How to Cook Indian (67 page)

2 tablespoons vegetable oil

12 green cardamom pods

½ blade mace

20 cloves garlic, roughly chopped

2½ teaspoons
deghi mirch
(red chile) powder (page 587)

18 large tomatoes, roughly chopped

1¾ teaspoons table salt

1 cup (240 grams) butter

2 teaspoons ground roasted
kasoori methi
(dried fenugreek leaves)

1 tablespoon honey

½ cup (100 ml) heavy cream

1. Make the
koftas
: Wash the spinach leaves under running water.

2. Place a nonstick saucepan over medium heat, add 8 cups (1.6 liters) water, and bring to a boil. Add the spinach and blanch for 2 to 3 minutes. Drain in a colander and refresh under cold water. Squeeze out the excess water, let cool, and finely chop. Transfer to a large bowl.

3. Place a nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the cumin, garlic, and chiles, and sauté for 1 minute. Add 1 teaspoon of the salt and the turmeric, and stir. Add the
besan
and sauté for 1 to 2 minutes. Add the spinach and sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into 8 portions.

4. In a bowl, mash the
paneer
together with the remaining 1/8 teaspoon salt and the cardamom. Divide into 8 portions and shape into balls.

5. Take a spinach portion, flatten it on your palm, and place a
paneer
ball in the center. Gather the edges and shape into a ball. Repeat with the remaining spinach and paneer portions.

6. Spread the cornstarch on a plate and roll the stuffed spinach balls in it. Shake off the excess.

7. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, lower the heat to low and gently slide in the stuffed spinach balls. Cook for 2 to 3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Set aside.

8. Make the
makhni
sauce: Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cardamom and mace. Sauté for 1 minute or until fragrant. Add the garlic and sauté for 1 minute.

9. Stir the chile powder into 3 tablespoons water to make a paste. Add this paste to the pan and sauté for 30 seconds.

10. Add the tomatoes and salt, and cook for 15 minutes or until the tomatoes are pulpy. Pour through a strainer into a nonstick saucepan. Transfer the solids to a food processor and process to a smooth paste. Push the paste through the strainer into the strained liquid. Add ¾ cup (150 ml) water and stir well.

11. Place a nonstick griddle over medium heat and place the pan with the sauce over it. Add the butter and simmer, stirring occasionally, for 10 minutes or until the raw flavors of tomato disappear.

12. Add the
kasoori methi
and honey. Stir and cook for 5 minutes. Add the cream and cook for 2 minutes.

13. Pour the sauce into a serving bowl, halve the
koftas,
place them in the sauce, and serve immediately.

Before cooking the
koftas,
cook one and check to see if it holds its shape. If it breaks, add some more sautéed
besan
to the spinach mixture to bind it.

Shahi Paneer

A rich
paneer
curry

The food of the Mughals, who ruled ancient India for centuries, gets its flavors from the use of whole spices, well-cooked onion and tomato pastes, aromatic spices such as saffron,
garam masala,
and a heavy dose of luscious cream. The end product? An aromatic, smooth curry. This is my favorite
paneer
dish.

Serves 4.

6 medium tomatoes, roughly chopped

14 ounces (400 grams)
paneer
(pressed fresh cheese; page 17)

2 large red onions, quartered

2 tablespoons vegetable oil

3 whole cloves

2 (1-inch/2½-cm) cinnamon sticks

1 bay leaf

2 green chiles, stemmed and slit

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

1 teaspoon red chile powder

2 teaspoons ground coriander

½ teaspoon ground turmeric

½ teaspoon ground black pepper

¼ cup cashew paste (page 12)

1 cup (100 ml) heavy cream

Pinch of saffron threads

½ teaspoon
garam masala
(spice mix; page 27)

1 teaspoon table salt

¼ teaspoon ground green cardamom

1. Put the tomatoes in a blender and blend to a smooth purée. You should have about 2 cups of purée.

2. Cut the
paneer
into ½-inch-by-1-inch (1-cm-by-2½-cm) pieces.

3. Place a small nonstick saucepan over medium heat and add ½ cup (100 ml) water. Add the onions and boil for 5 to 7 minutes. Drain and let cool. Transfer to a food processor and grind to a fine paste. Set aside.

4. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cloves, cinnamon, and bay leaf, and sauté for 30 seconds or until fragrant.

5. Add the chiles and onion paste, and lower the heat to low. Sauté for 3 to 4 minutes but do not let the mixture brown. Add the ginger paste and garlic paste, and sauté for 30 seconds.

6. Add the tomato purée and sauté for 5 to 7 minutes or until the oil comes to the top. Add the chile powder, coriander, turmeric, and black pepper, and sauté for 1 minute.

7. Add the cashew paste and sauté for 2 minutes. Stir in the cream, saffron,
garam masala,
salt, and 1 cup (200 ml) water. Stir well and bring to a boil. Simmer for 3 minutes.

8. Add the
paneer
and stir gently until heated through.

9. Sprinkle with the cardamom and serve hot.

Vegetable and Paneer Jhalfrazie

Spicy vegetables and
paneer

Quite popular in restaurants, this is one dish that will brighten up any party. The word
jhalfrazie
is a combination of
jhal,
meaning “spicy” or “pungent,” and
frazie,
meaning “fried.” This is an improvement on the Anglo-Indian
jhalfrazie
that was served in colonial times by servants who julienned the leftover roast from the previous night’s dinner and stir-fried the meat with slices of bell peppers and chiles.

Serves 4.

1 large carrot, cut into 1-inch (2½-cm) sticks

10 thin long beans, strings removed, cut into 2-inch (5-cm) pieces

2 medium red onions, cut into thick slices

3 tablespoons vegetable oil

1 teaspoon cumin seeds

2 dried red chiles, stemmed and broken in half

1 medium red bell pepper, seeded and cut into 2-inch (5-cm) strips

1 medium yellow bell pepper, seeded and cut into 2-inch (5-cm) strips

1 medium green bell pepper, seeded and cut into 2-inch (5-cm) strips

½ teaspoon ground turmeric

1½ teaspoons red chile powder

1 teaspoon
garam masala
(spice mix; page 27)

1 teaspoon table salt

2 medium tomatoes, chopped

14 ounces (400 grams)
paneer
(pressed fresh cheese; page 17), cut into 2-inch (5-cm) sticks

2-inch piece fresh ginger, julienned

2 tablespoons chopped fresh cilantro

1½ tablespoons white vinegar

1 teaspoon sugar

1. Place a medium nonstick pan over medium heat and add 2 cups (400 ml) water. Bring to a boil and add the carrot and beans. Cook for 5 minutes, then drain in a colander. Refresh under running water and drain well.

2. Separate the onion slices into rings. Set aside.

3. Place a medium nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the cumin. When it begins to change color, add the chiles and onions, and sauté for 30 seconds.

4. Add the carrot, beans, and bell peppers, and sauté for 1 minute. Add the turmeric, chile powder,
garam masala,
and salt, and stir. Add the tomatoes and cook for 7 minutes or until they are pulpy.

5. Add the
paneer
and stir gently. Add the ginger and cilantro, and stir. Add the vinegar and sugar, and stir. Serve hot.

The waters of the Arabian Sea, the Indian Ocean, and the Bay of Bengal lap at the coastline of India. The country also has a large network of waterways that teem with fish and shellfish that are quick and easy to cook. My favorite seafood dishes here are
karimeen pollichattu
(page 324) and the famous Goan shrimp
balchao
(page 342).