Tag Archives: indian

Crispy green beans with potato sabi by Priya

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1 tablespoon neutral oil or olive oil
1 medium russet potato, diced into ½-inch pieces
½ teaspoon coarse kosher salt (such as Morton)
8 ounces green beans, trimmed and halved
½ tablespoon ground coriander
½ tablespoon ground cumin
¼ teaspoon ground black pepper
3 garlic cloves, minced
1 (½-inch) piece ginger, minced
1½ tablespoons unsweetened almond butter
Lime juice, to taste
Chaat masala (optional), for garnish
Rice or roti (optional), for serving

Step 1
In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes.
Step 2
Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and ¼ cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork.
Step 3
Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute.
Step 4
Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables.
Step 5
Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.

Butter chicken from recipetineats.com

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  • 1 tbsp vegetable oil or ghee
  • 1 cup Tomato Sauce
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
    Marinade
    • ½ cup plain yoghurt, full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala
    • ½ tsp chili powder or cayenne pepper powder
    • 1 tsp ground cumin
    • 1 tbsp fresh grated ginger
    • 2 garlic cloves, crushed
    • 1.5 lb / 750 g seitan, cut into bite size pieces
    Curry
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
  • Rice
  • Coriander/cilantro (optional)
  1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
  3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
  5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Aloo Gobi from the examiner.com

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3 Tbs canola oil
½ tsp black mustard seed
1 tsp whole cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound waxy potatoes
1 head cauliflower, cut into 1 1/2 inch florets
1 tablespoon peeled and grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne
¼ C water
2 to 3 tablespoons coarsely chopped cilantro leaves

Place cauliflower florets in water to soak for 30 minutes. Drain just before adding to pan.
Boil potatoes in their skins until almost tender. About 15 minutes.
Cool, peel, and cut into 1 ½ inch pieces. Set aside.
In deep, non-stick skillet, heat oil, mustard seed, and cumin seed over medium heat.
When mustard seeds pop, reduce heat to medium low, add ground cumin and coriander, and cook for 1 minute.
Add ginger, return heat to medium, and cook, stirring for 10 seconds.
Add cauliflower and fry for 3 minutes. Add 1 Tbs water, stir well, cover, and cook 4 minutes.
Add potatoes, turmeric, salt, and cayenne. Stir gently to coat the vegetables with spices. Add 3 tablespoons of water. Stir once and cover the pan. Reduce heat to low and cook for 4 minutes, or until potatoes and cauliflower are tender. Add the cilantro and toss gently. Serves 4. Serve with raw vegetables like carrots, cucumber, sprouts, and tomatoes.