Chef’s Tips

Storage tips

Coriander leaves are expensive and not always easy to buy. They soon go soggy in a plastic bag so the best way to store any you are not using straight away is in a paper bag in the fridge.

Many spices used in Indian cookery will stain your plastic containers if you are storing leftovers. This can be prevented if you oil the container lightly before storing sauces and pastes.

Cooking Vegetables

Onions are commonly used in Indian Cookery and frequently need to be chopped or sliced thinly. It is a good idea to do more than you need as you can store chopped or sliced onions in plastic containers either in the fridge or freezer.

Garlic is also something you will use lots of in your Indian cooking and some varieties are very hard to peel. We usually split the bulb into cloves and give it a short blast in the microwave on high. You can also soak it for a minute in boiling water. After this it will be very easy to peel.

Keeping your apron clean

Many of the spices used in Indian cookery do stain and this is especially true of turmeric. Your nice new apron can soon be splashed with yellow stains. It should be washed as soon as possible in cold water and dried in the open air if possible (not tumble dried). The stain will have faded and a second wash should remove it completely.

A recipe for a comforting drink for the cold weather

Take 2 grams of fresh grated ginger root and add to a mug of water and heat in a saucepan until boiling and then simmer for 5 minutes. Add a tea bag or leaf tea of your favourite sort. Strain and serve. If you like a bit of sweetness you can add honey or sugar. This is a very comforting drink if you are suffering from a cold but it is also just a nice hot drink on a cold day.

Aloo Gobi Masala

• 1 head cauliflower, cut into 1-inch florets
• 3 potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 tomatoes, diced
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon curry powder

Directions

1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Authentic and Easy Shrimp Curry

• 1/4 cup vegetable oil
• 1 large onion, chopped
• 10 fresh curry leaves (optional)
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground coriander
• 2/3 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 tomato, finely chopped
• 1 teaspoon ground red chile pepper
• 2 pounds medium shrimp – peeled and deveined
• 1/4 cup water
• 1 teaspoon garam masala
• chopped fresh cilantro to taste

Directions

1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

2. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Baingan Bharta (Eggplant Curry)

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve

Baked Chicken Curry Flavor-Fest

• 1 1/2 cups Dijon mustard
• 2/3 cup Worcestershire sauce
• 6 tablespoons chili powder
• 1/4 cup ground cumin
• 2 tablespoons ground ginger
• 1 teaspoon ground turmeric
• 10 pounds bone-in chicken pieces
• 6 cloves garlic, minced

Directions

1. Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.

2. Preheat oven to 450 degrees F (230 degrees C).

3. Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.

4. Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Basic Curry Sauce

• 2 tablespoons peanut oil
• 1 tablespoon margarine
• 1 large onion, chopped
• 1 tablespoon minced fresh ginger root
• 2 tablespoons minced garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1/4 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 2 tomatoes
• 2 serrano chile peppers, seeded
• 1/2 cup fresh cilantro
• 1/2 cup yogurt, whisked until smooth
• 3 cups water

Directions

1. Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)

2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.

3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.

4. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.

5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.

6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Basic Indian Curry with Paneer

• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 2 serrano peppers, finely chopped
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 3/4 teaspoon garam masala
• 3/4 teaspoon ground turmeric
• 1 (14.25 ounce) can tomato puree
• 1 tablespoon ketchup
• 8 ounces paneer, cubed
• 1 (16 ounce) package frozen peas, thawed
• whipping cream or half-and-half to taste

Directions

1. Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.

2. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.

Batata Nu Shak (Potato Curry)

• 2 tablespoons peanut oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fennel seed
• 2 dried red chile peppers
• 1 pinch asafoetida powder
• 1 small onion, chopped
• 1 tablespoon grated fresh ginger root
• 1/2 teaspoon ground turmeric
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red pepper
• 4 cups peeled and cubed potatoes
• 2 cups water
• 1/2 teaspoon white sugar
• salt to taste
• 1 teaspoon chickpea flour (besan) (optional)
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.

2. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

Beef and Spinach Curry

• 2 tablespoons ghee (clarified butter)
• 2 cloves garlic, crushed
• 1 large onion, finely sliced
• 2 serrano peppers, thinly sliced
• 2 whole cloves, bruised
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon chile powder
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds beef tenderloin, cubed
• 1 teaspoon salt
• 1 cup chopped tomatoes
• 2/3 cup coconut milk
• 1 (10 ounce) bag spinach
• 1 teaspoon lemon juice

Directions

1. Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.

2. Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.

3. Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

Bengali Chicken Curry with Potatoes

• 2 tablespoons olive oil
• 2 large onions, diced
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, diced
• 1 teaspoon cayenne pepper, or more to taste
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 skinless, boneless chicken breast halves – cut into bite-size pieces
• 2 large red-skinned potatoes, chopped
• 1/2 cup fresh cilantro

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

2. Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Bhindi Masala (Spicy Okra Curry)

• 4 cups okra, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 tomatoes, diced
• 1 teaspoon curry powder
• 1 teaspoon salt

Directions

1. Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.

2. Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Black Pepper Goat Curry

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1/2 cup fresh curry leaves
• 2 tablespoons whole black peppercorns
• 2 tablespoons ground coriander
• 1/2 cup water
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 2 inch piece ginger, minced
• 5 cloves garlic, minced
• 2 tablespoons cayenne pepper, or amount to taste
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1/2 cup tomato paste
• 1 pound goat stew meat, cut into 1-inch cubes
• 1/2 cup water

Directions

1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

2. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

Blue Ribbon Curry Chicken

• 1/4 cup butter
• 1 apple – peeled, cored and finely chopped
• 1/4 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup half-and-half cream
• 4 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 3 cups cubed skinless, boneless chicken

Directions

1. Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.

Broken Thermostat Curry

• 1 small onion, chopped
• 5 medium carrots, peeled and chopped
• 2 teaspoons butter
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 2 cups water
• 1 medium yam, peeled and diced
• 7 small red potatoes, cubed
• 2 cups cauliflower florets
• 1/2 teaspoon turmeric powder
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/8 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes

Directions

1. Puree the onion and carrots in a food processor or blender until finely ground. Heat the butter and olive oil in a large saucepan over medium heat. Cook the garlic until fragrant and lightly browned. Pour in the carrot puree, bring to a simmer, and cook for 5 minutes.

2. Pour in diced tomatoes, water, yam, red potatoes, and cauliflower. Season with turmeric, curry powder, cumin, garam masala, cayenne, and red pepper flakes. Simmer until potatoes are soft, about 30 minutes.

Channa Masala (Chickpea Curry)

• 2 tomatoes, diced
• 1 onion, chopped
• 1 (1 inch) piece fresh ginger, peeled and roughly chopped
• 1 tablespoon rice flour
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 (15 ounce) cans garbanzo beans, rinsed and drained
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon chopped fresh cilantro

Directions

1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Chicken Chicken Curry

• 3 tablespoons olive oil
• 1 red onion, thinly sliced, divided
• salt to taste
• 1 bay leaf
• 1 tablespoon water
• 1 tablespoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 2 tablespoons ground ginger
• 2 tablespoons minced garlic
• 1 tablespoon water
• 2 1/4 pounds skinless, boneless chicken breast, cut in bite-sized pieces
• 1 tomato, thinly sliced
• 1/4 teaspoon white sugar
• 3 cardamom pods, lightly crushed
• 3 whole cloves
• 1 (2 inch) cinnamon stick
• 1 tablespoon ghee (clarified butter)
• 1 tablespoon water
• 1 tablespoon ground coriander
• 1 bunch cilantro, chopped

Directions

1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.

2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.

3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Chicken Chutney Sandwiches with Curry

• 1 roasted chicken, bones and skin removed, meat shredded
• 3/4 cup cranberry and apple chutney
• 1/4 cup whipped cream cheese
• 2 teaspoons curry powder
• 6 croissants, split

Directions

1. Stir together the chicken, chutney, cream cheese, and curry powder. Spread onto the split croissants and serve.

Chicken Navratan Curry

• 3 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon chili powder
• 2 tablespoons tomato puree
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 cup chopped carrots
• 1 cup chopped potatoes
• 1 cup chopped fresh green beans
• salt to taste
• 1 cup water
• 1 cup coconut cream

Directions

1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.

2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.

3. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Cholay (Curried Chickpeas)

• 2 cups water
• 1 tea bag
• 1 bay leaf
• 2 (15.5 ounce) cans garbanzo beans, drained
• 2 tablespoons vegetable oil, divided
• 1 onion, sliced
• 3 tomatoes, chopped
• 1/4 cup fresh cilantro leaves
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon grated fresh ginger root
• 1 teaspoon grated garlic
• 1 teaspoon ground turmeric (optional)
• 1 onion, finely chopped
• ground cayenne pepper to taste
• 1 pinch garam masala (optional)

Directions

1. Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.

2. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve