Tag Archives: Indian inspired

Fraser’s Butter Chicken

Based on a recipe from Vice chef Matty Matheson.

  • 6 tablespoons olive oil
  • 5 garlic cloves, minced
    2 birds eye chiles, seeded and minced
    2 long red chiles, seeded and minced
  • 2 medium yellow onion, roughly chopped
  • 3 Tbsp ginger, peeled
  • 1/2 cup ghee
  • 3 tablespoons tomato paste
  • 3 tablespoons turmeric
  • 2 tablespoons chili powder
  • 2 tablespoons garam masala
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 1/2 cups  tomato puree (crushed tomatoes)
  • 1 tablespoon dried Fenugreek leaves
  • Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
  • Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
  • 2 cups heavy cream
  • 2 Tbsp unsalted butter
  • handful of fresh cilantro

1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.

2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.

3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.

4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.

 

5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.

6. Add your protein and vegetables, and simmer until  cooked, about 15 minutes more.

7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro

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Filed under dinner, food, Main Course, Sauce

Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Filed under comfort food, dinner, food, Main Course, Protein, whole food

Lamb Curry with Tomato

Add some thawed, frozen green peas at the end if you want to include veggies.

Drain, reserving the juice, and coarsely chop:

  • One 28 ounce can of whole tomatoes

Heat in a large pot, over medium heat:

  • 1/4 cup ghee (vegetable oil if you don’t have any)

Add and cook, stirring, until softened and evenly golden brown:

  • 1 medium onion, thinly sliced

Increase the heat to medium-high and add and cook, stirring for a minute:

  • 2 tsp ground cumin
  • 2  tsp ground coriander
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp grated peeled fresh ginger (or the stuff from the tube or jar)
  • 1 tsp ground turmeric
  • 1/2 tsp ground Indian red pepper (or more, if you like it spicy)

Add

  • 1/2 cup of the chopped tomato and 1/4 cup of the tomato juice along with
  • 1 1/2 pounds or so of boneless lamb stew meat, trimmed and cut into 1 to 1 1/4” cubes

Simmer, stirring occasionally, until the liquid is slightly reduced and thickened, about 7 minutes.

Stir in the remaining tomatoes and juice.  Season with :

  • 3/4 tsp salt

Cover and reduce the heat to maintain a simmer.  Cook for about one hour.  If there is fat on top, skim it off.  If you want to reduce the sauce, remove the meat with a slotted spoon and reduce; add it back to the pot when the sauce is thickened to your liking (it will thicken if you have any leftovers to reheat).

Stir in:

  • 2 tbsp chopped fresh cilantro

Serve with rice or naan.  Even better on the second day.

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Filed under food, lamb, Main Course, Protein

Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

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Filed under food, Main Course, Protein