Showing posts with label Curries.. Show all posts
Showing posts with label Curries.. Show all posts

Thursday, January 26, 2017

Green Masala Chicken Khorma

I was kind of inspired by Farruqh Aziz's "Hariyali chicken khorma" on her interesting blog "CubesandJuliennes". She had made it in mughlai style with a rich and creamy sauce. But I wanted to keep it simple and make it in my south indian style which I love too. The concept was good enough to get me going. Here's the recipe:

 Chicken 2 legs and 2 wings
1 Onion thinly sliced
1/4 cup Yoghurt
1/2 cup Coconut milk 
2 tbs Olive oil
4 - 6 Green chillies
1 sprig of Cilantro
A few fresh Mint leaves
2 black Cardamoms
1 inch Cinnamon stick
1 bay leaf
1/2 tsp crushed Black pepper
2 tsp fresh Ginger Garlic paste

For the ground masala
2 green Chillies
1 sprig of Cilantro
1/2 tsp whole Black pepper
1 tsp Coriander seeds
1/2 tsp Fennel seeds
2 Cloves 
3 green Cardamoms


1. Clean wash and drain the  chicken,  Cut the onion into thin slices.

2.Put all the dry masala ingredients in a grinder and pulse them first before adding the chillies and cilantro with a pinch of salt.

3. To a sauce pan on medium heat add the whole spices - black cardamom, cinnamon and bay leaf followed by the sliced onions and fry till golden brown.

4. Add the ginger garlic paste and the ground  masala to the fried onions and saute then add the chicken pieces. 

5. Turn over and roast the chicken in the masala till it changes colour.  Add the yoghurt, whole green chillies, coconut milk and let it cook on medium heat till done. 

6. For the last finishing touch which gives the extra flavour toss in the crushed black pepper, cilantro and mint. Cover with the lid and switch off the stove. Let it rest for 2 minutes then serve hot with saffron rice and pineapple kachumbar salad. 


 For the coconut milk,  I always choose "A taste of Thai" if not available then I go for Aroy D.   Unlike the other brands. "A taste of Thai" has 85% coconut milk and 15% water while Aroy D has 60% coconut milk and 40%  water with no preservatives or guar gum. There is another brand "Thai Kitchen" looks similar to "A taste of Thai" but not as good. It has guar gum in it which gives the milk a gooey texture. In cooking if the quality of the ingredients is not good then all the taste and flavour is lost.

Monday, November 28, 2016

Lamb Shank Curry (Delhi Style)

It's been a long time since I made this curry in Delhi style. We used to relish it so much when we lived there. Luckily I happened to stumble upon it recently in one of those little trips into my past and therefore managed to bring this inanimate thing back to life. I had to make it the very next day otherwise it would have been a long lost forgotten thing again.

What makes it so unique in "Delhi style" is just one different spice and one finishing touch which changes its entire chemistry. It is the magic of the fried onions and the hint of the smoky flavour from the black cardamom that gives it the distinct flavour and taste which is so different from the traditional curries.

Here's the recipe!

2 Lamb shanks
2 medium onions
4 green chillies
1-2 Black cardamoms
1 Bay leaf
4 Cloves
2 tsp ginger garlic paste
2 tbs yoghurt
2 tbs vegetable oil
1 tsp kashmiri red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste.

1. Cut each one of the lamb shanks into 2 pieces. This makes it easier to eat the bone marrow which is very delicious rather than keeping them whole. Then clean them by trimming away the fat and removing the skin carefully without chopping off the tender meat. Rinse well, drain and keep aside.

2. Slice the two onions. Heat 1 tbs oil in a pressure cooker, add the black cardamom, cloves and the bay leaf and fry half the onion slices to a light golden brown. Reserve the other half.

4. Add ginger garlic paste, turmeric, kashmiri chilli powder and coriander powder, give it a stir then add the lamb shanks and salt. Sauté well with the spices. 

