Andhra Style Chikkudukaya Curry (Indian Broad Beans curry)

There’s something deeply comforting about the simplicity of regional Indian food, and for me, Chikkudukaya Curry (Indian broad beans curry) is one of those nostalgic recipes that instantly brings back memories.

Known as sem in Hindi, these broad, flat beans are a staple in many South Indian kitchens. But in Andhra households, chikkudukaya takes on a spiced, soulful transformation — lightly cooked with onions, tomatoes, garlic, and just enough heat to bring everything to life. It’s humble, hearty, and so satisfying.

This curry used to be a regular in my winter kitchen back in Hyderabad, India. I love how easy it is to prepare — no grinding, no fancy ingredients — just honest flavors that develop beautifully in one pan. You can make it as a dry stir-fry or as a moist, curry-style dish like I’ve shared here. I sometimes stir in a spoon of roasted peanut powder or coconut at the end for a rustic finish.

Ingredients:

• Chikkudukaya (broad beans) – 250g (washed, strings removed, cut into 1-inch pieces)
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, chopped
• Green chilies – 2, slit
• Garlic – 4-5 cloves, crushed
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Dry red chili – 1 (optional)
• Turmeric powder – ¼ tsp
• Red chili powder – 1 tsp (adjust to taste)
• Coriander powder – 1 tsp
• Salt – to taste
• Oil – 2 tbsp
• Fresh coriander leaves – for garnish

Method:

• Prep the beans: Remove stringy sides of chikkudukaya and chop into 1" pieces. Rinse well.
• Boil (optional but faster): Pressure cook the chopped beans with a pinch of salt and turmeric for 1 whistle, OR cook covered in a pan with ¼ cup water until soft but not mushy.
• Tempering:
• Heat oil in a pan.
• Add mustard seeds, cumin, dry red chili.
• Once they splutter, add crushed garlic and green chilies. Sauté for 30 seconds.
• Add onion and sauté until light golden.
• Add tomatoes, turmeric, and a pinch of salt. Cook until tomatoes are soft.
• Spice it up:
• Add red chili powder, coriander powder, and mix well.
• Add boiled chikkudukaya pieces.
• Stir well to coat beans with the masala.
• Cook on medium heat for 5–6 minutes, stirring occasionally. Add a splash of water if too dry.
• Optional: Add coconut or peanut powder now for extra richness.
• Garnish with chopped coriander and turn off the heat.

Serve it with hot rice, a drizzle of ghee, and maybe some rasam on the side — and you’ve got a meal that tastes like home.

Dimer Dalna/ Boiled Egg Curry

In Bengali homes, dalna-style gravies are thicker than usual curries, mildly spiced, and beautifully aromatic with bay leaf, garam masala, and a generous pinch of nostalgia. Every household has its own version — some add potatoes, some don't; some use mustard oil for an authentic touch (I do!), and some temper it with paanch phoron.

What makes Dimer Dalna special for me is how effortless it is — no complex ingredients, no long hours in the kitchen, and yet, the end result tastes like something made with love and patience.

Whether you’re a Bengali missing home or just someone who loves bold, soulful Indian food, this egg curry will win your heart. Scroll down for the full recipe — and don’t forget the rice. You’ll want to soak up every last drop.  

Ingredients:

For Boiled Eggs:

• Eggs – 4 (hard-boiled)

• Salt – ½ tsp

• Turmeric powder – ½ tsp

For the Curry:

• Potatoes – 2 medium (peeled and cut into halves or quarters)

• Onion – 2 medium (finely sliced or grated)

• Tomato – 1 large (chopped or pureed)

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Bay leaf – 1

• Whole cumin seeds – ½ tsp

• Cumin powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (adjust to taste)

• Garam masala powder – ½ tsp

• Sugar – ½ tsp

• Salt – to taste

• Mustard oil – 3 to 4 tbsp

• Water – 1 to 1½ cups (as needed)

• Fresh coriander – chopped (for garnish)

Method:

