My Indian Kitchen (15 page)

2 teaspoons salt

1 small green bell pepper, cut into 1-in (2.5-cm) dice (3/4 cup/130 g)

2 teaspoons Home-Style Garam Masala (page 35)

1 Wipe the mushrooms with a damp cloth to remove all dirt, cut off the stems, and cut them into bite-size pieces. Depending on the size, you may need to cut them in half or quarters or, if they are very small, leave them whole.

2 Heat the oil in a large, heavy skillet over medium-high heat. Add the onion and sauté until golden brown, about 2 to 3 minutes. Add the green chili peppers, Ginger-Garlic Paste, Asian chili powder or cayenne pepper and water and fry for 1 minute, stirring constantly. Add the chopped tomatoes and cook, stirring frequently, until the fat separates from the masala. This technique is called bhunao.

3 Add the corn, mushrooms and salt and bring to a boil. Reduce the heat to medium-low and simmer until the liquid has evaporated. Taste for seasoning and add more salt if needed.

4 Stir in the diced green bell pepper and Home-Style Garam Masala and bring to a boil. Serve hot.

Cauliflower with Ginger and Cumin

Adraki Gobhi

This dish pairs well with any dal and flatbread. With its delightfully soft texture, it is the perfect side dish to serve with some of the heavier meat curries. For a quick snack or a meal on the run, I love to create a tasty roll-up with this dish and a freshly made Whole-Wheat Griddle Breads (page 136).

Serves 4 to 6

Prep time: 15 minutes

Cook time: 15 minutes

5 tablespoons oil

3 teaspoons cumin seeds

2 teaspoon fennel seeds

1 large onion (about 1/2 lb/250 g), minced

2 tablespoons Ginger-Garlic Paste (page 32)

1 teaspoon ground turmeric

2 teaspoons Asian chili powder or cayenne pepper

2 teaspoons ground coriander

1 cup (250 ml) water

1 small tomato (about 3 oz/85 g), chopped

1 teaspoon salt

1 large head cauliflower (about 2 lbs/1 kg), cut into florets (stem discarded or reserved for other use)

2 teaspoons Home-Style Garam Masala (page 35)

One 2-in (5-cm) piece fresh ginger, peeled and cut into thin strips

4 tablespoons minced fresh coriander leaves (cilantro)

1 Heat the oil in a large skillet over medium heat. When hot, add the cumin and fennel. Cook, stirring until the seeds begins to brown, about 30 seconds. Add the onion; cook stirring for about 1 minute until slightly brown. Add the Ginger-Garlic Paste, turmeric, Asian chili powder or cayenne pepper, coriander, 1/2 cup (125 ml) of the water, the tomato and salt. Sauté for another minute until the fat leaves the masala. This technique is called bhunao.

2 Add the cauliflower and cook, stirring, until it begins to brown, about 1 minute. Add the remaining 1/2 cup (125 ml) of water. Cover and cook until the cauliflower is tender, about 10 minutes. Add the Home-Style Garam Masala, ginger and coriander leaves and cook until the masala is dry, about 1 minute. Serve hot.

Stir-Fried Okra

Bhindi Subzi

Bhindi Subzi is simply divine with any Indian meal. If you have previously cooked okra and ended up with slimy results, you may be turned off to making it at home. But don’t be! You need only follow my aunt’s three cardinal rules: always wipe okra dry before cutting it, always cook it without a lid, and do not stir it too much while cooking. Following her tips will ensure that the okra does not have a slimy texture. If you prefer okra crispy, deep-frying is a good option. Always pick out the smallest okra as they will be the most tender. Frozen cut okra may be used in place of fresh if it is out of season. Serve this as a side dish with a saucy curry or a dal and some Plain Naan (page 134) or rice of your choice.

Serves 4

Prep time: 15minutes

Cook time: 15 minutes

1 lb (500 g) fresh tender okra, rinsed and patted dry or 1 lb (500 g) cut frozen okra

1/2 cup (125 ml) oil

2 teaspoons cumin seeds

1 large onion (about 1/2 lb/250 g), sliced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon Asian chili powder or cayenne pepper

1/4 teaspoon ground turmeric

1/2 teaspoon salt

Juice of 1/2 lemon

1 Trim the ends off each okra pod and cut into small segments about approximately 1/2-inch (1.25-cm) in length.

2 Heat the oil in a nonstick skillet over medium-high heat. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring frequently, until golden, about 3 to 4 minutes. Add the okra and fry, stirring every now and then, for 10 minutes. The onion will be dark brown by this time. Add the ground spices and salt and sauté for another 5 minutes. Add the lemon juice and cook, stirring gently, for another minute. Serve hot.

