Wednesday, January 20, 2016

How to Cook Maharaja Curry

This rich, spicy recipe (meaning “King’s Dish”) will transport your taste buds straight to India.
Recipe © 2016 John Gabriel Arends
Servings: 4-5
Preparation Time: 15 minutes
Cooking Time: 25 minutes

1 lb meat or paneer of your choice (lamb or chicken recommended)
4 shallots cut lengthwise (½ red onion may be substituted)
7-10 large cloves of garlic, finely crushed
2 Tbsp ginger root, finely crushed, of similar amount to the garlic
2 whole bay leaves
1/4 cup oil (coconut recommended)
3 tsp salt, or to taste
3 tsp Cumin powder
2 tsp Coriander powder
1 tsp meat masala powder
1 tsp generic Indian curry powder or turmeric
Red chile powder or fresh chiles to taste
4 Tbsp butter
⅔ cup heavy cream
3 Tbsp tomato paste


  1. Fry shallots, ginger, and garlic in oil until they become slightly brown.
  2. Mix salt and spices with a little bit of water to make a paste out of the spices. 
  3. Fry the spice paste with the other ingredients until they become thick like a gravy or paste. 
  4. Add the butter and heavy cream to the other ingredients. Cook until the oil starts to separate from the other ingredients.
  5. Add the tomato paste and mix thoroughly.
  6. Add meat or paneer and stir frequently until cooked.
  • If you do have access to all of the spices or powders mentioned above, you can still try the recipe with other by substituting similar spices. You can get a generic Indian curry and cumin at most grocery stores, and that is acceptable. (Do not try Thai curry as a substitute, however.)
  • If you don't want this recipe to be spicy hot, simply leave out the chile powder. You will still have a very tasty meal that everyone can enjoy.
  • To make this recipe extremely spicy, we encourage you to try adding dried Bhut Jolokia chiles or fresh Dallay Khorsani while you cook. We also like to serve Dallay Khorsani Pickles on the side.
If you enjoy this Maharaja Curry recipe, be sure to check out all of our other spicy Himalayan recipes here.

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