There were so many different types of dishes that appealed to us, we ended up cooking Indian food for three weeks.
We started off with some Aloo Gobi Masala because it was easy to make with the spices we already had in the cabinet.
Was pretty different from similar dishes I’ve had in restaurants, but still tasty. We used two red chilies – Serrano? – instead of green. It was plenty spicy.
Use sesame seeds instead of nigella, didn’t have menthi
We served this with yellow Basmati rice. The rice was a pretty good accompaniment for many of the other dishes we made.
We also had this with coconut coriander chutney from Asian cookbook
The trick is soaking it for 30 minutes before cooking. Grated ~1T fresh turmeric into the pot before boil and it came out a beautiful yellow.
A whole chicken, marinated in yogurt and steamed with rice in a big pot. We liked this a lot! But it took ~3 hours to make. We will need to plan ahead better next time.
We liked this so much we made it twice! Okra was stuffed with ground spice mix and fried in oil.
We made the eggplant and spinach together to have some variety.
To supplement our Saturday brunch of leftovers, we fried up some Poppadoms that we purchased pre-made from the shop. It was fun to watch them puff up and expand when they touched the oil. We made two types if chutney to have with them.
Made fresh paneer using the recipe from Cheesmaking by Rikki Caroll. Also added about 1 cup of frozen peas steamed in the microwave and 2 red potatoes, diced and steamed for ~10 mins. Served with Jeera rice.
Jeera rice – Jeera is cumin seed
Olan – winter melon and butternut squash stewed in coconut milk
This was the most adventurous recipe we tried. It was the first time we ever cooked with winter melon. It kind of tastes like the white part of a watermelon.
Used a combination of these two recipes
Used mostly the top one, but sauteed spices in oil like the second one. I like this a lot – it didn’t taste like any Indian food I’ve had before.
We couldn’t figure out what drumstick was, so we had to leave it out. We ended up using about 4-5 stalks of celery instead. We also didn’t have a pressure cooker, so instead, we layered the ingredients in a large pot on the stove – so, onions and tomato on the bottom, then eggplant, then masala paste and tamarind. We brought the water in the bottom to a boil, then simmered on low for about half an hour until everything was soft. We served this with jeera rice and the stuffed okra mentioned above. It was pretty spicy but fleetingly spicy so it wasn’t too difficult to eat.
We didn’t have dal or mung beans, so I used red lentils instead