The Big Book of Curry Recipes (20 page)

Stir to mix thoroughly then add the tomato purée, the ground cashew nuts and 60ml water. Bring the mixture to a boil and continue boiling for 5 minutes before adding the paneer and milk. Bring to a simmer then continue cooking until the sauce thickens. Stir in the cream and serve with
roti
(Indian flatbread).

Paneer Shabnam

Paneer Shabnam is a traditional Indian recipe for a dry curry dish based on paneer (curd) cheese and bell peppers that is only delicately spiced.

This is a classic, dry, Indian curry that is more aromatic than hot (indeed it contains no chillies). It’s an excellent introduction to Indian dishes and makes a wonderful vegetarian dish for any occasion.

Ingredients:

500g (1 lb, 2 oz)
paneer
, cubed

1 onion, chopped

2 bell peppers (red and/or green), chopped

2 tomatoes, chopped

1 tsp cumin seeds

1 small piece of ginger, grated

2 garlic cloves, chopped

1/2 tsp
Garam Masala

100ml (2/5 cup) oil

small bunch of coriander leaves, chopped

salt and black pepper, to taste

Method:

Heat the oil in a wok then add the cumin seeds. As soon as the cumin begins to crackle and sizzle add the ginger and garlic. Stir-fry until they turn golden then add the chopped onions, bell peppers, tomato and the paneer. Stir-fry for 2 minutes, or until the paneer begins to colour.

Now stir-in the garam masala and season to taste. Continue cooking until the tomatoes have broken down into a sauce then add the coriander leaves and stir in. Take off the heat and serve with
roti
or
naan bread
.

Palya  (Potato Curry)

Palya (Potato Curry) is a traditional Indian recipe for a classic curry of fried, julienned, potatoes with a chilli and rasam powder sauce. Traditionally these are served with game.

Ingredients:

350g (12 oz) julienned potatoes

1 tsp salt

4 dry red chillies, split

1 tbsp urad dhal (black lentils)

60ml (1/4 cup) corn oil

1 tsp black mustard seeds

pinch of asafoetida (hing) [optional]

pinch of turmeric

1 tsp
rasam powder

Method:

Add the oil to a pan and heat until hot on medium heat then add a mustard seed. If this splutters then the oil is ready. Now add the urad dhal, chillies, asafoetida, turmeric and mustard seeds. As soon as the urad dhal has coloured a little (this will happen quickly), add the potatoes. Using a large slotted spoon keep stirring and flipping them and cook for about 10 minutes. Lower the heat then add the salt, mix well and cover the pan with a lid. Continue to cook for a few minutes more, until the potatoes are soft and crisp on the outside. Now add the rasam powder and stir to combine thoroughly. Take off the heat and serve.

Traditionally these fried potatoes are served with rice, rotis, pitta bread or Arabic flatbreads. But they can equally be served as an accompaniment to a main dish.

Sabzi Kari (Potato Sabzi Curry)

Sabzi Kari (Potato Curry) is a traditional Indian recipe for a classic potato and vegetable curry that’s traditionally served for breakfast.

This is a classic Indian potato-based vegetable curry that, typically, is served for breakfast.

Ingredients:

3 tbsp vegetable oil

2 onions, chopped

1 tbsp freshly grated ginger

2 garlic cloves, chopped

3 hot green chillies, chopped

1 tsp turmeric powder

1 tbsp ground coriander

1 tbsp paprika

1/2 tsp cayenne pepper

1/4 tsp ground fenugreek seeds

1/4 tsp freshly-ground black pepper

2 tbsp lemon juice

500g (1 lb) potatoes, cubed

3 carrots, sliced

120g (4 oz) French (green) beans trimmed into 3cm lengths

1 tsp salt

440g (14 1/2 oz) tinned, chopped, tomatoes (with juice)

Method:

Heat the oil in a deep pan or wok, then add the onions, ginger, garlic and chillies. Fry until the onions begin to turn a golden brown (about 8 minutes). In the meantime, combine the turmeric, coriander seeds, paprika, cayenne pepper, fenugreek and black pepper in a bowl then add the lemon juice and just enough water to form a smooth paste.

When the onions have begun to brown stir-in the spice paste and fry for 5 minutes, stirring occasionally (add a few tablespoons of water if the mixture looks as if it’s becoming too dry). Now add the vegetables to the pan and fry for 5 minutes, stirring constantly.

At this stage add the tomatoes and salt. Bring the mixture to a boil then reduce to a low simmer, cover the pan and cook for about 25 minutes, or until the vegetables are tender. Transfer to a warmed serving dish and serve.

