The Big Book of Curry Recipes (25 page)

12 potatoes

8 dried red chillies, finely ground in a spice or coffee grinder

2 eggs

1 1/2 tsp turmeric powder

1 tsp ground coriander seeds

120g (4 oz) ghee or butter

salt, to taste

Method:

Scrub the potatoes clean, but do not peel. Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about 25 to 35 minutes, or until tender but still firm. Drain in a colander, allow to cool then peel and cut in half.

Beat the eggs well and mix in the ground chillies and a little salt. Combine the turmeric powder and ground coriander seeds in a cup. Add a tablespoon of boiling water and mix to a paste. Beat this mixture into the eggs.

Heat the ghee or butter in a frying pan. When hot, dip the potato halves in the egg mix, add to the frying pan and fry until brown. Remove from the pan, drain on kitchen paper and serve hot with parattas or chapatis.

It can also be used as an accompaniment or side-dish for an Anglo-Indian curry.

Aloo Badun (Potato Badun)

Aloo Badun (Potato Badun) is a traditional Sri Lankan recipe for a classic vegetarian curry of potatoes cooked in a spiced coconut milk base.

Ingredients:

500g (1 lb) potatoes

1 tsp turmeric powder

2 tbsp chilli powder

6cm (2 1/2 in) length of pandan leaf (rampe)

500ml (2 cups) thick coconut milk

4 onions, finely sliced

5 tbsp cooking oil

50g (2 oz) smoked and dried fish, flaked (bones removed)

1 sprig of curry leaves

thumb-sized piece of ginger

6 garlic cloves, chopped

salt, to taste

Method:

Scrub the potatoes clean, but do not peel. Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about 25 to 35 minutes, or until tender but still firm. Drain in a colander, allow to cool then peel and cut into thick slices.

Arrange in the base of a saucepan and pour over the coconut milk. Add all the remaining ingredients (apart from the onions and oil), bring to a simmer and cook for 10 minutes.

Heat the oil in a frying pan and when hot add the onions. Fry for about 6 minutes, or until golden brown all over then add to the potato mixture. Continue simmering, uncovered, until the liquid evaporates and the gravy is very thick.

Serve hot with flatbreads, rice and lime pickle.

Khatta Meetha (Cabbage Curry)

Khatta Meetha (Cabbage Curry) is a traditional Indian recipe (from Kashmir) for a classic vegetarian curry of cabbage cooked in a spiced gravy base thickened with pulses.

Ingredients:

250g (9 oz) cabbage, chopped

2 tsp green chillies, chopped

3 whole, dry, red chillies (Kashmiri chillies are best)

2 tsp olive oil

1/2 tsp mustard seeds

1 tsp chana dhal (split hulled black chickpeas)

1 tsp urad dhal (split black lentils)

2 tbsp peanuts, crushed in a mortar

2 tbsp tamarind pulp

1 tsp ground mustard seeds

salt, to taste

14 curry leaves

1/4 tsp ground turmeric

1/2 tsp asafoetida (hing)

1 tbsp jaggery (palm sugar)

Method:

Bring a pan of salted water to a boil, add the cabbage and cook for about 6 minutes, or until just tender. Drain and set aside.

Heat the oil in a kadhai or wok, add the mustard seeds and fry until they begin to splutter. Now add the asafoetida and fry for 1 minute before adding the pulses, chillies, curry leaves and the peanuts. Fry for a couple of minutes then scatter over the ground turmeric and stir to combine.

Add the boiled cabbage and mix well. Remove any seeds and fibres from the tamarind pulp then stir into the contents of the pan. Season to taste with salt and add a little water to thin the mixture, if needed, before stirring in the jaggery. Bring to a simmer, cover the pan and cook gently for 5 minutes.

Serve hot, accompanied by rice.

Baby Corn Sabzi

Baby Corn Sabzi is a traditional Indian recipe (from South India) for a classic vegetarian curry of baby corn and peas in a tomato and yoghurt base.

Ingredients:

1.5kg (3 1/3 lb) baby corn, boiled until just tender and cut into 1cm pieces)

4 tsp ginger-garlic paste

1 tbsp vegetable oil

1/2 tsp cumin seeds

200ml (4/5 cups) tomato purée

250ml (1 cup) natural yoghurt, whisked in a bowl until smooth

100g (3 1/2 oz) fresh green peas, shelled

2 tsp salt

1 tbsp fresh coriander leaves, finely chopped

Method:

Place the ginger-garlic paste in a cloth and twist to extract the juice (discard the left-over pulp).

