Saag Curry With Tomato And Peppers Food

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

SAAG CURRY WITH TOMATO AND PEPPERS

Steps:

• Heat the oil in a wok/large based pan and fry the onion, pepper and carrots on a medium heat for around 7 minutes or until the onions are translucent.
• Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
• Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
• Add the spinach to the pan. Don't worry if the spinach doesn't fit in the pan right away, it will wilt after a few minutes. Keep stirring until all of the spinach has wilted and mixed in with the rest of the curry mixture.
• Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir.
• Serve with Chapati, Naan or your rice of choice.
• Enjoy!

SPINACH WITH TOMATO (SAAG)

Steps:

• Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the chile, onions and garlic. Stir and fry until the onions turn medium brown. Add the tomato. Stir and fry for 2 minutes. Now put in the spinach and salt. Cover, allowing the spinach to wilt. Stir, turn the heat to medium, cover again, and cook for 25 minutes. Uncover, add the garam masala, and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left is left at the bottom of the pan. Turn up the heat during this period, if needed.

"THAKKALI MALU" SRI LANKAN FISH CURRY WITH TOMATO

Steps:

• Wash and dry fish well and rub all over with turmeric and salt.
• Cut each steak into serving pieces.
• Heat oil in a frying pan and fry the fish until golden brown on both sides.
• Drain.
• Put onion, garlic, ginger and tomato in container of electric blender and blend to a smooth paste.
• Heat oil in a saucepan and fry the blended ingredients for a few minutes, until oil begins to separate from the mixture.
• Add curry and chilli powders and about a tsp of salt, the coconut milk and bring to the boil, stirring.
• Simmer for a few minutes.
• Add the fish and simmer for 10mins.
• Serve with rice and accompaniments.

AUTHENTIC SAAG PANEER

Steps:

• Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
• Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
• Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)

Steps:

• Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
• Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
• Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
• When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

GREEN PEPPER AND TOMATO CURRY

Steps:

• Peel the tomatoes if you can be bothered- I don’t as I think they add a little extra flavour!
• Cut the green pepper and tomatoes into large chunks- peppers about 1 inch squares and tomatoes into quarters.
• Or open tin if cheating!
• Heat the oil in a wide pan and add the cumin seeds.
• Stir about, then add the green pepper and sauté for 2-3 minutes.
• Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
• Add the salt, chilli powder, turmeric, garam masala and brown sugar.
• Stir well, then simmer, covered, for 7 minutes, or until the pepper are cooked to your liking.
• Best served at once.

YELLOW CURRY WITH EGGPLANT

Steps:

• Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
• Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
• Add fish sauce and cook while stirring for 1 or 2 minutes.
• Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
• Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
• Serve over brown rice.

RED CURRY ZUCCHINI AND PEPPERS

Steps:

• Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
• Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
• Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
• Stir in garlic and pepper flakes; cook 1 minute.
• Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.