Indian Curry Recipes (14 page)

It's the side dishes and accompaniments that turn an Indian curry into a special occasion. No curry would be complete without a bowl of steaming basmati rice, either plain or one of the many flavoured variations or pilaus suggested here. Many are best cooked conventionally to complement your slow-cooked curry. Mix and match to create the perfect Indian meal.

The following side dishes can either be cooked conventionally on the hob, or in the slow cooker if you have cooked your curry the day before or if you are lucky enough to have two slow cookers.

In this chapter you'll also discover recipes for vegetable side dishes such as mushroom bhaji and Bombay potatoes, lentil dhals and preserves including mango chutney.

Mainly grown in northern India, in the foothills of the Himalayas and in the Punjab, Basmati rice has fine slender grains and a unique aromatic taste and texture - the word 'basmati' means 'the fragrant one'. It is also possible to buy brown basmati rice.

Ordinary long-grain rice and basmati rice do not cook well in the slow cooker as the two types require fast boiling, but 'easy-cook' (also known as 'parboiled' or 'converted') rice is very successful and this type is very popular in India where the technique of preparing it was created. In spite of its name, 'easy-cook' rice takes almost half as long again to cook as most long grain rices, but the grains always stay separate after cooking.

The whole grain rice is soaked in water and then steamed and for white rice, the bran is then removed. The parboiled rice grains are more yellow than those of normal rice, but this discolouration disappears during cooking. In this chapter, you'll find recipes for cooking rice on the hob - ideal when you are cooking a curry in your slow cooker - and also several for cooking rice in the slow cooker.

Boiling rice
This is the easiest way to cook rice. Some varieties need to be rinsed or soaked first, so check the instructions on the packet. To accompany a main meal, allow 75 g/3 oz/1/3 cup per person.

Pan-of-water method:
Half-fill a large pan with boiling water and add a pinch of salt (you need roughly 1.2 litres/2 pints/5 cups for every 200 g/7 oz/1 cup rice). Heat until the water boils rapidly, then add the rice and bring it back to the boil. Turn down the heat a little and cook the rice for as long as it says on the packet (usually 10-15 minutes). Test it by removing a few grains; they should be just tender. Drain through a large sieve (strainer) or fine-holed colander. If you've used ordinary long-grain or basmati (rather than easy-cook) and it looks a bit 'sticky', pour a kettle of boiling water over it, drain again and stir gently with a fork to fluff up the grains. Stir in a little butter or chopped fresh herbs if you like. To keep warm, either return the rice to the pan and cover or leave in the sieve and set it over the pan with a little boiling water in the bottom.

Absorption method:
To cook rice in a measured amount of water (or stock, which gives it a wonderful flavour), measure the rice in a cup, then add exactly double that amount of water (plus a little salt, to taste) or stock. Heat them both in the pan to boiling point, stir once, then turn down the heat a little. Cover the pan with a tight-fitting lid. Cook the rice for as long as it says on the pack. If any liquid is left, continue cooking without the lid for another minute. This method is perfect if you want to add flavourings to the rice such as curry leaves or whole spices.

Saffron Rice:
Follow the absorption method of cooking rice. Soak a generous pinch of saffron strands in 30 ml/2 tbsp hot water for a few minutes. Add to the water or stock.
Turmeric Rice: Follow the absorption method of cooking rice, adding 5 ml/1 tsp ground turmeric to the water or stock.

Coconut Rice:
Follow the absorption method of cooking rice, substituting coconut milk for up to a third of the water or stock.

Lemon-scented Rice:
Follow either the pan-of-water or the absorption method, adding a large strip of lemon rind to the stock or water. After cooking, add 15 g/½ oz butter and 30 ml/2 tbsp fresh or bottled lemon juice to the rice and stir well. If serving with a dish that has a very rich and creamy sauce, leave out the butter.

1. Stir the saffron into the boiling stock in a bowl and set aside to infuse. Heat the ghee or butter in a frying pan, add the onion and cook gently for 7-8 minutes until almost soft.
   
2. Stir in the garlic, cumin seeds, cardamom pods and bay leaves and cook for a further minute, stirring constantly. Add the rice and sultanas and stir to coat in the ghee.
   
3. Tip the mixture into the ceramic cooking pot. Pour over the stock and season with salt and pepper. Stir everything together.
   
4. Cover with the lid and switch on the slow cooker to High. Cook for 50 minutes to 1 hour or until the rice is tender and has absorbed all the stock. Fluff up the rice with a fork, taste and adjust the seasoning if necessary before serving.
   

1. Heat the ghee, butter or oil in a large frying pan. Add the shallots and gently cook for 5 minutes, then stir in the garlic, ginger and mushrooms and cook for 2-3 minutes or until the mushrooms are beginning to colour and soften.
   
2. Stir in the rice, lemon rind, if using, and garam masala. Turn off the heat and tip the mixture into the ceramic cooking pot. Pour over the stock and season with salt and pepper. Mix everything together.
   
3. Cover with the lid and switch on the slow cooker to High. Cook for 50 minutes to 1 hour or until the rice is tender and has absorbed all the stock. Fluff up the rice with a fork, taste and adjust the seasoning if necessary before serving.
   

1. Heat the oil in a frying pan, add the onion and cook gently for 7-8 minutes until almost soft. Stir in the garlic and spices and cook for a further minute, stirring continuously. Turn off the heat and transfer the mixture to the ceramic cooking pot.
   
2. Pour the stock over the onion mixture and season with salt and pepper. Stir, then cover with the lid and switch on the slow cooker to High. Cook for another 30 minutes.
   
3. Stir in the rice, replace the lid and cook for 35 minutes.
   
4. Lay the spinach on the surface of the rice, replace the lid and cook for a further 20-25 minutes or until the spinach has wilted and the rice is cooked and tender.
   
5. Stir to mix the rice and spinach together before serving.
   

1. Heat the oil in a frying pan and cook the onion for 7-8 minutes, until almost soft. Stir in the curry paste and cook for a minute or two, stirring all the time. Stir in a few spoonfuls of the stock.
   
2. Tip the mixture into the ceramic cooking pot, then add the sweet potatoes, potatoes and courgettes. Pour in the rest of the stock and add a pinch of salt. Stir well, then cover with the lid and switch on the slow cooker.
   
3. Cook on High for 2-3 hours or on Low for 4-6 hours or until the vegetables are very tender.
   
4. Serve topped with a few spoonfuls of plain yoghurt.
   

1. Heat the ghee or butter and oil together in a small frying pan. Add the chilli, ground coriander, cumin and turmeric and stir over a medium heat for 30 seconds. Turn off the heat and stir in the stock.
   
2. Put the potatoes in the ceramic cooking pot and season with salt and pepper. Pour over the spice mixture and stir well.
   
3. Cover with the lid and cook on High for 3 hours or on Low for 6 hours or until the potatoes are very tender.
   
4. Taste and adjust the seasoning if necessary. Stir in some diced tomatoes and chopped fresh or thawed frozen coriander, if you like, before serving.