Rendang Curry


    Coconut milk(Nariyal ka doodh) – 3 cups

    Lime leaves(Nimboo ke patte) – 6 or 7

    Lemongrass(Chai ke patte) – 1 stalk, slit in the middle

    Turmeric root / haldi powder – ½ tsp

    Ginger(Adrak) – 1 tbsp, finely chopped

    Grated coconut (Nariyal)– 3 tbsp, slightly roasted for 5 minutes

    Shallots sambar onions (Chhote pyaaz) – ½ cup, finely chopped

    Potato(Aloo) – 1 cup, boiled, cut in small pieces

    1 cup of mixed vegetables – chopped baby corn, carrot, French beans

    Galangal/ new ginger (Adrak) – 1 tbsp, finely chopped

    Garlic(Lehsun) – 6 cloves, finely chopped

    Oil – 2 tbsp

    Salt – 1 tsp or to taste

    Fresh red chilies – finely chopped & de-seeded

preparation method

Combine fresh red chillies, garlic, ginger, ½ tsp turmeric powder in a mixer to make a fine curry paste.

Heat 2 tbsp of oil. Add 1 tbsp of new ginger, lemon grass, onion, and sauté for 1 min. Add curry paste, mix and add lime leaves. Fry for 2-3 minutes.

Add the mixed vegetables and boiled potato to the curry and mix to coat well. Pour milk and mix. Add salt, and roasted grated coconut and stir. Cover and allow it to cook for 5 minutes.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:15 Mins Cook: less than 15 min

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