5. Add the whisked yoghurt to the pot followed by green chillies, cilantro and 1-2  cups of water. The water should be 2 inches above the shanks. After the first whistle in the pressure cooker turn down the heat, close the lid air tight and pressure cook for 10 - 15 minutes.  (But if you are not using a pressure cooker you will have to cook on low to medium heat for at least 45minutes to an hour. They should be so tender as to come off the bone. You can also cook in the instant pot following the directions for cooking meat accordingly.)

6. Meanwhile fry the reserved onion in the remaining 1tbs of vegetable oil till nicely browned but not burnt. So extra care should be taken while frying the onions to have them rightly done. Set aside.

7. Once the shanks are done turn down the heat to low and add these fried onions to the pressure cooker, cover lightly not air tight and let it simmer slowly for some more time (5-10 mins).  The browned onions not only give colour to the curry but also a sweet nutty flavour which when combined with the smoky flavour from the black cardamom and other spices further enhances the taste and makes the curry insanely delicious! 

8. Do not let the curry thicken too much. If it tends to thicken then sprinkle a little water on all sides and let it simmer till the oil comes on top until you don't see those fried onions anymore. Add chopped fresh cilantro to garnish and enjoy with rotis (flat bread), naan or rice. 


Kashmiri Chilli powder - Kashmiri chilli is a mild form of chilli which gives colour and flavour to the dish and not much heat. You can get the MDH brand of Kashmiri chilli powder from any indian grocery store.  I haven't found any other brands here. Or the other best alternative would be to soak the kashmiri chillies in water and grind them into a paste. Though this is a lengthy process, it is fresh and more flavourful. 

Black Cardamoms - Another variety of cardamoms. They are big and black and have a smoky flavour. All asian grocery stores carry it. 

Friday, November 11, 2016

Ande ki kadi (Egg Curry)

Eggs - 4
Onion - 1 medium size
Tomato - 1 large
Ginger garlic paste - 1 tsp
Dried seedless tamarind pulp - 1 tsp 
Vegetable oil - 2 tbs
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Fenugreek powder - 1/2 tsp
Curry leaves - a few 
Green chillies - 4 small


1. Hard boil the eggs and keep aside. Please make sure that the eggs and the water are at room temperature before you put them to boil. Switch off the stove when the water begins to boil. Leave for 15 minutes then drain the water and allow them to cool in cold water before you start peeling their shell. Overcooked eggs have a crumbly yolk with a grey green tint, a sulphur like odour which is distasteful and a rubbery white. 

2. Cut the onion into thin slices and tomatoes into small quarters. Remove stems from the green chillies. 

3. Heat the vegetable oil in a pot. Fry the sliced onion to golden brown. Add the ginger garlic paste, tomatoes, curry leaves, whole green chillies and salt, followed by turmeric, red chilly, coriander, cumin and fenugreek powders. You can enhance the flavour by adding roasted ground cumin and fenugreek (roast the cumin and fenugreek seeds first then grind them to a powder). 

4. Stir fry till the tomatoes are soft and tender. 

5. Soak the tamarind pulp in a little water after rinsing it. Squeeze the tamarind in the water to extract the juice and add it to the curry. I don't like to use tamarind paste as the taste and flavour is different, plus it has preservatives. 

6. Adjust the salt and simmer for sometime. Now remove the shells from the boiled eggs, make long slits and add them to the curry. Leave them on simmer to absorb the curry juices till they get discoloured. 

7. Garnish with chopped cilantro. The egg curry is now ready to serve. Enjoy with boiled jasmine rice. It goes so well with this curry. 

Monday, July 19, 2010

Traditional Lamb Kofta Curry

This is a traditional recipe I learnt from my mom and one of my favourite dishes that I enjoyed as a child and still do. Now it is my daughter's favourite dish.
The Koftas are made with meat from the leg portion of the lamb - half of which is cooked with herbs & spices and then mixed with the other half which is uncooked. Then it is made into meat balls and fried and cooked again in an onion based curry sauce. Lamb can be substituted with beef or veal. But I always prefer the lamb koftas to all others for their flavour, taste and texture. Though the beef and veal koftas are good enough, the lamb ones still reign supreme.

