How to Cook Indian (87 page)

1½ teaspoons table salt

½ cup (125 grams) plain yogurt, whisked

20 almonds, blanched and peeled (see Note page 40) and ground to a paste

¼ cup red chile paste (see Note page 13)

1 teaspoon red chile powder

6 cups (1.2 liters) lamb stock (page 35)

10 black peppercorns, roasted and crushed

¼ teaspoon ground green cardamom

¼ teaspoon ground cloves

Pinch of ground mace

Pinch of freshly grated nutmeg

1 cup (200 ml) coconut milk

10 to 12 fresh curry leaves

2 green chiles, stemmed and slit

1. Place a nonstick wok over high heat and add 1 quart of the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and add the onions. Cook, stirring continuously with a slotted spoon, until browned and crisp. Remove with the slotted spoon, drain on paper towels, and set aside to cool. Transfer to a food processor, add 4 teaspoons water, and process to a paste.

2. Put the saffron in a small bowl and soak in the warm milk for 10 minutes. Transfer to a small mortar and crush the saffron threads with a pestle.

3. Place a nonstick sauté pan over medium heat and add 5 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the cardamom pods, whole cloves, cinnamon, and bay leaves, and sauté until they are lightly colored.

4. Add the lamb, increase the heat to high, and sauté for 2 minutes to sear it.

5. Lower the heat to medium, add the garlic paste, ginger paste, and salt, and sauté for 1 minute. Add 2/3 cup (135 ml) water, cover, and cook for 10 minutes.

6. Uncover and cook until the excess moisture has completely evaporated. Remove from the heat and stir in the yogurt. Return to the heat and sauté, stirring continuously, until the oil comes to the top.

7. Add the browned-onion paste, almond paste, and red chile paste, and sauté for 2 minutes. Add the chile powder and the stock. Stir and bring it to a boil. Cover and cook for 50 minutes or until the lamb is tender.

8. Add the crushed peppercorns, ground cardamom, ground cloves, mace, and nutmeg, and stir. Remove from the heat. Add the coconut milk and stir well.

9. Place a small nonstick sauté pan over medium heat and add the remaining 1 tablespoon oil. When small bubbles appear at the bottom of the pan, add the curry leaves and chiles, and sauté for 1 minute. Add to the lamb and stir well.

10. Serve hot.

Tariwala Meat

Lamb or goat in a thin sauce

This dish has been a favorite in my family ever since I can remember. The color is an appetizing deep red, and it is fun to mop up the spicy gravy with hot
rotis
(page 18). If we ran out of
rotis,
we would raid the bread box and continue eating the meat with regular bread.

Serves 4.

6 tablespoons vegetable oil

1-inch (2½-cm) cinnamon stick

2 green cardamom pods

2 black cardamom pods

6 whole black peppercorns

1 star anise

4 large red onions, sliced

2 bay leaves

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

2 large tomatoes, chopped

2 tablespoons red chile powder

2 teaspoons
garam masala
(spice mix; page 27)

1 tablespoon ground coriander

1¾ pounds (800 grams) bone-in lamb or goat, cut into 1-inch (2½-cm) pieces

2 cups (400 ml) lamb stock (page 35)

1 tablespoon table salt

2 large potatoes, cut into 1-inch (2½-cm) cubes

1. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, green and black cardamom, peppercorns, and star anise, and sauté for 1 minute.

2. Add the onions and sauté for 4 minutes or until lightly browned. Add the bay leaves and sauté for 30 seconds.

3. Add the ginger paste and garlic paste, and stir. Add the tomatoes and sauté for 2 to 3 minutes.

4. Add the chile powder,
garam masala,
and coriander. Sauté for 3 to 4 minutes or until the oil comes to the top.

5. Add the meat and sauté for 7 to 8 minutes or until lightly browned.

6. Add the stock and salt, and stir. Cover and cook for 40 minutes.

7. Add the potatoes and simmer for 11 to 12 minutes or until the potatoes are tender and the sauce has thickened slightly. Serve hot.

Akhrot Murgh

Walnut chicken

Indian cuisine uses lots of nuts and oily seeds. Typically, cashew paste is used to thicken and flavor curries, and almonds are used to garnish many sweet and savory dishes. This dish, an example of the royal cuisine of India, is a little different because it uses walnuts, which impart an especially strong nuttiness to the chicken.

