Cauliflower & Potato curry
(Alu Gobi)
Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months.
Ingredients:
1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped cilantro/coriander together with cumin and coriander powders for five minutes. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with cilantro/coriander leaves.
Cauliflower & Mashed Potato Curry
The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple
recipe.
Ingredients:
1 lb. cauliflower florets
1 tsp. ginger paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin seeds
1 potato, cooked and mashed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for
a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes.
Cabbage, Carrots & Potatoes
Strictly speaking, this is not a curry, but can be served as the main course nevertheless.
Ingredients:
1/2 lb. cooked potatoes, peeled and cubed
1/2 lb. carrots, shredded
1 tsp. mustard seeds
1 tsp. ground mustard
1 tsp. chilli powder
1 tsp. lemon juice
1 tsp. salt or to taste
2 tbsp. oil
Cilantro/coriander leaves
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After 15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.
Mixed Vegetable Curry
Ingredients:
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.
Mushroom Curry
I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in
the supermarkets.
1/2 lb. mushrooms
1 small onion, chopped
1 tomato, sliced
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, cooked peeled and cubed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and
garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the
mushrooms and potatoes, season with salt and cook for another five minutes until done.
Chickpea Curry
(Chole Masale)
Curried chickpeas have been going strong for years.
Ingredients:
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the
potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with
cilantro/coriander leaves.
Eggplant
(Baigan Bharta)
Ingredients:
or the oven, peeled and mashed
1 tbsp. oil
1 large onion, chopped fine
1 large tomato, chopped fine
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done.
Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and
cilantro/coriander. Season with salt and serve hot.
Paneer
(Cottage Cheese curry)
Ingredients:
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five
minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before
serving.
High, Medium or Low heat?
Please note that:
Vegetables tend to lose crispness and may burn on high heat.
Cooking on high heat requires constant stirring to prevent the vegetables from sticking to the
bottom of the vessel.
To be on the safe side, cook vegetables on medium low heat.
For optimum taste, use low heat, though the process is time consuming.
The Greens
Chickpea & Spinach Curry
(Chana Saag)
Spinach is a popular ingredient used as a base for the curry.
Ingredients:
1 large potato, cooked and cubed
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 cup of spinach leaves, pureed
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach
paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes,
before serving.
Potato & Spinach Curry
(Alu Saag)
Ingredients:
1 lb. potatoes, cooked and cubed
2 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during
cooking.
Mustard Greens
(Sarson ka Saag)
Ingredients:
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 lb. chopped mustard greens
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm
water.
Okra Curry
(Masala Bhindi)
Okra is one of the commoner vegetables used all over India; it has a place in most regional
cuisine's.
Ingredients:
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders and tomato for five minutes on medium low heat. Add potato,
okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.
Okra & Mustard:
(Shorshe Dharosh)
Originally a Bengali dish, I have used ingredients easily available in the West. This is one of
those recipes that can be ready in a few minutes and still taste great.
Ingredients:
1 tbsp. mustard powder, made into a paste
with equal amounts of water
(this is the recommended
amount, but feel free to use more paste if
you're fond of mustard).
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. mustard seeds
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute,
followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders
and salt, and cook on medium low heat for ten to fifteen minutes.
Peas & Potato Curry
Popularly known as "Alu Matar", this one's a vegetarian veteran.
Ingredients:
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.
Peppers & Potato Curry
(Shimla mirch ki sabzi)
Ingredients:
1 onion, pureed
1 tomato, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic,
together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers,
turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
Green Beans & Potato Curry
Ingredients:
1 onion, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.
Cottage Cheese & Peas
(Paneer Matar)
Ingredients:
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
Cottage Cheese & Spinach
(Palak Paneer)
Ingredients:
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 large tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic,
together with cumin and coriander powder for five minutes. Add cottage cheese, chopped
spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour.
The Potato
Potato Curry
(Alu ki Sabzi)
From the desert state of Rajasthan, this one's a delight. The Rajasthani people were often
deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to
be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as
potatoes, onions and garlic capable of prolonged storage. They honed their vegetarian skills into
a fine art that has withstood the test of time.
Ingredients:
1 tsp. cumin
a pinch of asafetida (optional)
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. rock salt
1/2 tsp. ground pepper
1 tbsp. oil
3 green chillies
Chopped cilantro/coriander
Method:
Heat oil in a frying pan (or skillet) and fry the cumin, asafetida, ginger and garlic for a minute.
Add potatoes, turmeric, chilli powder, salt and pepper and a cup of lukewarm water. Simmer for
a couple of minutes, and garnish with green chillies and chopped cilantro/coriander.
Potato Tomato Curry
(Alu Tamatar)
I came across this easy recipe, that utilizes the minimum of spices to yield a delicious curry.
Ingredients:
1/2 lbs. tomatoes, cubed
1 tsp. ginger paste
1 tsp. coriander powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder
for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until
done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with
cilantro/coriander.
Potatoes & Tomatoes
(Alu Tamatar)
This is a variation of the above combination- if you don't have coriander powder at home, or
wish to avoid the same, here's a variation that is lighter in terms of spices.
Ingredients:
1/2 lbs. cooked potato cubes. Use either peeled or un-peeled potatoes according to your
preference.
1/2 lbs. tomatoes, diced
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander.
Note: The above combination of potatoes and spices can be used to stuff pitas/pocket
breads/parathas.
I cook the potatoes in the microwave and finely slice them with a knife before cooking, so that I
get a delicious mixture of mashed potatoes, tomatoes and spices at the end. After putting the
mixture into wheat pocket bread originally meant for stuffed pitas, the result is a close
approximation of the traditional "alu-paratha".
Each stuffed pita can be warmed in the microwave for half a minute, and topped with a teaspoon
of butter so that you have a sumptuous meal ready in minutes!
To make optimum use of your time, put the potatoes to cook in the microwave ( a total of four
minutes, two minutes on each side after washing and pricking with a fork) or boil them (cut into
cubes and add to boiling water until done), according to your preference. In the meantime, chop
the tomatoes and the cilantro/coriander. As soon as the potatoes are ready, you can start cooking,
and the whole process shouldn't last for more than half an hour.
Fried Potatoes
(Alu Bhaji)
Ingredients:
Oil for deep frying
1/2 tsp. turmeric powder
Salt and pepper to taste
Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.
A Variation:
To avoid deep frying, there is an alternative method.
Ingredients:
1 lb. pre-cooked cubed potatoes
1 tbsp. oil
1/2 tsp. turmeric powder
Salt and pepper to taste
Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.
Potato Cutlet
(Alu Tikka)
Ingredients:
1 small onion, chopped
Chopped cilantro/coriander
2 tbsp. butter
Salt and Pepper
Method:
Mix the mashed potatoes with half the butter, onion, salt, pepper and cilantro/coriander. Shape
into round flat cutlets and fry on medium low heat in the remaining butter, five minutes on either
side. Serve hot immediately with tomato sauce, optionally between toasted hamburger buns.
Mashed Potatoes
(Alu Bhate)
The pungent flavor of mustard oil makes all the difference:
Ingredients:
2 cups mashed potatoes
1 small onion, chopped
1 tbsp. mustard oil
Salt
1 roasted red chilli, powdered
Method:
Mix the mashed potatoes with mustard oil, onions, salt, and red chilli. Serve hot immediately.
30 minute Indian Cuisine
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