Authors: Hari Nayak

Easy Indian Cooking (36 page)

BOOK: Easy Indian Cooking

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1 tablespoon dried yellow split chickpeas

1 red onion, thinly sliced

1 tablespoon ground coriander

¼ teaspoon red pepper flakes

¼ teaspoon ground turmeric

2 tablespoons minced fresh curry leaves

2 fresh green chili peppers, deseeded and minced

1 cup (150 g) frozen peas, thawed Salt to taste

½ cup (20 g) fresh tarragon, chopped

1
Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until cool enough to handle. Cut each potato into quarters. Set aside.

2
Heat the oil in large non-stick wok or skillet over medium-high heat and add the mustard seeds and chickpeas. The seeds should splutter upon contact with the oil, so cover the pan for safety and reduce the heat to medium until the spluttering subsides.

3
Quickly add the onion and cook, stirring until golden, about 5 minutes. Then mix in the coriander, red pepper flakes, turmeric, curry leaves and green chili peppers. Cook for 1 minute, and then add the potatoes, peas and salt. Cover and cook, stirring occasionally, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Add then tarragon and transfer to a serving dish.

mixed rainbow vegetables with kadhai paneer

Serves
6
Preparation
20 minutes
Cooking
15 minutes

In a traditional preparation of kadhai paneer, the masala and the spices are ground into a wet paste. However, in this recipe, I call for a stir-fried variety of the same spices that go into the making of the traditional kadhai paneer. Adding the various bell peppers makes the dish a visual treat. This is also one of those recipes that requires minimal prep time and yet becomes a delight on the table.

3 tablespoons oil

1 tablespoon peeled and minced fresh ginger

2 large cloves garlic, minced

2 small onions, diced

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground fennel seeds

½ teaspoon ground cardamom seeds

½ teaspoon red pepper flakes

Salt, to taste

4 small tomatoes, diced

2 small green bell peppers, deseeded and diced

2 small red bell peppers, deseeded and diced

2 small yellow bell peppers, deseeded and diced

6 oz (170 g) paneer cheese, diced

4 tablespoons chopped fresh coriander leaves (cilantro)

4 green onions (scallions), chopped

Freshly-ground black pepper, to taste

1
Heat the oil in a large non-stick wok or skillet over medium-high heat, and then add the ginger and garlic and briefly cook, stirring, about 1 minute. Add the onions and cook, stirring until golden, 2 to 3 minutes.

2
Reduce the heat to medium and add the coriander, cumin, fennel, cardamom, red pepper flakes and salt, and stir for about 2 minutes. Add the tomatoes and bell peppers, cover, and continue to cook, stirring constantly until the dish is saucy, about 5 minutes.

3
Add the paneer, fresh coriander and green onions, and increase to medium-high heat. Cook uncovered for about 5 minutes. Serve hot, sprinkled with black pepper.

masala petit pois with baby carrots and coconut

Serves
6
Preparation
10 minutes
Cooking
15 minutes

This dish is proof that you can quickly and easily prepare a delicious Indian dish using ingredients that are probably already in your freezer!

1 lb (500 g) fresh shelled or frozen green peas

5 tablespoons oil

1 lb (500 g) diced frozen carrots

2¼ cups (550 ml) water

¾ cup (75 g) grated fresh or frozen coconut

¼ cup (40 g) cashew nuts

2 teaspoons cumin seeds

1 teaspoon black mustard seeds

1 onion, chopped

1 tablespoon peeled and minced fresh ginger

1 clove garlic, minced

2 teaspoons ground coriander

1 teaspoon Asian chili powder or ground cayenne pepper

1 teaspoon ground turmeric

Salt, to taste

1 tomato, chopped

5 fresh curry leaves

2 cups (500 ml) water

3 tablespoons chopped fresh coriander leaves (cilantro)

1
If using fresh peas, boil the fresh peas with water to cover in a large saucepan until tender and soft. Drain. If using frozen peas, thaw.

2
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the carrots and sauté for 3 minutes; set aside.

3
Put ¼ cup (65 ml) of the water, the coconut, and cashew nuts in a blender and process to a fine paste.

4
Heat the remaining 3 tablespoons of oil in a large saucepan over medium-high heat. Add the cumin seeds and black mustard seeds and sauté until fragrant, about 1 minute.

5
Add the onion, ginger and garlic, and sauté until light brown, about 2 to 3 minutes. Stir in the ground coriander, Asian chili powder, turmeric and salt. Add tomatoes and sauté until the fat leaves the mixture, about 5 minutes.

6
Reduce the heat to medium, add the coconut and cashew paste and the curry leaves, and cook for a minute, stirring.

7
Add the remaining 2 cups (500 ml) of water and bring it to a boil. Add the peas and carrots, reduce the heat, and simmer for 5 minutes. Serve hot, garnished with the chopped fresh coriander.

spicy bombay chili eggs with broccolini

Serves
6
Preparation
5 minutes
Cooking
5 minutes

This dish is welcome on both the breakfast and lunch menus! Broccolini, a vegetable that can be consumed in its entirety, tastes like a cross between broccoli and asparagus. If not available at your local grocer's, seek it out at an Asian market. If you can't find broccolini, substitute broccoli. For the health-conscious, try this recipe with egg whites only. Serve it with hot Toasted Cumin Chapatis with Orange (page 72) for a light, yet tasty meal.