• Boil the eggs, peel them, and rub with a little turmeric and salt.
• Heat 1 tbsp oil and lightly fry the eggs until golden. Set aside.
• In the same oil, fry the potato pieces with a pinch of turmeric and salt till they get a light golden crust. Remove and keep aside.
• Add more oil if needed. Temper with bay leaf and cumin seeds.
• Add sliced onions and saute until golden brown.
• Add ginger and garlic paste. Saute until the raw smell disappears.
• Add chopped tomatoes, green chilies, and a pinch of sugar. Cook till oil separates.
• Now add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the masala well.
• Add fried potatoes and mix well with the masala. Add water to form a gravy.
• Cover and simmer till potatoes are cooked (about 10–12 minutes).
• Add the fried eggs and simmer for another 3–4 minutes.
• Sprinkle garam masala and chopped coriander.
• Turn off the heat and let it rest for a few minutes.

Serve hot with steamed rice, basanti pulao, or luchi/paratha.

Shahi Paneer

Shahi is a Hindi word and translates to royal and Paneer is basically cottage cheese. So literal translation of this Indian curry is Cottage Cheese in a Royal Gravy. With Indian curries, there are some tricks and tips e.g., if you want the curry to have a white/royal base (Shahi), boil the onions before making a paste; if you want it red, fry the onions before making the paste; if you want the curry to be deep brown or darker in colour, cook it in an iron wok/vessel. As is evident from the pictures, this curry has a white base, hence the onions have been boiled before being made into a paste.

Ingredients:

- Onions Peeled cut into halves and boiled - 2

- Ginger and Garlic paste - 1 tbsp

- Paneer - 200 gms

- Coriander Powder - 1 tsp

- Cumin powder - 1 tsp

- Salt - Acc to taste

- Sugar - 1 tsp / acc to taste

- Cinnamon stick - 1 inch

- Bay leaves - 1

- Cumin seed - 1/2 tsp

- Cashews - 4-5

- Poppy seeds - 2 tsp

- Cream - 2 tbsp

- Any White Oil - 2 tbsp

- Yogurt - 1/2 cup

- Garam Masala - 1 tsp

Method:

- In a wok, add white oil and let it heat on medium flame for a min.

- Add the paneer and fry until golden and then set it aside..

- In the same oil add the cinnamon, bay leaves, cumin seeds.

- Make a paste from the boiled onions, make a separate paste with cashews and poppy seeds.

- Let the cumin seeds splutter and then add the onion paste.

- Fry the onion paste for 2 mins and then add ginger and garlic paste and fry until raw smell goes away.

- Then add all the powdered masalas (apart from garam masala) and a little bit of water and let all the masalas cook. 

- To this add yogurt and fry till this leaves oil on the sides.

- Add the cashew and poppy seed paste and mix well. 

- Again, fry till it leaves oil from the sides.

- At this stage add the cream and let it come to a boil. Your gravy base is ready. 

- Now add the paneer, cover and cook on low flame for 2-3 mins.

- Before switching off the flame, add garam masala powder and mix well.

- Serve hot with Roti or Naan with a side of vegetable salad.

Tip - If you want it spicy, add chopped green chili when frying the masala. 

 

Easy Chicken Curry

This is the easiest chicken curry you are ever going to make. This is my go to when I don't have time and am craving Indian food. My daughter likes this sometimes. She would rather have a burger than have healthy meals 😒. Complete opposite of what I like...or what I consider comfort food.

 Ingredients:

- Chicken (your favourite cut. I have used curry cut) - 1 kg

- Shaan chicken masala - 1 pkt

- Tomato finely chopped - 2

- Onions julienned - 2

- Garlic and ginger paste - 2 tbsp

- Bay leaves - 2 (optional)

- Mustard oil - 3 tbsp (you can use any oil)

- Cumin seeds - 1 tsp

- Potatoes cubed - 1

- Coriander leaves a bunch - chopped

Method: 

- Heat oil in a wok.

- When hot add cumin seeds and bay leaves. 

