Chicken Vindaloo

1 1/2 tsp cumin 

2 inch cinnamon stick

6 cloves

10 black peppercorns

1/2 tsp mustard seeds

1 1/2 tbsp coriander seeds

2 green cardamom

20 dried red Kashmiri chilies, soaked in 1/4 c malt/goan/red wine vinegar and 1/4 cup hot water

10 garlic cloves

1 1/2 inch ginger

2 lbs bone-in chicken or 1 1/2 lb boneless

1/2 tsp turmeric 

1 tsp salt

oil

2 onions, finely sliced

1 tsp sugar

 

Grind all the spices (cumin through cardamom). I guess toast them first? Add the chilies, soaking liquid, garlic, and ginger, and puree. Marinate the chicken in this mix for an hour or overnight.

Saute onions until golden. Deglaze with a little water. Stir in the chicken, cook until done. 

 

Source: https://www.indianhealthyrecipes.com/chicken-vindaloo/#h-recipe-card 

Amchoor Chana

2 tbsp oil
1 tsp cumin seeds
2 black, green, or white cardamom pods
1 or 2 cinnamon sticks
1 cup canned crushed tomatoes
2 tbsp amchoor/mango powder or lime juice
1 tbsp coriander, ground
1 tsp ground cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
3 cups cooked chickpeas
4 tbsp cilantro
1/4 cup finely chopped red onion

Heat oil, add cumin seeds, cardamom, and cinnamon, cook until aromatic, 10-15 seconds. Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Simmer 5-10 minutes. Add chickpeas, 1 cup water, 2 tbsp cilantro. Simmer 20-25 minutes. Add onion and 2 tbsp cilantro, serve.

Source: 660 Curries by Raghavan Iyer

Blackened sweet corn chaat

4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha

Sweet Potato Vindaloo

4 tbsp oil
6 cloves
1 star anise
20 black peppercorns
1 3-inch cinnamon stick
2 tsp cumin seeds
6 cloves garlic
2 inch piece of ginger, peeled and grated
5 tbsp white wine vinegar
1 tbsp ground red pepper, or to taste
2 medium onions, finely sliced
1 tsp salt
1 tsp sugar
1 14oz can plum tomatoes
2 lb sweet potatoes, peeled and chopped into 1 inch chunks
yogurt to serve

Heat 1 tbsp oil, then cloves, star anise, black pepper, cinnamon, cumin. Cook 2 minutes. Grind spices. Add garlic, ginger, vinegar, and red pepper, grind into a smooth paste.
Heat the rest of the oil, add onions, cook 15 minutes until brown and caramelized, then add spices, salt, and sugar. Cook a couple minutes, add tomatoes, 8oz water. Cover, cook 5 minutes, then add sweet potatoes, simmer 20-25 minutes until potatoes are tender. Serve with yogurt.

Source: Fresh India by Meera Sodha

Stuffed anaheim peppers

8 large anaheim peppers

3 tbsp oil

1/2 cup raw peanuts

2 tbsp white sesame seeds

1 red onion, coarsely chopped

2-4 green chiles

1 1/2 tsp salt

4 tbsp cilantro

1/2 cup shredded dried coconut, reconstituted

1/2 tsp garam masala

1/4 tsp turmeric

Cut peppers, remove seeds, vein, and ribs.

Heat oil, roast peanuts until browned, 2-3 min, remove.

Heat sesame seeds, remove.

Put peanuts in food processor, blend until like breadcrumbs, add to seeds.

Put onion and chiles in food processor, mince, add to sesame-peanut mixture, add 1 tsp salt and 2 tbsp cilantro.

Stuff this mixture into the peppers.

Pour 1 cup water into blender, add coconut, garam masala, turmeric, and 1/2 tsp salt, puree.

Heat oil, add peppers, cook for 6-10 min, turning every 2 min.

Pour coconut sauce over peppers, cover, simmer 20-25 min.

Remove peppers, then simmer sauce 5-8 minutes until thickened. Add 2 tbsp cilantro. Pour sauce over peppers.

