the pan so they don’t burn, then transfer to a pestle and mortar and grind to a powder. Add the curry powder.

2. Put the fresh chilli (if you’re using it), the quartered onion, the garlic and the ginger in a blender with 1 tbsp oil and 2 tbsp water. Blitz to a puree.

3. Heat a very large, heavy-based pan over a medium heat. Add 2 tbsp oil then the spice powder. Stir-fry for a minute or two so the spices release their fragrance. Add the beef and stir-fry until well-browned all over. If your pan is not very large, do this in two batches – you don’t want to crowd the pan. Remove the beef with a slotted spoon and set aside.

4. Add the final 1 tbsp oil to the pan and, when hot, add the sliced onions and the onion, garlic and ginger puree. Cook for about 5 minutes over a medium heat, then return the beef and any juices it has released to the pan.

5. Add the chopped tomatoes, the salt and sugar, and enough water to just cover the meat. Bring to a simmer, turn the heat down, and leave to cook, uncovered for 1½-2 hours, or until the beef is really tender. Stir from time to time. Serve the curry with boiled rice and flatbreads.