- When cumin seeds splutter add rest of the ingredients and give it a good stir.

- Cover and cook for 15 mins. Give it a nice stir and cover again.

- Repeat above step unless water has dried up and curry leaves oil.

- At this point, you can add coriander leaves and serve hot with roti/paratha.

- Else you could add water according to your liking and give it a good boil. Add coriander leaves and serve hot with rice.

Doi Begun

 Begun or eggplant is one of my favourite veggies. I love having it fried, in curries, in mixed veg stir fries or in bhartas (mashed eggplant). However, everyone in the family including you hate Begun.

Someone asked me once if there was only one veggie in the world you could eat for the rest of your life what would it be - and pat I gave the answer - Eggplant. 

This curry that I am talking about today is Doi Begun (eggplant in a yogurt gravy). One of my favourites and goes amazingly well with hot rice. I have used small eggplants (Indian or Thai) for this curry. You can use any just make sure you cut them into right size pieces.

Ingredients:

- Cumin seeds - 1 tsp

- Mustard oil - 2 tbsp

- Mustard seeds - 1/2 tsp

- Curry powder - 2 tbsp

- Turmeric - 1/2 tsp

- Ginger Paste - 1 tsp

- Onion Paste - 1 tbsp

- Tomato paste - 2 tbsp

- Salt - 1 tbsp

- Sugar - 1 tsp

- Yogurt - 1 cup

- Vegetable oil (or any white oil of your choice) - 1/2 cup

Method:

- Halve the small eggplants and marinate well with the turmeric and 1/2 tbsp salt.

- Heat 1/2 cup white oil in a wok.

- When the oil is hot, add the eggplants and fry them well, set aside.

- In the same wok add the mustard oil and let it heat.

- When hot add cumin and mustard seeds.

- When they splutter add ginger paste and onion paste, fry well until raw smell is gone.

- Add the curry powder and tomato paste and fry well for 4-5 mins. Add 1 or 2 tsp  water if it seems too dry.

- Add remaining salt and sugar and fry till oil separates.

- When oil separates, add yogurt on low flame and mix fast and well. Let it simmer.

- When cooked (oil separates again) add eggplants and 1/2 cup water. 

- Let it boil, let water reduce to desired consistency.

- Garnish with fresh coriander leaves and serve hot with rice.

Bengali Mutton Curry / Picnic Mutton

This pic above is from a parar (suburb's) picnic in Kharagpur which me and my daughter attended. We were there in Jan 2021 when hubs had just travelled to Sydney for the first time. Don't know if she remembers the taste. I have cooked Mutton curry at home a lot of times but it misses the taste of wood which is used to light up to cook this at picnics around West Bengal.

Ingredients:

- Mutton - 1 kg

- Chopped Onion - 2 big ones

- Cinnamon - 1 stick about index finger long broken into small pieces

- Cumin - 1/2 tsp

- Cardamom - 2-3

- Cloves - 2-3

- Mustard Oil - 1/2 cup

- Potatoes - 2 each cut into 4 pieces

For Marinade:

- Mustard oil - 1/2 cup

- Tomato Puree - 1 cup

- Ginger - 2 tbsp

- Garlic - 1 tbsp

- Turmeric - 1/2 tsp

- Chilli powder - 1/2 tsp

- Coriander powder - 1/2 tsp

- Cumin Powder - 1/2 tsp

Method:

- Marinade the mutton with the items and leave overnight or at least 5 hours.

- Heat mustard oil in an iron work.

- Put in the potatoes. Add salt and fry till golden. Keep aside.

- To the same oil add cinnamon, cardamom, cloves, cumin.

- Add onions and fry till brown.

- Add the marinated mutton and fry till it leaves oil.

- Keep frying for 20-30 mins more once it starts leaving oil.

- At this point transfer the mutton into a pressure cooker and add potatoes and seal it.

- Cook for 4-5 whistles on medium flame. Leave it for 30 mins and open the cooker lid after that.

- Serve piping hot with rice.