North Indian Curry
Discussion
In the increasingly desperate attempt to find a good curry house in Northamptonshire, I have turned to staying in and cooking, rather than being disappointed with a white tablecloth and carnations.
Has anyone got any good North Indian Curry Recipes? I have a couple (but when I say a couple, I am being literal). I'm not interested in yoghurt, coconut, food colouring or anything else that seems to frequent the scores of bland choices on the local menus.
Much appreciated, in advance.
Has anyone got any good North Indian Curry Recipes? I have a couple (but when I say a couple, I am being literal). I'm not interested in yoghurt, coconut, food colouring or anything else that seems to frequent the scores of bland choices on the local menus.
Much appreciated, in advance.
Please!!!
Lets have some REAL and authentic recipes! I spend half my time trying to recreate the food I used to enjoy at my neighbours house (they were from Southern India).
I dearly love Indian, Pakistani and lately Himilayan food. I just struggle to get anything near the flavours despite buying from the dame C&C as my one and only local Himal restaurant.
Lets have some REAL and authentic recipes! I spend half my time trying to recreate the food I used to enjoy at my neighbours house (they were from Southern India).
I dearly love Indian, Pakistani and lately Himilayan food. I just struggle to get anything near the flavours despite buying from the dame C&C as my one and only local Himal restaurant.
scirocco265 said:
In the increasingly desperate attempt to find a good curry house in Northamptonshire, I have turned to staying in and cooking, rather than being disappointed with a white tablecloth and carnations.
I used this site which has resturant reviews about 5 years ago when working in the area. I found a few good places back then.http://www.onionbhaji.co.uk/
Cooky said:
jas xjr said:
Will put up a recipe tomorrow, on my phone now
now where is me poppadum smiley?jas u got a recepe for kashmiri? something nice and spicy
- Puree a good chunk of fresh ginger, 2-3 cloves of garlic, 2-3 medium tomatoes, tablespoon of tomato paste and teaspoon of cumin seeds in a blender
- Fry a finely chopped large onion (or two medium) in ghee or oil. I cook them pretty slowly until they almost 'melt'. I've found that leaving them long enough to take on some colour improves the dish.
- add two heaped teaspoons of Patak's Kashmiri Masala paste. No substitiute will do, it has to be this one. I struggle to get it in shops now so order online ( in bulk
). If you like it hot, go up to three, and very brave is four.- Wait until the paste bubbles then fire in half a cup of water. Get it up to temperature again then add teaspoon of coriander poweder and half teaspoon of turmeric powder.
- Mix it all in then add teaspoon of garam masala and let it cook for a couple of minutes.
- Then stick two chopped chicken breasts and cook for 5 minutes then add the tomato mixture and about half a pint of chicken stock or water ( use low salt stock )
- all it needs to do is cook down, usually 15-20 minutes would do it but this is pretty flexible.
- the final bit is to add a teaspoon of cider vinegar a couple of minutes before serving. Don't miss this bit, it really makes a difference.
I like to keep the sauce pretty runny for maximum rice soakage but really up to your preference.
Have a go - everyone who's tasted it at our house has loved it. The recipe is for two.
Edited by gifdy on Wednesday 12th January 14:20
Come on Jas, we're waiting, post a recepie (or invite us round! 
I love cooking curries and am going to try a good few new recipes this year. PALAK GOSHT (PUNJAB)
Serves 4
700g lamb 1 black cardamon
2cm x 5 mm piece of fresh ginger 2 cloves
2 plump cloves of garlic 225g onions chopped
1 - 2 green chillies 1 teaspoon coriander powder
1/2 cup of yoghurt 1/2 teaspoon cumin powder
1/4 teaspoon cumin powder 2 medium tomatoes,chopped
200g spinach leaves 1 tablespoon tomato paste
1/4 cup oil 1 teaspoon salt
1 cinnamon or bay leaf a little nutmeg powder,to sprinkle
a knob of butter ( optional )
1. Soak the lamb in warm water for 15 minutes to lighten the colour.
2. Puree the ginger,garlic & green chilli in a blender. Whisk the yoghurt and add to the ginger/garlic puree,together with the 1/4 teaspoon cumin powder.
3. Marinate the lamb in this mixture for at least 1 hour, longer if possible. Meanwhile, blanch the spinach in boiling water with a little salt for 10 seconds,drain and puree the spinach.
4. Heat the oil in a cooking pot with the cinammon or bay leaf,cardamon and cloves.When the oil is really hot and the cinammon leaf begins to fry,add the onions.Fry for 15 minutes over a low to moderate heat.