This dish can either be served with
Puri
as a traditional breakfast or it can be served over boiled rice or noodles as a main dish.

Shukto

Shukto is a traditional Bangladeshi recipe for a classic vegetarian stew of plantain, mooli, potato, aubergine (eggplant) and bittergourd cooked in a lightly curried sauce.

Ingredients:

1 plantain cut into 5cm long strips

150g (5 oz) mooli (daikon) cut into 5cm (2 in) long strips

1 medium potato cut into 5cm long strips

1 aubergine (eggplant) cut into 5cm long strips

1 bittergourd sliced thinly

60ml (1/4 cup) oil, for frying

1 1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2 tbsp poppy seeds

3cm (1 in) length of ginger root, peeled and chopped

1 tbsp salt, or to taste

1 tbsp ghee

Method:

Soak 1 tbsp mustard seeds and poppy seeds in a little warm water. In the meantime, peel and prepare your vegetables.

Heat 60ml (1/4 cup) oil in a wok and use to fry the aubergine slices until golden brown. Remove with a slotted spoon and set aside. Add the bittergourd slices to the wok and fry until golden then remove with a slotted spoon and set these aside as well. Add 1/2 tsp fenugreek seeds and mustard seeds to the remaining oil and when the mustard seeds begin to ‘pop’ add the mooli and potato and stir-fry over medium heat until browned.

As you cook the potato and mooli drain the soaked mustard and poppy seeds and add to a blender along with the ginger. Add a little of the soaking water and blend to a smooth paste. After the vegetables have been cooking for about 6 minutes add the ginger mixture and stir-fry for 2 minutes more. Season with salt then add the fried aubergine and bittergourd slices.

At this point add about 250ml (1 cup) hot water. Bring to a boil; reduce to a simmer, then cover the wok and cook for about 5 minutes, stirring occasionally. As soon as the vegetables are all tender, transfer the stew to a serving dish and pour the ghee over the top. Serve with rice.

Fulkopir Baati Jhaal (Potato and Cauliflower Stew)

Fulkopir Baati Jhaal (Potato and Cauliflower Stew) is a traditional Bangladeshi recipe for a classic vegetarian stew of potatoes and cauliflower in a tomato and chilli sauce.

Ingredients:

150g (1/3 lb) potatoes, diced

150g (1/3 lb) cauliflower florets

2 tsp freshly-ground mustard paste

1 medium tomato, quartered

1 green chilli, chopped

1/2 tsp ground turmeric

salt, to taste

Method:

Combine all the ingredients in a saucepan with 250ml water. Bring to a gentle simmer then cook, covered for about 25 minutes, or until all the vegetables are tender. Take off the heat and allow to cool to room temperature before serving. Note that the dish should contain a little gravy. Add a little more water towards the end of cooking if it’s too dry.

Saak-er Ghanto

Saak-er Ghanto is a traditional Bangladeshi recipe for a classic vegetarian curry of aubergine (eggplant), pumpkin, potatoes, mooli and spinach in a spiced sauce flavoured with panch phoron that’s served with deep-fried bori.

Ingredients:

2 tbsp oil

1 red chilli, halved

1 tsp
Panch Phoron

150g (1/3 lb) aubergine (eggplant), diced

150g (1/3 lb) pumpkin of butternut squash, diced

75g (3 oz) potatoes, peeled and diced

75g (3 oz) mooli (daikon), peeled and diced

350g (12 oz) spinach, washed, dried and roughly chopped

1/2 tsp
ginger-garlic paste

1/2 tsp ground turmeric

1/2 tsp brown sugar

salt, to taste

10 pieces of
bori

Method:

Heat the oil in a pan and when hot add the chilli and panch phoron. Fry until the spices are aromatic then add the potatoes and mooli. Stir-fry for 2 minutes before adding the pumpkin and aubergine.

Continue stir-frying for 2 minutes more then add the spinach. Cook for about 3 minutes, until the spinach has wilted then add the turmeric, salt, sugar, ginger paste and about 100ml (2/5 cup) water. Bring to a boil, reduce to a simmer then cook, covered, until the vegetables are tender (about 20 minutes). You are aiming for a dry mixture, if it’s a little wet continue cooking, uncovered, until it dries out.

When ready, take off the heat, stir-in the deep fried
bori
and serve.

Masoor Daal (Red Lentils)

Masoor Daal (Red Lentils) is a traditional Bangladeshi recipe for a classic vegetarian curry of red lentils and onion flavoured with cumin, turmeric and chilli.

