The Big Book of Curry Recipes (22 page)

Ingredients:

60g (2 oz) ghee (or butter)

5cm (2 in) length of ginger, peeled and grated

4 garlic cloves, chopped

2 onions, chopped

2 green chillies, chopped

200g (7 oz) floury potatoes (eg King Edwards), cut into 5cm (2 in) chunks

1 tsp ground cumin

1 tsp ground coriander seeds

1/2 tsp ground turmeric

1/2 tsp sea salt

500g (1 oz) spinach leaves, rinsed and shredded

1 tsp
green masala

Method:

Melt the ghee in a large saucepan over medium heat. Add the ginger, garlic, onions and chillies and fry, stirring constantly, for 2 minutes.

Now add the potato chunks and fry, stirring frequently for 5 minutes before adding the cumin, coriander, turmeric and salt. Stir the potatoes to coat them in the spices, then continue frying for 15 minutes, or until the potatoes are tender and crisp around the edges.

If, during this time, the potatoes begin to stick to the base of the pan, add a little vegetable oil. When the potatoes are done, add the spinach. Stir to combine then take off the heat. Add the green masala and stir to combine.

Take off the heat and turn into a warmed serving dish. Serve with
Tarka Dal
and rice.

You can substitute rapeseed greens (sarson) or mustard greens for the spinach in this recipe.

Dhal Dhokla

Dhal Dhokla is a traditional Indian recipe (from Gujarat) for a classic curry of yellow pigeon peas in a spice base coloured and soured with kokam (mangosteen).

Ingredients:

150g (1/3 lb) toor dhal (yellow pigeon peas [or substitute yellow split peas])

3 tbsp peanuts

3/4 tsp mustard seeds

1/2 tsp cumin seeds

3/4 tsp fenugreek seeds

12 curry leaves

3 cloves

seeds from 3 cardamom pods

2 bayleaves

1/2 tsp asafoetida

3 small habanero chillies

4 tbsp ghee

10 pieces of dried kokam (mangosteen)

1 tomato, finely chopped

5 tbsp jaggery (palm sugar)

1/2 tsp ground turmeric

1 tsp chilli powder

2 tbsp cooking oil

3/4 tsp ajwain seeds (bishop’s weed)

salt, to taste

Method:

Wash the pigeon peas, bring a pan of water to a boil, add the pigeon peas and cook for about 5 minutes, or until tender (but not mushy) then drain. In the meantime, steam the peanuts for about 10 minutes, or until soft.

Combine the cumin seeds, mustard seeds, fenugreek seeds, curry leaves, cloves, cinnamon and chillies in a pan with the kokam, ghee, tomato, jaggery, ground turmeric, chilli powder, asafoetida and cooking oil. Mix to combine, season to taste with salt, add the cooked peanuts and yellow pigeon peas then bring the mixture to a simmer. If it looks too thick add a little water then bring to a simmer again, cover the pan and cook for 10 minutes.

Turn into a warmed bowl, garnish with shredded coriander leaves and serve hot, accompanied by flatbreads. This goes well with
thepla
.

Shalgham Korma (Turnip Curry)

Shalgham Korma (Turnip Curry) is a traditional Indian recipe (from Kashmir) for a classic vegetarian curry of turnips in a spiced onion and yoghurt base with coconut, poppy seeds and sesame seeds.

Ingredients:

500g (1 lb) turnips, peeled and cubed

100g (3 1/2 oz) onions, chopped

120ml (1/2 cup) yoghurt

120ml (1/2 cup) cooking oil

3 tsp blanched almonds

3 tbsp freshly-grated coconut

3 tsp poppy seeds

3 tsp sesame seeds

3 tsp coriander seeds

1 1/2 tsp hot chilli powder (preferably Kashmiri chilli)

2 tsp ginger-garlic paste

3 tsp coriander seeds

salt, to taste

Method:

Heat a non-stick frying pan over high heat and use to dry fry the almonds, coconut, and seeds until lightly browned and aromatic. Combine in a mortar or coffee grinder and render to a smooth paste.

Heat the cooking oil in a pan and use to fry the onions for about 5 minutes, or until golden brown. Add the turnip pieces to the pan and fry for about 5 minutes, or until lightly browned. Mix together the yoghurt and the spices and add to the pan.

Fry for 5 minutes, stirring frequently, then add 60ml (1/4 cup) water. Bring to a simmer, cover the pan and cook over low heat for about 20 minutes, or until the turnips are very tender and the sauce has reduced to a thick gravy. Season to taste with salt and serve.

