Indian Curry Recipes (15 page)
- Heat the oil in a frying pan, add the cumin seeds and onion and cook for 6-7 minutes until almost soft. Stir in the garlic, turmeric, garam masala and chilli powder and cook for 1 minute, stirring. Turn off the heat and pour in the water.
- Put the potatoes in the ceramic cooking pot and pour over the spice mixture. Season to taste with salt. Stir well to coat, then cover and cook on High for 1 hour or on Low for 2 hours.
- Stir the potatoes, then add the spinach to the cooking pot, placing on top of the potatoes, so that it will steam in the heat. Replace the lid and cook for a further 1-2 hours on High or 2-3 hours on Low or until the potatoes and spinach are tender.
- Stir the spinach into the potatoes, and taste and adjust the seasoning if necessary before serving.
TIP
You will need a large slow cooker if you are going to use fresh spinach.
Mushroom Bhaji
It's important to pre-fry the mushrooms to give them a good brown colour. This is also lovely made with tiny whole baby button mushrooms. If you like a more pronounced mushroom flavour, use chestnut mushrooms or large open or field mushrooms, halved, then sliced.
Serves 4
15 ml/1 tbsp ghee or unsalted (sweet) butter
1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée
350 g/12 oz button mushrooms, thickly sliced
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp chilli powder
1.5 ml/¼ tsp salt
10 ml/2 tsp tomato purée (paste)
60 ml/4 tbsp hot (not boiling) light vegetable stock or water
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro) or parsley
- Melt the ghee or butter in a frying pan and cook the onion for 3-4 minutes. Add the garlic and mushrooms, turn up the heat a little and cook for 5 minutes, or until the mushrooms and onion are slightly browned.
- Add the ground coriander, cumin, turmeric and chilli powder and cook for a further 30 seconds. Turn off the heat and stir in the salt, tomato purée and stock. Tip the mixture into the ceramic cooking pot.
- Cover with the lid and cook on High for 2 hours or Low for 4 hours or until the mushrooms and onions are very tender.
- Stir in the chopped coriander or parsley. Taste and adjust the seasoning if necessary before serving.
TIP
The tomato purée helps to flavour and thicken the juices, but you can leave it out if you prefer.
Lentil Dhal with Toasted Almonds
Dhal (or dal) is one of the staples of Indian cooking. Traditionally, it has a sauce-like consistency, but here it is a little thicker; perfect for scooping up with pieces of warm naan bread or chapattis. This is an ideal accompaniment for spicy hot or medium chicken or meat curries.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
10 ml/2 tsp cumin seeds
10 ml/2 tsp mustard seeds
10 ml/2 tsp ground turmeric
5 ml/1 tsp mild chilli powder
5 ml/1 tsp garam masala
225 g/8 oz/1 cup split red lentils, washed and drained
400 ml/14 fl oz/12/3 cup very hot (not boiling) vegetable stock
400 ml/14 fl oz/12/3 cup coconut milk
Salt and freshly ground black pepper
15 ml/1 tbsp lime juice or 10 ml/2 tsp lemon juice
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)
25 g/1 oz/¼ cup flaked (slivered) almonds
- Heat the oil in a frying pan. Add the onion and cook for 7-8 minutes, until almost soft. Stir in the garlic, ginger, cumin and mustard seeds, turmeric, chilli powder and garam masala. Cook for a further minute or two, stirring all the time.
- Stir in the lentils to coat in the spicy mixture. Turn off the heat and stir in about half of the stock, then tip it all into the ceramic cooking pot.
- Add the remaining stock and coconut milk to the pot and season with salt and pepper. Stir well, then cover with the lid and cook on High for 2 hours or on Low for 4 hours, or until the lentils are soft. Give it another stir about 20 minutes before the end of cooking time, to prevent the lentils from sticking to the bottom.
- Stir in the lime or lemon juice with 45 ml/3 tbsp of the chopped coriander. Taste and adjust the seasoning if necessary (you may also want to add a little more citrus juice).
