Tag Archive for Indian

Gobi Curry

This is a good dish to use up all kinds of vegetables. It needs to contain cauliflower (gobi), but otherwise the vegetables are up to you. It is not a very authentic curry, but nicely flavoured and doable on weekdays.

LeonGobi2

Gobi Curry(serves 2)
Inspired by “Leon – Ingredients & Recipes”

1 tbsp oil (coconut, rapeseed, rice bran, peanut, sunflower, ghee)
1 onion, sliced
1 red chili (or 1 tsp sambal oelek)
1 thumb-sized piece ginger, peeled
5 cloves garlic, peeled
1/2 tsp nigella seeds
1/2 tsp brown mustard seeds
1 tsp curry powder
1/2 tsp garam masala
pinch of coriander powder
pinch of cumin powder
1 small cauliflower, into florets
1 large carrot, in chunks
2 handfuls (frozen) peas
1 small can coconut milk (~200 ml)
1/2 tsp tamarind paste (you can use lemon juice instead)
salt
To serve: cooked rice, chopped coriander (optional), toasted dessicated coconut (optional)

Heat the oil, add the onion and a pinch of salt. Cook on medium heat until translucent.
Meanwhile, put chili, ginger and garlic in a blender and blend into a paste. Add this paste to the translucent onions and sauté until the raw smell has disappeared. Add nigella seeds, mustard seeds, curry powder, garam masala, coriander powder and cumin powder. Fry for about a minute, or until fragrant.
Add a splash of water and mix well, scraping all the bits from the bottom of the pan.
Add the cauliflower and cover with a lid. About halfway done, add the carrot. When both the cauliflower and the carrot are almost cooked, take off the lid, pour in the coconut milk and add the peas. Cook until hot. Add the tamarind paste. Taste and season with salt and some extra tamarind paste if necessary.

This dish is vegan when you use a vegetable oil (not the ghee – which is made from butter) and, if you are using sambal instead of chili, use one that doesn’t contain shrimp paste.

Pork Rogan Josh

Curry’s are generally not made with pork, normally lamb is used for rogan josh. But lamb is very expensive over here, and I’m not a big fan of the older lamb that is often sold, I find the flavour of the fat too overpowering. I’ve made several delicious stews with pork, so I though, why not try a curry? It worked very well, so I will definitely make this again and will keep using stewing pork instead of beef and lamb.
For me, this is the prototype curry, this is the flavour I think of when I think of curry. When you use all the chilli prescribed by the recipe it will be incredibly hot, I only used 1 dried chilli and didn’t add any chilli powder, and it already scorched my oesophagus. I believe the kashmiri chilli you officially are supposed to use is a bit more mellow than the dried chillies I have, but still, I would advice to take care with adding the chilli and not add the whole lot the first time you make this recipe. When I make it the next time I will use even less chilli than I did last time, I like my curries spicy, but not inedible hot. And using dried chillies can be a bit like a Russian roulette, you never know how spicy one will be.
I like to serve this with rice and a cooling cucumber salad or raita.

Pork rogan josh (serves 4-6)
Adapted from “Rick Stein’s India”

40 g ghee
5 cm piece of cinnamon stick
3 dried kashmiri chillies, torn into pieces
6 green cardamom pods, lightly bruised
4 cloves
1 large onion, chopped
15 g garlic, finely crushed
15 g ginger, finely grated
2 tbsp kashmiri chilli powder
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp tumeric
1/4 tsp ground mace
1 tsp garam masala
4 tbsp tomato purée (1 small can)
750 g stewing pork
1 tsp salt
300 ml water
125 g yoghurt
50 ml cream
1 tsp garam masala

Put the ghee in a large, sturdy casserole over medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices and fry for 30 seconds.
Stir in the tomato purée, then add the pork and salt and make sure it is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the pork is tender. Stir in the yoghurt, cream and second helping of garam masala. Serve.

Chicken Dhansak

I love curry, but unfortunately, most of them are quite elaborate to cook. This recipe is perfect for the days you fancy a curry, but don’t have the time to spend much time in the kitchen. It is a satisfying, flavoursome and healthy dish. If you like it more spicy, add more garam masala and chilli powder; if you are not into spicy food, omit the chilli powder.

