1,000 Indian Recipes (176 page)

1 tablespoon peeled minced fresh ginger

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

2 medium purple potatoes (or any kind), cut into
¹
⁄
₂
-inch pieces

1 teaspoon ground coriander

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₂
teaspoon salt, or to taste

1
¹
⁄
₄
pound asparagus, trimmed and cut diagonally into
³
⁄
₄
-inch pieces

Freshly ground black pepper, to taste

1.
Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger and green chile peppers, then mix in the potatoes, coriander, turmeric, and salt. Stir about 1 minute, then cover the pan and cook over medium heat about 7 minutes.

2.
Add the asparagus and cook, over high heat about 3 minutes and then over medium-low heat until the potatoes are soft and no juices remain in the pan, 5 to 7 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

Variation:
Pan-cook 1 cup finely chopped onion and 1 cup chopped firm tomatoes, and lightly mix them into the asparagus just before serving.

Pan-Grilled Asparagus Tips

Bhunnae huae Shatwar

Makes 4 to 6 servings

Cooked in a ridged griddle (or skillet) these asparagus tips look like they were cooked on the grill, with flavors to match.

2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

1 pound asparagus tips (top 4 to 5 inches only)

2 tablespoons nonfat plain yogurt, whisked until smooth

1 tablespoon peanut oil

¹
⁄
₂
teaspoon salt, or to taste

15 to 20 cherry or pear tomatoes

Freshly ground black pepper, to taste

1.
Prepare the ginger-garlic paste. Place the asparagus tips in a flat dish. Mix together the yogurt, ginger-garlic paste, oil, and salt, and add to the asparagus. Mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate 1 hour in the refrigerator.

2.
Heat a ridged nonstick skillet or griddle over high heat and add the asparagus tips in one or two batches, making sure that each one lies flat on the skillet. Cook, turning the tips, until they are marked with golden lines, 5 to 7 minutes. Transfer to a serving platter and keep warm.

3.
Add the tomatoes to the same skillet, add any leftover marinade and cook, shaking the pan, until the tomatoes are marked with golden lines, 2 to 3 minutes. Add them to the asparagus, garnish with the black pepper, and serve.

Tangy Asparagus with Onions and Tomatoes

Khattae Shatwar, Pyaz aur Tamatar

Makes 4 to 6 servings

Here is a zesty quick-cooking asparagus dish. To preserve the rich green color of the asparagus, I often cook it in the microwave before adding it to the pan.

2 to 3 tablespoons vegetable oil

¹
⁄
₂
teaspoon cumin seeds

¹
⁄
₂
teaspoon ajwain seeds

2 small onions, cut in half lengthwise and thinly sliced

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 tablespoon ground coriander

¹
⁄
₂
teaspoon ground cumin

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₄
cup nonfat plain yogurt, whisked until smooth

1 large tomato, coarsely chopped

1 pound asparagus, trimmed and cut diagonally into
³
⁄
₄
-inch pieces

¹
⁄
₄
teaspoon garam masala

1.
Heat the oil in a medium nonstick wok or saucepan over medium-high heat, then add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until golden-brown, about 5 minutes. Remove from the pan.

2.
To the pan add the ginger, garlic, and green chile peppers and stir about 1 minute, then add the coriander, cumin, and salt and stir a few seconds. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, about 3 minutes. Add the tomato and cook until slightly soft, about 1 minute.

3.
Meanwhile, place the asparagus in a microwave-safe dish, cover with plastic wrap, and cook at high power 3 minutes. Add to the pan after the tomato has cooked. Mix in the reserved onions and stir about 2 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Mixed Vegetables

Mixed Cauliflower, Carrots, and Green Beans in a Wok

Milli-Julli Kadhai Sabzian

Makes 4 to 6 servings

Kadhai
is the Indian term for a round-bottomed wok, and this dish, authentically made in a
kadhai
, is a north Indian dish generally associated with the flavors of bell peppers and dried fenugreek leaves.

Kadhai
vegetables are almost a one-pot meal when served with griddle-fried
parantha
breads or with a rice
pullao
(pilaf) and a yogurt
raita
. They also work well with
dals
(legumes), chicken and meat curries, and even dry-cooked
paneer cheese scrambles
.

1
¹
⁄
₂
to 2 tablespoons
Spicy Masala for Wok-Cooked Foods
(or store-bought)

2 large cloves fresh garlic, peeled

6 to 8 quarter-size slices peeled fresh ginger

1 to 3 fresh green chile peppers, such as serrano, stemmed

1 tablespoon ground coriander

1 teaspoon ground cumin

¹
⁄
₂
teaspoon cayenne pepper, or to taste

¹
⁄
₄
teaspoon ground turmeric

3 tablespoons peanut oil

2 small onions, cut in half lengthwise and thinly sliced

3 to 4 cups mixed fresh vegetables, such as cauliflower, potatoes, carrots, green beans, and peas, cut into
¹
⁄
₂
-inch pieces

1 teaspoon salt, or to taste

1 large tomato, coarsely chopped

2 cups mixed yellow, red, green, and orange bell peppers, cut into
¹
⁄
₂
-inch pieces

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₂
teaspoon chaat masala

1.
Prepare the kadhai masala. Then, in a food processor or a blender, process together the garlic, ginger, and green chile peppers until fine. Add the coriander, cumin, cayenne pepper, and turmeric, and process again to make a smooth paste, adding 1 to 2 tablespoons water, if needed.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the onions and cook, stirring, about 3 minutes. Add the garlic and spice paste, and cook about 2 minutes.

3.
Add all the vegetables (except the bell peppers and tomato) and the salt, and cook, stirring, until the vegetables start to turn golden, 4 to 6 minutes. Add the tomato, stir 1 minute, and add the bell peppers and the kadhai masala. Cover the pan, reduce the heat to medium, and cook until the vegetables are tender, 5 to 7 minutes. Mix in the cilantro, transfer to a serving dish, sprinkle the chaat masala on top, and serve.