- Spoon into a warm serving dish and serve sprinkled with the rest of the coriander and flaked almonds.
TIP
You can also serve this on its own with naan bread.
Makhani Dhal
Makhani is the Hindustani word meaning 'with butter' and this dhal is a classic dish from the Punjab in northern India. Traditionally, it is cooked over a very low flame for several hours giving it a rich flavour and smooth texture; the slow cooker gives equally good results.
Serves 4
225 g/8 oz/11/3 cups dried split black lentils (urad dal)
30 ml/2 tbsp ghee or unsalted (sweet) butter
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onions
2 garlic cloves, peeled and crushed, or 10 ml/2 tsp garlic purée (paste)
2 green chillies, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp chilli powder
1.5 litres/2½ pints/6 cups very hot (not boiling) vegetable stock or water
2 bay leaves
400 g/14 oz/large can red kidney beans, drained
2 tomatoes, quartered, seeded and chopped
150 ml/¼ pint/2/3 cup double (heavy) cream
2.5 ml/½ tsp garam masala
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)
Salt and freshly ground black pepper
- Put the lentils in a bowl and cover with cold water. Leave to soak for a few minutes while preparing the rest of the ingredients. Cook the onion in the ghee or butter in a large frying pan for 6-7 minutes until almost soft.
- Add the garlic, green chillies, ginger, ground coriander, cumin, turmeric and chilli powder. Cook for 1 more minute, stirring. Stir in about 150 ml/¼ pint/2/3 cup of the stock or water into the pan, then tip the mixture into the ceramic cooking pot. Add the bay leaves.
- Rinse the lentils in a sieve (strainer) under cold running water and add to the pot. Pour in the rest of the stock or water, cover with the lid and cook on Low for 4-5 hours or until the lentils are tender.
- Briefly rinse the kidney beans with boiling water to warm them and drain. Add to the cooking pot with the tomatoes, cream and garam masala. Replace the lid and cook for a further hour. Stir in the chopped coriander and season with salt and pepper to taste.
VARIATIONS
You can reduce the ghee or butter a little and use Greek-style yoghurt instead of cream for a healthier dish.
For a vegan version, replace the butter with oil and the cream with thick coconut milk.
TIP
Dried split black lentils or urad dal are available from Indian food stores and some major supermarkets.
Tarka Dhal
Lentils are one of the world's oldest crops; they are grown all over southern India, where tarka dhal is eaten as an everyday staple. A good source of protein, B vitamins and iron, red lentils cook more quickly than most other pulses to make a thick pulpy purée. In this dish they are cooked with tomatoes and simply flavoured with ginger, chilli and fresh coriander. Tarka, a mixture of spicy seeds, chilli and garlic sprinkled on at the end, gives the dish some zing.
Serves 4
225 g/8 oz red split lentils
2.5 ml/½ tsp ground turmeric
10 ml/2 tsp grated fresh or bottled ginger
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
200 g/7 oz/small can chopped tomatoes
1 litre/1¾ pints/4¼ cups very hot (not boiling) vegetable stock or water
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)
Salt and freshly ground black pepper
For the tarka:
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
10 ml/2 tsp black mustard seeds
2 garlic cloves, finely sliced
Pinch of dried red chillies
- Put the lentils in a bowl and cover with cold water. Leave to soak for a few minutes while preparing the rest of the ingredients. Rinse them under cold running water in a sieve (strainer), drain, then tip into the ceramic cooking pot.
- Add the turmeric, ginger, chilli and tomatoes. Pour in the stock or water. Stir, then cover with the lid and cook on High for 2 hours or Low for 4 hours or until the lentils are very tender and have absorbed most of the liquid. If possible give the mixture a stir about half an hour before the end of cooking time to prevent it sticking.
- Meanwhile, make the tarka. Heat the oil in a small frying pan and cook the cumin and mustard seeds for a few seconds. Add the garlic and dried chillies and fry, stirring constantly for 1-2 minutes or until the garlic is pale golden.