Chicken Dhansak

Chicken dhansak (serves 4)
From BBC Food

1 tsp coconut oil
2 onions, finely chopped
6-8 chicken thighs, boned and skinned
2 garlic cloves, crushed
20 g ginger, finely grated
2 tsp garam masala
1/2 tsp hot chilli powder
400 g tin chopped tomatoes
600 ml chicken stock, made with 1 chicken stock cube
100 g dried red split lentils, rinsed and drained
2 bay leaves
200 g brown rice
Optional, to serve: cucumber, plain yoghurt and chopped coriander

Add the oil to saucepan or sauté pan and place over a medium heat. Add the onions, cook for five minutes, stirring regularly, until softened and very lightly browned.
Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.
Add the tomatoes, chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down. Stir occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick, to thicken the sauce a bit.
About 45 minutes before the curry is ready, cook the rice according to the instructions on the package.
Season the curry to taste. Serve with the rice, cucumber; top with yoghurt and sprinkle with coriander.

Flatbread Pizza

A good pizza needs a good oven, or at least one that can accommodate a pizza stone and will get terribly hot. And unfortunately, one of the (very few) downsides of our move to a different house, is that our new home lacks a good oven, the one we have now is very small and will only get lukewarm. We’re looking into buying a new one, but until we find one we like, my baking possibilities are hampered greatly. Luckily, I found a creative way to have nice pizza anyway by going down the flatbread route and frying the dough in a screaming hot pan. I just used basic pizza dough rolled/pressed into thin circles that fit the pan I was using, which worked perfectly fine. I wasn’t sure how it would work with toppings, so I fried the bread on both sides and put on toppings afterwards, in this case pesto, grilled courgette and paprika, slices of grilled beef and a handful of baby spinach. I think this is the way to go, because you don’t have heat from above most toppings will not cook/melt, and you need to turn the bread over to cook it completely.

This dough is not only great for pizza, but also works as a generic flatbread (to serve with falafel, for example) or as naan. You could also make them extra thin and use as wraps. I’m making this recipe on a regular basis, because it is so easy and versatile, and above all, yummy!

Flatbread Pizza

Pizza dough
From “De Zilveren Lepel – Van Dishoeck”

250 g flour (works best with 00 flour, special flour for pasta/pizza)
3/4 tsp salt
7 gram/one sachet of dried yeast
120 ml tepid water
2 tbsp olive oil

Place flour in a bowl. Sprinkle salt on one side and yeast on the other. Add water and olive oil, mix with a fork. Then knead the dough for about 10 minutes, or until very smooth and elastic. Put in a bowl, cover and let rise for about 3 hours.

Chicken Korma

Chicken korma is one of those classic Indian dishes that everyone loves. The only problem: usually that is a westernised version, which tastes quite different from the real thing. Luckily the real thing is also very delicious! I served it with carrot rice on the side, you can make this by cooking rice and adding grated carrot and some raisins when cooked. This gives the rice a lovely sweet taste that works great with this curry. Some toasted slivered almonds on top would also be delicious, but I ran out of those. I also served a cucumber salad as a side dish, to refresh the palate.

The original recipe asked for a whole chicken jointed in 8 pieces, or 8 chicken pieces (like thighs or drumsticks) on the bone. I used chicken thigh without bone because it was what I had available, and I cut it up in large cubes because whole boneless thighs tend to cook quite uneven. It worked perfectly.

Chicken Korma

Chicken Korma (serves 4-6)
From Rick Stein’s India

1,5 kg chicken pieces, without skin

125 g fresh or frozen (not dried) coconut flesh, chopped or grated
50 g blanched almonds, chopped
5 tsp white poppy seeds

2 medium onions, roughly chopped
50 g ghee or vegetable oil
6 cloves
6 green cardamom pods, lightly crushed
3 cm piece of cinnamon stick
1 tsp salt
1/2 tsp mild chilli powder, like Kashmiri
200 ml water
125 ml thick greek yoghurt mixed with 125 ml water
3 black cardamom pods, seeds only, finely ground
2 tbsp raisins, soaked

Blend coconut, almonds and poppy seeds togheter in a food processor to make the coconut paste. Add enough hot water to give it a smooth texture.
Blend the onion to a paste with a splash of water. Heat the ghee in a large pan over medium heat, add clove, green cardamom and cinnamon and fry for 30 seconds. Add the onion paste and salt and fry for about 10 minutes till dry, soft and translucent, but not brown.
Add chilli powder and chicken pieces and fry for 10 minutes to brown slightly. Add the water and the coconut paste and cook for a further 10 minutes.
Add the yoghurt mixture and simmer uncovered for about 30 minutes, adding a little water when it becomes too sticky, until the chicken is cooked and the sauce is thick and rich (it will look curdled, that is how it is supposed to be).
Stir in the ground black cardamom, sprinkle with raisins and serve.

