How to make Cucumber Curry -
Creaminess of coconut milk and crunch of peanuts make this cucumber dish a must have.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cucumber (खीरा), Ginger (अदरक)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
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For more recipes related to Cucumber Curry checkout Kakdi Ki Sabzi, Majjige Huli. You can also find more Main Course Vegetarian recipes like Quinoa Chole Keli Chana - SK Khazana Vegetable Stew Vegetable Balls in Tomato Sauce
Cucumber Curry Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Cucumber Curry Recipe
Cucumber peeled 3 large
Ginger 1 inch piece
Garlic 5-6 cloves
Black peppercorns 6
Dried red chillies 1-2
Roasted peanuts 1/4 cup
Oil 2 tablespoons
Split black gram skinless (dhuli urad dal) 2 teaspoons
Onions chopped 2 medium
Tomato 1 medium
Salt to taste
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/4 teaspoon
Coconut milk 2 tablespoons
coriander leaves a few sprigs
Fresh red chilli slit 1
Method
Step 1
Grind ginger, garlic, black peppercorns, dried red chillies and peanuts with a little water to a paste.
Step 2
Heat oil in a non stick pan. Add black gram and saute till they turn a light brown. Quarter cucumbers vertically and cut into big pieces.
Step 3
Add onions to the pan and saute till soft. Chop tomato and add to the pan and saute.
Step 4
Add cucumber, salt and mix well. Add turmeric powder, cumin powder, red chilli powder and saute for 2-3 minutes. Add peanut paste, coconut milk and mix well. Cover and cook on medium heat for 10 minutes.
Step 5
Transfer into a serving bowl, garnish with a fresh coriander sprig and fresh red chilli and serve hot with chapatti.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
