Beerakaya Curry

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 1 medium Onion (finely chopped)
• 1 large Tomato (finely diced)
• 2 pieces Green Chili (slit lengthwise, seeds removed for less heat)
• 1 teaspoon Garam Masala (store‑bought or homemade blend)
• 1 cup Water (room temperature)
• to taste Salt
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Heat Oil

   Place the skillet over medium heat and add 2 Tbsp vegetable oil. Heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

2. Sauté Ginger‑Garlic Paste

   Add 2 Tbsp ginger‑garlic paste to the hot oil. Stir continuously for 1 minute until fragrant and the raw smell disappears.

   Time: PT1M

   Temperature: Medium heat

3. Add Onions and Chilies

   Stir in the finely chopped onion and slit green chilies. Cook, stirring occasionally, until the onion turns golden‑brown, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Incorporate Tomatoes

   Add the diced tomato and cook for 2 minutes, allowing it to soften and release its juices.

   Time: PT2M

   Temperature: Medium heat

5. Season with Garam Masala

   Sprinkle 1 tsp garam masala over the sautéed mixture. Stir quickly for 30 seconds so the spices release aroma without burning.

   Time: PT30S

   Temperature: Medium heat

6. Simmer the Curry

   Pour in 1 cup water, add salt to taste, and bring to a gentle boil. Reduce heat and let it simmer uncovered for 10 minutes, allowing flavors to meld and the sauce to thicken slightly.

   Time: PT10M

   Temperature: Low simmer

7. Garnish and Serve

   Turn off the heat, sprinkle chopped cilantro on top, and serve hot with rice, roti, or naan.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g