Indian Sweet Chai Tea

The first time I saw this recipe was in a Rick Stein program. Unfortunately, the recipe was not available on-line, and I didn’t pay attention enough to remember the exact amounts. So I forgot about it… until recently. I had a bit of condensed milk left from another recipe, and I thought of this to use it up. I just guessed the amounts, and it turned out very tasty. I was happy that I served small cups (instead of our usual large coffee/tea mugs), because it is very sweet. But the combination of the tea, spices, sweetness and creaminess is delicious!

Indian Sweet Chai Tea (2-3 small cups)

250 ml water
1 strip orange or lemon peel
3 cloves
3 cardamom pods
1 small cinnamon stick
few slices of fresh ginger
1 bag of black tea
100 g sweetened condensed milk

Pour the water in a small pan. Add the orange or lemon peel, cloves, cardamom, cinnamon and ginger. Bring slowly to the boil and leave to simmer for 5-15 minutes (depending on how intense you want the flavour of the spices to be). Add the bag of tea and leave to infuse for another 5 minutes, but make sure the water doesn’t boil, otherwise the tea will get bitter. Add the condensed milk and simmer for a little longer to warm through. Sieve and serve immediately.

Prawn Curry

Another delicious curry; rich, fragrant and creamy. Also delicious with other seafood (the original recipe was for lobster). Serve with rice and a cucumber & lime salad.

Adjust the amount of chilli to your own taste and keep in mind that different chillies have different levels of hotness. I used half a teaspoon of chilli flakes without seeds instead of the Kashmiri chillies (I can’t find them around here), giving the curry a bit of heat but not too much.

Prawn Curry (serves 4)
Adapted from “Rick Stein’s India”

4 dried Kashmiri chillies, half with seeds removed
1 tsp coriander seeds
1 tsp fenugreek seeds
1/2 tsp cumin seeds
seeds of 2 green cardamom pods
1.5 cm cinnamon stick

1 tbsp coconut oil
35 g onion, finely chopped
10 g garlic, finely crushed
10 g ginger, finely grated
1/4 tsp turmeric
small handful of curry leaves (fresh are best but are hard to get, otherwise use dried or omit)
200 ml coconut milk
1/2 tsp white wine vinegar
1/2 tsp salt
50 ml tamarind liquid (soak 60 g tamarind pulp in 120 ml boiling water for 15 minutes, then sieve and press as much of the liquid from the fibrous tamarind pulp as possible)

500 g prawns (cooked)

Toast the chilli, coriander, fenugreek, cumin, cardamom and cinnamon in a dry pan on medium heat, until fragrant and golden. Shake regularly to prevent burning. Pour in a mortar and pestle and grind finely.
Heat the coconut oil in a large pan. Add the onions and fry until golden. Add garlic, ginger, turmeric and curry leaves, fry for 1-2 minutes. Add the ground spices and fry for a few minutes. Add the rest of the ingredients (except the prawns), bring to a simmer and cook for 5-10 minutes until reduced and thick.
Add the prawns to the sauce and cook for a few more minutes to warm through. Serve immediately.

Chicken Passanda

A very mild and creamy curry, delicately spiced, very delicious and easy to make. Serve with rice, naan or chapatis, and raita or kachumbar.

Chicken Passanda

Chicken Passanda (serves 4)
Slightly adapted from Rick Stein’s India

3 tbsp ghee (replace with butter, coconut oil or vegetable oil if you don’t have it available)
5 cm piece of cinnamon stick
2 green cardamom pods, lightly bruised
1 small onion, finely chopped
15 g ginger, finely grated
15 garlic, finely grated
1 tsp ground coriander
1/2 tsp turmeric
1/2 Kashmiri chilli powder (this is a mild kind of chilli powder, if you don’t have it, use another mild chilli powder or omit it)
4 small chicken breast, without skin, cut in half (or use larger breasts and cut in large chunks)
200 g full fat Greek/Greek-style yoghurt
2 tbsp ground almond
1/2 tsp salt
100 ml water
2 tbsp flaked almonds, toasted, to serve

Heat the ghee in a pan on medium heat. Add the cinnamon and cardamom, fry for 30 seconds, then add the onion and fry until soft and golden (about 10 minutes). Add the ginger and garlic and fry for 3 minutes, then add the ground coriander, turmeric and chilli powder (if using) and fry for 30 seconds (this mixture is prone to burning!).
Add the chicken and stir well, then add the yoghurt, ground almonds, salt and water. Simmer gently for 15-20 minutes until the sauce is reduced and thick and clings to the chicken. Sprinkle the flaked almonds on top and serve immediately.