Ingredients:

150g (1/3 lb) masoor daal (red lentils)

3 tbsp oil

1 onion, sliced

1/2 tsp cumin seeds

1/2 tsp ground turmeric

1 tbsp salt (or to taste)

1 green chilli, finely chopped

Method:

Thoroughly wash the lentils then transfer to a pan and cover with 600ml (2 1/2 cups) water. Bring to a boil, reduce to a brisk simmer and cook for about 25 minutes, or until the lentils are tender and almost all the liquid has been absorbed. Mash the lentils when ready.

Add the oil to a wok and use to cook the cumin seeds until aromatic then stir-in the onions and fry until golden brown. Add the mashed lentils along with the turmeric, salt and chilli. Bring to a simmer and cook for at least 20 minutes (the longer it simmers the more flavoursome it becomes). Serve hot.

Khichuri

Khichuri is a traditional Indian recipe for a classic stew of mung beans and rice in a lightly-spiced sauce.

Ingredients:

150g (1/3 lb) Moog Daal (Mung Beans)

300g (2/3 lb) white long-grain rice

2 tsp grated ginger

1 tbsp salt

2 cinnamon sticks

2 Malabathrum (Indian Bay Leaves) (or substitute cassia bark)

120ml (1/2 cup) ghee

4 cloves

Method:

Wash the rice thoroughly then set aside to drain. Dry fry the mung beans in a hot pan until lightly browned then take off the heat and set aside. Add the ghee to a wok or pan and use to fry the ginger and bay leaves for a minute before adding the rice and beans. Cook, stirring constantly until the rice grains are coated in the oil then stir-in the salt. Cook for a further 5 minutes then add 1.2l boiling water.

Bring the mixture to a boil, reduce to a simmer then cover with a tight-fitting lid and simmer gently for about 25 minutes, or until the rice is hot. Serve immediately as an accompaniment.

As a variant, or if you like your dishes hot add turmeric and chilli powder (about 1/2 tsp and 1 tsp, respectively). I make this quite frequently as it forms a good ‘rice and beans’ type accompaniment for my wife’s West African dishes.

Bund Gobi aur Narial (Coconut Cabbage)

Bund Gobi aur Narial (Coconut Cabbage) is a traditional Indian recipe for a classic dish of cabbage fried in oil flavoured with bay leaves, green chillies and cumin seeds to which desiccated coconut is added.

Ingredients:

2 tbsp oil

2 bay leaves

3/4 tsp whole cumin seeds

2 green chillies, chopped

700g (1 2/3 lb) cabbage, finely shredded

3/4 tsp salt

1/3 tsp brown sugar

3 tbsp desiccated coconut

1/2 tsp ground cumin

Method:

Heat the oil in a wok (or, better, an Indian karahi if you have one) over medium heat and when smoking add the bay leaves, whole cumin seeds and chopped chillies. Allow them to sizzle for a few seconds then quickly add the cabbage, salt and sugar. Stir fry to mix then cover, lower the heat and cook for about 15 minutes.

Add the coconut and ground cumin and stir-fry, stirring constantly, for about 15 minutes, or until the mixture is almost dry. Serve hot.

Sri Lankan Curried Okra

Sri Lankan Curried Okra is a traditional Sri Lankan recipe for a classic vegetarian curry of okra fried in ghee that are then finished in a classic spiced curry with green bell pepper, sugar and lime juice.

Ingredients:

450g (1 lb) okra

5 tbsp ghee

2 tbsp mustard seeds

1 tbsp curry powder

1 tbsp ground turmeric

1 tbsp asafoetida

1 green bell pepper, diced

1/2 tsp ground cinnamon

salt, to taste

1 tbsp sugar

1 tbsp lime juice

Method:

Remove the thin ring at the cone (stem) end of the okra then wash and dry thoroughly with paper towels.

Add he ghee to a wok or pan over medium heat and when the oil is hot use to fry the okra until golden brown (stir carefully so they do not break). Now stir-in the mustard seeds, turmeric, curry powder, bell pepper, cinnamon, salt and sugar. Stir-fry gently for 3 minutes then remove from the heat and season with the lime juice. Transfer to a warmed dish and serve.

Banana Skin and Cowpeas

Banana Skin and Cowpeas is a traditional Indian recipe (from Tamilandu) for a classic vegetarian dish of blanched banana skins fried with cowpeas, turmeric and mustard seeds that are served with grated coconut.

This is a classic dish from the Tamilandu region of India that uses the cowpea
Vigna unguiculata
. If you do not have ready access to these you can substitute the closely related black-eyed peas.