Name: New Asian Village Largest Indian Buffet In Edmontons Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 1.5 cups brown or yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 piece green chili, finely chopped (optional); 2 cups tomato, finely chopped or canned crushed tomato; 1 cup water or low-sodium vegetable/chicken stock; 0.5 cup plain yogurt or coconut milk (optional, for creaminess); 2 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric; 0.5 tsp red chili powder (or cayenne); 1 tsp garam masala; 0.25 tsp ground black pepper; 1.25 tsp salt; 0.25 cup fresh cilantro, chopped; 1 tbs lemon or lime juice; 2 cups cooked chickpeas or diced cooked chicken/tofu (optional); 2 cups vegetables (potato, cauliflower, peas), par-cooked if needed

Method

Base and aromatics

1
Heat oil and soften onions
Warm a heavy-bottomed pan over medium heat. Add the vegetable oil and let it heat for 30 seconds until shimmering. Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, for 8–10 minutes until the onion is soft and lightly golden.
2
Add ginger, garlic, and chili
Add the minced garlic, grated ginger, and chopped green chili (if using). Cook for 1–2 minutes more until fragrant, stirring so the garlic does not brown.

Tomato and spices

3
Cook tomatoes
Add the chopped or crushed tomatoes to the pan. Increase heat to medium-high and cook for 6–8 minutes, breaking down the tomatoes with the back of a spoon, until the mixture reduces and the oil starts to separate slightly from the tomato-onion base.
4
Add dry spices
Lower heat to medium. Sprinkle in ground coriander, ground cumin, turmeric, red chili powder, and ground black pepper. Stir thoroughly to coat the tomato-onion mixture and cook the spices for 1–2 minutes to bloom their flavors.

Liquid, protein/vegetables and simmer

5
Add stock and simmer
Pour in 1 cup of water or stock and stir to combine. Bring to a gentle simmer. If using uncooked vegetables (potato, cauliflower), add them now so they cook fully in the sauce. Partially cover and simmer for 10–15 minutes until vegetables are tender and the curry has thickened to your liking.
6
Add protein
If using pre-cooked protein (chickpeas, chicken, or tofu), add it to the pan now. Stir to coat with the sauce and simmer 5–7 minutes until heated through and flavors meld.
7
Optional creaminess
If you want a creamier curry, reduce heat to low and stir in 1/2 cup plain yogurt (temper it first by stirring a few spoonfuls of hot sauce into the yogurt to avoid splitting) or coconut milk. Simmer gently 2–3 minutes; do not boil vigorously once yogurt is added.

Finishing and serving

8
Finish with garam masala and season
Sprinkle garam masala over the curry, stir, and simmer for 1 minute. Taste and adjust salt (start from 1 1/4 tsp added earlier), and add more if needed.
9
Add herbs and acid
Turn off the heat. Stir in chopped cilantro and 1 tablespoon lemon or lime juice to brighten the flavors.
10
Serve
Serve the curry hot with steamed rice, flatbread, or your preferred side. Leftovers keep in the refrigerator for 3–4 days and can be gently reheated.

Curry Recipe

Ingredients

Base and aromatics

Tomato and liquid

Spices

Herbs, finishing, and seasoning

Optional add-ins / protein & vegetables

Method

Base and aromatics

Heat oil and soften onions

Add ginger, garlic, and chili

Tomato and spices

Cook tomatoes

Add dry spices

Liquid, protein/vegetables and simmer

Add stock and simmer

Add protein

Optional creaminess

Finishing and serving

Finish with garam masala and season

Add herbs and acid

Serve

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