Ingredients for the Koftas:
Leg of lamb- 1/2 a kg cut into medium sized cubes
Channa dal (chick pea dal peeled)- 1/2 a cup (standard cup)
Green chillies- 4 med size
Med sized onion- 1/2
Garlic cloves with the peel- 3 or 4
Turmeric powder- 1/4tspn
Cloves- 4
Green Cardamoms- 4
Cilantro: a few sprigs


1. Wash the channa dal 3 or 4 times till the water is clear. Drain well, keep aside.

2. Clean and wash 1/4kg of chunky lamb pieces and add to it the channa dal, onion, garlic, green chillies and turmeric powder in a small pot and cook on medium heat turning over the meat pieces with the dal mixture till the meat is no longer pink.

3. At this stage the dal is a little al dente which is the texture we need. Remove from stove and let it cool to room temperature.

4. Remove the meat pieces, cloves and cardamoms from the dal mixture and keep aside. First grind the dal mixture in a wet grinder or all purpose blender. You may add just a little water if necessary but it should be of chutney consistency and not watery.

5. Once the mixture is like a smooth paste, add the cooked meat pieces a few at a time by pulsing the grinder/blender. We just want to shred the meat pieces and not grind them fine. The meat fibre should be visible and not become a paste. The fibrous texture of the meat makes the koftas taste better.

6. Add fresh chopped coriander, salt, ground cloves & cardamoms and mix well with the dal mixture at low speed till it is of dough consistency. Keep aside.

7. Now finely grind the raw meat, add salt and mix it well with the ground kofta dough. Knead well, then make round koftas by rolling them in between your palms.

6. Heat oil in a dutch oven and when the oil is moderately hot, deep fry them lightly till they are golden brown. Prick them here and there gently with a fork and set aside. Makes 15 - 16 medium sized koftas.

Ingredients for the Curry:

Onions - 2 large
Ginger garlic paste - 1 tbs
Red chilly powder - 1tsp * use resham patti red chilly powder for extra flavour or kashmiri mirch. 
Turmeric - 1/2 tsp
Coriander powder- 1tsp
Tomatoes - 1 medium to large
Cloves - 4
Green cardamoms - 4
Cinnamon stick - 2 inches long
Yoghurt - 1/4 cup
Green chillies - 4 small size
Cilantro - as desired
Vegetable/Canola oil - 1/4 cup
 Coconut milk - 1/2 cup
Salt to taste


1. Finely slice the onions. Set the pot on medium heat. Add the cloves, cinnamon stick and cardamoms to the medium hot oil in the pot. When they begin to leave an aroma add the chopped onions and fry them till golden brown.

2.  Add the ginger garlic paste, coriander powder, turmeric and red chilly powder followed by chopped tomatoes, green chillies and lastly yoghurt when the tomatoes are a little bit softened.

3. Add 1/2 a cup water, stir well and when it starts bubbling add the fried koftas. Close the lid and cook on medium heat for at least 10 mins till the koftas are soft and juicy.

4. Care should be taken not to stir the curry with a spatula while cooking. Lift the pot with the kitchen mitts and gently give it a swirl on and off. If you shake it too hard the koftas might break.

5. Add coconut milk and simmer for 5 more minutes. The curry should thicken a little bit and the koftas should be soft and juicy.  Garnish with chopped coriander and serve hot with plain rice and enjoy.


1. Do not soak the chana dal. It should be added to the meat immediately after washing it.

2. The whole spices - cloves and cardamom do not grind well when they are thrown in together with the dal mixture. So they have to be ground  separately. I smash and pound them first using a mortar and pestle before grinding them with the dal mixture.

3. Make a little bouquet garni of the whole spices (cloves and cardamoms) with a cheese cloth and throw them in the pot with the dal and meat instead of spending time looking for them in the dal mixture. This will save up your time as well as give that flavour to the kofta mixture.

4. Pricking the koftas with a tooth pick before dropping them in the curry makes them juicy and soft.

5. Shredding the meat pieces by pulsing gives the koftas a better texture and taste.

6. Freshly ground coconut (1 tbs) can also be added instead of coconut milk. Simmering the kofta curry on low heat till the oil comes to the top makes the koftas juicy and flavourful.