Authors: Hari Nayak
Stir-Fried Vegetables with Yogurt
Subz Jhalfrazie
Subz Jhalfrazie is an elegant and colorful mixed vegetable dish that will make any meal look and taste special. It is a spicy dish with the unique flavor of dried fenugreek leaves (kasoori methi) and yogurt. If you cannot find kasoori methi, this dish is still worth making and quite delicious. And, if you do not have green onions, you can substitute regular white onions or shallots. Serve with main dishes like Malabar Crab Curry (page 98), Spicy and Fragrant Lamb Curry (page 119) or Chicken Curry in a Hurry (page 109).
Serves 6
Prep time: 15 minutes
Cook time: 20 minutes
1/2 cup (125 ml) oil
One 1-in (2.5-cm) piece fresh ginger, peeled and chopped
2 tablespoons chopped garlic
1 bunch green onions (scallions) (about 1/4 lb/125 g), white part only, chopped
1/4 lb (100 g) fresh green beans, trimmed and cut into 1-in (2.5-cm) lengths
1 small zucchini (about 1/4 lb/125 g), diced
1 carrot, peeled and diced (about 3/4 cup/112 g)
1 small potato, peeled and diced (about 3/4 cup/130 g)
1 cup (100 g) broccoli florets or 1 cup (200 g) cauliflower florets
1/2 teaspoon ground turmeric
1 teaspoon Asian chili powder or cayenne pepper
1 tomato (about 1/3 lb/150 g), chopped
2 fresh green chili peppers, chopped
4 dried red chili peppers, broken in half
4 tablespoons chopped fresh coriander leaves (cilantro)
1 cup (245 g) plain yogurt, whisked
4 tablespoons dried fenugreek leaves (kasoori methi) (optional)
11/2 cups (375 ml) water
3 teaspoons salt, plus more if needed
1 Heat the oil in a kadhai, wok or large sauté pan over medium heat. Add the ginger and garlic, and sauté over medium heat for 30 seconds. Add the green onions and sauté for 30 seconds. Add the green beans, zucchini, carrot, potato, broccoli or cauliflower florets, and sauté 1 minute, stirring constantly. Stir in the turmeric and Asian chili powder or cayenne pepper. Add the tomato, green chili peppers, red chili peppers and fresh coriander leaves and sauté for another minute.
2 Stir in the yogurt and fenugreek leaves, if using. Add the water and salt and bring to a boil. Lower the heat and simmer until the vegetables are cooked and the liquid has evaporated, about 5 minutes. Taste for seasoning and add more salt if needed.
Bengali Potatoes with Spices
Bengali Aloo
The potato is called the “king of vegetables” in India and in my kitchen it rules. Potato dishes are loved by everyone, and they go with everything. If you love potatoes every which way, you will love this exotically spiced but simple dish. For this recipe, I like to use a coarse grind of the Indian Five Spice Mix (page 31), which gives a crunchy texture to the dish. If you do not have the time to make this spice blend simply use an equal amount of store-bought garam masala. Day-old boiled potatoes work very well for this dish. Serve this as side dish with Masala Lamb Chops (page 121), Marinated Roast Leg of Lamb (page 118) or Pork Tenderloin with Mango Salad (page 119).
Serves 6
Prep time: 15 minutes
Cook time: 30 minutes
3 large potatoes (about 2 lbs/1 kg)
4 tablespoons oil
1 onion (about 1/3 lb/150 g), cut into 3/4-inch (2-cm) dice
1 green bell pepper, cut into 3/4-inch (2-cm) dice (about 1 cup/175 g)
1 tomato (about 1/3 lb/150 g), diced
1 teaspoon salt
2 tablespoons coarsely ground Indian Five Spice Mix (page 31)
4 tablespoons minced fresh coriander leaves (cilantro)
1 Combine the potatoes with enough cold water to cover, in a large saucepan. Bring to a boil over high heat and cook, uncovered, until tender, about 15 to 20 minutes. Drain well and set aside to cool. Peel the potatoes and cut into3/4 -inch (2-cm) dice. Set aside.
2 Heat the oil in a nonstick skillet over medium heat. When hot, add the onion and bell pepper and cook, stirring frequently, until they are slightly cooked, 2 to 3 minutes. Add the tomato, salt and the Indian Five Spice Mix and cook for another minute. Add the diced potatoes and stir them around for about 1 minute to allow the flavors to mix. Taste for seasoning and sprinkle on more salt if needed. Cook for another 3 minutes or so to let the potatoes heat through. Sprinkle on the coriander leaves, mix in, and serve.