Source: 660 Curries by Raghavan Iyer

Dan's note: this takes kind of a while

Aloo Pudhina Rajmah

1 tomato, coarsely chopped

1 small red onion, coarsely chopped

1/4 cup tightly packed fresh mint leaves

2 slices fresh ginger

1/4 tsp black peppercorns

1/4 tsp turmeric

3-5 chiles

1 3" cinnamon stick

2 tbsp ghee or oil

1 tsp cumin seeds

2 potatoes, cut into 1/2 inch cubes

3 cups cooked kidney beans

1/2 cup yogurt

2 tbsp heavy cream

1 tsp garam masala

1 1/2 tsp salt

2 tbsp cilantro

Non-pantry: tomato, onion, mint, ginger, potatoes, yogurt, cream, cilantro

Blend tomato, onion, mint, ginger, peppercorns, turmeric, chiles, cinnamon.

Heat ghee, add cumin seeds, then sauce, simmer 10-15 minutes.

Add potatoes, then kidney beans and 1 cup water, simmer 15-20 minutes.

Whisk yogurt and cream in a small bowl. (cream is important; keeps yogurt from curdling.)

Add yogurt, garam masala, salt, cilantro, simmer a few minutes.

Source: 660 Curries by Raghavan Iyer

Chana Masala

2 tbsp ghee or oil

1 tsp cumin seeds

1 tsp ground cumin

2 tbsp ginger paste

1 tbsp garlic paste

2 tbsp tomato paste

1 tbsp ground coriander

1 tbsp amchoor/mango powder or lime juice

1 tsp ground red pepper

1/2 tsp turmeric

4 cups cooked chickpeas

4 tbsp cilantro

1 1/2 tsp salt

1/2 c chopped red onion

 

Heat ghee and cumin seeds until they sizzle, then ginger/garlic until they brown, then 1 cup water and tomato paste, coriander, mango powder, cayenne, turmeric, cumin. Simmer 5-10 minutes.

Add 2 cups water, chickpeas, cilantro, and salt, cook 15-18 minutes.

Top with more cilantro and red onion.

 

 Source: 660 Curries by Raghavan Iyer

Potato-onion poha

3 cups thick poha (flattened rice, from an Indian store)

3 tbsp unsalted peanuts

2 tbsp oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 green chiles, sliced

12 fresh curry leaves

2 red onions, halved and finely sliced

1/2 lb potatoes, in 1/4 inch cubes

1/2 tsp turmeric

1 tsp salt

2 tbsp lemon juice

2 tbsp coconut

Rinse poha for a minute.

Toast peanuts in a frying pan 1-2 minutes.

Heat oil, add cumin, mustard seeds, chiles, and curry leaves. Add red onions, cook 6 min until onions are translucent, add potatoes. Cook 1 min, add 1/4 cup water, cover pan, cook 4 min. Uncover, add more water if necessary, cook 4 min more.

Add poha, turmeric, salt, lemon juice, coconut, and a little more water. Cover and cook about 10 min.

 

Source: Fresh India by Meera Sodha

Bengali coconut dal

1 1/2 c chana dal

4 tbsp coconut

2 tbsp mustard or canola oil

3 cloves garlic, finely sliced

1 3/4" piece ginger, peeled and grated

2 red chiles, halved

3 medium ripe tomatoes, chopped

1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1 tsp sugar

 

Wash dal, soak 1hr in warm water, then boil 45 min.

Toast coconut in a frying pan, then put aside.

Heat oil, add ginger, garlic, chiles, until browning, then add tomatoes, 5 min. Add spices, salt, and sugar. Fry a few minutes, then combine everything. Cook 5 minutes, adding water or salt as necessary.

Source: Fresh India by Meera Sodha

Malai Broccoli

1 1/2 lb broccoli florets

8oz cream cheese (optional, it turns out)

1 tsp ground black pepper

1 tsp ground cardamom

1 tsp salt

1/3 of a nutmeg, grated

4 tbsp Greek yogurt (more if you're not using cream cheese)

3/4 cup ground almonds

3 tbsp lemon juice

 

Non-pantry: broccoli, cream cheese, greek yogurt, almonds, lemon juice

 

Preheat oven to 400, line 2 pans with parchment. Mix everything but the broccoli, then add the broccoli and mix well with your hands. Roast 10 min, turn, roast 10 min more or until it's a little charred and tender.

 

Source: Fresh India by Meera Sodha

Punjabi dum aloo

1/4 cup unsalted cashews, soaked in 1/2 cup boiling water

1 tsp fennel seeds

2 lb baby new potatoes

4 tbsp canola oil

1 large yellow onion, sliced

1 1/2 inch piece of ginger, peeled and grated

1 14oz can of tomatoes

1 tsp garam masala

1 tsp ground red chile

1 tsp salt

(non-pantry ingredients: potatoes, onion, ginger, cashews. unusual cookware: food processor/blender)

 

Soak cashews. Crush fennel seeds.

