Absolultely wonderful quick Indian dinner last night.

R

richard-in-cincy

Well-known member
I picked up a package of Parampara "Curry Masala for Biryani" at the Indian Groc and it was amazing. If you find this in the store where you shop, give it a try. While it's not like doing all the spices and grinding yourself, on a Wednesday night after work, it is a blessing.

The packet contains a sealed plastic pouch of fresh spices, it's not a dried powder. It contains: Onion, Garlic Ginger, Coriander, "spices", mint, Green Chili, Red Chili, Fennel, Turmeric, etc. It's a thick ground up paste.

The preparation was very different: Boil rice with lemon juice and saffron until 3/4 done. Mix chicken or lamb with yogurt, water, and spice package, and simmer. Spread the rice on top of the chicken, then add ghee, cashews and raisins on top, cover and steam. As you know, I can't leave anything alone, so I added a chopped onion, a red bell pepper, and fresh curry leaves to the chicken simmer. This was absolutely amazing. The house smelled wonderful.

With this, I made a really different Aloo Gobi with fresh Fenugreek Leaves which I'll post after this.

I served this with fresh coriander chutney and garlic naan from Trader Joe's (YUM!).

I had dinner on the table an hour after walking in the door and it tasted like a "company" dinner. Definitely will be doing this one many many more times.

 
REC: Allo Gobi with Methi (Fenugreek)

Aloo Gobi with Methi

1 head cauliflower, steamed crisp tender, then cut into florets (I put it in the rice pot--less fuss)
3 potatoes, cooked and cubed (I nuked them)
1 bunch fenugreek greens
6 fresh curry leaves
1 tsp. mustard seeds
1 tsp. asafoetida
1/2 tsp. red chili/cayenne
1 tsp. turmeric
1 tsp. salt
1 tbls. sugar
2 tbls. mustard seed oil or canola oil
vegetable broth or water.

Boil and cube the potatoes. Boil the cauliflower and separate into florets. Wash the greens, shred into fine strands and set aside.

Heat the mustard oil in a good non-stick pan and add the mustard seeds. As soon as they start spluttering, add the asafoetida, fry for a couple of seconds and then add the cayenne/chili powder, crumbled curry leaf, and turmeric and continue sauteeing adding a bit of liquid if it sticks.

Note: If you are using dried fenugreek leaves, crush them a bit and add at this point.

Add the cubed potatoes, cauliflower, 1/4 cup broth, salt and sugar and reduce the flame to medium. Saute without adding any more liquid until liquid is incorporated and a nice crust forms around them.

Now start adding the shredded greens, a little at a time. Continue sauteeing till all the liquid is absorbed and the greens are all
wilted.

 
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