Shopping list: frozen pea, potato, cilantro, cauliflower, curd, tofu, ginger, turmeric, cardamon, green onion, chickpea, garlic, peppercorn, cumin, tomato paste, whole tomato, coconut milk, various chilies ( Serrano, Cayenne, chiles de árbol, crushed red pepper flakes), lemon grass
Chana Masala
Ingredients
4 SERVINGS
1 onion, chopped
1 garlic clove, sliced
2 tablespoon chopped peeled ginger
2 tablespoon vegetable oil
2 cardamom pods
1 teaspoon curry powder
1 28-ounce can peeled whole tomatoes with their juices, crushed
1 15-ounce can chickpeas, rinsed
Kosher salt and freshly ground black pepper
Cooked basmati rice (for serving)
Chopped fresh cilantro (for serving)
Preparation
Cook onion, garlic, and ginger in oil with cardamom and curry powder until onion is soft, 8–10 minutes. Add tomatoes with their juices and chickpeas and simmer until soft, 25–30 minutes; season with salt and pepper. Serve with rice and cilantro.
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A generic quick curry
Ingredients
4 SERVINGS
1 large shallot
6 garlic cloves
1 2-inch piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can
1 13.5-ounce can unsweetened coconut milk
Kosher salt
1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
Cooked rice noodles, cilantro leaves with tender stems, and lime wedges (for serving)
Preparation
Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes. Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
Season fish all over with salt and nestle into curry (add a little more water if it’s very thick). Return to a simmer and cook just until fish is cooked through, about 5 minutes.
Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
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Chicken Tikka Masala
For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. This is part of BA's Best, a collection of our essential recipes.
Ingredients
6 SERVINGS
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
¾ cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)t
Preparation
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
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Eggplant Tikka Masala
2 lb. eggplant, peeled and cut into bite sized pieces
6 oz. plain nonfat yogurt
2 T lemon juice
3 t cumin, divided
1/8 t cayenne pepper
1 t cinnamon
1 t ground ginger
2 T oil, divided
2 t minced garlic
1 jalapeno pepper, deseeded and minced
2 t coriander
1 t paprika
1 t garam masala
1 (8 oz.) can tomato sauce
1/2 c. heavy cream
Place eggplant pieces in a large bowl. In a small bowl, mix yogurt, lemon juice, 2 t cumin, cayenne, cinnamon, and ginger. Pour marinade on eggplant and stir to coat all pieces. Place in the refrigerator for 1-2 hours.
Remove eggplant from refrigerator. Heat 1 T oil in a large pan. Add eggplant, and cook on medium heat until soft, about 20-25 minutes. (In the summer, you might try to grill the eggplant in a basket.)
Heat remaining 1 T oil in a separate frying pan. Add garlic and jalapeno, and saute for 1-2 minutes. Add remaining 1 t cumin, coriander, paprika, and garam masala to pan, and stir. Add tomato sauce, stir well, and simmer for 10-15 minutes. Add heavy cream and stir. Remove from heat, and mix sauce with cooked eggplant. Serve over rice, or with naan.
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Sweet Potato Curry
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.
Ingredients
12 SERVINGS
1 lemongrass stalk, tough outer layer removed, coarsely chopped
1 2” piece ginger, peeled, chopped
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
¼ cup red curry paste
2 tablespoons tomato paste
1 14.5-oz. can crushed tomatoes
2 13.5-oz. cans coconut milk
1½ pound sweet potatoes, peeled, cut into 1” pieces
¾ pound small or young carrots, peeled, cut on a diagonal into 2” pieces
6 medium shallots, peeled keeping roots intact, quartered lengthwise
1 red Thai chile, thinly sliced (optional)
1 tablespoon fresh lime juice
Steamed jasmine rice (for serving)
Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)
Preparation
Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.
Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.
Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
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Paneer Curry With Peas
Paneer, a fresh, mild Indian cheese, stands in for the meat in this delicious vegetarian main course. When you’re shopping for the peas, look for fresh shelling peas (sometimes called English peas) that have vibrant green pods full of small round peas. Larger peas are sometimes starchy instead of sweet and crisp.
Ingredients
6 SERVINGS
2 tablespoons all purpose flour
1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
5 tablespoons usli ghee, divided
1 large onion, cut into 1- to 2-inch pieces
1 teaspoon cumin seeds
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons ground coriander
1 serrano chile, minced with seeds
1 28-ounce can crushed tomatoes with added purée
1/2 cup water
1 teaspoon turmeric
1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
1 teaspoon garam masala
1/3 cup chopped fresh cilantro
Steamed basmati rice
*Paneer*, a fresh cow’s milk or buffalo’s-milk cheese, and *usli ghee* (clarified butter; also called ghee) are sold at some natural foods stores and at Indian markets. If you can’t find paneer, then tofu, chicken, shrimp, or scallops would also work well in this recipe. Clarified butter or vegetable oil can be used in place of the ghee.
