Savor Your Way to Healthy Weight Gain: A 7-Day Beginner-Friendly Indian Feast Meal Plan!

Masala Omelette

Calories: 723

Ingredients:

• Egg 2 large
• Onion 50g
• Tomato 50g
• Bell Pepper 50g
• Green Chili 1
• Turmeric Powder Pinch
• Salt To taste
• Black Pepper To taste
• Oil 1 tablespoon

Cooking Steps:

1. Step 1: Whisk 2 large eggs in a bowl.
2. Step 2: Chop 50g onion, 50g tomato, 50g bell pepper, and 1 green chili.
3. Step 3: Add the chopped vegetables to the eggs along with salt, pepper, and a pinch of turmeric.
4. Step 4: Heat 1 tablespoon oil in a pan over medium heat.
5. Step 5: Pour the egg mixture into the pan and cook for about 3-4 minutes on each side until golden brown.
6. Step 6: Serve hot.

Paneer Bhurji

Calories: 867

Ingredients:

• Paneer 200g
• Onion 100g
• Tomato 100g
• Turmeric Powder Pinch
• Red Chili Powder To taste
• Salt To taste
• Oil 1 tablespoon
• Coriander Leaves For garnish

Cooking Steps:

1. Step 1: Heat 1 tablespoon oil in a pan over medium heat.
2. Step 2: Add 100g chopped onion and sauté until golden brown.
3. Step 3: Add 100g chopped tomato and cook until soft.
4. Step 4: Add salt, turmeric powder, and red chili powder to taste.
5. Step 5: Crumble 200g paneer and add it to the pan.
6. Step 6: Mix well and cook for 5 minutes.
7. Step 7: Garnish with chopped coriander leaves and serve.

Chicken Biryani

Calories: 1302

Ingredients:

• Chicken 200g
• Yogurt 2 tablespoons
• Basmati Rice 200g
• Onion 100g
• Turmeric Powder Pinch
• Biryani Masala 2 teaspoons
• Salt To taste
• Oil 1 tablespoon
• Water 400ml
• Fried Onions For garnish
• Coriander Leaves For garnish

Cooking Steps:

1. Step 1: Marinate 200g chicken pieces with yogurt, salt, turmeric, and biryani masala for 10 minutes.
2. Step 2: Heat 1 tablespoon oil in a pot over medium heat.
3. Step 3: Add 100g sliced onions and sauté until golden brown.
4. Step 4: Add marinated chicken and cook for 10 minutes.
5. Step 5: Add 200g basmati rice and stir well.
6. Step 6: Add 400ml water, cover, and cook on low heat for 15 minutes.
7. Step 7: Serve hot, garnished with fried onions and coriander leaves.

Vegetable Upma

Calories: 723

Ingredients:

• Oil 2 tbsp
• Mustard Seeds 1 tsp
• Cumin Seeds 1 tsp
• Urad Dal 1 tbsp
• Onion 1, finely chopped
• Green Chilies 2, chopped
• Ginger 1 tbsp, finely chopped
• Curry Leaves 10-12 leaves
• Carrots 1/4 cup, chopped
• Green Peas 1/4 cup
• Beans 1/4 cup, chopped
• Semolina (Rava) 1 cup
• Water 2.5 cups
• Salt to taste
• Coriander Leaves for garnish

Cooking Steps:

1. Step 1: Heat oil in a pan and add mustard seeds, cumin seeds, and urad dal. Let them splutter.
2. Step 2: Add finely chopped onions, green chilies, ginger, and curry leaves. Sauté till onions turn translucent.
3. Step 3: Mix in chopped vegetables (carrots, peas, beans) and cook for 3-4 minutes.
4. Step 4: Add semolina (rava) and roast it till it turns light brown.
5. Step 5: Pour in water (approx. 2.5 cups) and salt to taste. Stir continuously to avoid lumps.
6. Step 6: Cook on low flame till the upma thickens. Serve hot, garnished with coriander leaves.

