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Go_slows blog for recipes and general cooking stuff

Some indian veggie favorites

Rating: 2 votes, 5.00 average.
A quick update, some veggie dishes. These can be served as main courses, starters or as an accompaniment to the main course.

Spinach and Potato Curry

500g Spinach
700g potato cut into 1 inch chunks
1 onion thinly sliced
1tsp black mustard seeds
2 crushed garlic cloves
1tsp lazy ginger (or a 1inch piece finely chopped)
1tsp chilli powder
1tsp salt
cup of water

1. Wash and trim the spinach, blanch for 3 to 4 minutes
2. Drain the spinach thoroughly and when cooled squeeze to remove all the moisture, easiest way is to put into a tea towel and roll up tightly. Once dry chop the spinach roughly.
3. Heat some oil in a heavy pan and fry the mustard seeds till they splutter
4. Add the onions, garlic and ginger and fry till the onions have coloured, about 5 minutes
5. Add the potato chunks, the chilli powder, salt and water, stir the mix together and cook for 8-10 minutes, until the water is bubbling. Depending on the potato you may need to stop sooner if they start to break up.
6. Add the spinach, stir it in. Cover the pan and cook for 10-15 minutes or until the potatoes are tender. Try to avoid removing the lid during the first 10minutes since you want them to cook in the steam.

The leftover curry, once cool, can be mashed and shaped into burgers then frozen. They can be cooked from frozen and make a nice addition to a curry. I tend to make more then I need for this reason, it means if I am simply cooking a curry then I have a veggie accompaniment. The other option is to freeze them in a quiche dish, when you want to serve simply put the dish into a preheated oven at 150 degrees and leave there till heated through.

Tarka dhal 2

This is Indian comfort food, excellent with bread or rice, as a main or a starter. For starter I simply serve it with a mushroom pillau. As long as you use the same cup for all the measurements it works just fine.

For the dhal

cup massor dhal (red split lentils)
cup mung dhal or yellow split peas
2 cups of water
1 tsp puree ginger
1 tsp crushed garlic
tsp ground turmeric
2 chopped green chillies

For the tarka

1 onion, sliced
tsp mixed mustard seeds and onion seeds
4 dried red chillies
1 tomato sliced and deseeded.

1. Place all the dhal ingredients in a pan, bring to the boil and cook covered for 15-20 minutes until the pulses are soft. Once cooked pound the mixture with a rolling pin until it is creamy, it’s not vital to get the whole mixture to this state but enough of it so it’s not all solid pulses. If it looks a bit dry add some water but do that little by little since it’s too easy to end up with a wet mixture. Add salt to taste.
2. To make the tarka fry all the ingredients in a small amount of oil. Since this will be added to the dhal you don’t want an oily mix. Cook through until the onions are soft.
3. Bowl up the dhal individually and add the tarka into the middle of it. If you are just making one big pot for people to help themselves then mix the tarka in.
4. Add some chopped coriander on top prior to serving.

Mushroom and pea pillau

As with the tarka dhal, as long as you use the same cup for all the measurements you will be fine. This recipe is best done in a pan with a glass lid.

2 cups of basmati rice
tsp cumin seeds
2 black cardamom pods
3 garlic cloves, sliced
1 sliced tomato, deseeded
2/3 cup of button mushrooms
2/3 cup frozen baby peas (petit pois)
1tsp salt
3 cups water

1. Wash the rice and leave to soak for 30minutes
2. In a heavy pan fry the garlic, spices and salt.
3. Add the tomato and mushrooms, stir fry for 2-3 minutes
4. Drain the rice and add it to the pan with peas. Stir the mixture gently to make sure you do not break up the rice
5. Add the water and bring to the boil. Lower the heat, cover and cook for 15-20 minutes until the water is absorbed. Try to minimise the times you check the rice since you want to keep the steam in the pan.
6. Just before serving remove the lid, fluff up the rice with a fork and serve.

Masala chana

Second only to tarka dhal in my mind as a comfort food and Indian staple, def one of my favourites.

2 tins of chickpeas
tsp cumin seeds
1 onion, finely chopped
2 crushed garlic cloves
1tsp lazy ginger (or a 1inch piece finely chopped)
2 green chillis finely chopped
1 tsp ground cumin
1 tsp ground coriander
tsp ground turmeric
tsp garam masala
tsp salt
250g tomatoes, peeled and finely chopped

1. Heat some oil in a large heavy pan and fry the cumin seeds for 2 minutes until they sputter.
2. Add the onion, garlic, ginger and chilli and fry till the onion has coloured.
3. Stir in the cumin, coriander, turmeric and salt, continue to cook for 3-4 minutes
4. Add the chopped tomatoes, bring to the boil and simmer for 5 minutes
5. Drain the chickpeas and add to the tomato mix along with the garam masala.
6. Cover and simmer gently for 15-20 minutes until the chickpeas are cooked.

Garnish with finely chopped onion and chilli before serving.

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Categories
Curry Recipes

Comments

  1. Editor's Avatar
    excellent-thank you.
  2. Blondie's Avatar
    My mouth is watering!!
  3. Glow's Avatar
    Well worth a heads-up. Will give these a try in my (about to be installed) new kitchen.
  4. Greenzeph's Avatar
    going to try Masala chana tonight

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