Spicy Coconut Green Beans Beans Poriyal
I love the combination of mustard seeds, shredded coconut and vegetables in this dish. Poriyals are a type of lightly seasoned sautéed, or “dry,” vegetable dishes from southern India. They emphasize the flavor of fresh vegetables cooked in their own juices and moisture. Serve this dish alongside Masala-Baked Red Snapper (page 96) or Coconut Chicken Curry (page 110).
Serves 6
Prep time: 10 minutes
Cook time: 15 minutes
4 tablespoons oil
3 teaspoons black mustard seeds
One 1-in (2.5-cm) piece fresh ginger, peeled and chopped
1 tablespoon minced garlic
2 teaspoons cumin seeds
4 dried red chili peppers
10 fresh or dried curry leaves
11/2 lbs (750 g) green beans, preferably thin French beans, trimmed and cut on the diagonal into 1-in (2.5-cm) lengths
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
11/4 teaspoons salt
1 cup (100 g) shredded, unsweetened coconut (frozen, reconstituted dried, or freshly grated) (see page 24)
11/2 cups (375 ml) water
Juice of 1/2 lemon
1 Heat the oil in a wide, heavy pot over medium heat. When hot, add the mustard seeds and cook, stirring constantly, until they sputter and pop, about 30 seconds. Immediately add the ginger, garlic, cumin seeds, red chili peppers and curry leaves and cook, stirring constantly, for about 1 minute. Add the beans, coriander, turmeric, salt and coconut and cook, stirring frequently, for 3 to 4 minutes, until fragrant.
2 Add the water and bring to a simmer. Cover and cook until the beans are tender, about 7 to 10 minutes. Remove the cover, add the lemon juice and cook, stirring often, until all of the water is evaporated. Taste for seasoning and add more salt if necessary. Serve hot.
Paneer Cheese
Paneer, which is also known as “Indian cottage cheese,” is made by curdling milk with something acid, lemon juice or vinegar, and then separating the curds from the whey. This soft, spongy cheese with its sweet, milky aroma is preservative-free, has no artificial additives, and can be made with low-fat or whole milk. Paneer does not need to be used only in Indian dishes. I sometimes serve it as part of an antipasto platter, giving it an Italian twist with salt, pepper, chopped fresh basil and balsamic vinegar, or as a Caprese Salad, layered with slices of fresh plum tomato and basil.
Makes 1 lb (500 g)
Prep time: 10 minutes
Cook time: 30 minutes
1 gallon (3.75 liters) low-fat or whole milk
1 cup (250 ml) freshly-squeezed lemon juice (4 to 6 lemons) or white vinegar
One 3-feet (1-meter)-square piece of fine muslin or 4 layers of cheesecloth
1 Place the milk in a heavy-bottomed pot and bring to a boil, stirring constantly, over medium-high heat. As soon as the milk comes to a boil, add the lemon juice and lower the heat to medium. Continue to stir until the milk curdles and separates into curds, which resemble cottage cheese, and whey 1 to 2 minutes. Remove from the heat. Let it sit for 5 minutes.
2 Drape the muslin or cheesecloth over a large pan and pour the curdled milk over it. As you do this, the whey drains through the cloth into the pan, and curdled paneer cheese remains in the cloth. Tie the ends of the cloth together and hang over a sink to drain. Allow to drain 3 to 5 minutes.
3 Twist the cloth around the cheese, and then place the cheese between two plates. Place a large pan of water or a heavy saucepan on the top plate and let the cheese drain further, 10 to 20 minutes.
4 Remove the weight off the cheese (which, by now, should have compressed into a chunk), cut into desired shapes and sizes, and use as needed. Store in an airtight container in the refrigerator 4 to 5 days or freeze up to 4 months.
Variation:
Flavored Paneer Cheese
Paneer cheese can also be made with about 1 cup (200 g) chopped fresh herbs like basil, tarragon or mint. Or, you may add about 2 tablespoons of toasted cumin seeds or toasted fennel seeds to the above recipe to give it a different texture and flavor. Store in an airtight container in the refrigerator 4 to 5 days or freeze up to 4 months.
Smoky Fire-Roasted Eggplant Baingan Bharta
I love the smoky aroma and taste of this eggplant delicacy, which is cooked with onions, tomatoes and spices and served over Whole-Wheat Griddle Breads (page 136). Though the eggplant is traditionally charcoal-smoked, the smoking can also be done over a gas burner on a stove top or under the broiler. This dish also goes nicely alongside Masala-Crusted Tilapia (page 97) or even Tandoori Chicken (page 112).
