marsha-tbay
Well-known member
She's going to an Indian dinner this weekend. She doesn't have much time so it has to be an easy recipe.
Thank you all so much. Marsha/tbay
Thank you all so much. Marsha/tbay
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A friend of mine wrote and asked if I knew of any Indian recipes
- Thread starter marsha-tbay
- Start date
Raita is about as simple as it gets.
* Exported from MasterCook *
Raita
Recipe By :Judy
Serving Size : 4
Categories : Ethnic Sauces
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/2 Cups Plain Non-Fat Yogurt
1 Small Cucumber, Pickling Type -- peeled and grated
2 Tablespoons Fresh Mint Or Parsley -- chopped
1/4 Teaspoon Cumin Seed -- roasted and ground
1/8 Teaspoon Cayenne
1/2 Teaspoon Salt
Freshly Ground Black Pepper -- to taste
Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to use.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1 Calories; trace Fat (42.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
Serving Ideas : Serve with Indian meals.
NOTES : This is an excellent "fire extinguisher" for spicy Indian dishes. Leave out the cayenne if serving with very hot dishes.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Raita
Recipe By :Judy
Serving Size : 4
Categories : Ethnic Sauces
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/2 Cups Plain Non-Fat Yogurt
1 Small Cucumber, Pickling Type -- peeled and grated
2 Tablespoons Fresh Mint Or Parsley -- chopped
1/4 Teaspoon Cumin Seed -- roasted and ground
1/8 Teaspoon Cayenne
1/2 Teaspoon Salt
Freshly Ground Black Pepper -- to taste
Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to use.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1 Calories; trace Fat (42.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
Serving Ideas : Serve with Indian meals.
NOTES : This is an excellent "fire extinguisher" for spicy Indian dishes. Leave out the cayenne if serving with very hot dishes.
Nutr. Assoc. : 0 0 0 0 0 0 0
Another easy one is Chicken Sag
* Exported from MasterCook *
Chicken Sag
Recipe By :Tim/Epi chatter from UK
Serving Size : 4
Categories : Ethnic Poultry
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Large Onions -- thinly sliced
6 Tablespoons Vegetable Oil
4 Cloves Garlic -- chopped
1 Inch Fresh Ginger Root -- grated
2 Pounds Boneless Chicken Thighs
1 1/4 Cups Chicken Stock
2 Pounds Fresh Spinach -- chopped
4 Tablespoons Plain Yogurt
1 Tablespoon Garam Masala (or use curry powder)
2 Fresh Green Chilies -- chopped
1 Tablespoon Dill Weed
Salt And Pepper -- to taste
Fry the onions in the oil until soft, then fry the garlic and ginger with the onions for another minute. Add the chicken pieces and fry on high heat, stirring constantly, until chicken is browned. Add the chicken stock and cover pan. Simmer for 20 minutes.
Add the spinach, which should wilt down to a sauce within a few minutes. Cook for 10 minutes, then add the yogurt, garam masala, chilies, dill and salt and pepper. Cook for 10 minutes more.
Serve with rice and chapatis.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 278 Calories; 22g Fat (67.0% calories from fat); 8g Protein; 16g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 862mg Sodium. Exchanges: 3 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : This is a great dish! The original recipe called for assorted chicken parts, with bones still in. I used the boned thighs, and it was much easier to eat, and very yummy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chicken Sag
Recipe By :Tim/Epi chatter from UK
Serving Size : 4
Categories : Ethnic Poultry
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Large Onions -- thinly sliced
6 Tablespoons Vegetable Oil
4 Cloves Garlic -- chopped
1 Inch Fresh Ginger Root -- grated
2 Pounds Boneless Chicken Thighs
1 1/4 Cups Chicken Stock
2 Pounds Fresh Spinach -- chopped
4 Tablespoons Plain Yogurt
1 Tablespoon Garam Masala (or use curry powder)
2 Fresh Green Chilies -- chopped
1 Tablespoon Dill Weed
Salt And Pepper -- to taste
Fry the onions in the oil until soft, then fry the garlic and ginger with the onions for another minute. Add the chicken pieces and fry on high heat, stirring constantly, until chicken is browned. Add the chicken stock and cover pan. Simmer for 20 minutes.