*Garam masala* is a curry spice blend that’s available in the spice section of many supermarkets, at Indian markets, and from [thespicehouse.com](http://www.thespicehouse.com/).
Preparation
Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.
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Green Curry Paste
Combined with coconut milk, it’s the base for your next Thai curry.
Ingredients
MAKES ABOUT 1 CUP
2 lemongrass stalks, tough outer layers removed
8 ounces serrano chiles (12–15), seeds removed
1 large shallot, chopped
4 garlic cloves, peeled
1 3-inch piece ginger, peeled, thinly sliced
1 2-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1 kaffir lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon sugar
Preparation
Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
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Massaman Curry Paste
Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.
Ingredients
MAKES ABOUT 1 CUP
12 dried bird chiles
11 cloves garlic, peeled
3 lemongrass stalks, tough outer layers removed, thinly sliced
1 medium shallot, thinly sliced
1 1½” piece peeled galangal or ginger, thinly sliced
1 tablespoon vegetable oil
6 whole cardamom pods
6 whole cloves
1 1” piece cinnamon stick
2 tablespoons coriander seeds
2 teaspoons cumin seeds
½ cup cilantro root and/or stems
¼ cup salted, dry-roasted peanuts
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
½ teaspoon kosher salt
A spice mill or a mortar and pestle
Preparation
Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry.
Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.
Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.
Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.
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Yellow Chicken Adobo
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
Ingredients
4 SERVINGS
10 dried bay leaves
2 tablespoons black peppercorns
2 tablespoons ground turmeric
¼ cup unsweetened shredded coconut
½ head of cauliflower, broken into small florets
¼ kabocha squash, cut into 1-inch pieces (about 2 cups)
3 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
1 small white onion, chopped
2 medium shallots, chopped
6 large garlic cloves, chopped
1 3-inch piece ginger, peeled, finely grated
1 teaspoon crushed red pepper flakes
2 13.5-ounce cans unsweetened coconut milk
1 cup sugarcane vinegar or distilled white vinegar, divided
4 chicken legs, drumsticks and thighs separated
3 tablespoons (or more) honey
Unsalted, roasted pumpkin seeds (pepitas), thinly sliced Fresno chiles, and sliced scallion (for serving)
A layer of cheesecloth
Preparation
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
Heat oven to 375°. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes.
Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and ¾ cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes.
Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes.
Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60–80 minutes. Stir honey and remaining ¼ cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
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Chaat Masala Mix - A Hot Spice Mix for Chaat
Chat Masala
Mamta Gupta
‘Chaat masala’ is a mix of hot and tangy spice that is used to spice up many snacks, salads, fruit salads, fruit juices, and some curries. Just sprinkle 1-2 tsp. on your fruit/vegetable salad, squeeze a little lemon juice/good vinegar like balsamic vinegar, mix thoroughly and enjoy! You can make this masala in advance and store it in a jar. Most people buy it ready made these days, sold in packets. Ready made one is quite good and very often used by professional chefs.
The word 'chaat/chat' means ‘to lick’ and the word ‘masala’ means spice in Hindi. Generally, the word chaat is used for a collection of savoury and highly spicy snacks that make you lick /smack your lips, sort of 'finger licking' good! Chaat is traditionally sold by street hawkers in India and comes under a group of foods known as 'Indian Street Foods'. As the food hygiene of street food is often suspect, frequently leading to gastroenteritis, most people prefer to make chaat at home. These days, many good restaurants in India will guarantee that their food is made hygienically and uses only mineral water in food preparation
Ingredients
| • | 2 tbsp. cumin seeds |
| • | 2 tbsp. whole, dry red chillies |
| • | 2 tbsp. coriander seeds |
| • | 1 tbsp. black pepper, whole or ground. Whole gives better flavour. |
| • | 2 tbsp. black salt or kala-namak. If you can't get it, use rock salt or ordinary salt |
| • | 1 tbsp. ordinary table salt |
| • | 1/2 tsp. citric acid powder |
| • | 1 tbsp. dry mango powder/amchoor or anardana/dry pomegranate seed powder |
| • | 1 tbsp. ginger powder |
| • | 1 tbsp. Garam Masala |
| • | 1/2 tsp. hing or hing or asafoetida powder, dry roasted on a girdle for a few minutes |