Halve or quarter larger potatoes. Fry about 8 minutes.

Blend cashews and liquid to a fine paste.

Fry onion 10 min until soft and golden. Add ginger and garlic, 2 min, then tomatoes, 5-8 min until softened and reduced. Add fennel, garam masala, red chile, and salt, mix, then cashew paste. 2 min then 1 1/2 c water and stir.

Add potatoes back in,put lid on, cook 10-15 min until tender.

 

Source: Fresh India by Meera Sodha

Saag Paneer

2 tbsp oil

1 red onion, thinly sliced

6 cloves garlic, chopped

4 slices ginger (2in x1in, chopped)

2 tsp untoasted garam masala

1/2 tsp turmeric

2 tbsp tomato paste

8oz spinach leaves

8oz mustard greens or kale

1 1/2 tsp salt

1 1/4 lb paneer, in 1/2-inch cubes

1/2 cup heavy cream

1/2 tsp garam masala

Fry paneer in oil, set aside.

Heat oil, add onion, garlic, ginger, stir-fry 8-10 min. Remove from heat, add garam masala and turmeric. Add tomato paste and 1/4 cup water, blend, return to skillet. Add greens, cover, steam, cook 10-15 min. Blend again (optional). Add salt, paneer, cream, garam masala, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer

Kheema Mutter

2 tbsp oil

2 tsp cumin seeds

1 small red onion, thinly sliced

2 tbsp chopped fresh ginger

3-5 chilies, chopped

3 cloves garlic, finely chopped

2 cinnamon sticks

2 bay leaves

1 lb ground beef

2 tsp coriander seeds

1 tsp ground cumin

2 tsp salt

1 tsp ground turmeric

1 cup frozen peas

2 tbsp cilantro leaves

Heat oil, sizzle cumin seeds 5-10 sec, add onion, 5-10 minutes. Add ginger, chilies, garlic, cinnamon, bay leaves, 5 minutes or until caramel-brown. Add ground beef, brown 8-10 min. Add coriander, cumin, salt, turmeric, simmer medium low 10-12 min. Add 1 cup water, peas, and cilantro, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer

Cashew Coconut Green Beans

1/2 c grated coconut

2 tbsp oil

1/2 tsp black mustard seeds

4 large shallots, sliced

1 c unsalted cashews

1 1/2 lb green beans, trimmed

1 1/2 tsp tamarind paste

1 red chile

Fry coconut a couple minutes until toasted and golden, set aside. Heat mustard seeds, fry shallots about 8 minutes, then add cashews until golden, set aside. Boil green beans about 4 minutes until still pretty crisp, then drain. Add everything together.

Source: Fresh India by Meera Sodha

Tomato Uttapam

1 c rice flour

3/4 c all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tbsp plain Greek yogurt

1 c warm water

2 eggs

 

For topping:

2 red onions

2 green chiles

1/2 tsp salt

1/2 tsp black pepper

1/2 lb cherry tomatoes, sliced

Put flours, baking soda, salt, and yogurt in a bowl, make a well, add water and eggs, whisk to smooth and set aside.

To make the topping, heat oil, red onions for 12-15 min, then add chiles, salt, and pepper, then the sliced tomatoes.

Cook like pancakes, but put the tomato mixture on the uttapam before you flip it.

Source: Fresh India by Meera Sodha

Sri Lankan Coconut Lime Kale Dal

2 cups/1 lb red lentils, washed

3 cardamom pods, lightly mortar-and-pestled

coconut oil

1 cinnamon stick

3 cloves

2 yellow onions, thinly sliced

4 cloves garlic, crushed

1 inch piece of ginger, peeled and grated

2 green chiles, finely sliced

1/2 tsp turmeric

1/2 lb kale, chopped into 2 inch strips, discarding stems

1/2 14oz can coconut milk

salt

1/2 tsp mustard seeds

2 tbsp grated coconut

juice of 1 lime

 

Heat oil, cardamom, cinnamon, cloves for a minute, then add onions. Cook 10 minutes until soft, then add garlic, ginger, chiles. Cook another couple minutes, remove 1/3 of the mixture, set aside.

Add lentils, turmeric, and 4c hot water. Simmer 20-25 min until soft and creamy. Add coconut milk and 1 1/2 tsp salt, cook 5 min, then remove from heat.