Add the spinach, which should wilt down to a sauce within a few minutes. Cook for 10 minutes, then add the yogurt, garam masala, chilies, dill and salt and pepper. Cook for 10 minutes more.
Serve with rice and chapatis.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 278 Calories; 22g Fat (67.0% calories from fat); 8g Protein; 16g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 862mg Sodium. Exchanges: 3 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : This is a great dish! The original recipe called for assorted chicken parts, with bones still in. I used the boned thighs, and it was much easier to eat, and very yummy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
An easy Butter Chicken
Butter Chicken (Food and Wine, May 2016)
Active: 30 mins. Total: 1 hr. plus overnight marinating; serves 4
This well-known and beloved Indian dish has plenty of onions, tomatoes and vibrant spices in a rich, creamy sauce. It’s possibly one of the tastiest chicken dishes ever. And the easiest!
3/4 c. Greek yogurt
1/4 c. plus 2 T vindaloo spice (can be ordered from Penzey’s)
3T. fresh lemon juice
8 bone-in chicken thighs, skin removed
1 stick salted butter
2 lge yellow onions, finely chopped
kosher salt and pepper
One 15-oz can crushed tomatoes (Couldn’t find, so eye-balled it)
2/3 c. chicken stock or low sodium broth
1 c. heavy cream
Basmati rice, cilantro sprigs (if you like it), chopped cashews for serving
In large bowl mix yogurt with vindaloo spice (could substitute Madras curry powder) and lemon juice. Add chicken thighs and turn to coat. Cover with plastic wrap and refrigerate overnight.
In large casserole/dutch oven, melt butter over moderate heat. Add onions, season with salt and pepper and cook, stirring occasionally, until golden brown, 12-15 minutes (or longer).
Add chicken and marinade, tomatoes and stock and bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 20 minutes. Stir in the cream and simmer until the sauce is flavorful and the chicken is cooked through, 10-12 minutes longer. Season with salt and pepper and serve with rice, cilantro, and chopped cashews.
Butter Chicken (Food and Wine, May 2016)
Active: 30 mins. Total: 1 hr. plus overnight marinating; serves 4
This well-known and beloved Indian dish has plenty of onions, tomatoes and vibrant spices in a rich, creamy sauce. It’s possibly one of the tastiest chicken dishes ever. And the easiest!
3/4 c. Greek yogurt
1/4 c. plus 2 T vindaloo spice (can be ordered from Penzey’s)
3T. fresh lemon juice
8 bone-in chicken thighs, skin removed
1 stick salted butter
2 lge yellow onions, finely chopped
kosher salt and pepper
One 15-oz can crushed tomatoes (Couldn’t find, so eye-balled it)
2/3 c. chicken stock or low sodium broth
1 c. heavy cream
Basmati rice, cilantro sprigs (if you like it), chopped cashews for serving
In large bowl mix yogurt with vindaloo spice (could substitute Madras curry powder) and lemon juice. Add chicken thighs and turn to coat. Cover with plastic wrap and refrigerate overnight.
In large casserole/dutch oven, melt butter over moderate heat. Add onions, season with salt and pepper and cook, stirring occasionally, until golden brown, 12-15 minutes (or longer).
Add chicken and marinade, tomatoes and stock and bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 20 minutes. Stir in the cream and simmer until the sauce is flavorful and the chicken is cooked through, 10-12 minutes longer. Season with salt and pepper and serve with rice, cilantro, and chopped cashews.
Get thee to Publix in the International aisle for Maya Kaimal prepared sauces. They are wonderful
Buy boneless chicken. Cut up into 1" pieces. Marinate for 30-60 minutes in a mix using 1 8 oz carton of unsweetened yogurt (I use Fage) with salt, pepper and 1 TBL lemon juice. I typically add a tsp of jarred Garam Masala spice blend, but she probably won't have that.
Saute chicken pieces, add sauce and simmer until chicken is done (usually less than 20 minutes). Serve over rice, basmati if you can.