5. Add the coriander powder and saute for 2 minutes,stirring continuously.Add the 1/2 teaspoon of cumin powder and after 10 seconds add a little water.Allow the spices to cook.
6. Add the meat and its marinade,stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed. Saute the meat for 3 minutes,stirring continuously, then add the tomatoes and tomato paste and cook for a couple of minutes. Add 1&1/4 cups of hot water and 3/4 teaspoon of salt.Turn the heat to low,cover with a lid and leave to simmer.When the meat is almost done,add the pureed spinach,taste for salt and mix well.Cook for 5 minutes,uncovered. When ready to serve,sprinkle with a little nutmeg powder and add a knob of butter if liked.
Best eaten with Parathas or Rotis
Serves 4
700g lamb 1 black cardamon
2cm x 5 mm piece of fresh ginger 2 cloves
2 plump cloves of garlic 225g onions chopped
1 - 2 green chillies 1 teaspoon coriander powder
1/2 cup of yoghurt 1/2 teaspoon cumin powder
1/4 teaspoon cumin powder 2 medium tomatoes,chopped
200g spinach leaves 1 tablespoon tomato paste
1/4 cup oil 1 teaspoon salt
1 cinnamon or bay leaf a little nutmeg powder,to sprinkle
a knob of butter ( optional )
1. Soak the lamb in warm water for 15 minutes to lighten the colour.
2. Puree the ginger,garlic & green chilli in a blender. Whisk the yoghurt and add to the ginger/garlic puree,together with the 1/4 teaspoon cumin powder.
3. Marinate the lamb in this mixture for at least 1 hour, longer if possible. Meanwhile, blanch the spinach in boiling water with a little salt for 10 seconds,drain and puree the spinach.
4. Heat the oil in a cooking pot with the cinammon or bay leaf,cardamon and cloves.When the oil is really hot and the cinammon leaf begins to fry,add the onions.Fry for 15 minutes over a low to moderate heat.
5. Add the coriander powder and saute for 2 minutes,stirring continuously.Add the 1/2 teaspoon of cumin powder and after 10 seconds add a little water.Allow the spices to cook.
6. Add the meat and its marinade,stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed. Saute the meat for 3 minutes,stirring continuously, then add the tomatoes and tomato paste and cook for a couple of minutes. Add 1&1/4 cups of hot water and 3/4 teaspoon of salt.Turn the heat to low,cover with a lid and leave to simmer.When the meat is almost done,add the pureed spinach,taste for salt and mix well.Cook for 5 minutes,uncovered. When ready to serve,sprinkle with a little nutmeg powder and add a knob of butter if liked.
Best eaten with Parathas or Rotis
Might as well post my regular recipe:
Punjabi Chicken Curry (serves 2)
4 tbsp oil
2 cloves
1 sticks cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 small-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450 g small chicken, or poussin, bone-in, skinned and jointed
½ tsp garam masala
1 handful coriander leaves
1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.
2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.
4. Add the garam masala and coriander leaves.
Punjabi Chicken Curry (serves 2)
4 tbsp oil
2 cloves
1 sticks cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 small-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450 g small chicken, or poussin, bone-in, skinned and jointed
½ tsp garam masala
1 handful coriander leaves
1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.
2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.
4. Add the garam masala and coriander leaves.
And I normally do Aloo Jera with it - simple, quick and very tasty.
1kg (2 lb) new potatoes
2 tablespoons olive oil
2 tablespoons cumin seed
1 dessertspoon ground turmeric
1 dessertspoon curry powder
1 dessertspoon coarse sea salt
1 teaspoon freshly ground black pepper
handful chopped fresh coriander
1. Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. Heat oil in a large sauté or frying pan over medium high heat. Sauté the cumin, turmeric and curry powder for 1 minute. Add potatoes, and sauté until slightly crisp. Toss potatoes with sea salt, pepper, fresh coriander and serve hot.
1kg (2 lb) new potatoes
2 tablespoons olive oil
2 tablespoons cumin seed
1 dessertspoon ground turmeric
1 dessertspoon curry powder
1 dessertspoon coarse sea salt
1 teaspoon freshly ground black pepper
handful chopped fresh coriander
1. Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. Heat oil in a large sauté or frying pan over medium high heat. Sauté the cumin, turmeric and curry powder for 1 minute. Add potatoes, and sauté until slightly crisp. Toss potatoes with sea salt, pepper, fresh coriander and serve hot.
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