The Big Book of Curry Recipes (23 page)

30g (1 oz) ghee or butter

1 tsp salt (or to taste)

1/2 tsp whole mustard seeds

pinch of asafoetida (hing)

squeeze of lemon juice

Method:

Bring 1.25l (5 cups) water to a boil then add the lentils and onions. Bring back to a boil and cook for between 15 and 30 minutes (depending on the type of lentil), or until the lentil are tender. At this point add the spices (except the mustard seeds), aubergine and salt.

Bring back to a boil and cook for about 15 minutes more, or until the aubergine pieces are tender.

Heat the ghee or butter in a frying pan and add the mustard seeds and the asafoetida. As soon as the mustard seeds begin to pop take the frying pan off the heat and turn its contents into the pan with the lentils. Mix well to combine, cover the pan and cook until the mixture is thick.

Add a squeeze of lemon juice, turn into a serving dish and serve to accompany plain boiled rice.

Kobi Sabji

Kobi Sabji is a traditional Indian recipe for a classic vegetarian curry of cabbage in an onion and tomato base flavoured with chillies, turmeric and mustard seeds and thickened with coconut.

Ingredients:

1 small cabbage, finely chopped

2 onions, finely chopped

1 tsp salt (or to taste)

2 tomatoes, finely chopped

2 green chillies, finely chopped

60g (2 oz) ghee or butter

1/4 tsp ground turmeric

1/2 tsp whole black mustard seeds

1 tbsp desiccated coconut

Method:

Heat the ghee or oil in a pan, add the mustard seeds and fry until they begin to pop. At this point add the onions and tomatoes and fry for 10 minutes more. Now stir in the cabbage, chillies and turmeric. Continue cooking, covered, for about 12 minutes, or until the cabbage is tender (exact cooking time will depend on the type of cabbage used).

Add the salt to taste then scatter over the desiccated coconut. Stir to combine and cook for 5 minutes more. Serve hot.

Kobi Bhanavli

Kobi Bhanavli is a traditional Anglo-Indian recipe (from the 1900s) for a classic vegetarian dish of curried cabbage an onion batter thickened with chickpea flour that’s oven baked to cook.

Ingredients:

1 cabbage, finely chopped

2 onions, finely chopped

1 tsp salt (or to taste)

2 tbsp desiccated coconut

2 green chillies, chopped

1/2 tsp chilli powder

1/4 tsp ground turmeric

2 tbsp chickpea flour

pinch of baking powder

3 eggs, beaten in a bowl

Method:

Combine the cabbage, onions, salt, coconut, chillies, chilli powder, turmeric, baking powder and chickpea flour in a bowl. Stir to mix then add the eggs and mix with your fingers. Now work in 60ml (1/4 cup) water.

Grease a casserole dish, add the batter mix then transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 45 minutes, or until the cabbage is browned on top and the batter is set. Remove from the oven and allow to cool slightly. Serve warm, sliced into wedges.

This is traditionally served with high tea.

Potato Masala  (Aloo Masala)

Potato Masala (Aloo Masala) is a traditional Indian recipe for a classic vegetarian curry of potatoes in a spicy lemon juice and coriander leaf base.

Ingredients:

2 large potatoes, scrubbed clean, boiled until tender and cooled

1 tbsp cooking oil

pinch of asafoetida

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp ground turmeric

1 green chilli, very finely chopped

1/2 tsp salt

1 tsp lemon juice

1 tbsp coriander leaves, chopped

Method:

Once the potatoes are cool enough to handle, peel then chop into small pieces (do not mash).

Heat the oil in a frying pan over medium-high heat. Add the cumin seeds, mustard seeds and asafoetida and fry until the seeds begin to splutter. At this point stir in the turmeric, potatoes, green chilli and salt.

Stir-fry the mixture for a few minutes then drizzle over the lemon juice and add the coriander leaves. Turn the mixture to blend then transfer to a serving dish. Serve hot.

Traditionally this is served with
dosas
. The two dishes can be served together, or the aloo masala can be used as a stuffing for the dosas.

Bengali Bhaji

Bengali Bhaji is a traditional Indian recipe (from Bengal) for a classic bhaji (fried vegetable dish) of peas, beans, carrots, new potatoes and onions in a spiced yoghurt base.