Kokum Khadi (Kokam Curry)

Kokum Khadi (Kokam Curry) is a traditional Indian recipe (from Goa) for a classic vegetarian curry of kokam (mangosteen) in a lightly-spiced gravy thickened with chickpea flour.

Ingredients:

60g (2 oz) dried kokam

1l (4 cups) water

2 tbsp chickpea (gram) flour

1 sprig of curry leaves

2 green chillies, slit down one side

1 tsp hot chilli powder

1/2 tsp ground coriander seeds

1/4 tsp ground turmeric

3 pinches asafoetida

1 tsp sugar

salt, to taste

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp ghee

6 tbsp coriander leaves, shredded

Method:

Soak the kokam in warm water (just enough to cover) for 1 hour. After this time squeeze the juice out of the fruit and set aside. Then strain the soaking water.

Heat the ghee in a deep pan. Add the mustard seeds, ground turmeric, ground coriander seeds, cumin seeds, curry leaves, chillies, chilli powder and asafoetida. Fry for a few minutes, or until the seeds begin to splutter. At this point stir in the kokam juice and bring to a simmer.

Beat the chickpea flour into the reserved kokam soaking water until smooth. Now mix in the sugar and season to taste with salt then pour this into the simmering spice mix. Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until thickened.

Turn into a serving dish, garnish with the shredded coriander leaves and serve.

Sarson ka Saag (Mustard Greens and Spinach Curry)

Sarson ka Saag (Mustard Greens and Spinach Curry) is a traditional Indian recipe (from the Punjab) for a classic vegetarian curry of mustard (or rapeseed) greens and spinach with turnips in a stock formed for a ginger and chilli tempering.

Ingredients:

1kg (2 lb) mustard greens (or rapeseed greens [sarson])

250g (9 oz) spinach

2 turnips, peeled and chopped

2 tsp maize flour

5cm (2 in) piece of ginger, peeled and finely chopped

3 green chillies, finely chopped

1 1/2 tsp powdered jaggery (palm sugar)

salt, to taste

For the Tempering:

3 tsp ghee

3cm (1 in) piece of ginger, finely chopped

2 green chillies, finely chopped

1/2 tsp chilli powder

Method:

Wash the mustard greens and spinach thoroughly, drain in a colander and chop. Mix the mustard greens with the ginger, garlic, turnip pieces and chillies. Place in a steamer basket and steam for 10 minutes, or until all the ingredients are tender.

In the meantime, place the spinach in a pan with a little water, cover with a lid and cook until wilted then purée the leaves and set aside.

Turn the mustard greens into a pan, add 120ml water, bring to a simmer, them mix the maize flour with the spinach purée and work into the contents of the pan. Bring to a gentle simmer, cover the pan and cook for about 15 minutes, stirring occasionally over low heat.

For the tempering, mix together the ghee, ginger, chillies and chilli powder to a paste. Add this to the spinach and mustard greens mix. Take off the heat, mix lightly, turn into a bowl and serve accompanied by rotis.

Cherupayar Curry (Whole Green Lentil Curry)

Cherupayar Curry (Whole Green Lentil Curry) is a traditional Indian recipe (from Kerala) for a classic vegetarian curry of green lentils in an onion, coconut, garlic and ginger base with chilli, cumin and mustard spices.

Ingredients:

150g (1/3 lb) whole green lentils, washed

1 tsp fresh ginger, pounded to a paste

3 garlic cloves, pounded to a paste

50g (2 oz) freshly-grated coconut

1 sprig of curry leaves

1 onion, finely chopped

1/2 tsp ground turmeric

1 tsp red chilli powder

1 tsp ground cumin seeds

1 tsp mustard seeds

1 tbsp cooking oil

salt, to taste

Method:

Wash the lentils, then place in a steamer basket with the ginger, garlic and onion. Place over a pan of boiling water and cook for 40 minutes, or until tender.

At this time, heat the oil in a wok or karahi. When hot, add the mustard seeds and cook until they begin to splutter. Now stir in the curry leaves, turmeric, chilli powder and ground cumin seeds. Stir fry for a few seconds then add the steamed lentil, ginger and  garlic mix.

Bring to a simmer and cook until hot through. Season to taste with salt, turn into a warmed bowl and serve.

For breakfast, this is typically served with puttu, or dosa or bread. For lunch it is served with rice gruel and for dinner it is served with chapattis.

Dhan Saag Dhal

Dhan Saag Dhal is a traditional Indian recipe (from Goa) for a classic vegetarian curry of lentils, onion, potatoes and aubergine (eggplant) in a spiced gravy soured with lemon juice.