Puréed Spinach with Cheese Balls

Palak Paneer Kofta

I like to cook this rich dish for festive occasions and formal dinners. Cheese balls, or kofta, are coated in a creamy spinach sauce. The best result comes from using fresh spinach, but you can use frozen spinach as an alternative. The cheese koftas can be made ahead of time and refrigerated. You can also omit the sauce and serve just the koftas as an appetizer with any of the chutneys or dips or serve them rolled up in flatbreads to make delicious wraps.

Serves 4

Prep time: 40 minutes

Cook time: 40 minutes

Oil, for deep-frying

Cheese Balls

1 lb (500 g) Paneer Cheese (page 83), grated and mashed

1 potato (about 1/2 lb/250 g) potato, boiled, peeled and mashed

1 tablespoon plus

1 teaspoon cornstarch

2 teaspoons salt

1/2 teaspoon white pepper

Spinach Sauce

2 lbs (1 kg) spinach, washed and tough stems removed

3 1/2 tablespoons oil

1 teaspoon minced garlic

1/2 cup (125 ml) tomato purée

1/2 teaspoon Asian chili powder or cayenne pepper

1/4 teaspoon ground turmeric

1/2 teaspoon ground coriander 1 teaspoon salt, or to taste

1 cup (250 ml) water

1 cup (250 ml) cream

1/2 teaspoon Home-Style Garam Masala (page 35)

2 teaspoons dried fenugreek leaves (kasoori methi), crushed (optional)

1 To make the Cheese Balls: Blend together all the ingredients in a large mixing bowl. Mix well and divide this mixture into 16 equal-sized balls. Refrigerate for at least an hour.

2 Heat 2 inches of the deep-frying oil in a kadhai, small wok or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-inch (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F(160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Deep-fry the Cheese Balls in batches until golden brown. Remove with a slotted spoon and drain on paper towels. Set aside.

3 To make the Spinach Sauce: Bring a large saucepan of water to a boil. Place the spinach in the boiling water and cook until it’s just done, about 3 minutes. Drain in a colander and rinse under cold water. Purée the spinach in a blender or a food processor until smooth, adding a little water if necessary. Set aside.

4 Heat the 31/2 tablespoons of oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds, until slightly brown. Add the spinach purée and cook, while stirring, for about 2 minutes. Add the tomato purée, Asian chili powder or cayenne pepper, turmeric, coriander, salt and water. Cook for about 5 minutes. Stir in the cream, Home-Style Garam Masala and dried fenugreek leaves, if using. And the fried Cheese Balls and let simmer for about 3 to 5 minutes, gently stirring from time to time. Remove from the heat.

5 Using a spoon, carefully transfer the Cheese Balls to a serving plate (they break apart easily, so be careful). Pour the Spinach Sauce on top and serve hot.

Zucchini with Lentils and Roasted Garlic

Masala Zucchini aur Dal ki Subzi

The combination of lentils, vegetables, garlic and cumin gives this satisfying side dish a unique flavor that goes perfectly with Kerala Coconut Beef (page 116) or Stir-Fried Shrimp (page 103) and Plain Basmati Rice (page 124) or Whole-Wheat Griddle Breads (page 136). If zucchini is not available, use other common squashes such as summer squash (ghia) or calabash, aka bottle gourd (doodhi). The addition of lentils in this side dish makes it a nutritious main dish for vegetarians with rice or bread and a raita or plain yogurt.

Serves 6

Prep time: 15 minutes

Cook time: 40 minutes

1 cup (200 g) split pigeon peas (toor dal), rinsed and drained

1/2 teaspoon ground turmeric

2 teaspoon salt

4 cups (1 liter) water

2 tablespoons oil

6 large garlic cloves, crushed

1 teaspoon cumin seeds

1 small onion (about 1/4 lb/125 g), thinly sliced

4 small zucchini (about 1 lb/500 g), cut into 1/4-in (6-mm)-thick half moons

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 teaspoon paprika

2 tablespoons chopped fresh coriander leaves (cilantro)

1 teaspoon Home-Style Garam Masala (page 35)

1 Place the lentils, turmeric, salt and water in a large saucepan. Bring to a boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.