I really like the mild Butter blended with medium hot JALFREZI CURRY. But either one by itself is still good.
Also, I saute onion and carrots to stretch it out.
Top with cilantro leaves. I usually serve with slices of lime.
http://www.mayakaimal.com/shelfstable#.WmZ_KpM-evM
Buy boneless chicken. Cut up into 1" pieces. Marinate for 30-60 minutes in a mix using 1 8 oz carton of unsweetened yogurt (I use Fage) with salt, pepper and 1 TBL lemon juice. I typically add a tsp of jarred Garam Masala spice blend, but she probably won't have that.
Saute chicken pieces, add sauce and simmer until chicken is done (usually less than 20 minutes). Serve over rice, basmati if you can.
I really like the mild Butter blended with medium hot JALFREZI CURRY. But either one by itself is still good.
Also, I saute onion and carrots to stretch it out.
Top with cilantro leaves. I usually serve with slices of lime.
http://www.mayakaimal.com/shelfstable#.WmZ_KpM-evM
melissa-dallas
Well-known member
Patak's Sauces & Pastes are also very, very good and authentic
If not Publix I think almost all supers of any size have these dinner sauces now and
as said, they are REALLY good and easy.
Tikka Masala would be good also as would butter chicken. These are not so spicy hot. Be sure to check for that 'cause they can be hot.
Look for some naan bread in the freezer (or at Aldi's if you have them on the bread aisle).
Trader Joe's also has a lot of frozen Indian things good for appies, as well as the sauces.
as said, they are REALLY good and easy.
Tikka Masala would be good also as would butter chicken. These are not so spicy hot. Be sure to check for that 'cause they can be hot.
Look for some naan bread in the freezer (or at Aldi's if you have them on the bread aisle).
Trader Joe's also has a lot of frozen Indian things good for appies, as well as the sauces.
Rec:. Hamburger curry
1 tablespoon oil
3/4 teaspoon cumin seeds
2/3 cup onion, chopped
1/2 teaspoon ginger root, grated
1 pound ground beef
1 clove garlic, crushed
2 teaspoons curry powder
2/3 cup tomatoes, chopped
1 cup water
1 teaspoon salt
1/2 cup peas, frozen
2 teaspoons garam masala
DIRECTIONS
Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.
You can substitute ground turkey for the beef - not quite as flavorful but good.
Serve with Naan (Indian bread).
NOTES
Family favorite - freezes well.
1 tablespoon oil
3/4 teaspoon cumin seeds
2/3 cup onion, chopped
1/2 teaspoon ginger root, grated
1 pound ground beef
1 clove garlic, crushed
2 teaspoons curry powder
2/3 cup tomatoes, chopped
1 cup water
1 teaspoon salt
1/2 cup peas, frozen
2 teaspoons garam masala
DIRECTIONS
Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.
You can substitute ground turkey for the beef - not quite as flavorful but good.
Serve with Naan (Indian bread).
NOTES
Family favorite - freezes well.
colleenmomof2
Well-known member
Sorry late! CI's Chicken Tikka posted by deb-in-MI
is our favorite! Not sooooo easy as written but we've adapted it to make it more-so. We love it so I make double and triple quantity. I marinate chicken breasts in yogurt and spices overnight (or for several hours) and broil (or grill!) Either is messy, oil well or line your pan. The tomato masala sauce comes together quickly and cooks fast. I use pickled jalapeno's (jarred) with way more crushed tomatoes, onion, tomato paste, Garam Masala and almost a quart of fat free half and half - we like it saucy and not as spicy. Colleen
Debra's notes: DH and I made this last night. We made a double batch since it had a bit of a "pain-in-the... to make" factor going for it. It was terrific - although we needed to add some more spice (we like our Indian food "HOT"). Also - I used half the cream called for - still delicious. It made tons - froze the leftovers.
