Indian Cooking

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Step 1

Place some oil on a pan, wait till it gets hot, add 1 tsbp each of mustard seeds and cumin seeds. When you hear the mustard seeds start to pop, add in chopped garlic, ginger and green chillies.

Step 2

Almost immediately, add in the chopped onions. Saute the onions until they are golden brown. When they are golden in colour, add in 1 tbsp of cumin and coriander powder and cook them together. Add in more red chilli powder at this point if you want to spicier.

Step 3

Add in any of the chopped vegetables. You can use potato, cauliflower, turnips, spinach. Literally any vegetable - the only thing that would vary is the time to cook.

Step 4

Place a lid on the veggies cooking with the masala and let it cook. When the veggies are almost entirely cooked, add a pinch of turmeric and as much salt as you want. Let it cook some more and you are all set!

Step 5

If you want to make a spiced rice, make the basic masala in Step 1. Cook rice separately and when it is ready, cook it along with the basic masala till they are cooked together. Make sure you mix the rice in with the spices. I use salad mixers if the rice is loose enough so I don't crush the rice.

Step 6

Proportions: As you've probably already noticed, I don't keep track of the proportions at all. The most detail I can give you is to use a spoonful of the seeds, garlic, ginger and green chillies. Typically, I use half an average sized onion for one curry. And a whole spoonful of the cumin and coriander powder.

Step 7

Variations: If you want to make it more soupy, in the first step, blend together the onion, ginger and garlic before you begin. Then right after you put in the mustard and cumin seeds, add the green chillies and put in the blended onion-ginger-garlic paste. You also get this paste at a store. I don't use it because I don't like the taste much but you can give it a shot if you are sure there are no ingredients that could aggravate the allergy. It is certainly much more convenient.

Step 8

If you want to cook the meat, you can definitely use the same method I described in Step 2 for the veggies. For the meat to be more flavourful, you could marinate it overnight in a mix of yoghurt, the onion-ginger-garlic paste and some turmeric.