Ingredients:

225g (1/2 lb) lentils, washed and drained

3 onions, chopped

2 large potatoes, peeled and cubed

4 tomatoes, chopped

1 aubergine (eggplant), cubed

250g (9 oz) pumpkin flesh, cubed

60g (2 oz) ghee or butter

juice of 1 lemon

2 tsp salt

1/2 tsp chilli powder

1/2 tsp ground coriander seeds

pinch of ground cinnamon

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

pinch of ground cloves

2 green chillies

3 sprigs of fresh mint

Method:

Bring 1.25l (5 cups) to a boil in a large pan. When boiling add the lentils along with the potatoes, pumpkin, tomatoes, onions and aubergine. Bring back to a boil, reduce to a simmer, cover the pan and cook for about 20 minutes, or until the vegetables are just tender.

At this point strain the stock through a fine-meshed sieve (reserve the vegetables). Return the vegetables and the stock to the pan then add the chilli, coriander seeds, cinnamon, turmeric, cumin, cloves, mint and green chillies. Stir in the ghee or butter and the lemon juice then season with the salt. Bring to a simmer and cook for 15 minutes more.

Traditionally, this is served with Badami Rung rice.

Kadala Curry

Kadala Curry is a traditional Indian recipe (from Kerala) for a classic vegetarian curry of black chickpeas cooked in a tomato and coconut base flavoured with an aromatic blend of curry spices.

Ingredients:

200g (2 cups) chana dhal (hulled black chickpeas)

1 onion, sliced lengthways into large chunks

2 large tomatoes, cut into eight pieces each

4 tbsp fresh coconut, grated

2 garlic cloves

2cm (3/4 in) piece of ginger

1 tsp coriander leaves, shredded

1 tsp toasted chickpea flour

1 tsp coriander seeds

1 tsp cumin seeds

2 red chillies

1 onion, finely chopped

4 cloves

4 short cinnamon sticks

1 tsp fennel seeds

2 tbsp coriander leaves, shredded, to garnish

oil for frying

Method:

Soak the chana dhal over night in a large bowl of water. The following day, place in a pan, cover with water, bring to a boil and cook for about 40 minutes, or until tender. Drain and set aside.

In the meantime, heat a little oil in a pan and use to fry the cumin seeds, coriander seeds, toasted chickpea flour, red chillies, ginger, garlic, sliced onion, tomatoes, coriander leaves and coconut for about 10 minutes. Take off the heat, allow to cool then process in a blender until smooth.

Heat a little more oil in a pan and use to fry the cloves, cinnamon, fennel seeds and chopped onion for about 5 minutes, or until the onion begins to brown. Add the ground spice paste and fry for 2 minutes more then add the cooked chana dhal along with 120ml (1/2 cup) water, bring to a simmer and cook for 5 minutes more. 

Season to taste with salt then turn into a serving dish and garnish wit the 2 tbsp shredded coriander leaves. Serve with puttu or chapattis. For breakfast it can also be served with idly or appam or dosa.

Dhal

Dhal is a traditional Indian recipe for a classic vegetarian dish of lentils in a tomato and onion base flavoured with turmeric.

Ingredients:

500g (1 lb) lentils, washed (any kind can be used)

6 tomatoes, quartered

60g (2 oz) ghee or butter

4 onions, finely chopped

1 tsp chilli powder

1 1/2 tsp salt

1/2 tsp ground turmeric

Method:

Bring 1l (4 cups) water to a boil then add the washed lentils, turmeric, chilli powder and salt. Bring back to a boil, reduce to a simmer, cover the pot and cook until tender (from 15 to 30 minutes, depending on the type of lentil).

Melt the ghee or butter in a pan and add the onions and tomatoes. Fry gently for about 4 minutes, or until the onions are tender then add the contents of the pan to the lentil mixture. Bring back to a simmer and cook for about 5 minutes more. You are looking for a mixture that’s the consistency of a thick sauce.

Serve hot, accompanied by boiled rice.

Bygan Dhal

Bygan Dhal is a traditional Indian recipe for a classic vegetarian curry of lentils and aubergines (eggplants) in an onion base flavoured with a light blend of spices.

Ingredients:

300g (2/3 lb) lentils

3 onions, finely chopped

3 green chillies

1/4 tsp chilli powder

1/4 tsp ground turmeric

1/4 tsp ground coriander seeds

1/4 tsp ground cumin

1 aubergine (eggplant), cut into small pieces