Everything below is from Cook's Illustrated
Chicken Tikka Masala
9/2007
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
Serves 4 to 6
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62106
is our favorite! Not sooooo easy as written but we've adapted it to make it more-so. We love it so I make double and triple quantity. I marinate chicken breasts in yogurt and spices overnight (or for several hours) and broil (or grill!) Either is messy, oil well or line your pan. The tomato masala sauce comes together quickly and cooks fast. I use pickled jalapeno's (jarred) with way more crushed tomatoes, onion, tomato paste, Garam Masala and almost a quart of fat free half and half - we like it saucy and not as spicy. Colleen
Debra's notes: DH and I made this last night. We made a double batch since it had a bit of a "pain-in-the... to make" factor going for it. It was terrific - although we needed to add some more spice (we like our Indian food "HOT"). Also - I used half the cream called for - still delicious. It made tons - froze the leftovers.
Everything below is from Cook's Illustrated
Chicken Tikka Masala
9/2007
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
Serves 4 to 6
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62106
Barb_b - So easy. Recipe: Naan
Naan (Indian Bread)
Servings: 10
Ingredients:
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon sugar
3 tablespoons oil
1 package yeast
3/4 cup yogurt, at room temperature
1/4 cup warm water
Directions:
Combine all dry ingredients. Add liquid ingredients combined. Cover and let stand 1 hour.
Line cookie sheets with parchment paper.
Punch dough down. Rub a little oil on hands. Break off large walnut size pieces and flatten with hand onto cookie sheet to less than 1/2 inch thickness. Brush tops with melted butter. Let rise approximately 45 minutes.
Bake at 425 degrees for 10 to 15 minutes until tops are golden.
Notes: These are a must with hamburger curry!
Naan (Indian Bread)
Servings: 10
Ingredients:
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon sugar
3 tablespoons oil
1 package yeast
3/4 cup yogurt, at room temperature
1/4 cup warm water
Directions:
Combine all dry ingredients. Add liquid ingredients combined. Cover and let stand 1 hour.
Line cookie sheets with parchment paper.
Punch dough down. Rub a little oil on hands. Break off large walnut size pieces and flatten with hand onto cookie sheet to less than 1/2 inch thickness. Brush tops with melted butter. Let rise approximately 45 minutes.
Bake at 425 degrees for 10 to 15 minutes until tops are golden.
Notes: These are a must with hamburger curry!
Kheema Matar. Looks like a lot of work but it isn't
Kheema Matar from A Little Taste of India Serves 5-6
2 onions, roughly chopped
4 garlic cloves, roughly chopped
5 cm (2 in) piece of ginger, roughly chopped
4 green chillies
160 ml (2/3 cup) oil
2 Indian bay leaves (cassia leaves)
500 g (1lb 2 oz) minced Iamb
pinch of asafoetida
2 tablespoons tomato puree
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons thick plain yoghurt
2 teaspoons salt
1 teaspoon ground black pepper
225 g (1 = cups) fresh or frozen peas
1/4 teaspoon garam masala
5 tablespoons finely chopped coriander (cilantro)
Process the onion, garlic, ginger and two of the chillies in food processor and until very finely chopped. Or, finely chop or grind them together in a mortar and pestle. Heat the oil in a karhai or heavy-based frying pan over medium heat, add the onion mixture and bay leaves and fry for 3-4 minutes, or until golden brown. Add the Iamb mince and fry for 15 minutes, stirring occasionally to prevent the meat from sticking. Break up any lumps of mince with the back of a fork. During this time, the flavours of the onion, garlic, ginger and chilli will infuse into the meat. Add the asafoetida and tomato puree, stir and lower the heat to a simmer.
Add the turmeric, chilli powder, coriander and cumin and stir for 1 minute. Add the yoghurt, salt and pepper and continue frying for 5 minutes. Add 200 ml (3/4 cup) water, a little at a time, stirring after each addition until it is well absorbed. Add the peas and the two remaining whole chillies. Stir well, then cover and simmer for 20 minutes, or until the peas are cooked through. If using frozen peas, cook the mince and chillies for 20 minutes and add the peas 5 minutes before the end of cooking. Add the garam masala and chopped coriander and stir for 1 minute before serving.
