Quintessential Indian Curry
a typical curry recipe. Chicken Curry - Simple and Easy to
make (Serves 3-4)
3 tbsp ghee (clarified butter), or oil
1 small onion, finely chopped
1 stick cinnamon
2 cardamom pods
1 tsp fennel seeds
1 inch piece root ginger, very finely chopped
2 garlic cloves, minced
1 tsp turmeric powder
1 tbsp ground coriander
¾ tsp chilli powder
1 tsp tomato paste
2 skinless chicken breasts, cubed
1 chopped tomato
1 tsp. plain yogurt or sour cream
a handful of cilantro leaves, chopped
ghee in a large heavy pan, add the chopped onion and fry till
onion is transclucent.
Turn the heat to medium low, add the cinammon, cardamom, cloves
and fennel seeds, stir for 5 minutes. Add the ginger and garlic
and cook for another 5 minutes stirring occasionally to make
sure nothing sticks to the bottom of the pan. Then add the
turmeric, ground coriander and chilli powder and fry gently
for a minute. Add the tomato purée and stir in enough
hot water to make a sauce. Bring to the boil and simmer, stirring
occasionally for 20 minutes. Season with salt.
Heat a little oil in a large heavy frying pan and stir-fry
the chicken pieces until they turn white.
Add the chicken and chopped tomato, sour cream/yogurt to the
sauce and simmer gently until the meat is soft and succulent.
Sprinkle with the coriander and serve with plain rice and
Gujarati Style or Shak
Choose from 1lb fresh green beans cut into 1 inch lengths
or any other vegetable like 1 package coleslaw or cauliflower
florets or carrots and peas.
4 tbsp. vegetable oil
1 tbsp. black mustard seed
4 cloves garlic (peeled & finely chopped)
A few thin strips of fresh ginger
1 hot red dried chili (crushed)
1 tsp. salt
½ tsp. sweetened coconut flakes
black pepper to taste
1. Heat the oil in a large frying pan over a medium flame.
When hot put in the mustard seeds. As soon as they begin to
pop add the garlic/ginger and stir until lightly brown. Add
the crushed red chili and stir for a few seconds. Add the
green beans, salt and sweet coconut. Stir to mix.
2. Turn heat to medium/low. Add 1/2 cup water. Stir and cover
the beans for 7-8 mins until they have absorbed the spiced
3. Add the black pepper, mix and serve.
a recipe from the hills of Missouri. this is a favorite dish
of many families in this region.
7 oz. or 1/2 package Ajika Channa Dal rinsed with 2-3 changes
of water and drained
1/2 t turmeric powder (haldi)
1 t ginger paste
salt to taste
3 young zucchini peeled and cubed
½ t of garam masala
3 T ghee or vegetable oil
1 t cumin seeds (jeera)
1-2 whole red chilies
1/2 t asafetida (hing)
2 t ground coriander powder
½ T fresh lime juice
1/2 tsp. brown sugar or jaggery
4 T chopped cilantro
1. Add 3 cups of water to a heavy pot and add the dal, 1 T
of ghee or oil, turmeric, ginger and salt to taste and boil
the dal. Reduce heat add the zucchini and garam masala and
let it simmer.
2. As the dal is simmering heat ghee in a small sauce pan
and fry the cumin seeds and red chilies till they brown. Add
the asafetida. Add the coriander powder and fry the seasonings.
For 2-3 minutes.
3. Pour the seasonings in the pot of dal and let it continue
to simmer on low until the zucchini is butter soft. Adjust
the water so that the dal has the consistency you like( from
soup like consistency to thick soup pour over dal or to eat
with flat bread)
4. Add the lime juice, sugar/jaggery and garnish with chopped
and Cream Sauce for Kebabs Recipe (North India) - A popular
Kebab sauce used in North India
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
- Spices -
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper.
Pound saffron in mortar and pestle, then dissolve in the boiling
water. Put pistachios and almonds into electric blender and
grind finely, or pound with mortar and pestle. Heat the ghee
or butter in a small pan and fry the ground nuts, stirring
constantly. Add the saffron, cream, milk, cardamom, salt and
pepper and simmer, stirring constantly, until sauce is thick.
Serve with kebabs..
article copyright to Indian Foods Company, authored by
Kavita Mehta, was originally published in indianfoodsco.com