Serves 6
Prep time: 10 minutes
Cook time: 30 minutes
4 “baby” eggplants (Asian or Italian) or 2 large eggplants (globe variety), about 2 1/2 lbs (1.25 kg) total
3/4 cup (185 ml) ghee (clarified butter) or oil
1 teaspoon cumin seeds
1 red onion (about 1/3 lb/150 g), finely chopped
One 1-in (2.5-cm) piece fresh ginger, peeled and chopped
1 teaspoon paprika
Salt, to taste
2 tomatoes (about 3/4 lb/350 g), chopped
3 fresh green chili peppers, minced
4 tablespoons chopped fresh coriander leaves (cilantro)
1 Preheat a grill to medium heat or a broiler to 325°F (160°C) and set the oven rack 5-inches (12.5 cm) below the heat source.
2 Flame-char the whole eggplants on the gas grill, turning constantly, until blackened and soft, about 15 minutes. Alternatively, you may roast the eggplants under the preheated broiler on a sheet pan until completely soft and lightly burnt and the skin starts peeling off, about 15 to 20 minutes.
3 Immerse the grilled or roasted eggplants in cold water to cool. Remove the skin and stem and coarsely chop the flesh. (You should have nearly 2 cups/500 g chopped eggplant.) Set aside.
4 Heat the ghee or oil in a saucepan over medium heat. Add the cumin and sauté until it begins to crackle, about 30 seconds. Add the onion and cook until transparent, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds.
5 Reduce the heat to medium-low. Add the paprika, salt and tomatoes and cook until the fat starts to leave the sides, about 2 minutes. Add the chopped eggplant and green chili peppers and cook, stirring constantly, until soft and mushy, about 4 to 5 minutes. Stir in the chopped coriander leaves and serve hot.
TIP When selecting eggplants, choose ones that are shiny and seem light for their size. They will have fewer seeds.
Pumpkin with Coconut Kaddu Narialwalla
Pumpkin is available all year-round in India and is widely used in savory as well as sweet dishes. If pumpkin is not available, try to use a close cousin, such as butternut squash. The skin of winter squashes is thick and hard, and difficult to peel, so it is best to cut the pumpkin into manageable-size pieces first. Serve this dish with Whole-Wheat Griddle Breads (page 136) and Traditional Lamb Curry (page 115).
Serves 4
Prep time: 15minutes
Cook time: 30 minutes
1 lb (500 g) pumpkin
2 tablespoons oil
1/2 teaspoon cumin seeds
2 dried red chili peppers, broken in half
One 1-in (2.5-cm) cinnamon stick
6 fresh or dried curry leaves
1 onion (about 1/3 lb/150 g), chopped
1 teaspoon ground coriander
1 teaspoon light brown sugar
Salt, to taste
1 cup (100 g) shredded, unsweetened coconut (frozen, reconstituted dried, or freshly grated) (page 24)
1/4 cup (65 ml) water
4 tablespoons minced fresh coriander leaves (cilantro), for garnish
1 Using a large sharp knife, carefully cut the pumpkin in half. Lay the flat side down on a cutting board and then cut the halves into wedges. Remove the skin and seeds. Cut the pumpkin flesh into 1-inch (2.5-cm) dice.
2 Heat the oil in a large heavy skillet over medium-high heat. Add the cumin, red chili peppers, cinnamon stick, and curry leaves and fry briefly, until fragrant. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes.
3 Add the pumpkin; lower the heat to medium, and cook, stirring constantly to prevent sticking, for 5 minutes. Add the ground coriander, brown sugar and salt. Cook until the pumpkin is softened, about 15 minutes.
4 Add the coconut and stir to break up lumps and blend it into the pumpkin mixture. Add the water and cook an additional 2 to 3 minutes, stirring to prevent sticking. Taste for seasoning and add more salt if necessary. Garnish with chopped fresh coriander leaves.
Mushrooms and Corn in a Spicy Curry Makki Khumb Masala
India is home to some vibrant vegetarian dishes made according to ancient recipes. Though corn is not a part of India’s ancient vegetarian cuisine, it has been incorporated into a myriad of dishes using cooking techniques that have been developed over many centuries. This recipe—a colorful maize and mushroom combination cooked with fresh herbs—is always a crowd-pleaser at my parties. If you cannot find fresh corn you can substitute frozen corn kernels. This dish goes very well with Madras Chicken (page 114), Masala Lamb Chops (page 121) or Lemon and Saffron Chicken Kebabs (page 108) and a helping of Plain Basmati Rice (page 124).
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
1 lb (500 g) fresh mushrooms
3/4 cup (185 ml) oil
1 large onion (about 1/2 lb/250 g), minced
4 fresh green chili peppers, minced
2 tablespoons Ginger-Garlic Paste (page 32)
2 teaspoons Asian chili powder or cayenne pepper
1/4 cup (65 ml) water
2 tomatoes (about 3/4 lb/350 g), chopped
11/2 cups (280 g) fresh or frozen corn kernels (from 3 ears fresh corn or one 10-oz/300-g package)