2 Heat the oil in a medium saucepan over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.

3 Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 minutes.

4 Remove the pan from the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves and Home-Style Garam Masala. Serve with your choice of Indian breads or rice.

Stir-Fried Paneer Cheese with Bell Peppers

Kadhai Paneer

A kadhai is an Indian version of a Chinese wok, which Indian cooks use to make a variety of dishes. However, for a dish to be considered a “kadhai dish” it must have the flavor combination of onions, peppers, ginger, garlic, dried red chili peppers and a blend of select Indian spices. This recipe is a classic way of making a kadhai dish, which I learned while I was working at a restaurant in New Delhi. The paneer can be substituted with mixed vegetables, seafood or chicken. (See Stir-Fried Shrimp, page 103). My favorite version is Kadhai Anda, which includes hard-boiled eggs. I always make some extra Kadhai Spice Blend for making kadhai dishes and store it in an airtight container for later use. If you find that you enjoy this Indian-style stir-fry, as I do, you will reach for this spice blend often. This dish goes best with flatbreads like Baked Garlic Naan (page 134) or Whole-Wheat Griddle Breads (page 136).

Serves 4

Prep time: 20 minutes

Cook time: 15 minutes

3 tablespoons oil

1 tablespoon minced garlic

2 fresh green chili peppers, slit open lengthwise

1 tablespoon plus 1 teaspoon peeled and minced fresh ginger

3/4 cup (185 ml) tomato purée

1/2 cup (125 ml) water

1 green bell pepper, diced (1 cup/175 g)

1 red bell pepper, diced (1 cup/175 g)

1 lb (500 g) Paneer Cheese (page 83), diced

2 teaspoons crushed, dried fenugreek leaves (kasoori methi) (optional)

11/2 teaspoons Home-Style Garam Masala (page 35)

2 teaspoons salt

4 tablespoons minced fresh coriander leaves (cilantro)

Kadhai Spice Blend

6 dried red chili peppers

1 tablespoon plus 1 teaspoon coriander seeds

1 tablespoon plus 1 teaspoon cumin seeds

1 To make the Kadhai Spice Blend: Grind the red chili peppers, coriander and cumin seeds in a spice grinder to make a coarse powder. Set aside.

2 Heat the oil in a wok or a saucepan over medium heat. Add the minced garlic and fry until light brown, about 1 minute. Add the green chili peppers, ginger and tomato purée and sauté for 30 seconds. Then add the Kadhai Spice Blend and cook for 30 seconds, stirring constantly. Add the water and cook until the fat leaves the masala, about 2 minutes. This technique is called bhunao.

3 Add the green and red bell peppers and cook over medium heat for 30 seconds. Add the diced paneer and simmer stirring gently for 2 to 3 minutes. Sprinkle on the fenugreek leaves, if using, Home-Style Garam Masala, salt and fresh coriander leaves. Stir and serve hot.

Variation:

Kadhai Anda

Eggs, or anda in Hindi, are a commonly used ingredient in Indian cooking. To make this kadhai dish simply replace the paneer cheese in the above recipe with 4 hard-boiled eggs, cut in half. This is a delicious variation which goes well with Whole-Wheat Griddle Breads (page 136).

Mangalore Spiced Potatoes Mangalore Aloo Masala

This spicy, yellow-tinged potato dish gets its signature flavor from curry leaves, mustard seeds, turmeric and asafetida —a favorite spice combination from Mangalore, a coastal region in the southwestern part of India. This sautéed dish is very versatile. When mashed, it is used as a filling for breads, such Flaky Paratha Breads Stuffed with Potatoes (page 139), and it makes a tasty accompaniment to a larger meal. I like to serve it with Masala Lamb Chops (page 121) or Pork Vindaloo (page 120) and some Plain Basmati Rice (page 124). I sometimes replace the green peas with fresh spinach or mustard greens. Day-old boiled potatoes work very well for this dish, just make sure the potatoes are slightly over cooked so that they get mashed up when you sauté them.

Serves 4

Prep time: 20 minutes

Cook time: 10 minutes

11/2 lbs (750 g) potatoes (about 2 large potatoes)

1 cup (130 g) green peas, fresh or frozen (shelled from 1 lb/500 g fresh pea pods or about half of one 10-oz/300-g package frozen peas), optional