Tag: Indian food

Lamb Curry (Rogan Josh)

by Karen ClaassenLeave a Comment on Lamb Curry (Rogan Josh)
Lamb Curry (Rogan Josh)

1,5kg lamb shoulder or leg, cut into 2cm cubes
vegetable oil
10 whole cardamom pods
15ml mustard seeds
2 bay leaves
6 whole cloves
10 black peppercorns
1 stick cinnamon
2 onions, finely chopped
8 cloves of garlic, minced
5ml ground coriander
10ml ground cumin
20ml paprika
15ml ground ginger
5ml crushed dried chillies
5ml salt
2 red chillies, chopped
120ml yoghurt
2,5ml garam masala

Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil.
Brown the meat in batches and set aside in a bowl.
Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute.
Add the onion and fry for about 5 minutes.
Add the garlic and fry for another minute.
Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so.
Add the meat and stir through to cover with the spices.
Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split.
Pour in 375ml of water and bring the curry to a boil.
Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently.
Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick.
Sprinkle over the garam masala, mix through and serve with fragrant rice.

Chicken Tikka Masala

by Karen Claassen4 Comments on Chicken Tikka Masala
Chicken Tikka Masala

Quick marinade:
9 chicken breasts, skinless and deboned, cut into bite-size portions
250ml yoghurt
15ml ground ginger
15ml garam masala
10ml turmeric
5ml ground cumin
2,5ml smoked paprika
3 cloves of garlic, minced
5ml salt

Sauce:
45ml vegetable oil
45ml butter
1 onion, chopped
2 cloves garlic, minced
1cm fresh ginger, grated
10ml garam masala
5ml ground cumin
5ml turmeric
5ml ground coriander
1 x 400g tin chopped tomatoes
5ml smoked paprika
5ml salt
375ml cream
30ml brown sugar

For the marinade:
Add all the ingredients, including the chicken, to a mixing bowl and stir together.
Cover the bowl and place in the refrigerator for a minimum of 30 minutes or overnight.

Add half the oil and butter to a frying pan over medium-high heat.
Add the chicken in small batches and fry for about 3 minutes before removing and adding the next batch of chicken.
Keep the fried chicken to the side and keep going until all of the chicken has been fried.
Add the remaining oil and butter to a saucepan set over medium-high heat.
Add the onion and cook until soft.
Now add the garlic and fresh ginger and stir-fry for one minute.
Add the garam masala, cumin, turmeric and coriander and cook for another minute.
Add the chopped tomatoes, paprika and salt and simmer the sauce for 10 minutes.
Decant the sauce to a blender and whizz until smooth.
Pour the sauce back into the saucepan and add the cream, sugar and chicken pieces and simmer gently for 20 minutes.
Serve the tikka masala with a fragrant rice and lashings of the sauce.


Stuffed Flatbread (Aloo Paratha)

by Karen ClaassenLeave a Comment on Stuffed Flatbread (Aloo Paratha)
Stuffed Flatbread (Aloo Paratha)

Aloo Paratha is a traditional Indian breakfast flatbread that is stuffed with spiced potato. My take on it includes corn kernels to add some crunch and can be eaten as an appetiser, side dish, breakfast, lunch or dinner, although tradition dictates that it is a breakfast dish.

300g flour
5ml salt
15ml oil
150-200ml water

Filling:
3 potatoes, cooked
2,5ml salt
5ml ground cumin
5ml dried chilli flakes
45ml parsley and chives, chopped
125ml corn kernels

Add the flour, salt and oil to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on low speed and add 150ml water. Add a little more water until the mixture comes together as a dough.
Knead/mix on medium speed for 4 minutes until you have a smooth, soft dough.
Cover and set aside for 15 minutes.

Filling:
Grate the cooked potato into a mixing bowl.
Add the salt, cumin, chilli, parsley and corn kernels and mix well.

Divide the dough in four equal pieces.
Roll each portion into a circle of about 20 cm in diameter.
Spoon a quarter of the potato filling onto one half of the dough circle and spread it evenly.
Fold the other half of the dough over the filling and press the edges together.
Place a pan on medium-high heat and add a dash of vegetable oil.
Fry the flatbread for 3-4 minutes per side. Regulate the heat so that the bread cooks slower rather than burn.
Cut the flatbread into three portions and serve with yoghurt and fresh lemon to dip into.

Basic Curry Mix

by Karen ClaassenLeave a Comment on Basic Curry Mix
Basic Curry Mix

A curry powder or mixture is basically flavour boosting spices that are blended together to add big flavour and balance to a dish. The heat content will be determined by what you add to the rest of the dish. One of the advantages of making a basic curry mix is that you will determine the taste of your homemade blend and you will have a consistent, balanced base to add your other flavourings too when cooking. Remember: this is the base that will balance the dish and from where you will add acid, heat and salt to round off and complete the taste.

15ml cardamon pods
15ml coriander seeds
10ml cumin seeds
5ml mustard seeds
5ml turmeric powder
5ml smoked paprika
2,5ml ginger powder
2,5ml ground black pepper

Add all the ingredients to a pestle and mortar or a spice blender and blend to a powder.
Store in an airtight container.

Spinach Lentil Dahl

by Karen ClaassenLeave a Comment on Spinach Lentil Dahl
Spinach Lentil Dahl

If you like Indian food you will love this nutritious Dahl! It is really easy to make and a superb dish to serve when you are having friends over.

45ml ghee/olive oil
1 onion, chopped
4 cloves garlic, minced
15ml ginger powder
1 chilli, chopped
5ml fennel seeds
5ml mustard seeds
10ml cumin seeds
15ml garam marsala
400g baby spinach
15ml sugar
16 mint leaves
125ml plain yoghurt
500ml lentils, uncooked
10ml salt
1 lemon

Cook the lentils according to the instructions on the packet. Set aside.
Add the ghee to a saucepan on medium heat and fry the onion for 2 – 3 minutes.
Add the garlic, ginger and chilli and fry on low heat until fragrant.
Add the fennel seeds, mustard seeds, cumin seeds, garam marsala and sugar. Stir the mixture for about one minute while cooking gently.
Add the spinach, mint and 45ml water to the saucepan and immediately cover with the lid. Cook for about 3 minutes, stirring occasionally.
Place the spinach and spices into a blender, add 320ml water and blend until smooth.
Pour the sauce back into the same saucepan, on low heat.
Add the yoghurt, salt and the juice of about half a lemon.
Serve with fragrant rice and tomato salad.