Set a kadhai or wok over high heat and add the vegetable oil. Add the cumin seeds and fry until they begin to splutter then stir in the tomato purée. Cook gently for 6 minutes then stir in the yoghurt, baby corn pieces and the peas. Stir well to combine, bring to a simmer and cook for 5 minutes.

Season with salt to taste then sprinkle over the ginger-garlic juice. Cook for about 2 minutes more, or until the gravy thickens. Turn into a warmed dish, garnish with the chopped coriander and serve accompanied by any Indian flatbread.

Mutter Curry (Pea Curry)

Mutter Curry (Pea Curry) is a traditional Indian recipe for a classic vegetarian curry of garden peas and onions with potatoes served n a lightly-spiced tomato gravy base.

Ingredients:

1kg (2 lb) fresh garden peas

2 large onions, finely chopped

60g (2 oz) ghee or butter

2 tsp salt

1/2 tsp chilli powder

1/2 tsp ground coriander seeds

2 large tomatoes, chopped

1/2 tsp ground cumin seeds

1/2 tsp ground turmeric

2 green chillies, chopped

2 large potatoes, peeled and diced

Method:

Heat the ghee or butter in a pan, add the onion and fry for about 5 minutes, or until golden brown. Now add the tomatoes and continue frying until browned before adding the peas and the spices. Season with the salt and pour over 120ml (1/2 cup) water. Bring to a simmer and cook for 15 minutes then add the potatoes and chillies.

Cover and cook gently over low heat for about 15 minutes more, or until the potatoes are very soft.

Serve hot.

Kobi Chana Dhal Curry (Cauliflower and Black Chickpea Curry)

Kobi Chana Dhal Curry (Cauliflower and Black Chickpea Curry) is a traditional Indian recipe for a classic vegetarian curry of cauliflower florets and hulled black chickpeas (chana dhal) cooked in a lightly-spiced gravy acidified with lemon juice.

Ingredients:

1 fresh cauliflower head, separated into small florets

60g (2 oz) ghee or butter

1 tsp salt

75g (3 oz) chana dhal (hulled and split black chickpeas), parboiled

2 onions, finely chopped

1/2 tsp chilli powder

1/4 tsp ground turmeric

1/2 tsp ground turmeric

2 tbsp desiccated coconut

juice of 1 lemon

Method:

Heat the ghee or butter in a pan, add the onions and fry for about 5 minutes. Add the cauliflower, drained chana dhal and the spices (along with the coconut and salt). Pour over 250ml (1 cup) water and bring to a simmer. Cover and cook over low heat for about 20 minutes, or until the cauliflower is tender. Add the lemon juice and serve immediately.

Chana Dhal

Chana Dhal is a traditional Indian recipe for a classic vegetarian dish of chana dhal (hulled black chickpeas) cooked in an onion and spice curry gravy thickened with desiccated coconut.

Ingredients:

150g (1/3 lb) chana dhal (hulled black chickpeas)

1 large onion, chopped

2 tbsp desiccated coconut

1/2 tsp ground turmeric

1/2 tsp chilli powder

1/2 tsp
garam masala

salt, to taste

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 tbsp groundnut oil

Method:

Thoroughly wash the chana dhal then set in a colander to drain. Bring 750ml (3 cups) water to a boil, add the chana dhal and boil for 5 minutes then add the onions, coconut, turmeric, chilli powder and salt. Return to a boil and continue boiling for about 30 minutes, or until the chana dhal are soft and the mixture has thickened. At this point, stir in the garam masala.

Heat the groundnut oil in a small pan and when hot add the mustard and cumin seeds. When the seeds begin to pop, take off the heat and mix with the chana dhal. Cook for 2 minutes more, stirring constantly, then turn into a warmed serving bowl and serve immediately.

Lobia (Black-eyed Peas)

Lobia (Black-eyed Peas) is a traditional Indian recipe for a classic vegetarian curry of black-eyed peas cooked in an onion and spice curry gravy thickened with desiccated coconut.

Ingredients:

250g (9 oz) black-eyed peas, soaked in plenty of water over night

2 large onions, chopped

2 tbsp desiccated coconut

3 green chillies, sliced lengthways into thin strips

1/2 tsp ground turmeric

1 tsp brown sugar

1/2 tsp cumin seeds

2 tbsp groundnut oil

salt, to taste

Method:

Drain the soaked black-eyed peas and mix in a pan with the onions, chillies, coconut, turmeric and sugar. Season to taste with a little salt.

