Since dining in Denver, in October, India cuisine has been on my mind and finally found some take to make a few dishes this week. We made Rogan Josh, spicy lamb from northern India and Aloo Gobi, a delicious cauliflower dish with tomatoes and potatoes.
8 garlic cloves, crushed
2 1/4 in piece of ginger, grated
2 t ground cumin
1 t chili powder
2 t paprika
2 t ground coriander
2 lb boneless leg or shoulder of lamb, cut into 1-inch cubes
5 T oil (or ghee)
1 onion, finely chopped
6 cardamon pods
2 Indian bay leaves
3 in piece of cinnamon stick
3/4 c thick plain yogurt
4 strands saffron, mixed with 2 T milk
1/4 t garam masala
Mix garlic, ginger, cumin, chili powder, paprika, and coriander in a large bowl. Add meat and stir thoroughly to coat meat cubes. Marinate in fridge 2 hours.
Heat oil in heavy-based saucepan over low heat, add onions and cook until lightly browned. Remove from pan.
Add cardamon pods, cloves, bay leaves, and cinnamon stick to pan and fry for 1 minute. Increase heat to high, add meat and onion, then mix well and fry for 2 minutes. Stir well, then reduce heat to low, cover and cook for 15 minutes. Uncover and fry for another 3 minutes or until the meat is quite dry. Add 1/2 cup water, cover and cook 5-7 minutes until water has evaporated and the oil separates and floats on the surface (I didn't see last part happen). Fry meat for another 1-2 minutes then add 1 cup water. Cover and cook for 40-50 minutes, gently simmering until the meat is tender. I took the cover off for the last 5 minutes or so to help thicken the sauce.
Stir in yogurt, add saffron and milk and blend. Season with salt. Remove from heat and sprinkle with garam masala.
Now the Aloo Gobi was really very good and we will definitely make this again. I think it would be good with eggplant too.
3 T oil
1/2 t black mustard seeds (we used crushed brown–that is all we had)
1/2 onion, finely chopped
7 oz potatoes, cut into cubes
1/4 t ground turmeric
1 t ground cumin
1 t ground coriander
1 1/2 t garam masala
4 ripe tomatoes, chopped
1 large cauliflower, cut into florets
3/4 in piece of ginger
1 t sugar
Heat oil in deep, heavy-based flying pan over low heat. Add mustard seeds, cover and wait for the seeds to pop. Add onion and potato and fry until browned.
Add turmeric, cumin, coriander, and garam masala to the pan and fry for a couple of seconds. Add the tomato and stir until the spices are well mixed. Add cauliflower florets and stir until well blended. Stir in ginger, sugar and 1/2 c water, increase heat to medium and bring to boil. Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender. Season with salt.
Don't be fooled by the picture - I didn't make any naan! Instead I though it would be easier to make a buttermilk biscuit with chopped up green onions mixed in. I made some with minced garlic and some that were plain. Next time I'll flatten them down a bit more. They rose higher than I expected.