Kheema Matar from A Little Taste of India Serves 5-6
2 onions, roughly chopped
4 garlic cloves, roughly chopped
5 cm (2 in) piece of ginger, roughly chopped
4 green chillies
160 ml (2/3 cup) oil
2 Indian bay leaves (cassia leaves)
500 g (1lb 2 oz) minced Iamb
pinch of asafoetida
2 tablespoons tomato puree
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons thick plain yoghurt
2 teaspoons salt
1 teaspoon ground black pepper
225 g (1 = cups) fresh or frozen peas
1/4 teaspoon garam masala
5 tablespoons finely chopped coriander (cilantro)
Process the onion, garlic, ginger and two of the chillies in food processor and until very finely chopped. Or, finely chop or grind them together in a mortar and pestle. Heat the oil in a karhai or heavy-based frying pan over medium heat, add the onion mixture and bay leaves and fry for 3-4 minutes, or until golden brown. Add the Iamb mince and fry for 15 minutes, stirring occasionally to prevent the meat from sticking. Break up any lumps of mince with the back of a fork. During this time, the flavours of the onion, garlic, ginger and chilli will infuse into the meat. Add the asafoetida and tomato puree, stir and lower the heat to a simmer.
Add the turmeric, chilli powder, coriander and cumin and stir for 1 minute. Add the yoghurt, salt and pepper and continue frying for 5 minutes. Add 200 ml (3/4 cup) water, a little at a time, stirring after each addition until it is well absorbed. Add the peas and the two remaining whole chillies. Stir well, then cover and simmer for 20 minutes, or until the peas are cooked through. If using frozen peas, cook the mince and chillies for 20 minutes and add the peas 5 minutes before the end of cooking. Add the garam masala and chopped coriander and stir for 1 minute before serving.
using bottled biryani
Chicken & Vegetable Biryani
115g/4 oz. Patak's Biryani Paste*
225g/8 oz long grain rice
2 tbsp vegetable oil
1 medium onion, chopped
250g/9 oz. cooked turkey or chicken, diced*
250g/9 oz. mixed vegetables
140g/4 oz. canned chopped tomatoes
600 ml/2 cups boiling water
Wash the rice and then leave to soak in cold water for 20 minutes. Heat the oil in a pan and sauté the onion until soft. Drain the rice and add to the onions in the pan. Stir in Patak's Biryani Paste and turkey meat, and cook for another minute. Stir in vegetables and mix well. Add the tomatoes and water, cover, and simmer for 15 - 20 minutes, until all the water is absorbed. Serve hot with naan bread, chapattis or Patak's pappadums and an assortment of Patak's chutneys, pickles and relishes.
* Variations:
Substitute the cooked turkey with fresh beef or chicken. Cut into chunks, and sauté with the onions until browned.
For fresh shellfish or fish, stir in with the vegetables and simmer, making sure not to overcook.
* After opening, curry pastes can be stored in a cupboard or refrigerator for up to six months.
Chicken & Vegetable Biryani
115g/4 oz. Patak's Biryani Paste*
225g/8 oz long grain rice
2 tbsp vegetable oil
1 medium onion, chopped
250g/9 oz. cooked turkey or chicken, diced*
250g/9 oz. mixed vegetables
140g/4 oz. canned chopped tomatoes
600 ml/2 cups boiling water
Wash the rice and then leave to soak in cold water for 20 minutes. Heat the oil in a pan and sauté the onion until soft. Drain the rice and add to the onions in the pan. Stir in Patak's Biryani Paste and turkey meat, and cook for another minute. Stir in vegetables and mix well. Add the tomatoes and water, cover, and simmer for 15 - 20 minutes, until all the water is absorbed. Serve hot with naan bread, chapattis or Patak's pappadums and an assortment of Patak's chutneys, pickles and relishes.
* Variations:
Substitute the cooked turkey with fresh beef or chicken. Cut into chunks, and sauté with the onions until browned.
For fresh shellfish or fish, stir in with the vegetables and simmer, making sure not to overcook.
* After opening, curry pastes can be stored in a cupboard or refrigerator for up to six months.