Entries for label: curry

Found 4 entries.

Birmingham Balti

I really liked this recipe. Originally from the Vegetarian Society website. Otherwise known as “Aubergine, Potato and Chick Pea Balti” but I like “Birmingham Balti” more.

Ingredients

Serves: 4

For the vegetables:

  • 2 tbs vegetable oil
  • 1 onion, peeled and finely sliced
  • ½ tsp cumin seeds
  • 1 potato, peeled and cut into 1 cm cubes
  • 1 aubergine, cut into 1 cm cubes
  • 410g tin chickpeas, rinsed & drained
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric

For the sauce:

  • 2 tbs vegetable oil
  • 1 onion, peeled and finely sliced
  • 2 cloves garlic, crushed
  • 2 tsp root ginger, peeled and grated
  • 4 cm cassia bark (optional)
  • 6 whole cloves
  • 450g tin chopped plum tomatoes
  • ¼ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1½ tsp salt
  • 1 tsp sugar
  • 1 tsp red chilli powder to taste

To finish:

  • 4 tbs fresh coriander, finely chopped
  • 200ml water
  • ½ tsp garam masala

Method

For the vegetables:

  1. Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
  2. Add the chopped potato, aubergine, chickpeas, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.

For the sauce:

  1. Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves. Cook for 3 minutes.
  2. Add the rest of the sauce ingredients: chopped plum tomotoes, turmeric, coriander, cumin, salt, sugar and chilli to taste. Cook on a high heat for 2 minutes.
  3. Lower to a medium heat and cook for a further 3 minutes stirring occasionally.
  4. Remove the cassia bark and blend the sauce roughly with a hand blender. Add the vegetables to the sauce along with the finishing ingredients: chopped coriander, the water and the garam masala.
  5. Cook over a low heat for 20 minutes, stirring occasionally. Serve with Basmati rice and/or naan bread.

Labels: curry, eggplant, balti

Inserted: 2010-05-11 09:55 (2 months, 2 weeks ago)

Curried Nut Roast

This has been a great find and I love it. Thanks Delia! (From her 'Complete Cooking Course’.)

Ingredients

Serves: 4

  • 225g hazel or Brazil nuts or walnuts, finely chopped
  • 2 medium onions, finely chopped
  • 1 medium green capsicum, finely chopped
  • cooking oil
  • 75g wholewheat breadcrumbs
  • 1 clove garlic, crushed
  • 1 tsp dried or 2 tsps fresh chopped mixed herbs
  • 1 Tsp mild curry powder / 1 dsp host Madras curry powder
  • 225g tomatoes, peeled and chopped
  • 1 egg, beaten
  • salt and freshly milled black pepper

Method

  1. Pre-heat over to 220℃
  2. Grease an 18cm square cake tin
  3. Gently fry onions and capsicum in the oil until soft (10 mins)
  4. Mix nuts, breadcrumbs, garlic, herbs and curry powder in a large bowl
  5. Stir into this the onions, capsicum and tomatoes. Mix thoroughly.
  6. Beat egg, add to mixture and bind together
  7. Pack mixture into cake tin and bake for 30-40 mins or until golden

Serve with spiced pilau rice, yoghurt, mango chutney or a fresh tomato sauce. Also nice served cold with salad.

Labels: curry, walnut, hazelnut, brazil-nut

Inserted: 2010-04-27 09:27 (3 months ago)

Palak Paneer

From Recipe Delights.

Ingredients

  • 1/2 kg Spinach
  • 100 grams Paneer
  • 1 Onion
  • 3 tbsp. Butter
  • 2-3 Bay leaves
  • 1 tsp. Cumin seeds
  • to taste Salt
  • 1/4 tsp. Black pepper powder
  • 3/4 tsp. Ginger-garlic paste
  • 1/2 tsp. Green chilli paste
  • 1 tsp. Garam Masala Powder
  • Vegetable oil as required

Method

  1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
  2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
  3. Heat oil in a pan. Fry the paneer pieces on 'medium’ heat till they turn slightly brown. Set the paneer pieces aside.
  4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
  5. Add salt, black pepper powder, garam masala. Stir well.
  6. Add paneer and cooked spinach (grinded). Mix well.
  7. Put palak paneer in a baking tray .
  8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

Labels: spinach, curry, paneer

Inserted: 2009-12-17 08:31 (7 months, 2 weeks ago)

Mutter Paneer / Muttar Aloo

From Recipe Delights.

To make either Mutter Paneer or Mutter Aloo, choose either the Paneer or the Potatoes as the first ingredient.

Ingredients

  • 4 medium Paneer/Aloo (or 200 grams)
  • 1 cup cooked green peas
  • 1 Onion
  • 1 Tomatoes
  • 2 Bay leaves
  • 3-4 Cloves
  • 1/4 tsp. Black pepper powder
  • 1 tsp. Ginger-garlic paste
  • 1 Green chilli
  • 1/2 tsp. Turmeric Powder
  • 1 tsp. Red chilli powder
  • 1/2 tsp. Coriander powder
  • 1 tbsp. Poppey seeds
  • 1 tsp. Cumin powder (Roasted)
  • 1 tsp Garam Masala Powder
  • 5-6 Vegetable oil
  • Salt to taste
  • Green coriander leaves for garnishing

Method

  1. Heat oil in a pan / kadhai.
  2. Cut paneer/potatoes into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
  3. Cut onion, tomato and green chilli. Grind it in mixie and make paste. Add ginger-garlic paste.
  4. Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
  5. Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
  6. Add water just enough to make thick gravy. Bring the gravy to boil.
  7. Add paneer/potato pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Labels: curry, potato, paneer, aloo

Inserted: 2009-12-17 08:20 (7 months, 2 weeks ago)