Egg Curry

It may seem a little weird to put boiled eggs in a curry sauce, but it works very well. The spiced, slightly acidic sauce contrasts beautifully with the rich, creamy and mild taste of the eggs. Serve with rice, naan or chapatis, and a raita or kachumbar.

Egg Curry

Egg curry (serves 4)
Slightly adapted from Rick Stein’s India

6 eggs
2 tbsp coconut oil
small handfull of fresh curry leaves (omit if you can’t find them)
1 tsp fennel seeds
250 g onion, sliced
2 dried Kashmiri chillies (see note)
20 g ginger, finely chopped
20 g garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1/2 tsp turmeric
400 g tomato passata
1/2 tsp salt
Optional: some chopped fresh coriander, to serve

Boil the eggs using your preferred cooking method. Officially, they should be hard-boiled, but I like to keep them quite soft, because they will cook some more when simmered in the sauce later on. Peel them and set aside.
Heat the coconut oil in a pan over medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the onion and fry until soft and golden (about 10 minutes). Add the dried chillies, ginger and garlic, fry for 3 minutes, then stir in the ground coriander, cumin, black pepper and turmeric, and fry for 30 seconds (keep an eye on it, because it is quite sensitive to catching and burning). Then add the passata and the salt, simmer for about 10 minutes until rich and reduced. Add the eggs (whole), put a lid on the pan and simmer for 4-5 minutes to heat the eggs through.
Sprinkle with the fresh coriander (if using) and serve immediately

Note: Dried chillies are kind of a Russian roulette: you never know when they make a dish turn out inedible hot. Furthermore there are many different kinds of (dried) chillies, that all have different levels of spiciness. That is why I don’t use them myself, I use a teaspoon of sambal instead, because it is a lot milder and I know exactly how spicy it will be. Go ahead and use something you have available and to your taste.

Saag aloo and roasted gobi curry

I’m not really into cauliflower, it doesn’t have much flavour and it tends to get mushy really quick. Until I found this recipe… Roasting the cauliflower gives it lots of extra flavour and will not get mushy at all. Together with spinach, potatoes and a simple tomato based curry sauce, it makes a delicious meal. I served a lean beefburger with it for protein, but a grilled chicken breast would also be great. Or add some lentils or chickpeas for a vegetarian meal.

Saag Aloo with Roasted Gobi

Saag aloo and roasted gobi curry (2 generous servings)
Slightly adapted from The Hairy Bikers

1/2 head white cauliflower, in florets (also works with romanesco cauliflower; you can roast the whole head and use the other halve in another dish)
2 tbsp olive oil
salt
pepper
optional: other spices like garlic powder, onion powder, chilli powder

1 tbsp vegetable oil
1 onion, finely chopped
2cm ginger, grated
3 cloves of garlic, finely chopped
1 tsp black mustard seeds
5 fresh or dried curry leaves (fresh are best, but difficult to get hold of)
1/2 tsp ground turmeric
1/2 tsp fenugreek
1 generous tsp sambal (I used sambal badjak)
500 g small potatoes (or larger ones cut in cubes)
300 g spinach
400 g tomatoes, chopped (I used canned, because they have more flavour than fresh tomatoes)
1 chicken or vegetable stock cube
pepper to taste
squeeze lemon juice

Preheat the oven to 200C.
Place the cauliflower florets in a baking tray. Drizzle with the oil and sprinkle with salt, pepper and any spices you fancy. Mix until everything is combined. Roast for 20 minutes, or until golden-brown and tender.
Heat the oil in a pan and add the onions, fry for a few minutes until soft and translucent. Add the ginger, garlic, mustard seeds, curry leaves, turmeric, fenugreek and sambal. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomato, stock cube and pepper, stir to combine, place a lid on the pan and cook for about 20 minutes, or until the potatoes are cooked, while stirring occasionally.
Add the spinach and place the lid back on. Cook until wilted. It will not stir through very well, so dumping it on top will enable you to take it out easily and divide it equally over plates. Add a splash of lemon juice to the sauce, taste and add some more, and/or adjust seasoning with salt and pepper. Serve together with the roast cauliflower (the recipe suggested to mix it through, but when serving it separately, it will stay crisp longer).

Note: to make this recipe truly vegetarian/vegan, make sure you use a sambal that is suitable for vegetarians (i.e. does not contain fermented shrimp (trassi/belacan)). And of course you need to use vegetable stock and not chicken stock.