Chole Bhature

Calories: 868

Ingredients:

• Oil 3 tbsp
• Cumin Seeds 1 tsp
• Bay Leaf 1
• Onion 2, finely chopped
• Tomato 2, finely chopped
• Chickpeas (Chole) 2 cups, cooked
• Garam Masala 1 tsp
• Coriander Powder 1 tsp
• Turmeric 1/2 tsp
• Salt to taste
• Flour (for Bhature) 2 cups
• Baking Powder 1 tsp
• Yogurt 1/2 cup
• Water as needed
• Oil (for frying) as needed
• Onion (for garnish) 1, sliced
• Lemon 1, sliced
• Flour 2 cups

Cooking Steps:

1. Step 1: For Chole: Heat 2 tablespoons of oil in a pressure cooker over medium heat. Add 1 teaspoon of cumin seeds and 1 bay leaf, and sauté till fragrant.
2. Step 2: Add 1 cup of finely chopped onions and 1 cup of finely chopped tomatoes. Cook till they become soft, about 5-7 minutes.
3. Step 3: Mix in 2 cups of cooked chickpeas (chole), 1 teaspoon of garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric, and 1 teaspoon of salt. Add 1 cup of water and pressure cook for 3 whistles on medium heat.
4. Step 4: For Bhature: Mix 2 cups of flour, 1/2 teaspoon of baking powder, 1/4 cup of yogurt, and enough water to form a dough. Let it rest for 10 minutes.
5. Step 5: Roll the dough into small circles about 4 inches in diameter and deep fry in hot oil (about 350°F) until they puff up and turn golden brown, approximately 2 minutes per side.
6. Step 6: Serve chole with hot bhature and a side of sliced onions and lemon.

Fish Curry with Rice

Calories: 1321

Ingredients:

• Oil 3 tbsp
• Mustard Seeds 1 tsp
• Cumin Seeds 1 tsp
• Curry Leaves 10-12 leaves
• Onions 2, finely chopped
• Tomatoes 2, finely chopped
• Green Chilies 2, chopped
• Ginger-Garlic Paste 1 tbsp
• Fish 300g, cut into pieces
• Turmeric Powder 1/2 tsp
• Red Chili Powder 1 tsp
• Coriander Powder 1 tsp
• Salt to taste
• Coconut Milk 1 cup
• Rice 1 cup
• Water 2 cups
• Coriander Leaves for garnish

Cooking Steps:

1. Step 1: For Fish Curry: Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
2. Step 2: Add finely chopped onions, tomatoes, green chilies, and ginger-garlic paste. Cook till the onions turn golden brown.
3. Step 3: Mix in the fish pieces, turmeric, red chili powder, coriander powder, and salt. Cook for 5 minutes.
4. Step 4: Add coconut milk and simmer on low heat till the fish is cooked and the curry thickens.
5. Step 5: For Rice: Rinse the rice thoroughly. In a pot, add rice and water in a 1:2 ratio. Bring to a boil, then reduce the heat and let it simmer till the water is absorbed.
6. Step 6: Serve hot fish curry with steamed rice, garnished with fresh coriander leaves.

Aloo Paratha with Yogurt

Calories: 867

Ingredients:

• Potatoes 2 medium
• Onion 1 finely chopped
• Green chilies 2 chopped
• Cumin seeds 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/2 tsp
• Salt to taste
• Whole wheat flour 200g
• Ghee or Oil as needed
• Yogurt 100g

Cooking Steps:

1. Step 1: Boil 2 medium-sized potatoes until soft (about 15-20 minutes).
2. Step 2: Peel and mash the potatoes in a bowl.
3. Step 3: Add 1 finely chopped onion, 2 chopped green chilies, 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric powder, and salt to taste to the mashed potatoes.
4. Step 4: Mix all the ingredients well to prepare the aloo stuffing.
5. Step 5: Divide 200g of whole wheat flour dough into equal portions and roll them into small balls.
6. Step 6: Flatten each ball into a small circle using a rolling pin. Place a small portion of the aloo stuffing in the center of the circle.
7. Step 7: Fold the edges of the dough over the stuffing, pinching to seal, and then gently flatten it again into a round shape using a rolling pin.
8. Step 8: Heat a non-stick pan over medium heat.
9. Step 9: Cook each paratha on both sides until golden brown, using a little ghee or oil (about 2-3 minutes per side).
10. Step 10: Serve the cooked parathas with 100g of yogurt.

