this was dinner last night, just excellent, so much flavor. Of course, there's a whole article in the Cook's Illustrated May issue with all the whys and wherefores, but here are the recipes. I didn't make the onion relish, I just got tired, lol. The cilantro-mint chutney is soooo good, I also served the Silver Palate mango chutney and I snagged a carton of Fage whole milk yogurt, this was a really delicious meal.
I did make the rice recipe below, but would probably just make plain basmati rice next time.
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala. Serve with Basmati Rice Pilaf (recipe follows), passing yogurt and at least one type of chutney or relish at the table, (recipes follow).
Serves 4 to 6 as a main course
2 tablespoons curry powder (sweet or mild)
1 1/2 teaspoons garam masala (see note above)
1/4 cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)
1 tablespoon tomato paste
1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
Table salt
8 ounces frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk
Condiments:
Plain Whole Milk Yogurt
Cilantro-Mint chutney
Onion Relish
Mango Chutney (recommended brands Sharwood and Silver Palate)
Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.
Cilantro-Mint Chutney
Makes about 1 cup
The chutney can be refrigerated by 1 day.
2 cups packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/4 cup minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
1/3 cup plain yogurt
Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl with rubber spatula after 10 seconds.
Onion Relish
Makes about 1 cup
If using a regular yellow onion, increase the sugar to 1 teaspoon. The relish can be refrigerated in an airtight container for 1 day. This is exceptionally good with curry.
1 Vidalia onion , finely diced (about 1 cup) (see note above)
1/2 teaspoon sweet paprika
1 tablespoon fresh lime juice
1/2 teaspoon sugar
Pinch cayenne pepper
1/8 teaspoon table salt
Mix all ingredients in medium bowl.
Basmati Rice, Pilaf-Style
Serves 4 as a side dish
1 tablespoon canola oil , vegetable oil, or corn oil
3 inch piece cinnamon stick , halved
2 green cardamom pods
1/4 cup thinly sliced onion
2 whole cloves
1 cup basmati rice
1 teaspoon table salt
1 1/2 cups water
Heat oil in medium saucepan over high heat until almost smoking. Add whole spices and cook, stirring until they pop. Add onions and cook, stirring until translucent, about 2 minutes. Stir in rice and cook, stirring until fragrant, about 1 minute.
Add 1 1/2 cups water and salt; bring to boil. Reduce heat, cover tightly, and simmer until all water has been absorbed, about 17 minutes. Let stand, covered, at least 10 minutes, fluff with fork, and serve.
I did make the rice recipe below, but would probably just make plain basmati rice next time.
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala. Serve with Basmati Rice Pilaf (recipe follows), passing yogurt and at least one type of chutney or relish at the table, (recipes follow).
Serves 4 to 6 as a main course
2 tablespoons curry powder (sweet or mild)
1 1/2 teaspoons garam masala (see note above)
1/4 cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)
1 tablespoon tomato paste
1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
Table salt
8 ounces frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk
Condiments:
Plain Whole Milk Yogurt
Cilantro-Mint chutney
Onion Relish
Mango Chutney (recommended brands Sharwood and Silver Palate)
Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.
Cilantro-Mint Chutney
Makes about 1 cup
The chutney can be refrigerated by 1 day.
2 cups packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/4 cup minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
1/3 cup plain yogurt
Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl with rubber spatula after 10 seconds.
Onion Relish
Makes about 1 cup
If using a regular yellow onion, increase the sugar to 1 teaspoon. The relish can be refrigerated in an airtight container for 1 day. This is exceptionally good with curry.
1 Vidalia onion , finely diced (about 1 cup) (see note above)
1/2 teaspoon sweet paprika
1 tablespoon fresh lime juice
1/2 teaspoon sugar
Pinch cayenne pepper
1/8 teaspoon table salt
Mix all ingredients in medium bowl.
Basmati Rice, Pilaf-Style
Serves 4 as a side dish
1 tablespoon canola oil , vegetable oil, or corn oil
3 inch piece cinnamon stick , halved
2 green cardamom pods
1/4 cup thinly sliced onion
2 whole cloves
1 cup basmati rice
1 teaspoon table salt
1 1/2 cups water
Heat oil in medium saucepan over high heat until almost smoking. Add whole spices and cook, stirring until they pop. Add onions and cook, stirring until translucent, about 2 minutes. Stir in rice and cook, stirring until fragrant, about 1 minute.
Add 1 1/2 cups water and salt; bring to boil. Reduce heat, cover tightly, and simmer until all water has been absorbed, about 17 minutes. Let stand, covered, at least 10 minutes, fluff with fork, and serve.