- Stir the chopped coriander into the dhal and season with salt and pepper. Spoon into a warmed bowl and serve with the tarka drizzled over the top.
TIP
Use the tarka to spice up other lentil dishes.
South Indian Pumpkin
When cooked, pumpkin develops a sweet flavour and makes the perfect contrast for hot and spicy curries. It has a lovely orange hue and is particularly good with chicken and lamb curries.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
15 ml/1 tbsp black mustard seeds
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp garam masala
Pinch of dried chilli flakes
150 ml/¼ pint/2/3 cup water
1 small pumpkin, about 750 g/ 1¾ lb, peeled, seeded and cut into small chunks
Salt, to taste
- Heat the oil in a frying pan and cook the onion for 6-7 minutes until almost soft. Stir in the mustard seeds and cook for 30 seconds more.
- Add the ground coriander, cumin, garam masala and chilli flakes and cook for a further 30 seconds, stirring. Turn off the heat and stir in the water.
- Put the pumpkin in the ceramic cooking pot and season with salt. Pour over the spicy onion mixture and stir well to coat the pumpkin.
- Cover with the lid and cook on High for 2 hours or on Low for 4 hours until the pumpkin is tender. Taste and adjust the seasoning if necessary.
TIP
If pumpkin is unavailable, use butternut squash or other orange-fleshed squash instead.
Potato and Cauliflower Curry
Known as gobi aloo, this is popular in northern India and makes a great alternative to serve with meat dishes instead of rice. This is also good as a light supper dish, served with an egg or sprinkled with cheese.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp grated fresh or bottled ginger
5 ml/1 tsp cumin seeds
2.5 ml/½ tsp coriander seeds
5 ml/1 tsp ground turmeric
Pinch dried chilli flakes
1 small cauliflower, cut into florets
2 large potatoes, peeled and cut into bite-sized chunks
150 ml/¼ pint/2/3 cup very hot (not boiling) light vegetable stock or water
Salt and freshly ground black pepper
- Heat the oil in a frying pan and cook the onion for 7-8 minutes, until almost soft. Stir in the garlic, ginger, cumin and coriander seeds, turmeric and chilli flakes. Fry, stirring continuously for 2 minutes.
- Add the cauliflower and potatoes and stir until coated in the mixture. Stir in the stock or water and seasoning to taste.
- Tip into the ceramic cooking pot, cover with the lid and cook on High for 3 hours or on Low for 6 hours, or until the vegetables are tender.
- Stir gently, then taste and adjust the seasoning if necessary before serving.
TIP
Add a couple of skinned, seeded and chopped tomatoes with the vegetables for added colour and flavour.
Sweet Mango Chutney
No Indian meal would be complete without this classic chutney with its rich vivid colour and fruity flavour. It complements both mild and hot curries and is especially good with chicken dishes. In restaurants it is often served as a dip with crisp popadoms before the main course arrives.
Makes 450 g
4 firm mangoes (slightly under-ripe ones are fine)
120 ml/4 fl oz/½ cup cider or white wine vinegar
200 g/7 oz/scant cup caster (superfine) sugar
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp crushed dried red chillies
2 bay leaves
2.5 ml/½ tsp salt
- Peel the mangoes and remove the stones, then roughly cut the flesh into small chunks. Put in the ceramic cooking pot with the vinegar. Stir, then cover with the lid and cook on High for 1½ hours or on Low for 3 hours, stirring the mixture halfway through cooking time.
- Add the sugar, garlic, ginger, chillies, bay leaves and salt and stir until the sugar has dissolved. Replace the lid and cook for a further 1½ hours on High or 3 hours on Low.
- Take off the lid and cook on High for a further 1 hour, stirring every 20 minutes or so, or until the chutney is reduced to a thick consistency.
- Remove the bay leaves and spoon the hot chutney into warmed, sterilised jars and seal immediately.
- When cold, store the jars in a cool, dark place and leave the chutney to mature for at least 2 weeks before eating. Use within 1 year. Once opened, keep it refrigerated.