Ingredients:

225g (1/2 lb) fresh or frozen peas

225g (1/2 lb) runner beans, strings removed and sliced

225g (1/2 lb) carrots, chopped into 1cm pieces

500g (1 lb) baby new potatoes, scrubbed (halve if large)

2 onions, finely sliced

30g (1 oz) ghee or butter

150g (5 oz) natural yoghurt

2 tbsp freshly-grated ginger

6 garlic cloves

15g (1/2 oz) fenugreek (methi) leaves

7.5g (1/4 oz) ground coriander seeds

7.5g (1/4 oz) ground cumin seeds

1 tbsp tomato purée

1/2 tsp chilli powder

1 tsp salt (or to taste)

Method:

Combine the beans, carrots, peas and new potatoes in a bowl. Scatter over the salt then pour over enough boiling water to cover and set aside.

In a mortar, mash together the garlic and ginger until you have a smooth paste. Heat the ghee or butter in a pan, add the onions and fry for about 6 minutes, or until golden brown. Now add the fenugreek leaves and continue frying until aromatic.

Add the spices and stir to combine then stir in the yoghurt and the tomato purée. Fry the mixture for 10 minuets more then drain the vegetables and add to the pan along with the ginger and garlic paste. Bring to a simmer, cover the pan and cook for about 20 minutes, or until the vegetables are tender.

Serve hot.

Arvi Bhaji (Jerusalem Artichoke Curry)

Arvi Bhaji (Jerusalem Artichoke Curry) is a traditional Indian recipe for a classic bhaji (fried vegetable dish) of Jerusalem artichokes and onion in a spiced yoghurt gravy base.

Ingredients:

500g (1 lb) Jerusalem artichokes

1 large onion, finely sliced

60g (2 oz) butter

6 garlic cloves

6 cloves

6 cardamom pods, lightly crushed

15g (1/2 oz) fenugreek seeds

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp ground chillies

1 dessert spoon cumin seeds

1 tbsp tomato purée

1 tsp salt

15g (1/2 oz) ground coriander seeds

150g (5 oz) natural yoghurt

Method:

Scrub the artichokes well and, if large, quarter them. Melt the butter in a pan, add the onion and fry for about 5 minutes, or until golden brown. Reduce the heat a little, add the fenugreek seeds, cardamom pods and cloves and fry for 3 minutes more. At this point add the remaining spices and the yoghurt.

Using a mortar, mash the garlic to a paste. Mix this paste into 60ml water in a small pan, bring to a simmer and cook for 5 minutes. Add this garlic mix to the yoghurt mix along with the Jerusalem artichokes. Bring to a simmer and cook for about 20 minutes, or until the artichokes are tender.

Traditionally this is quite a dry style of curry. But you like more gravy you can add 100ml (2/5 cup) coconut milk along with the Jerusalem artichokes.

Potato Chip Curry

Potato Chip Curry is a traditional Anglo-Indian recipe for a classic curry of deep-fried potato sliced served in a curried yoghurt base.

Ingredients:

675g (1 1/2 lb) potatoes, scrubbed clean and cut into thin slices

1 large onion, sliced

1 dessertspoon ghee or butter

30g (1 oz) fenugreek seeds

8 garlic cloves

150g (5 oz) natural yoghurt

30g (1 oz) ground coriander seeds

30g (1 oz) ground turmeric

1 tsp salt

30g (1 oz) ground ginger

1 tsp hot chilli powder

225g (1/2 lb) fresh tomatoes, quartered

oil for deep frying

Method:

Heat oil in a deep fryer to 180ºC (360ºF). Add the potato slices and fry until golden brown (about 15 minutes). Drain on kitchen paper and set aside.

Melt the ghee or butter in a pan, add the fenugreek seeds and fry until aromatic before adding the onion slices and fry for about 6 minutes, or until golden brown. Now add the remaining spices and fry for a couple of minutes more.

Mash the garlic in a mortar and mix with the tomato pieces. Place the potato chips in a pan, pour over 120ml water then add the onion and spice mix. Bring to a simmer, and cook gently for 10 minutes, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.

Serve hot.

Sabat Moong Bhajji (Mung Bean Bhaji)

Sabat Moong Bhajji (Mung Bean Bhaji) is a traditional Indian recipe for a classic bhaji (fried vegetable dish) of fried spices and mung beans that’s cooked in a lightly-spiced curry base.

Ingredients:

500g (1 lb) dried mung beans, soaked in plenty of water over night

2 onions, finely chopped

2 tbsp desiccated coconut

2 green chillies, finely chopped

pinch of asafoetida

60g ghee or butter

1/2 tsp salt

1/2 tsp chilli powder

1/4 tsp ground turmeric

1/2 tsp whole black mustard seeds

Method:

Drain the mung beans, turn into a bowl and mix with the ground chilli and turmeric. In the meantime, melt the ghee in a pan, stir in the mustard seeds and asafoetida and when the mustard seeds begin to pop add the mung beans along with the green chillies, desiccated coconut and the salt.

