Lamb Curry Kheema do Pyaza
1/4 cup ghee (olive oil)
3 onions, minced (use only one)
2 teaspoons finely chopped garlic (use only 1/2 teaspoon)
1 clove crushed garlic
1 teaspoon salt (use 1/4 t)
I pound ground lamb (or turkey, goat, beef, meat of preference)
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground hot red pepper (use 1/8 t)
3 chopped tomatos (or canned)
2 tablespoons yogurt
1/4 cup water (not necessary)
3 tablespoons finely chopped fresh coriander/cilantro
Pour olive oil on pan when heated. Fry 1/3 of the onions for 10-15 minutes and then put aside (optional step). Add onions, ginger, garlic, and salt to the olive oil, stirring for 7-8 minutes. Add lamb and stir until the pink is completely gone. Stir in garam masala, turmeric, cumin, ground coriander, red pepper, tomato, yogurt, and water (if used). Stirring constantly, bring the micture to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 10 minutes. Serve topped with fresh coriander and fried onions.
Green Bean Bhaji
1/4 c oil
1 tsp black mustard seeds
2 TBS urad dahl (can be skipped -- you won't have this)
1/2 cup finely chopped onion
1 tsp finely chopped ginger root
1 tsp salt
1/2 tsp ground black pepper
1 pound green beans, sliced finely crosswise
1/4 tsp ground red pepper
1/4 c fresh grated coconut
2 TBS finely chopped fresh coriander
2 TBS fresh lemon juice
In a big pan or wok, make oil hot.
Heat mustard seeds until they pop, then add dahl. Stir about 3 minutes until dahl is slightly brown.
If not using dahl, fry the mustard seeds alone for about 30 seconds.
Then stir in the onion, ginger, salt, pepper.
Then add the green beans.
Stirring constantly, add the red pepper and fry 5 minutes longer.
Add coconut and coriander, reduce the heat to low, and cover the pan.
Stirring occasionally, cook for 10 minutes or until beans are tender.
Sprinkle with lemon juice an d serve.
Cabbage Curry Kobi Nu Shak
I medium sized red cabbage, cut into thin long strips
1 onion
5 green chillies finely chopped (leave out)
1/4 cup of urad dahl
2 1/2 tablespoons of shredded coconut
1/2 tsp salt
1/2 tsp turmeric
1 tsp each of cumin
1 tsp mustard seeds (2 teaspoons)
1 tsp minced garlic
1 tsp curry leaves (may leave out)
Heat a pan and coat with a thin layer of oil. Fry the mustard seeds until they pop, then add the urad dahl and cook until it starts turning brown. Add cumin, garlic and curry leaves (optional), then stir in onions and chilies (optional). Sauté them until the onions are quite soft, then add turmeric.
Add cabbage, salt, and shredded coconut, mix them together. Cover and cook until cabbage is soft.
Chickpea Curry
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoons ginger, peeled and grated
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
1 c. dried or 1 15 oz. can chickpeas
12 oz diced tomatoes
1/2 tsp garam masala
1. Cooking Chickpeas:
2. If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot.
3. Canned Chickpeas: rinse and drain them thoroughly before using them.
4. In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes.
5. Place onion mixture and all other ingredients except for gauram masala in a crock pot.
6. Cook on low for 6-9 hours. Before serving, add garam masala.
7. Tips:
8. If you don't have a crock pot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the crock pot.
9. Try adding other veggies, like carrots or bell peppers.
10. Add a chopped up jalepeño or some cayenne to give your recipe a kick.
Dahl
1 cup yellow lentils
2 cups water
1 tsp turmeric
1/4 tsp ground hot red pepper
1 tsp salt
1/4 c olive oil (recipe calls for ghee) (I used somewhat less)
1 large onion, chopped finely
1 tsp cumin SEEDS
1 TBS finely chopped fresh coriander (celantro)
Wash lentils until water runs clear.
Put lentils, water, turmeric, red pepper, and salt in
heavy saucepan, and bring to boil over high heat.
Reduce to low, partially cover pan, and simmer for about 30 minutes.
Lentils should be tender, but still intact.
Meanwhile, heat oil over high until water splutters instantly.
Add onion and cumin seeds, and lower heat to moderate.
Stirring constantly, fry for 7 to 8 minutes or until onion is soft
and golden brown. (Be careful not to burn.)
Take off the heat.
When the lentils have cooked as above, stir onions into the lentils
a cook for a minute or two (stirring all the while). Serve with the fresh coriander sprinkled on top.
Curried Cauliflower Gobhi ki Sabzi
1/2 cup olive oil
1/2 teaspoon black mustard seeds (use 2 teaspoons)
1/2 teaspoon cumin seeds (use 2 teaspoons)
1 tablespoon finely chopped ginger (use 1 teaspoon)
1/2 cup minced onions (use a little more)
1 teaspoon salt (use 1/2 teaspoon)
1/2 teaspoon turmeric (use 1 teaspoon)
2 pounds cauliflower (washed, trimmed, divided into flowerets, dried)
1 tomato (or canned tomato – about 1/2 can – more than 1 tomato)
1 hot green chili (leave out)
1/2 teaspoon group cumin
2 tablespoons finely chopped coriander/cilantro (optional)
1 tablespoon ghee, melted (optional)
In large saucepan, heat olive oil and cook mustard seeds until they pop. Then add cumin seeds, ginger, and onions. Cook, stirring constantly, for 1 minute, add sal and turmeric, and continue stirring for 3-4 minutes. Drop in cauliflower and stir, coating with onion mixture. Stir in the tomato, chili, ground cumin, and 1 tablespoon of coriander. Reduce the heat to low and, stirring constantly, cook over moderate heat until the cauliflower is tender but still intact. Serve with remaining coriander and melted ghee (optional).
Eggplant Curry Baingan Bharta
1 large eggplant (3 regular sized eggplants)
2 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon finely chopped ginger
1 tablespoon curry powder (use 1 teaspoon garam masala)
1 tomato, diced
1/2 cup plain yogurt (leave out, may eat curry with yogurt on side)
1 fresh jalapeño chili pepper, finely chopped (optional)
1 teaspoon salt (use less)
1/4 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt (or leave out). Mix in eggplant and jalapeño pepper (optional), and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.