Vegetable Pulao

Calories: 1012

Ingredients:

• Basmati rice 200g
• Onion 1 finely chopped
• Carrots 2 chopped
• Green peas 1/2 cup
• Bell pepper 1 chopped
• Cumin seeds 1 tsp
• Bay leaf 1
• Cloves 4-5
• Cinnamon stick 1
• Turmeric powder 1/2 tsp
• Salt to taste
• Coriander leaves for garnish
• Oil 2 tbsp
• Water 400ml

Cooking Steps:

1. Step 1: Wash and soak 200g basmati rice for 20 minutes.
2. Step 2: Heat 2 tbsp oil in a pan and add 1 finely chopped onion, 2 chopped carrots, 1/2 cup green peas, and 1 chopped bell pepper.
3. Step 3: Saute the vegetables until they are tender.
4. Step 4: Add 1 tsp cumin seeds, 1 bay leaf, 4-5 cloves, 1 cinnamon stick, and 1/2 tsp turmeric powder.
5. Step 5: Add the soaked rice and mix well.
6. Step 6: Add 400ml water and salt to taste.
7. Step 7: Cover the pan and cook on low heat until the rice is fully cooked and the water is absorbed.
8. Step 8: Garnish with chopped coriander leaves and serve hot.

Butter Chicken

Calories: 1013

Ingredients:

• Chicken 250g
• Yogurt 1/2 cup
• Turmeric powder 1 tsp
• Chili powder 1 tsp
• Garam masala 1 tsp
• Ginger-garlic paste 1 tbsp
• Salt to taste
• Onion 1 finely chopped
• Tomatoes 2 chopped
• Tomato puree 1/2 cup
• Coriander powder 1 tsp
• Cumin powder 1/2 tsp
• Fresh cream 1/2 cup
• Coriander leaves for garnish
• Butter 2 tbsp

Cooking Steps:

1. Step 1: Marinate 250g chicken pieces with 1/2 cup yogurt, 1 tsp turmeric powder, 1 tsp chili powder, 1 tsp garam masala, 1 tbsp ginger-garlic paste, and salt to taste. Let it sit for 15 minutes.
2. Step 2: Heat 2 tbsp butter in a pan and add 1 finely chopped onion, 2 chopped tomatoes, and cook until soft.
3. Step 3: Add marinated chicken pieces and cook until partially done.
4. Step 4: Add 1/2 cup tomato puree, 1 tsp coriander powder, 1/2 tsp cumin powder, and cook until the chicken is fully done.
5. Step 5: Add 1/2 cup fresh cream and stir until well combined.
6. Step 6: Garnish with chopped coriander leaves and serve hot.

Poha

Calories: 725

Ingredients:

• Flattened rice (poha) 100g
• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Onion 1, finely chopped
• Green chili 1, finely chopped
• Curry leaves Few
• Boiled potatoes 50g, diced
• Turmeric powder A pinch
• Salt To taste
• Coriander leaves For garnish
• Lime 1

Cooking Steps:

1. Step 1: Rinse 100g of flattened rice (poha) under cold water until soft. Drain well and set aside.
2. Step 2: Heat 1 tablespoon of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
3. Step 3: Add 1 finely chopped onion and sauté until it turns golden brown.
4. Step 4: Add 1 finely chopped green chili and curry leaves.
5. Step 5: Add 50g of boiled and diced potatoes. Cook for 4-5 minutes.
6. Step 6: Add a pinch of turmeric powder, salt to taste, and the soaked poha. Mix well.
7. Step 7: Cover and steam for 2-3 minutes on low heat.
8. Step 8: Turn off the heat and garnish with chopped coriander leaves and a squeeze of lime.

