KITCHEN TABLE
CURRYING FLAVOUR
The recently published book Indian Cuisine by Vivek Singh (DK, $29.99) presents a collection of recipes from different regions of India and Pakistan with contributions from other top chefs.
KADHAI PANEER
Image credit: Indian Cuisine by Vivek Singh.
1 tbsp ghee or corn oil
½ tsp crushed dried chilies
2 red or yellow peppers, seeded and cut into strips
1 red onion, sliced ½ inch thick
600 gms paneer, cut into batons
2 tbsp finely chopped cilantro
½ tsp dried fenugreek leaves, crumbled
Juice of 1 lemon
2-inch fresh ginger, peeled and julienned
Basic kadhai sauce
½ cup ghee or corn oil
30 g garlic cloves, finely chopped
1 tbsp coriander seeds, coarsely pounded
2 onions, finely chopped
2-inch fresh ginger, finely chopped
3 green chilies, finely chopped
750g fresh ripe tomatoes, finely chopped
1 tsp ground garam masala
1½ tsp dried fenugreek leaves, crumbled
1 tsp sugar (optional)
To make the sauce, heat the ghee in a pan, add the garlic and let it colour.
Stir, then add the coriander seeds and red chillies. When they release their aromas, add the onions and cook until light golden.
Stir in ginger, green chilies and tomatoes. Reduce the heat to low and cook until all the excess moisture has evaporated and the fat starts to separate.
Add the salt, garam masala, and fenugreek leaves and stir. Taste and add some sugar if needed.
For the stir fry, heat the ghee in a kadhai or large frying pan.
Add the crushed chillies, pepper strips and red onion.
Stir and sauté over high heat for under a minute, then add the paneer and stir for another minute.
Add the sauce and mix well. Once everything is heated through, check for seasoning, adding a touch of salt if required.
Finish with the fresh cilantro, fenugreek leaves and lemon juice. Garnish with ginger and serve with naan.
KEEMA ALOO
Image credit: Indian Cuisine by Vivek Singh.
200 g ghee
7 green cardamom pods
7 cloves
3 cinnamon sticks, 2-inch long
3 bay leaves
1 tsp cumin seeds
3 onions, finely chopped
1 tbsp garlic paste
2¼ lb ground goat or lamb, leg piece
300 gms tomatoes, finely chopped
6 green chilies, slit lengthwise
250 g plain yoghurt
300 g large potatoes, peeled and cut into 1-inch cubes
1 tbsp Kashmiri chili powder
1 tbsp ground coriander
½ tsp turmeric
1 tbsp garam masala
1 tsp black peppercorns
Salt
1 tbsp finely chopped cilantro leaves
To make the masala, heat the ghee in a heavy-bottomed saucepan over medium heat. Add the cardamom, cloves, cinnamon sticks and bay leaves and sauté for 2-3 minutes. Add the cumin seeds and fry until brown.
Stir in the onions and sauté for 5 minutes or until golden brown. Mix in the garlic paste and fry until brown.
Now add the meat and cook for 10 minutes, stirring frequently. Mix in the tomatoes, half of the green chilies, and the yoghurt and sauté for another 8-10 mins.
Add the potatoes along with the chili powder, ground coriander, turmeric, garam masala and peppercorns. Season and cook for 7-8 mins, stirring frequently. Cover the pan, reduce the heat to low and simmer until the potatoes and meat are tender and cooked. Remove the whole spices and transfer to a serving dish. Garnish with the cilantro and the remaining green chilies and serve hot with roghni naan or roti.
KONJU PULUNGARI
Image credit: Indian Cuisine by Vivek Singh.
JUMBO SHRIMP AND PUMPKIN CURRY
2 tbsp vegetable oil
½ tsp mustard seeds
Pinch of cumin seeds
10 curry leaves
1-inch fresh ginger, cut into strips
2 green chillies, slit lengthwise
2 onions, sliced
150 g peeled pumpkin flesh, thinly sliced
1½ cups thick coconut milk
½ tsp ground turmeric
Salt
500 g raw jumbo shrimp, peeled, but last tail section left on
1 tsp white vinegar
Heat the oil in a large frying pan. Add the mustard and cumin seeds and when they start to pop, add the curry leaves, ginger, chillies and onions. Cook over medium-low heat for 10 minutes, stirring occasionally until the onions are golden.
Add the pumpkin, turmeric and a little salt. Mix well for 1 min., then pour in the coconut milk and ¼ cup water. Bring to a boil, stirring constantly.
Add the shrimp and cook, stirring for 5 mins., or until the shrimp and pumpkin are cooked. Add the vinegar and mix well. Serve hot with rice or bread.
Indian Cuisine by Vivek Singh is published by DK, $29.99.