Gujarati Curry | How to make Gujarati Curry

By Noopur Chopra  |  18th Dec 2015  |  
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  • Gujarati Curry, How to make Gujarati Curry
Gujarati Curryby Noopur Chopra
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About Gujarati Curry Recipe

A very simple and light curry , usually had with rice or khichdi . Even being a Punjabi I Prefer having this one because this is light and very comforting

Gujarati Curry is one dish which makes its accompaniments tastier. With the right mix of flavours, Gujarati Curry has always been everyone's favourite. This recipe by Noopur Chopra is the perfect one to try at home for your family. The Gujarati Curry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Gujarati Curry is 10 minutes and the time taken for cooking is 30 minutes. This is recipe of Gujarati Curry is perfect to serve 4 people. Gujarati Curry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Gujarati Curry. So do try it next time and share your experience of cooking Gujarati Curry by commenting on this page below!

Gujarati Curry

Ingredients to make Gujarati Curry

  • gram flour : 2 tablespoons
  • Red Whole chillies : 2 pieces
  • cumin Seeds : 1/4 tsp
  • jaggery : 1 small piece ( you can adjust to your taste )
  • mustard seeds : 1/4 tsp
  • ginger - Green Chilli Paste : 1/2 tsp
  • fenugreek seeds : 1/4 tsp
  • water : 4 cups
  • cinnamon Stick : a tiny piece
  • Black cardamom : 1 piece
  • bay leaf : 2 leaves
  • curry leaves : A Handful
  • salt : to taste
  • sugar : 1 tbsp
  • curd : 2 cups ( whisk it to have no lumps )
  • Oil/ ghee : 1 tbsp

How to make Gujarati Curry

  1. Whisk the curd smooth , to avoid lumps .
  2. In a pan add gram flour , curd and water stirring constantly to avoid lumps. We need a smooth consistency .
  3. After getting the smooth consistency, now it's ready to b cooked.
  4. On the high flame, put the pan.. Add Ginger Green chilli paste, salt, jaggery and sugar . Gradually the curry will start thickening and accordingly add water so that the consistency is smother. Keep stirring till the first boil comes.
  5. After the first boil , turn off the flame .
  6. Now it's time for tempering . Personally speaking , I love the crackling sound which comes at the time of crackling.
  7. For the tempering : Heat Oil / Ghee in the pan . Add Red Chillies, Fenugreek seeds, Mustard seeds, Cinnamon , Cardamom and Cumin seeds and let it crackle.
  8. Now add Bayleaf and Curry leaves . Stir for a minute and turn off the flame. The tempering is ready.
  9. Put the tempering in the curry vessel and cover it for a few minutes. By doing this the flavours will be well incorporated .
  10. Serve the curry hot with boiled rice or khichdi.

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