South Indian Pumpkin, Potato & Pea Curry



1 tbsp vegetable oil

1 small onion, finely chopped

knob ginger, peeled and shredded

1 tbsp Spice Fusion Hyderabad Curry Blend

2 cups potato, peeled and diced

2 cups pumpkin, peeled and diced

1 green chilli, seeds removed, finely chopped 

water

2 cups frozen peas

salt & white pepper

  1. Heat oil, saute onion and ginger for about three minutes until translucent. Add Hyderabad Curry Blend, cook for 30 seconds, stirring. 
  2. Add pumpkin, potato and chilli, if using; fry for a minute or two, stirring. 
  3. Add water to barely cover. Bring to the boil then simmer until vegetables are cooked through. 
  4. Stir in peas and coconut milk and heat for 2-3 minutes longer. 
  5. Garnish with coriander and fried shallots (available at Asian supermarkets). 

Easy Lamb Curry with Yoghurt



1 tbsp butter or ghee

1½ tbsp vegetable oil

500g boneless leg lamb, cut into large chunks

1 large onion, finely chopped 

1 rounded tbsp crushed garlic

1 rounded tbsp grated or finely chopped ginger

1 tbsp Spice Fusion Hyderabad Curry Blend

1 cup chopped tomatoes

1 tbsp tomato paste

1 cup water

1 tsp salt

1 tsp cracked pepper or to taste

½ cup plain yoghurt

1-2 tsp Spice Fusion Garam Masala 

Finely chopped green chillies 

Coriander leaves to garnish.

  1. Heat butter or ghee and oil in a large heavy-based saucepan over medium heat. Add onion and saute until golden brown, about 5 minutes, stirring occasionally.
  2. Add garlic and ginger, cook for 2 minutes, then stir in Hyderabad Curry Blend and cook for another 30 seconds.  
  3. Add lamb in a single layer, stir well to combine, and after 6 minutes, turn the meat over and cook for another 6 minutes, or until it is well browned all over.
  4. Stir in tomatoes, tomato paste, water and salt and pepper.
  5. Cover with lid, turn up heat and bring to the boil. Reduce flame to very low and simmer for an hour, stirring occasionally. Add more water if necessary.
  6. Remove lid and simmer for a further 10 minutes, or until sauce has thickened.
  7. Whisk in yoghurt slowly, add garam masala, check seasoning, and heat for another 5 minutes.
  8. Garnish with chilies and coriander.

Mushroom Mater

Indian spice vegetables

2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp Spice Fusion Hyderabad Curry Blend
1 tbsp butter
200 g mushrooms, chopped
200 g peas (frozen)
½ tsp chilli powder or fresh chillies
½ cup cream

  1. Heat oil in heavy saucepan, add onion and cook until transparent.
  2. Add garlic and Hyderabad Curry Blend and saute on low heat for a few seconds, stirring constantly.
  3. Stir in mushrooms and butter, cook for 2 minutes then add peas and cook for a further 2 minutes.
  4. Add chilli powder and salt and pepper to taste, then stir in the cream and cook until heated through.

Lamb Saag (Curried Lamb with Spinach)

Recipe using Hyderabad Curry Blend

 800 g lamb pieces
1-2 large onions, diced
4 cloves garlic, finely chopped
1 tbsp Spice Fusion Hyderabad Curry Blend
500 g frozen spinach, defrosted
1 x 400 g can diced tomatoes
¾ cup Greek yoghurt
½ cup cream (or extra yoghurt)
bunch of coriander leaves, roughly chopped
2-3 tbsp oil or ghee

  1. Heat oil in large saucepan or frying pan.
  2. Saute onions and garlic until onion is translucent.
  3. Add Hyderabad Curry Blend and stir for about 1 minute until fragrant.
  4. Add diced lamb and cook, stirring, to coat well in the spice mix.
  5. When lamb is lightly browned add can of tomatoes and enough water to just cover the meat.
  6. Stir well, then cover and simmer for about 40 minutes, stirring occasionally to prevent sticking.
  7. Add spinach, stir, cover and simmer for another 20 minutes or until lamb is tender, then mix through the yoghurt and cream, if using.
  8. Add coriander, stir and season to taste.

Best Ever Dahl with Sweet Potato and Spinach

South Indian dahl recipe

1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tsp ginger, grated
1 bay leaf
1 cup red lentils
2-3 tsp Spice Fusion Hyderabad Curry Blend
2½-3 cups vegetable or chicken stock
1 cup chopped sweet potato, pumpkin or potato
½ cup shredded red capsicum (optional)
½ cup coconut milk
100 g spinach leaves, roughly chopped
  1. Fry onion, garlic, ginger and bay leaf in oil until onion is soft.
  2. Add lentils and Hyderabad Curry Blend and fry off for 30 seconds, stirring continuously.
  3. Pour in stock, sweet potato, pumpkin or potato and coconut milk.
  4. Simmer for 30 minutes on low heat, stirring occasionally, ensuring dahl does not stick to bottom
    of pan.
  5. Add capsicum and chopped spinach and stir through for 2-3 minutes.
  6. Garnish with coriander or parsley leaves.