Creamy Spine Gourd Curry (Spine Gourd Malai Curry)
30 minutes
1199 reads
About Creamy Spine Gourd Curry (Spine Gourd Malai Curry)
Imagine tender spine gourd melting in your mouth, enveloped in a rich, creamy sauce fragrant with Indian spices. This Creamy Spine Gourd Curry, also known as Spine Gourd Malai Curry, elevates this humble vegetable into a truly unforgettable dish.This Bengali homestyle curry boasts a comforting, velvety texture and a balanced flavor profile that dances on your palate. It's the perfect cozy meal, served best alongside fluffy rice or warm roti.Experience the warmth and heritage of Bengali cuisine with this surprisingly easy-to-make Creamy Spine Gourd Curry. It's a culinary adventure waiting to happen!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Spine Gourd
- 250 gm Spine Gourd
Spices and Flavorings
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
Other Ingredients
- 1 Tomato chopped
- 1 tbsp Almond Paste
- 1 tbsp Coconut Cream
- 2 tbsp Oil
Instructions
- Wash and chop the spine gourd into small pieces. Heat the oil in a pan over medium heat. Add the spine gourd, salt, and turmeric powder. Shallow fry the spine gourd until lightly softened. This initial frying helps to remove excess moisture and enhance the flavor.
- In a small bowl, combine the red chili powder, turmeric powder, cumin seeds, coriander powder, and garam masala. Add 2 tablespoons of water to form a smooth paste. This spice paste will infuse the curry with rich flavors.
- Add the spice paste to the pan with the fried spine gourd. Stir well to coat the spine gourd evenly. Add the chopped tomato and cook for five minutes, allowing the tomatoes to soften and release their juices.
- Remove the pan from the heat. Stir in the coconut cream and almond paste. The residual heat will gently blend the creamy elements into the curry, creating a smooth and velvety sauce. Serve hot with roti, paratha, steamed rice, fried rice, or pulao.
Recipe Notes
Good To Know
- For an extra depth of flavor, lightly pan-fry the spine gourd slices until golden before adding them to the curry. This enhances their natural nuttiness and helps them retain a slight crunch in the creamy sauce.
- If you prefer a richer, more decadent curry, substitute part of the malai with thick coconut milk for a subtle sweetness and a Bengali coastal twist.
- To balance the tangy and spicy notes, add a small amount of sugar or a dash of jaggery during cooking. This tip is especially useful if your tomatoes are particularly tart.
- Leftover curry can be thickened the next day and used as a stuffing for parathas or sandwiches, making for an innovative and delicious snack.
Expert Tips
- For a smoother curry, blend a portion of the cooked spine gourd before adding the malai. This will create a velvety texture and enhance the overall flavor.
- Freshly ground spices will significantly elevate the taste of this curry. Consider using a mortar and pestle or a spice grinder for the best results.
- Adjust the amount of chili according to your preference. Start with a small amount and add more gradually until you achieve your desired level of heat.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 3gSugar: 2g
Geeta Biswas
Articles: 919
4 Comments
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Looks incredible! Thanks for the details.
I’m excited to try this recipe!
This looks delightful! Thanks for the recipe.
Looks so good! Can’t wait to try it.