Indian Food

Aloo Gobi

3 cups bite-sized diced potato
3 cups cauliflower florets
3 tablespoons oil
2 onions
½ teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons tomato paste
3 teaspoons ground coriander
½ teaspoon turmeric
½ teaspoon cayenne
1 teaspoon paprika
1 teaspoon mango powder
1 teaspoon salt
about 1 cup water
a handful of chopped coriander leaves

Prepare your potatoes and cauliflower and set aside.

Halve and slice the onions, and prepare the garlic and ginger. Heat oil over medium heat in a large pan. Fry onions until translucent, add garlic and ginger, and keep frying until golden brown.

Add spices to the onions and fry until fragrant. Add salt, tomato paste and water and lower heat. Stir vegetables through the sauce to coat them.

Cover and simmer until vegetables are fork-tender, stirring occasionally. Add a splash more water if needed to prevent sticking. Serve on basmati rice with a sprinkle of chopped coriander on top.

Aloo Mattar

2 large potatoes
1 cup peas, preferably freshly shelled
2 onions
2 tablespoons oil
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon mango powder
¼ teaspoon turmeric
½ cup water
400g can crushed tomatoes
½ teaspoon salt
4 tablespoons chopped coriander leaves

Peel and cut potatoes into large dice. Halve and slice the onions. Sauté onion over medium-high heat until golden brown. Add ginger and spices and fry until fragrant.

Add water, tomatoes, potatoes and salt. Bring to a boil, then lower heat, cover and cook until potatoes are fork-tender. Add peas and keep covered until ready to serve. Stir in the coriander before serving.

Channa Masala

2 tablespoons oil
2 onions
2 cloves garlic
2 teaspoons grated ginger
1 green chili
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon mango powder
1 teaspoon paprika
½ teaspoon cayenne
½ teaspoon turmeric
½ teaspoon garam masala
400g can crushed tomatoes
1 teaspoon salt
4 cups cooked / 2 400g cans chickpeas

Finely dice the onions, garlic and chili. Heat the oil over medium heat in a large heavy-based pot. Cook the onion until translucent, then add the garlic, chili and ginger. Fry for a few minutes then add the spices. Cook, stirring, until fragrant then add the tomatoes and salt.

Reduce heat to low and simmer for at least 15 minutes. Stir in the chickpeas and heat through before serving, with rice or roti.

Korma

3 cups chopped veges (cauliflower/broccoli, corn, peas, carrot/pumpkin, green beans, courgette, red pepper)
3 tablespoons oil
1 large onion
3 cloves garlic
1 tablespoon grated fresh ginger
1 green chili
½ teaspoon cumin seeds
1 tablespoon coriander powder
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon garam masala
½ teaspoon mango powder
1 teaspoon salt
¼ cup unsweetened dessicated coconut
2 bay leaves
2 cups cashew milk (1 cup raw cashews blended with 1 cup water until smooth)

Prepare your vegetables, making sure to cut quick-cooking ones into larger pieces, and slower-cooking ones into smaller pieces so that they will be done around the same time.

Peel the onion, cut in half, slice into long strips from top to bottom and then cut off the root end. Prepare the ginger, and peel and slice the garlic and chili. Mix the spices, salt and coconut in a small bowl and set aside.

Heat the oil in a heavy-based pot over medium heat. Fry the onions until translucent, then add the ginger, garlic, chili and cumin seeds. Stir and heat until you can smell the cumin seeds. Add the spices and stir until highly fragrant. Reduce heat and add the bay leaves and cashew cream.

Add the prepared vegetables, cover and simmer on low heat until the vegetables are tender. Remove the bay leaves before serving.

Palak Channa

large bunch of spinach / big bag of baby spinach (about 200g)
3 cups cooked / 2 400g cans chickpeas
1 onion
3 cloves garlic
1” piece of ginger
2 tablespoons oil
1½ teaspoon ground coriander
1½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon garam masala
1 tablespoon tomato paste
1 teaspoon salt

Put the spinach in a food processor with just enough water to keep it moving, and pulse until very finely chopped.

Peel and dice the onion and garlic. Peel and finely grate the ginger. Heat the oil in a large saucepan over medium heat, add the onion and fry until translucent. Add the garlic and ginger and fry for a couple more minutes.

Throw in the spices and cook, stirring, until fragrant. Add the spinach, tomato paste and salt. Reduce heat and simmer for about ten minutes. Taste and adjust salt if necessary, then add the chickpeas. Heat through, and serve on basmati rice.

Potato-Top Curry Pie

1 sheet vegetarian/vegan puff pastry
¼ cup brown or green lentils
¼ cup brown rice
2 large mashing potatoes
milk / plant-based milk and butter/margarine, for mashing
1 onion
2-3 tablespoons Indian curry paste
400g can crushed tomatoes
1 teaspoon chili paste (optional)
2 small zucchini, carrots or other veggies

Cut the pastry into the shape of your pie dish and gently press it in. Line with baking paper and fill with dry beans/rice. Bake for 12-15 minutes, remove the paper and weights, then bake another minute or two. (If the base puffs up too much, just press it back down.)

Boil the lentils and rice together in plenty of unsalted water until cooked, then salt to taste and drain. Peel the potatoes and boil in plenty of salted water, then drain and mash smooth with some milk and butter/margarine.

Dice the onion and fry until golden and soft. Stir in the curry paste and warm until fragrant, then pour in the tomatoes. Add chili paste if desired. Reduce heat. Dice the vegetable and simmer with the sauce until tender.

Stir together the lentils, rice and sauce/vegetables. Fill your pie to within a centimetre of the rim. Top with mashed potatoes and bake until reheated and golden-brown. Allow to cool for at least ten minutes, then slice and serve.

Use any extra mash or filling for lunch the next day.

Rajma

400g can crushed tomatoes + ½ can water
4 cups cooked / 2 400g cans red kidney beans
2 tablespoons oil
2 onions
1 teaspoon cumin seeds
1 tablespoon coriander
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon cayenne
½ teaspoon garam masala
¼ teaspoon turmeric
½ teaspoon salt
4 tablespoons chopped coriander leaves

Put the canned tomatoes into a blender with the water and make smooth. Set aside. Rinse and drain the beans, if using canned.

Warm the oil over medium heat in a large heavy-based pot. Peel and finely dice the onions, then gently fry until golden brown. Meanwhile, peel and finely slice the garlic. Add garlic and cumin seeds to the pot and cook for another couple of minutes. Add spices and fry until fragrant.

Add tomatoes, salt and beans. Bring to a boil, then lower heat and simmer until the sauce is nice and thick, at least 15 minutes. Stir in the coriander before serving.

Tarka Dal

1 cup split red lentils (masoor dal)
½ teaspoon turmeric
1 large onion
2 cloves garlic
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ 400g can crushed tomatoes
½-1 teaspoon salt

Put the lentils in a large pot and rinse several times with cold water, until the water runs clear(er). Cover with about twice as much water as lentils, and simmer over medium heat until very soft. Check occasionally and add more water if the lentils soak it all up.

Meanwhile, finely dice the onion and garlic. Warm the oil over medium-high heat, and add the mustard and cumin seeds. Once they start to crackle and pop, add the onion and garlic. Fry, stirring frequently, until golden-brown and fragrant. Stir in the tomatoes.

Once the lentils are nice and mushy, add the onion mixture and stir to combine. Salt to taste, and serve with rice and/or flatbread.

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