Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1
⁄
8
teaspoon ground asafoetida
3 tablespoons chickpea flour
1
⁄
2
pound small okra, stem end trimmed, then split lengthwise
1
⁄
2
pound cluster beans (guar ki phalli), or any other green beans, cut in half
1 medium potato (any kind), cut into
1
⁄
2
-inch pieces
2 pieces dried kokum halves, washed and finely chopped, or 2 tablespoons
Tamarind Paste
1 tablespoon peeled minced fresh ginger
2 tablespoons finely chopped curry leaves
1 tablespoon ground coriander
1
1
⁄
2
teaspoons salt, or to taste
1
⁄
2
teaspoon ground turmeric
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1.
Soak the dal in 2 cups water 30 to 40 minutes. Transfer to a pressure cooker and secure the lid. Cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, let cool, then pass the dal through a food mill, or blend (or whisk) to make a smooth purée.
2.
Heat the oil (or ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and add the red and green chile peppers, cumin, fenugreek seeds, and asafoetida; they should sizzle upon contact with the hot oil. Quickly add the chickpea flour and roast, stirring, over medium heat until fragrant and golden, about 2 minutes.
3.
Add the puréed dal, the remaining 4 cups water, all the vegetables, kokum pieces, ginger, curry leaves, coriander, salt, and turmeric and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Transfer to a serving bowl, mix in the cilantro, and serve.
Vegetable Ball (
Kofta
) Curries
Zucchini Balls in Creamy Tomato Sauce
Zucchini Koftae ki Kari
Makes 4 to 6 servings
Koftas
are vegetable or meat balls or rolls. They are made with grated vegetables, ground meats, or mashed
paneer
cheese and are mostly deep-fried—although some meat versions served in curries are sometimes just cooked in the sauce itself, such as in
Kashmiri Hand-Pressed Meat Rolls in Curry Sauce
. The
koftas
in this dish are made with zucchini.
1 pound zucchini, grated and squeezed
1 large russet (or any) potato, peeled and grated
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 fresh green chile pepper, such as serrano, minced with seeds
1
⁄
2
teaspoon salt, or to taste
2 teaspoons ground coriander
1
⁄
2
teaspoon ajwain seeds, coarsely ground
1
⁄
4
teaspoon baking soda
2
⁄
3
cup chickpea flour (besan), or more as needed
1
1
⁄
2
to 2 cups oil for deep-frying
4 cups (1 recipe)
Butter-Cream Sauce with Fresh Tomatoes
1
⁄
4
teaspoon garam masala
1.
In a large bowl, mix together everything (except the butter-cream sauce and the garam masala) to make a thick, soft dough, adding more chickpea flour if needed. Divide into 12 to 15 portions and shape each portion into smooth round balls.
2.
Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small drop of dough put into the hot oil rises to the top in 15 to 20 seconds. Add the zucchini balls into the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula, until they are firm and golden, about 3 minutes. Drain and transfer to an ovenproof serving dish.
3.
Prepare the butter-cream sauce. Preheat the oven to 400°F. Pour the sauce over the koftas. Cover with foil and bake at least 15 minutes, or until the koftas absorb the juices and become soft. Sprinkle the garam masala on top and serve.
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Chutni Bharae Aalu Koftae ki Kari
Makes 4 to 6 servings
Here, mashed potato balls, stuffed with a tangy coconut chutney, are baked in a luscious tomato and coconut milk sauce. Delicious!
1
3
⁄
4
cups
Coconut Milk
(or store-bought)
1
⁄
2
cup
Fresh Coconut Chutney with Cilantro
1
1
⁄
2
tablespoons
Basic Ginger and Green Chile Pepper Paste
4 medium russet (or any) potatoes (about 1
1
⁄
4
pounds)
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon ground coriander
1
⁄
2
teaspoon salt, or to taste
1
⁄
8
teaspoon baking soda
1
⁄
2
cup chickpea flour
1
1
⁄
2
to 2 cups peanut oil for deep frying
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 large onion, finely chopped
1 tablespoon ground coriander
1
⁄
2
teaspoon ground fenugreek seeds
1 large tomato, coarsely chopped
1
1
⁄
2
cups water
1
⁄
4
teaspoon garam masala
1.
Prepare the coconut milk, the chutney, and the ginger-chile paste. Then boil the potatoes in lightly salted water to cover until tender, about 20 min-utes. Drain, let cool, then peel and grate them into a large bowl.
2.
Into the potatoes mix in the cilantro, ginger-chile pepper paste, coriander, salt, baking soda, and chickpea flour, and mix well. Divide into 15 to 20 portions. Working with each portion separately, using clean hands, flatten each into a patty and place about
1
⁄
4
teaspoon of the chutney in the center. Then shape the patty into a smooth, round ball, with the chutney inside. Repeat with the remaining portions.
3.
Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of the dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the potato balls to the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning them around with a slotted spatula, until they are firm and golden, about 3 minutes. Transfer to an oven-safe serving dish.
4.
To make the sauce: Heat 2 tablespoons of the oil (in which the koftas were fried) in a large nonstick wok or saucepan over medium-high heat and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the onion and cook, stirring, until golden, 5 to 7 minutes. Add any remaining coconut chutney and cook, stirring, until lightly golden, about 5 minutes.
5.
Stir in the coriander and fenugreek seeds, then add the tomato and cook until it is soft, about 3 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes. Add the coconut milk and simmer 3 to 5 minutes to blend the flavors.
6.
Preheat the oven to 400°F. Pour the sauce over the kofta balls and mix lightly. Cover with foil and bake at least 15 minutes, or until the koftas absorb the juices and become soft. Sprinkle the garam masala on top and serve.
Spinach Balls in Green Curry
Harae Rassae mein Palak Koftae
Makes 4 to 6 servings
Fried balls of spinach and chickpea flour floating in a creamy cilantro sauce make for a substantial, flavorful entrée. Serve it with rice or
paranthas
(griddle-fried breads).
1 large russet (or any) potato
1 small bunch fresh spinach (8 to 10 ounces), trimmed and washed (do not pat dry)
1 large clove fresh garlic, peeled
1 fresh green chile pepper, such as serrano, stemmed
1
⁄
2
cup minced onion