Read How to Cook Indian Online
Authors: Sanjeev Kapoor
¼ cup (25 grams) coriander seeds
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
2-inch (5-cm) cinnamon stick, broken
2 whole cloves
4 green cardamom pods
2 tablespoons white poppy seeds
2 bay leaves
10 to 12 fresh curry leaves
2 star anise
2 medium red onions, peeled and chopped
1 tablespoon fresh ginger paste (page 12)
2 tablespoons fresh garlic paste (page 12)
½ teaspoon ground turmeric
2 medium tomatoes, puréed
2 teaspoons table salt
1. Cut the chicken into 12 to 16 pieces and set aside.
2. Place a small nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the coconut, chiles,
dal,
coriander, peppercorns, cumin, cinnamon, cloves, and cardamom. Sauté for 5 minutes or until fragrant. Transfer to a bowl and set aside to cool.
3. To the same hot pan, add the poppy seeds and place over low heat. Roast for 3 to 4 minutes, then add to the other sautéed spices and stir. When the mixture cools completely, transfer it to a mini food processor and process to a coarse powder.
4. Place a medium nonstick sauté pan over medium heat and add the remaining 6 tablespoons (90 ml) oil. When small bubbles appear at the bottom of the pan, add the bay leaves, curry leaves, and star anise, and stir. Add the onions and sauté for 3 to 4 minutes or until lightly browned.
5. Add the ginger paste and garlic paste, and sauté for 1 minute. Add the chicken and turmeric, and toss for 2 to 3 minutes.
6. Add the tomatoes and the spice powder, and stir well. Add 2½ cups (500 ml) water and the salt, and stir again. Cover and cook for 15 minutes or until the chicken is cooked through and the oil comes to the top.
7. Check the seasoning and serve hot.
Palak Chicken
Chicken with spinach
Cooking meat and poultry with spinach is very popular in North India. My girls love this simple dish with hot
rotis
(page 18) on a cool day.
Serves 4.
2 cups (335 grams) frozen blanched and chopped spinach
6 tablespoons vegetable oil
8 whole black peppercorns
2 bay leaves
8 whole cloves
5 green cardamom pods
2 medium red onions, chopped
1-inch (2½-cm) piece fresh ginger, chopped, plus 1-inch (2½-cm) piece fresh ginger, julienned
4 cloves garlic, chopped
1 (1¾-pound/800-gram) chicken, cut into 12 pieces
2 teaspoons ground roasted cumin (page 32)
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 teaspoons table salt
2 green chiles, stemmed and slit
5 tablespoons (75 grams) plain yogurt
¼ teaspoon
garam masala
(spice mix; page 27)
1. Thaw the spinach, put in a food processor, and process to a fine purée. Set aside.
2. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the peppercorns, bay leaves, cloves, and cardamom, and sauté for 1 minute. Add the onions, chopped ginger, and garlic, and sauté, stirring continuously, for 4 minutes or until the onions are lightly browned.
3. Add the chicken, cumin, coriander, turmeric, 1 teaspoon of the salt, and the chiles, and sauté for 6 minutes. Add 1 tablespoon of the yogurt and stir. Sauté for 1 minute, then add 1 more tablespoon yogurt. Repeat until all of the yogurt has been added. Cook for 10 minutes more, stirring continuously. Add ½ cup (100 ml) water and stir.
4. Add the spinach and julienned ginger, and cook for 2 minutes. Add the remaining 1 teaspoon salt and the
garam masala
and stir.
5. Serve hot.
Paneer Anda
Paneer
and eggs
When I was growing up in Delhi, fresh
paneer
used to be sold at vegetable stalls along with the fresh produce. Today, it is sold in the freezer section of stores, but I always prefer it fresh. I made up this recipe when my kids, as they are wont to do, demanded something new.
Serves 4.
2 medium tomatoes
4 large eggs
2 tablespoons ghee (page 37)
1 medium red onion, minced
4 cloves garlic, minced
½ teaspoon ground turmeric
½ teaspoon red chile powder
½ teaspoon ground black pepper
1 teaspoon table salt
7 ounces (200 grams)
paneer
(pressed fresh cheese; page 17), cut into 1-inch (2½-cm) cubes
¾ teaspoon
garam masala
(spice mix; page 27)
1 tablespoon chopped fresh cilantro
1. Put the tomatoes in a saucepan with 3 cups (600 ml) hot water for 5 minutes. Drain, let cool, and peel. Dice the tomatoes and set aside.