Serves 4.

14 ounces (400 grams) boneless, skinless chicken, cut into ½-inch (1-cm) pieces

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

1½ teaspoons table salt

1 teaspoon ground roasted cumin (page 32)

¼ cup (60 grams) plain yogurt

½ cup (60 grams) walnuts

1 tablespoon vegetable oil

1 medium red onion, grated

1 large tomato, puréed

4 green chiles, stemmed and chopped

1 teaspoon ground coriander

2 tablespoons heavy cream

¼ teaspoon
garam masala
(spice mix; page 27)

1. Put the chicken in a large bowl. Add the ginger paste, garlic paste, salt, ½ teaspoon of the cumin, and the yogurt, and stir well. Cover the bowl with plastic wrap and set aside to marinate for 30 minutes.

2. Place a nonstick saucepan over medium heat and add 1½ cups (300 ml) water. Add the walnuts and boil for 3 minutes. Drain and peel them. Transfer to a spice grinder, add 2 tablespoons water, and grind to a coarse paste.

3. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onion and sauté for 2 to 3 minutes or until lightly browned.

4. Add the tomato, stir well, and sauté for 2 minutes or until the oil comes to the top.

5. Add the chiles and cook for 2 minutes. Add the coriander and the remaining ½ teaspoon cumin, and stir well. Cook for 1 minute.

6. Add the chicken and ¼ cup (50 ml) water, and stir well. Cover and cook for 5 to 6 minutes or until the chicken is cooked through.

7. Add the walnut paste and simmer for 2 to 3 minutes. Add the cream and
garam masala,
and stir well. Simmer for 2 minutes.

8. Transfer to a serving bowl and serve hot.

Anjeer Murgh

Chicken with figs

Dried figs, plums, and apricots were essential ingredients in the meat and poultry dishes made in the royal kitchens of India. While chicken takes especially well to figs, lamb is lovely with prunes and apricots.

Serves 4.

10 dried figs

1½-inch (4-cm) piece fresh ginger, chopped

6 cloves garlic, peeled

2 green chiles, stemmed and minced

1 cup (250 grams) plain yogurt

¼ cup finely ground cashews

1 teaspoon red chile powder

2 teaspoons ground coriander

1 teaspoon
garam masala
(spice mix; page 27)

2 tablespoons ground
dalia
(roasted
chana dal,
storebought)

2 teaspoons table salt

¼ cup (50 ml) vegetable oil

1 pound (500 grams) boneless, skinless chicken, cut into 1-inch (2½-cm) cubes

1 teaspoon caraway seeds

3 dried red chiles, stemmed and broken in half

1-inch (2½-cm) cinnamon stick

2 large red onions, diced

6 or 7 saffron threads

2 tablespoons heavy cream

Chandi ka varq
(edible silver foil; see page 188)

1. Put the figs in a bowl and soak in 1 cup (200 ml) water for 30 minutes. Drain in a colander.

2. Put the ginger and garlic in a mini food processor with 2 tablespoons water, and process to a fine paste.

3. In a large bowl, combine the ginger-garlic paste, green chiles, yogurt, cashews, chile powder, coriander,
garam masala,
ground
dal,
salt, and 2 tablespoons of the oil, and stir well. Add the chicken and figs, and stir to coat. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 1 hour.

4. Place a nonstick sauté pan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add the caraway, red chiles, and cinnamon, and sauté until fragrant. Add the onions and sauté for 4 minutes or until golden brown.

5. Add the chicken and figs. Stir gently, increase heat to high, and cook for 3 minutes.

6. Add 2 cups (400 ml) water and the saffron. Stir well and cook for 5 minutes or until the liquid has thickened and the chicken is tender and cooked through. Stir in the cream.

7. Remove from the heat and transfer to a serving bowl.Garnish with the
chandi ka varq
and serve hot.

Bharwan Pistewala Murgh

Pistachio-stuffed chicken rolls with green sauce

Cook this when you are in the mood to have something exotic made with chicken. It is especially worth the effort when you want to present your guests with an elaborate dish at a party.

Serves 4.

½ small bunch fresh cilantro