Heat coconut oil and mustard seeds, add reserved onion mixture, then add kale and coconut, fry a minute, then add 1/4 cup water and put the lid on. Steam 4 min, add lime juice and 1/2 tsp salt, steam another 2 min.

Source: Fresh India by Meera Sodha

Olan

 1 lb pumpkin or squash

oil

1 tbsp garam masala

1 tsp mustard seeds

2 chiles, slit lengthways

1 large onion, halved and sliced

3 cloves garlic, crushed

1 14oz can black eyed peas, drained

1/2 lb tomatoes, cut into wedges

1/2 tsp turmeric

1 14oz can coconut milk

optional: 10 fresh curry leaves

Preheat oven to 400, line 2 pans with foil. Cut pumpkin into crescents about 3/4 inch wide, drizzle with oil, garam masala, 1 tsp salt, 1/2 tsp pepper, toss to coat, arrange in a single layer, roast 30 min or until tender.

Heat oil, add mustard seeds, add chiles and onion, cook 10 min or until soft and golden. Add garlic, then beans, then tomatoes, cook a few minutes.

Add turmeric, salt and pepper, and coconut milk, then roasted pumpkin. Cook 5 min.

Add a little fried curry leaves if you want.

Source: Fresh India by Meera Sodha

Fennel Apple Almond Chaat

1 tsp fennel seeds

5 tbsp oil

1 cup flaked almonds (alas, it is important that they're flaked; whole almonds don't work)

1 tsp ground ginger

2 tbsp honey

salt 

1 lemon

2 fennel bulbs

3 sweet crispy apples

1/2 a cucumber or one or two Persian cucumbers

A handful of mint leaves

1 tsp garam masala

 

To make the almonds: coarsely grind fennel seeds. Heat oil in pan, fry almonds for a couple minutes until pale gold, then add fennel seeds, ginger, honey, and a little salt. Stir fry for a minute until caramelized.

 

Make the salad by thinly slicing fennel, apples, cucumbers, and mint. Make the dressing with 3 tbsp oil, 2 tbsp lemon juice, garam masala, and 1/2 tsp salt.

 

Source: Fresh India by Meera Sodha

Savoy Aloo Gobhi

1 tsp coriander

2 tsp cumin

3 tbsp oil

15 curry leaves

1 tsp mustard seeds

1 onion, halved and thinly sliced

2 lbs baby potatoes, quartered

1/2 lb savoy cabbage, shredded

1/2 lb black kale, cavolo nero, or regular kale, shredded

1 tsp salt

1/2 tsp red chile

1 tsp turmeric

Heat curry leaves and mustard seeds in oil, then add onion, cook 10 minutes until golden and sweet. Add coriander, cumin, and potatoes. Cook 10 min, turning sometimes, until crispy. Add a couple tbsp of water, put on lid, cook 5 min more.

Add cabbage and kale with a little more water, stir fry for 3 min, then add a turmeric, salt, and chile, cover, cook 4 min more or until wilted.

Source: Fresh India by Meera Sodha

Squash and eggplant sambhar

1 1/4 cups lentils

4 tbsp oil

1/4 tsp fenugreek

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3/4 tsp mustard seeds

12-15 curry leaves

4 big shallots, thinly sliced

1/2 butternut squash, chopped into 1 inch cubes

1 medium eggplant, chopped into 1 inch cubes

4 ripe tomatoes, chopped, or 1 can diced tomatoes

2 tsp salt

1 1/2 tsp sugar

2 tsp tamarind paste

1 1/2 tsp red chile

1/2 lb green beans, trimmed and cut to 1-2 inch lengths

Wash lentils and simmer with 3x the amount of water for ~25 minutes.

Toast fenugreek, coriander, and cumin in 1 tbsp oil, then grind with mortar and pestle.

In a big pot, heat oil. Fry mustard seeds and curry leaves, then shallots. Cook about 10 minutes or until golden.

Add squash and a little water, cover, cook 5 minutes.

Add eggplant and a little water, cook 5 minutes.

Add tomatoes; the toasted and ground fenugreek, coriander, and cumin; salt, sugar, tamarind, red chile; cover, cook 5 minutes, until tomatoes have broken down and squash is tender.

Add lentils, then green beans and water to the texture you want, cook 5 minutes. Adjust salt, sugar, and tamarind to taste.

Source: Fresh India by Meera Sodha