Rajma Chawal

Calories: 867

Ingredients:

• Rajma (kidney beans) 100g
• Oil 2 tablespoons
• Onion 1, chopped
• Ginger-garlic paste 1 teaspoon
• Tomato 1, chopped
• Turmeric powder 1 teaspoon
• Red chili powder 1 teaspoon
• Cumin powder 1 teaspoon
• Salt To taste
• Water 200ml
• Basmati rice 100g
• Coriander leaves For garnish

Cooking Steps:

1. Step 1: Soak 100g of rajma (kidney beans) overnight. Pressure cook with salt until soft, about 20 minutes.
2. Step 2: In another pan, heat 2 tablespoons of oil over medium heat. Sauté 1 chopped onion until golden brown.
3. Step 3: Add 1 teaspoon of ginger-garlic paste and sauté for another 2 minutes.
4. Step 4: Add 1 chopped tomato and cook until soft.
5. Step 5: Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, and salt to taste. Cook for 2 minutes.
6. Step 6: Add the cooked rajma along with 200ml of water and simmer for 10 minutes.
7. Step 7: In a separate pot, cook 100g of basmati rice until soft and fluffy.
8. Step 8: Serve the rajma over a bed of rice, garnished with chopped coriander leaves.

Mutton Rogan Josh with Naan

Calories: 1100

Ingredients:

• Mutton 200g
• Yogurt 1 tablespoon
• Ginger-garlic paste 1 teaspoon
• Salt To taste
• Oil 2 tablespoons
• Cloves 2
• Green cardamoms 2
• Cinnamon stick 1
• Onion 1, finely chopped
• Tomato 1, chopped
• Turmeric powder 1 teaspoon
• Red chili powder 1 teaspoon
• Coriander powder 1 teaspoon
• Water 200ml
• All-purpose flour 100g

Cooking Steps:

1. Step 1: Marinate 200g of mutton with 1 tablespoon of yogurt, 1 teaspoon of ginger-garlic paste, and salt. Set aside for 15 minutes.
2. Step 2: Heat 2 tablespoons of oil in a pressure cooker. Add 2 cloves, 2 green cardamoms, and 1 cinnamon stick.
3. Step 3: Add 1 finely chopped onion and sauté until golden brown.
4. Step 4: Add the marinated mutton and cook until the mutton is browned.
5. Step 5: Add 1 chopped tomato, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook for 5 minutes.
6. Step 6: Add 200ml of water and pressure cook for 20 minutes or until the mutton is tender.
7. Step 7: Knead 100g of all-purpose flour with water and a pinch of salt to make a dough. Roll out into naan and cook on a hot griddle until both sides are browned.
8. Step 8: Serve the mutton Rogan Josh with hot naan.

Besan Chilla

Calories: 800

Ingredients:

• Besan (gram flour) 100g
• Onion 1 small
• Tomato 1 small
• Turmeric powder 1/4 tsp
• Red chili powder 1/4 tsp
• Salt to taste
• Coriander leaves handful
• Cooking oil 1 tsp

Cooking Steps:

1. Step 1: In a mixing bowl, add 1 cup of besan (gram flour), a pinch of turmeric, red chili powder, and salt.
2. Step 2: Add water gradually to form a smooth batter. Make sure there are no lumps.
3. Step 3: Finely chop 1 onion, 1 tomato, and a handful of coriander leaves. Add these to the batter and mix well.
4. Step 4: Heat a non-stick skillet and pour a ladleful of batter, spreading it out in a circular motion.
5. Step 5: Drizzle a few drops of oil around the edges. Cook until the bottom turns golden brown, then flip and cook the other side.
6. Step 6: Serve hot with mint chutney and a side of yogurt.

Palak Paneer with Roti

Calories: 950

Ingredients:

• Spinach leaves 200g
• Paneer 150g
• Onion 1 medium
• Tomato 1 medium
• Ginger-garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Garam masala 1 tsp
• Cumin seeds 1/2 tsp
• Salt to taste
• Cooking oil 1 tbsp
• Whole wheat flour (for rotis) 2 small rotis

Cooking Steps:

1. Step 1: Blanch 200g of spinach leaves in boiling water for 2-3 minutes. Drain and blend into a smooth puree.
2. Step 2: Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of cumin seeds, 1 chopped onion, and 1 chopped tomato. Sauté until the onions are translucent, about 5-7 minutes.
3. Step 3: Add 1 tablespoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Cook for 2-3 minutes.
4. Step 4: Stir in the spinach puree and cook for 5-7 minutes on medium heat.
5. Step 5: Add 150g of paneer cubes to the spinach gravy. Simmer for another 5 minutes.
6. Step 6: Serve hot with 2 whole wheat rotis.