2. Place a nonstick saucepan with 2 cups (400 ml) water over high heat, add the eggs, and bring to a boil. Boil for 10 minutes. Drain and set the eggs aside on a plate to cool. When cooled, peel them and cut into quarters.
3. Place a small nonstick sauté pan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the onion and garlic, and sauté for 3 minutes or until
golden brown.
4. Add the turmeric, chile powder, black pepper, and salt, and sauté for 30 seconds. Add the tomatoes and cook for 7 minutes or until the oil comes to the top.
5. Add 1 cup (200 ml) water and cook until the excess liquid has evaporated. Mash to a smooth paste with a wooden spoon.
6. Add 1 cup (200 ml) water and stir. Bring to a boil, lower the heat, and add the
paneer
and boiled eggs. Simmer gently for about 7 minutes.
7. Sprinkle with the
garam masala
and cilantro, and serve hot.
Quick Jeera Chicken
Chicken flavored with cumin
This is an ideal dish to make when in a hurry, because chicken is not only good to eat but also fast to cook. I take advantage of that fact and dish this up as an Indian stir-fry. The mint and cilantro create magic with the cumin and pepper… I can actually smell the aroma even as I write this!
Serves 4.
1 (1¾-pound/800-gram) chicken, cut into 12 pieces
1 tablespoon freshly squeezed lemon juice
2 teaspoons table salt
2 tablespoons vegetable oil
2 teaspoons cumin seeds
8 to 10 green chiles, stemmed and cut in half
½ teaspoon ground turmeric
½ cup (125 grams) plain yogurt, whisked
¼ cup (15 grams) chopped fresh cilantro
7 or 8 black peppercorns, crushed
2 tablespoons chopped fresh mint
1. Put the chicken in a large bowl. Add the lemon juice and 1 teaspoon of the salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.
2. Place a medium nonstick saucepan over medium and add the oil. When small bubbles appear at the bottom of the pan, add the cumin. When the cumin begins to change color, add the chiles and turmeric, and sauté for 10 seconds.
3. Add the chicken and sauté for 8 to 9 minutes or until well browned. Add the yogurt, cilantro, peppercorns, and the remaining 1 teaspoon salt. Stir well and add ½ cup (100 ml) water. Cover, lower the heat to low, and cook for 20 minutes or until the chicken is cooked through.
4. Transfer to a serving dish, sprinkle with the mint, and serve hot.
Thengenkai Kori
Chicken breasts in a coconut-and-yogurt sauce
I first tasted this in Mangalore, a beautiful coastal town in the South Indian state of Karnataka. I found this mildly spiced chicken curry absolutely delicious, and it’s a simple preparation that works well at home.
Serves 4.
4 medium bone-in chicken breasts
2 teaspoons fresh garlic paste (page 12)
1 teaspoon fresh ginger paste (page 12)
1½ teaspoons table salt
¾ cup (190 grams) plain yogurt
1 teaspoon red chile powder
½ teaspoon ground turmeric
3 tablespoons vegetable oil
3 whole cloves
1-inch (2½-cm) cinnamon stick
2 medium red onions, chopped
1½ cups (300 ml) chicken stock (page 34)
1 cup (200 ml) thick coconut milk
¼ teaspoon ground green cardamom
1. Put the chicken in a bowl, add 1 teaspoon of the garlic paste, ½ teaspoon of the ginger paste, and 1 teaspoon of the salt, and rub in well. Cover the bowl with plastic wrap and set aside to marinate for 15 minutes.
2. Put the yogurt in a small bowl. Add the chile powder and turmeric, and whisk well.
3. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cloves and cinnamon, and sauté for 30 seconds. Add the onions and sauté for 4 to 5 minutes or until lightly browned. Add the remaining 1 teaspoon garlic paste and the remaining ½ teaspoon ginger paste, and sauté for 30 seconds.
4. Remove from the heat and stir in the yogurt mixture. Return the pan to low heat and cook, stirring continuously, for 5 to 6 minutes or until the oil comes to the top.
5. Add the stock and bring to a boil. Add the chicken and the remaining ½ teaspoon salt, and stir. Cover and cook for 15 to 20 minutes or until the chicken is cooked through.
6. Remove from the heat. Remove the chicken with a slotted spoon and put in a bowl. Push the gravy through a strainer into another nonstick sauté pan and place over low heat. Add the chicken and coconut milk, and cook for 2 minutes.