So I’m finally posting my first Indian dish, and I made it all by myself. Yup, you’re right, I had no help from Neil. He actually had every intention of helping me but got tied up at work and wasn’t able to make it in time. Which is okay because it was good to run the finished dishes by him. So here is the scoop with Indian food. Apparently the style of cooking is quite different between the North and South. Neil’s family is from Southern India which has quite a different cooking style than the rich creamy dishes you see at most Indian restaurants. I have to be honest, I love all those creamy curry dishes, they are soooooo delicious. But I want to expand my horizons so I’ve chosen these two dishes, a red kidney bean curry (northern) and a cauliflower and potato dish (southern). So in the end Neil preferred the cauliflower dish, while I preferred the curry.
Indian Spiced Cauliflower and Potatoes
This recipe is from Gourmet
Yield: 4 side-dish servings
- 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
- 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 5 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons minced fresh jalapeño, including seeds
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 cup water
- Accompaniment: lemon wedges
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
Red Kidney Bean Curry [Rajmah]
This recipe is from SmittenKitchen
Yield: 6 servings
1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro
Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.