Tag: Indian
Rajasthani Poppadum Curry
Rajasthani Poppadum Curry
Papads(or poppadum in the U.K.) are very thin lentil flatbreads, about the size of a tortilla. They are either fried or roasted and used as an accompaniment to meals. They come in many flavors and variations from region to region throughout India. In the region of Rajasthan, they are used in curries.What this curry reminds me of is corn tortillas absorbing enchilada sauce, but with Indian flavors. The papads soak up the curry and soften, but still have a firmness to them. The curry sauce is very rich from the yogurt with strong savory flavors from the ginger garlic paste, coriander, cumin, chili and turmeric powders. You could almost just eat this right out of the pan. But don’t. Serve with steamed rice.
Equipment
- Food processor or immersion blender
Ingredients
- 3 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 2 tbsp ginger garlic paste
- 1 green bird’s eye chili finely chopped
- 1 medium tomato
- 2 tbsp tomato paste
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp kashmiri chili powder
- 1 cup Greek yogurt
- 1 cup water
- salt to taste
- 5 poppadum
Garnish
- cilantro chopped
Instructions
- Mix together the ginger garlic paste and green chilies. Set aside.
- In a blender or food processor, purée the tomato and tomato paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sizzle the cumin seeds and asafoetida for 30 seconds.
- Add in the ginger garlic chili paste and fry for 1 minute.
- Add in the tomato purée and fry for 6 minutes.
- Add in the coriander powder, turmeric powder, and Kashmiri chili powder. Fry for 1 minute.
- Slowly whisk in the Greek yogurt. Simmer on low heat for 5 minutes.
- Pour in the water and season with salt. Simmer for 8 minutes.
- While the curry is simmering, preheat the oven to 450 degrees. Place the poppadum on a rack.
- Bake for 3-4 minutes.
- Break up the poppadum into chunks and toss in the curry sauce. Cover and simmer for just 2 minutes.
- Garnish with cilantro.
Parsi Dahi Nu Gosht (Lamb Curry with Cilantro, Green Chilies, and Yogurt)
Parsi Dahi Nu Gosht
Parsi Dahi Nu Gosht is a lamb curry with green chilies, cilantro, and yogurt. The marinated lamb is seared with onions and whole spices, then braised for an hour. Once it’s finished cooking, it is left to rest for a couple of minutes. A yogurt/cilantro based spice paste is mix in. Adding the paste in the end keeps the yogurt from splitting. This is really one of the more simple lamb curries to make. Serve with steamed rice and paratha.
Equipment
- Food processor or immersion blender
Ingredients
Lamb Marinade
- 2 lbs bone in lamb shoulder cubed
- 2 tbsp ginger garlic paste
Spice Paste
- 1/3 cup cilantro
- 1 green bird’s eye chili
- 1/2 tsp cumin seeds
- 2 tbsp Greek yogurt
Curry
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 3 dried Kashmiri chilies
- 1 large onion finely chopped
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 cup water
- salt to taste
Garnish
- cilantro chopped
- lemon wedges
Instructions
- Marinate the lamb shoulder in ginger garlic paste for at least 4 hours, preferably overnight.
- Purée in a blender or food processor the spice paste ingredients. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the dried chilies, cinnamon stick, and whole cloves for 30 seconds.
- Add in the onions. Cook for 10 minutes until browned.
- Add in the ginger garlic paste. Cook for 1 minute.
- Add in the turmeric and lamb with all of it’s marinade. Sear the lamb on all sides for 10 minutes.
- Pour in the water. Bring to a boil. Cover and simmer for 50 minutes. Tilt the lid open for the last 20 minutes of cooking.
- Turn off the heat. Let sit for 5 minutes. Slowly stir in the spice paste. Garnish with cilantro.
Mango Lassi
Mango Lassi
Mango Lassi is a popular yogurt based drink in Northern India. This drink goes great with spicy food, helping cut through the heat.
Equipment
- blender
Ingredients
- 1 mango diced
- 1 pinch saffron soaked in 3 tbsp of warm water
- 1/2 cup mango pulp
- 3 green cardamom seeds
- 1 tbsp sugar
- 1 cup plain Greek yogurt
- 1 cup whole milk
- 5 ice cubes
Garnish
- 2 tbsp pistachios crushed
Instructions
- Add all of the ingredients to a blender. Purée until smooth.