Keema Matar

Calories: 1140

Ingredients:

• Minced meat 250g
• Green peas 150g
• Onion 2 medium
• Tomato 2 medium
• Ginger-garlic paste 1 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Garam masala 1 tsp
• Salt to taste
• Coriander leaves handful
• Cooking oil 2 tbsp

Cooking Steps:

1. Step 1: Heat oil in a pan and sauté 2 chopped onions until golden brown.
2. Step 2: Add 1 tbsp ginger-garlic paste and cook for another minute.
3. Step 3: Add 250g minced meat and cook until browned.
4. Step 4: Add 2 chopped tomatoes, 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tsp garam masala. Cook until tomatoes are soft.
5. Step 5: Add 150g green peas and cook until peas are tender.
6. Step 6: Add salt to taste and simmer for 10 minutes. Garnish with coriander leaves and serve hot.

Methi Thepla

Calories: 780

Ingredients:

• Whole Wheat Flour 150g
• Fenugreek Leaves (Methi) 50g
• Yogurt 50g
• Turmeric Powder 1 tsp
• Red Chili Powder 1 tsp
• Cumin Seeds 1 tsp
• Salt to taste
• Water as needed
• Ghee as needed

Cooking Steps:

1. Step 1: In a mixing bowl, combine 150g of whole wheat flour, 50g of fenugreek leaves (methi), 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin seeds, and salt to taste.
2. Step 2: Add 50g of yogurt and mix well. Gradually add water to knead the ingredients into a soft dough. Let it rest for 10 minutes.
3. Step 3: Divide the dough into small balls. Roll each ball out into thin discs using a rolling pin.
4. Step 4: Heat a tawa (griddle) and cook each thepla until golden brown spots appear on both sides. Brush with ghee if desired.

Egg Curry with Rice

Calories: 982

Ingredients:

• Eggs 4
• Onions 100g
• Ginger-Garlic Paste 20g
• Tomato Puree 200g
• Turmeric Powder 1 tsp
• Red Chili Powder 1 tsp
• Cumin Powder 1 tsp
• Coriander Powder 1 tsp
• Water 300ml
• Basmati Rice 100g

Cooking Steps:

1. Step 1: Boil 4 eggs and keep them aside. Peel and make slight slits on them.
2. Step 2: Heat oil in a pan and sauté 100g of finely chopped onions until golden brown.
3. Step 3: Add 20g ginger-garlic paste and sauté until raw smell disappears. Add 200g of tomato puree and cook until oil separates.
4. Step 4: Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Cook for 2 minutes.
5. Step 5: Add 300ml water and bring to a boil. Add the boiled eggs and simmer for 10 minutes.
6. Step 6: Serve the curry with 100g of cooked basmati rice.

Dal Makhani with Rice

Calories: 1100

Ingredients:

• Black Gram (Urad Dal) 100g
• Kidney Beans 50g
• Onions 100g
• Ginger-Garlic Paste 50g
• Tomato Puree 200g
• Turmeric Powder 1 tsp
• Red Chili Powder 1 tsp
• Garam Masala 1 tsp
• Cream 100ml
• Basmati Rice 150g
• Salt to taste
• Ghee 20g
• Water 500ml

Cooking Steps:

1. Step 1: Soak 100g of black gram (urad dal) and 50g of kidney beans overnight.
2. Step 2: Cook the soaked dal and beans in a pressure cooker with 500ml water and a pinch of salt until soft.
3. Step 3: In a pan, heat 20g ghee and sauté 100g of chopped onions until golden brown.
4. Step 4: Add 50g ginger-garlic paste and sauté until raw smell disappears. Add 200g of tomato puree and cook until oil separates.
5. Step 5: Add cooked dal and beans into the pan along with 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, and 100ml cream. Simmer for 15 minutes.
6. Step 6: Serve the dal makhani with 150g of cooked basmati rice.