Heat the groundnut oil in a small pan, add the cumin seeds and fry until they begin to top. Take off the heat and pour over the black-eyed pea mixture. Now pour over 600ml (2 1/2 cups) water and bring to a boil. Reduce to a simmer, cover the pan and cook gently for about 50 minutes, or until the beans are tender and almost dry.

Turn into a warmed dish and serve.

Masoor Dal (Split Orange Lentils)

Masoor Dal (Split Orange Lentils) is a traditional Indian recipe for a classic vegetarian curry of split orange lentils  cooked in an onion and spice curry gravy thickened with desiccated coconut.

Ingredients:

125g (4 1/2 oz) masoor dal (split orange lentils), washed

1 large onion, chopped

2 tbsp desiccated coconut

salt, to taste

1/2 tsp ground turmeric

2 red chillies, finely chopped

1/2 tsp garam masala

1 tsp freshly-grated ginger

6 garlic cloves, finely chopped

2 tbsp groundnut oil

4 tbsp coriander leaves, to garnish

Method:

Bring 700ml (3 cups) water to a boil. Add the masoor dal and cook for about 10 minutes then add all the remaining ingredients (except the groundnut oil, garlic and garam masala).

Continue cooking, uncovered, until the masoor dal has broken down and the mixture is soft and thick.

Heat the groundnut oil in a small pan, add the garlic and fry until golden brown. Scatter over the garam masala and fry until aromatic. Stir this mixture into the masoor dal and serve garnished with the coriander leaves and  accompanied by boiled rice.

Masoor Dal Churchuree

Masoor Dal Churchuree is a traditional Indian recipe for a classic vegetarian curry of split orange lentils  cooked in an onion, chilli, garlic, turmeric and ginger gravy base.

Ingredients:

12 medium onions, sliced lengthways into thin strips

2 tsp butter

120g (1 cup) masoor dal (split orange lentils), washed

2 garlic cloves, mashed

1/2 tsp ground turmeric

3 red chillies, finely chopped

1 tsp freshly-grated ginger

salt, to taste

Method:

Wash the masoor dal in a bowl, drain, place back in the bowl, cover with water and set aside to soak for 60 minutes.

Heat half the butter in a pan, add the onions and fry for about 6 minutes, or until golden brown. Drain the dhal, place in a large pan and add the garlic, salt, spices and the remaining butter. Fry gently until lightly browned then pour in just enough water to cover the lentils. Bring to a simmer and cook for 15 minutes, or until soft. By this time, the lentils should have broken down and all the water will have been absorbed (be careful during the final stages of cooking and stir frequently to prevent the dal from sticking to the base of the pan).

Turn into a serving dish and scatter the fried onions on top. Serve immediately.

Kabuli Channa (Chickpeas)

Kabuli Channa (Chickpeas) is a traditional Indian recipe for a classic vegetarian curry of chickpeas and onions cooked in a slightly-spiced tomato gravy base.

Ingredients:

225g (1/2 lb) dried kabuli channa (chickpeas)

2 onions, finely chopped

3 medium-sized tomatoes, chopped

1/2 tsp ground turmeric

1/2 tsp chilli powder

1/2 tsp ground cumin seeds

1 tsp ground coriander seeds

60g (2 oz) butter

salt, to taste

Method:

Wash the chickpeas, place in a bowl, cover with water and set aside to soak over nigh.

When ready to cook, melt the butter in a pan, add the onions and fry for about 6 minutes or until golden brown. Add the tomatoes and continue frying for 5 minutes then stir in the salt, spices, drained chickpeas and 120ml (1/2 cup) water.

Bring to a simmer, cover the pan and cook for about 20 minutes, or until the chickpeas are tender and the sauce has thickened. Serve hot.

Moong (Mung Beans)

Moong (Mung Beans) is a traditional Indian recipe for a classic vegetarian curry of mung beans in an onion and coconut base flavoured with traditional curry spices.

Ingredients:

225g (1/2 lb) moong (mung beans)

2 onions, chopped

2 tbsp desiccated coconut

2 green chillies, finely chopped

1/2 tsp ground turmeric

1/2 tsp chilli powder

1/2 tsp whole black mustard seeds

pinch of hing (asafoetida)

2 tbsp groundnut oil

salt, to taste

Method:

Soak the mung beans over night in plenty of water.

When ready to cook, drain the mung beans and return to the bowl then mix in the onions, coconut, spices and a little salt, to taste.