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Homemade Curry with Babu Ji's Jessi Singh

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This curry base is a must have in your culinary tool kit

Tadka refers to the hot oil and spice mix at the base of many Indian dishes; mastering its basic formula means having a myriad of curry options in your arsenal. On this episode of Savvy, Jessi Singh, chef and owner of New York’s East Village Indian hotspot Babu Ji, explains the tadka basics — plus three ways to spin it. Watch the video above for an overview, and follow along using the recipes below.

Tadka Base

First, heat oil in a pan.

Add scoops of diced brown onion, diced tomato, minced ginger, minced garlic, and whole fresh curry leaves, and cook for 5–10 minutes.

Then, add spices to your preference: garam masala, cumin, coriander, Kashmiri chili powder, and turmeric.

Aloo Gobi

To the tadka base, add cubed boiled potatoes and turmeric-boiled cauliflower florets.

Stir fry for 5 minutes, and top with julienned carrots and ginger.

Northern-Style Chicken Curry

Add a small amount of water to the tadka base, to thin it.

Add cubed chicken thigh, and a big scoop of yogurt.

Cook for 10–15 minutes, or until chicken is cooked through. Top with cilantro for serving.

Southern-Style Beef Curry

Add a small amount of water to the tadka base, to thin it.

Add cubed beef chuck or shoulder and a cup of coconut milk.

Cook for 20 minutes, or until beef is cooked through.

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Babu Ji

22 East 13th Street, New York, NY 10003 (212) 951-1082 Visit Website

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