Idli with Sambar

Calories: 725

Ingredients:

• Idli batter 200g
• Toor dal 50g
• Mixed vegetables (carrots, drumsticks, potatoes) 150g
• Sambar powder 2 tbsp
• Onion 1 small
• Tomato 1 small
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Curry leaves a few
• Coriander for garnish

Cooking Steps:

1. Step 1: Prepare Idli batter using store-bought mix as per packet instructions. This generally involves mixing the batter with water and letting it ferment overnight.
2. Step 2: Grease the Idli molds lightly with oil. Pour the fermented batter into the molds, filling each mold about three-quarters full.
3. Step 3: Steam the Idlis for 10-12 minutes until a toothpick inserted into the center comes out clean and they are fluffy. Remove them from the molds and keep warm.
4. Step 4: To prepare Sambar, heat 1 tablespoon of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and allow them to crackle.
5. Step 5: Add 1 chopped onion, 2 chopped tomatoes, and 1 cup of mixed vegetables (such as chopped carrots, drumsticks, and potatoes). Sauté for 5 minutes until the onions are translucent.
6. Step 6: Add 2 tablespoons of Sambar powder and 2-3 cups of water. Cook the vegetables until they are tender, about 10-15 minutes.
7. Step 7: Add 1 cup of cooked toor dal (split pigeon peas) to the Sambar. Simmer for an additional 5-10 minutes until well combined. Garnish with a handful of curry leaves and chopped coriander.

Vegetable Biryani

Calories: 867

Ingredients:

• Basmati rice 100g
• Mixed vegetables (peas, carrots, beans, potatoes) 200g
• Onion 1 large
• Tomato 1 large
• Green chilies 2
• Ginger-garlic paste 1 tbsp
• Biryani masala 2 tbsp
• Oil 2 tbsp
• Whole spices (bay leaf, cinnamon, cloves) a few
• Fried onions for garnish
• Coriander for garnish

Cooking Steps:

1. Step 1: Soak basmati rice for 30 minutes. Drain and set aside.
2. Step 2: Heat oil in a pan and add whole spices (bay leaf, cinnamon stick, cloves). Sauté for a few seconds.
3. Step 3: Add sliced onions, green chilies, and ginger-garlic paste. Cook until onions are golden brown.
4. Step 4: Add diced tomatoes and cook until they turn soft.
5. Step 5: Add mixed vegetables (peas, carrots, beans, potatoes) and biryani masala. Sauté for a few minutes.
6. Step 6: Add soaked rice and water in a 1:2 ratio. Cook until rice is done. Garnish with fried onions and coriander.

Prawn Curry with Rice

Calories: 1299

Ingredients:

• Prawns 200g
• Coconut milk 200ml
• Basmati rice 100g
• Onion 1 large
• Tomato 1 large
• Ginger-garlic paste 1 tbsp
• Turmeric powder 1 tsp
• Chili powder 1 tsp
• Coriander powder 1 tbsp
• Tamarind paste 1 tbsp
• Mustard seeds 1 tsp
• Oil 1 tbsp

Cooking Steps:

1. Step 1: Wash and devein 250 grams of prawns. Set aside.
2. Step 2: Heat 2 tablespoons of oil in a pan over medium heat and add 1 teaspoon of mustard seeds, allowing them to crackle.
3. Step 3: Add 1 finely chopped onion and sauté until golden brown, about 5-7 minutes.
4. Step 4: Add 1 tablespoon of ginger-garlic paste and cook until the raw smell disappears, approximately 2 minutes.
5. Step 5: Add 2 chopped tomatoes and cook until they turn soft, about 5 minutes.
6. Step 6: Add 1/2 teaspoon of turmeric, 1 teaspoon of chili powder, and 1 teaspoon of coriander powder, and sauté for a few seconds.
7. Step 7: Add 1 cup of coconut milk and 1 tablespoon of tamarind paste. Bring to a boil.
8. Step 8: Add the prawns and simmer for 10 minutes until cooked through.
9. Step 9: Cook 1 cup of basmati rice separately according to package instructions and serve with the prawn curry.