Punjabi Potato Curry (Punjabi Dum Aloo) GF | DF | VE Every state in India has its own potato curry. We Gujaratis have our own “batata nu shaak,” but I’ll happily move it to one side to make room for a plate of Punjabi “dum aloo.” In this dish, baby new potatoes are fried until they color, then mixed with a happy congregation of cashews, onions, and tomatoes. This is comfort food that never gets dull. ...
When I got back from my honeymoon, I spoke to my grandma. “Are you happily married?” she asked. “Yes, Grandma.” “What have you eaten today?” “Eggplant and pea curry and chapatis.” “Good. If you’re eating properly, you must be happy.” Serves 4 as a main course Ingredients 5 tablespoons canola oil 1 teaspoon cumin seeds 2 large onions, finely chopped 6 cloves of garlic, crushed 4 large ripe tomatoes, chopped 1½ tablespoons tomato paste 1½ level teaspoons salt 1¼ teaspoons ground red chile ½ teaspoon ground turmeric 1 teaspoon sugar 4 medium eggplants (2¼ pounds), chopped into 1½-inch cubes ½ cup peas (fresh or defrosted) Instructions Put the oil into a wide-bottomed lidded pan over medium heat. Once hot, add the cumin seeds, stir for 30 seconds, then add the onions. ...
In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was transformed into the modern-day dish using white wine vinegar and garlic, combined with a warming garam masala of pepper, cloves, and cinnamon. In this recipe, the sweet potato works really well with the spices and tomato to make a sweet, sour, and pungent curry. And yes, it’s hot, but not mind-blowingly so. ...
Source https://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes Ingredients 2 teaspoons garam masala 1 ½ teaspoons finely grated fresh ginger 2 garlic cloves, minced or finely grated 3 scallions, thinly sliced, greens and whites separated ¾ teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper 1 pound extra-large shrimp, shelled and deveined 1 tablespoon extra-virgin olive oil ¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes 2 tablespoons unsalted butter Fresh lime juice Method Prepair Shrimp In a medium bowl, combine: garam masala ginger garlic scallion whites 1/2 teaspoon salt 1/4 teaspoon pepper. Add shrimp and toss well. ...
Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.
This versatile dish can be used as a base for various proteins. The original recipe called for adding hard-boiled eggs. This version instructs to crack eggs atop the curry and poach for a few minutes. Ingredients ¼ cup neutral oil, such as grapeseed or canola 2 medium yellow onions, chopped 6 garlic cloves, finely chopped 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons) 2 small cinnamon sticks 6 green cardamom pods 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon whole black peppercorns 6 Roma tomatoes, finely chopped 1 teaspoon kosher salt 1 cup water ½ teaspoon garam masala Preparation Caramelize Onions In a medium, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Add spices Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns. Final Prep Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water. Eggs/Protein These are suggestions: ...