Monday, January 07, 2013

Cauliflower, Potatoes & Peas Curry

Alu Gobi Matar in Hindi
Phoolkopi Alu Matar in Bengali

1 cauliflower, cut in florets
1 russet potato, cubed
1 cup frozen peas
4 Tbsp. extra light olive oil
½ tsp. shah jeera or cumin seeds
2 medium onions, cubed
2 tsp. ginger paste
1 tsp. garlic paste
2 Tbsp. tomato paste
2 – 3 green chilies
½ tsp. garam masala powder
Salt to taste
1 tsp. ghee

1.    Boil water and blanch onions for 2 minutes, strain and set both aside.
2.    Puree onions, chilies, onion, ginger, garlic and tomato pastes in a blender.
3.    Heat oil in a pan over medium-high heat and fry cauliflower until golden.
4.    Remove cauliflower and set aside, then do the same with potato cubes.
5.    Heat oil in the same pan and add cumin seeds.
6.    When cumin starts to sizzle, add onion puree and simmer until oil resurfaces.
7.    Add reserved hot water, bring to a boil and add cauliflower & potatoes.
8.    Cover and simmer until potatoes are cooked.
9.    Add frozen peas, adjust salt to taste, cover and simmer for five minutes.
10. Sprinkle garam masala powder over the cauliflower, stir and remove from heat.
11. Garnish with ghee and serve.

Keema Kofta Curry

By Mala Ray Chatterjee
Mala Ray Chatterjee is an avid cook and is a fellow-member of the  Kitchen Raagas group on Facebook.  She makes her own homemade meatballs for this kofta curry. 

Stage 1:
Mix with
   300 gms (1/2 lb.) ground meat, washed and strained,
   4 tbsp sattu or roasted besan* (we don't get sattu here so i used the latter),
   1 tsp. garammasala powder,
   1/2 tsp. chilli powder,
   salt to taste,
   1 egg.
Knead well, make into round balls and keep aside.

stage 2: 
Fry 2 large sliced onions, 6 green chillies, 1 inch chopped ginger and 10-14 garlic pods. 
When half done, add 2 large tomatoes and fry till gravy becomes mushy and dark brown. 
Puree in blender.

stage 3:
Pour oil in wok and add kofta balls.
Lower heat to simmer, cover and cook for 10 minutes, then turn koftas over.
Cover and simmer for 10 minutes, add the ground masala from stage 2 3-4 Tbsp. yogurt. Simmer for 10-15 minutes, add 1/2 tsp. garam masala powder and hot water if necessary.
Remove from heat and serve with anything, or as a stand alone dish.

* Besan is gram flour which is available in Indian grocery stores.