Pour over 250ml (1 cup) water, bring to a boil, reduce to a simmer, cover the pan and cook gently for about 45 minutes, or until the mung beans are tender and the sauce is thick.

Serve hot with rice and flatbreads.

This can also be made with black-eyed peas, green lentils and chickpeas.

Aloo Bhajji

Aloo Bhajji is a traditional Indian recipe for a classic bhaji (fried vegetable dish) of potatoes fried in a spiced oil base.

Ingredients:

675g (1 1/2 lb) potatoes, peeled and cut into small pieces

4 green chillies, sliced lengthways into strips

1/4 tsp ground turmeric

pinch of asafoetida

squeeze of lemon juice

1 tsp salt

1/2 tsp black mustard seeds

2 tbsp desiccated coconut

60ml (1/4 cup) groundnut oil

Method:

Heat the oil in a frying pan, add the mustard seeds, the asafoetida and the green chilli slices. Continue frying until the mustard seeds pop then add the potatoes, coconut and lemon juice. Stir in the salt and 120ml (1/2 cup) water and bring just to a boil.

Reduce to a low simmer and cook over gentle heat for about 30 minutes, or until potatoes are tender. Serve hot.

Khumbi Sag (Mushroom and Potato Curry)

Khumbi Sag (Mushroom and Potato Curry) is a traditional Indian recipe for a classic vegetarian curry of potatoes and mushrooms cooked in a lightly-spiced tomato and onion curry base.

Ingredients:

225g (1/2 lb) chestnut mushrooms (or other firm flavoursome mushrooms)

60g (2 oz) ghee or butter

1 tsp salt

2 large potatoes, scrubbed and finely chopped

2 tomatoes, finely chopped

1/2 tsp chilli powder

1/2 tsp ground coriander seeds

1/2 tsp ground cumin seeds

1/4 tsp ground turmeric

2 large onions, chopped

Method:

Melt the ghee or butter in a pan, add the onions and fry for about 5 minutes, or until nicely browned. Wipe the mushrooms dry, halve then and add to the onions along with the spices and salt. Fry for a minute then pour over 250ml water. Bring to a simmer and cook for 10 minutes then add the potatoes and cook for about 15 minutes, or until the potatoes are tender.

Serve hot.

Vegetable Pilau

Vegetable Pilau is a traditional Indian recipe (from North India) for a classic one-pot dish of rice and vegetables with nuts.

Ingredients:

75g (3 oz) fine rice (eg Patna)

4 medium carrots, peeled and sliced

50g (2 oz) cauliflower florets

100g (4 oz) freshly-shelled peas

2 large onions, sliced

5 tbsp seedless raisins or sultanas

5 bayleaves

1 tsp salt

2 tbsp ghee or butter

100g (4 oz) peanuts, almonds or pine kernels

cashew nuts

Method:

Wash the rice well, place in a bowl, cover with water and set aside to soak for 1 hour.

Combine the carrots, cauliflower florets and peas in a pan. Add 1l water and bring to a boil. Cook for about 8 minutes, or until just tender but not soft. Drain in a sieve and retain the cooking liquid.

Heat the ghee or butter in a pan, add half the onions and fry for about 6 minutes, or until golden brown. Remove with a slotted spoon and set aside. Now add the drained vegetables to the pan. Turn very gently until coated in the fat then remove with a slotted spoon and set aside.

Drain the soaked rice, put into the pan and stir into the remaining fat. Add the raisins or sultanas and fry for a couple of minutes then add the reserved vegetable stock. Stir in the salt and add the bayleaves. Bring the mixture to a boil, reduce to a simmer and continue cooking until the rice is tender (about 20 minutes).

Add the cooked vegetables to the rice and cook to heat through and until all liquid has evaporated away. Turn into a serving dish.

Heat a little oil in a pan, add the remaining onions and fry for about 8 minutes, or until crisp and brown. For the last minute of cooking add the nuts and fry until golden brown.

Use the onion and nut mixture to garnish the dish and serve.

Egg Pilau

Vegetable Pilau is a traditional Indian recipe (from North India) for a classic one-pot dish of rice and hard-boiled eggs with nuts.

Ingredients:

8 hard-boiled eggs