Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1 tablespoon ground dried pomegranate seeds
1 teaspoon dried fenugreek leaves
1
⁄
2
teaspoon ajwain seeds
1
⁄
2
teaspoon salt, or to taste
1
⁄
8
teaspoon baking soda
1
⁄
2
cup chickpea flour
1 to 1
1
⁄
2
cups peanut oil for deep-frying
4 cups (1 recipe)
Minty Green Curry Sauce
1
⁄
2
cup nonfat plain yogurt, whisked until smooth
1 large bunch fresh cilantro, including soft stems
1
⁄
4
cup heavy cream
1.
Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Drain, let cool, then peel and grate. Reserve. In a food processor, process together the spinach, garlic, and green chile pepper until minced. Transfer to a large bowl.
2.
Add the potato, onion, pomegranate seeds, fenugreek leaves, ajwain seeds, salt, and baking soda, and mix well. Let sit about 30 minutes, then add enough chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.
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 dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the spinach balls to 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 set aside.
4.
Prepare the minty green curry sauce and leave in the pan. In a blender, process together the yogurt, cilantro, and cream until smooth, then mix it into the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes.
5.
Add the koftas to the pan and cook over medium heat until they absorb the juices and become soft, 10 to 15 minutes. Once the koftas have absorbed the sauce they are very fragile, so handle them with care. Serve hot.
Lotus Root Balls in Classic Curry Sauce
Kamal-Kakdi Koftae ki Kari
Makes 4 to 6 servings
Lotus roots (
kamal-kakdi
or
bhain
) are the pale, buff-colored, tube-like roots of the lotus plant (also called the water lily). The root has 10 holes that run its whole length, and when you slice it, these holes give it a naturally lacy appearance. It is essential to thinly slice the lotus roots before mincing them in a food processor, because lotus roots have hair-like threads along their length, and if they are not cut, they interfere with the texture of the dish.
2 medium russet (or any) potatoes
2 small lotus roots (5 to 6 ounces each)
4 quarter-size slices peeled fresh ginger
1 large clove fresh garlic, peeled
1 to 2 fresh green chile peppers, such as serrano, stemmed
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon ground coriander
1 tablespoon ground dried pomegranate seeds
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon salt, or to taste
1
⁄
4
teaspoon baking soda
1
⁄
2
cup chickpea flour
1
1
⁄
2
to 2 cups peanut oil for deep frying
4 cups (1 recipe)
Classic Spicy Curry Sauce
1
⁄
4
teaspoon garam masala
1.
Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash them in a bowl. Peel and thinly slice the lotus roots. Then transfer them to a food processor along with the ginger, garlic, and green chile peppers and process until minced. Transfer to the bowl with the potatoes.
2.
Add the cilantro, coriander, pomegranate seeds, cumin, salt, and baking soda, and mix well. Then add the chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.
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 lotus-root 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.
4.
Prepare the curry sauce. 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.
Nugget and Chickpea Flour Curries
Curried Soybean Nuggets
Rassadar Soya ki Badiyan
Makes 4 to 6 servings
Soybean nuggets (
badiyan
) have always been considered a vegetarian's " meat" in India. Their protein-rich chewy texture, shape, and size, is even reminiscent of boneless cubes of meat. When cooked, they live up to their reputation. Here is a sumptuous recipe from my friend Bharti Dhalwala.
1
1
⁄
2
cups soybean nuggets
1 small onion, coarsely chopped
2 large cloves fresh garlic, peeled
6 quarter-size slices peeled fresh ginger
1
⁄
2
cup nonfat plain yogurt, whisked until smooth
1
⁄
2
teaspoon salt, or to taste
2 tablespoons vegetable oil
1 (1-inch) stick cinnamon
2 black cardamom pods, crushed lightly to break the skin
4 green cardamom pods, crushed lightly to break the skin
2 bay leaves
4 cloves
1 teaspoon cumin seeds
1 large tomato, finely chopped
1 fresh green chile pepper, such as serrano, minced with seeds
1
⁄
4
teaspoon ground turmeric
1
1
⁄
2
to 2 cups water
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon garam masala
1.
Soak the nuggets in lightly salted water to cover, about 1 hour. Drain and squeeze out all the water from the nuggets and place them in a non-reactive bowl. Meanwhile, in a food processor, process together the onion, garlic, ginger, yogurt, and salt until smooth. Mix in the salt and transfer to the bowl with the nuggets. Mix, making sure all the nuggets are well-coated with the marinade.
2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cinnamon, black and green cardamom pods, bay leaves, cloves, and cumin seeds, and stir about 30 seconds. Add the marinated nuggets and cook over high heat, stirring, until they are completely dry, about 5 minutes.
3.
Add the tomato, green chile pepper, and turmeric, and stir until the tomato is soft, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the nuggets are tender, 15 to 20 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
Soybean Nugget Curry with Red Bell Peppers
Rassadar Soya ki Badiyan aur Shimla Mirch
Makes 4 to 6 servings
This delicious entrée comes with protein-rich, soft, chewy soybean nuggets
(badiyan)
and naturally sweet red bell peppers floating in a tomato-yogurt sauce. It is popular among India's vegetarians, who serve it with a side of dry-cooked vegetables and
chapatis
(whole-wheat griddle breads) or
paranthas
(griddle-fried breads) or with a
basmati
rice
pullao
(pilaf).
1
1
⁄
2
cups soybean nuggets
2 tablespoons vegetable oil
2 small onions, cut in half lengthwise and thinly sliced
1 teaspoon cumin seeds
1 large clove fresh garlic, minced
2 tablespoons peeled minced fresh ginger
1 tablespoon ground coriander
1
⁄
4
teaspoon ground turmeric
2 large tomatoes, finely chopped
1
1
⁄
2
to 2 cups water