Nepali Black Eyed Peas Curry

Adapted from: http://www.geniuskitchen.com/recipe/black-eyed-pea-masala-116878

Note: Serving size for lentils. It is common knowledge in India that each person cannot eat more than one fistful of DRIED lentils. So for four adults, you put four fistfuls in the pressure cooker (or cook on the stove or however you do it). This measurement is called a ‘muthi’, a handful. ‘Char’ refers to the number four. Adjust to your own family’s needs. Just think of the ingredients in a ‘proportion’ sense rather than a ‘measurement’ sense. [Caution — this does not apply to those canned lentils they sell!!]

Note: Salt measurement depends on the salt you use. I use morton’s iodized. Sea salt, you will need less. Kosher salt, more.

Serves 4 Adults

Ingredients:

For Pressure Cooker Dubba [box]:

4 fistfuls of dried black eyed peas (char muthi)
1 garlic clove, halved
1 small tomato, quartered
1/2 tsp salt (to taste)

MISE EN PLACE:

1/4 in jalapeno (just chop off a piece of the tail)
2 garlic cloves, minced (or 1 tsp)
1/2 onion, diced
1 in ginger, minced (or 1 tsp)
2 whole black pepper (or 1/4 tsp black pepper powder)
1 in cinnamon stick (or 1/4 tsp cinnamon powder)
3 cloves (or 1/4 tsp clove powder)
1 tsp turmeric powder
1/2 tsp cumin powder
1 small tomato, diced
1/2 c yogurt (to taste)
handful of chopped cilantro (optional)

DIRECTIONS:

  1. In pressure cooker, put the black eyed peas, handful of diced onions, clove garlic, halved, and quartered tomato. Cover with water.
  2. Cook on medium heat for 30 min.  DO NOT DRAIN.
  3. I use a large heavy bottomed wok to cook in. Add oil. Let warm over medium heat.
  4. Add jalapeno, garlic, onion and ginger. Mix well until cooked, around 2-3 min.
  5. Add cumin powder, turmeric, and tomatoes. Mix well until cooked, around 2-3 min.
  6. Add black eyed peas blend. Add salt. Let cook, 5-10 min.
  7. Take off stove. Add yogurt. Alternatively, can serve yogurt on the side with the meal.
  8. Top with cilantro.
  9. Enjoy with rice.

Note: You can omit the yogurt if you’re not into it. It tastes great without it as well.

Verdict: Recipe’s a keeper. This is mildly different from typical Indian cuisine, but still familiar. Best, it is not oily or spicy, and is in fact very very healthy.

FMV Curry

This is a family recipe. It’s great for a quick meal. FMV = frozen mixed vegetables.

28 oz bag of frozen mixed vegetables – put in glass container, add water, microwave 5 min

Vaghar:

Oil
Rye
Jeeru
Black pepper
Cashew
Cinnamon (<1”)
Cloves (1-2)
Dhana jeeru

Add diced tomatoes, onions, garlic, ginger, jalapenos.  Sautee.

(if you want blended curry, add an extra tomato). If you don’t have enough tomatoes, use tomato paste. IF YOU WANT BLENDED CURRY, BLEND THE MIXTURE NOW!!

Add FMVs.

(if you want creamy curry, add sour cream, yogurt, whipping cream or coconut milk).

Boil.  Add garam masala to taste.

Add sugar if tomatoes are tart.

Enjoy with rice or naan.

If you want a more hearty meal, open up a can of garbanzo beans and add it to this curry. Or pick up a packet of paneer, grill it on your stove, and toss it into this curry. Both will taste great.

 

Indian Curry

https://jamie.curle.io/posts/british-indian-restaurant-style-curry-gravy/

http://www.amazon.co.uk/gp/product/0956525709/?tag=jamiecurle-21

http://www.amazon.co.uk/Quick-Meals-The-Curry-House/dp/129110562X/ref=pd_cp_14_1

http://www.amazon.co.uk/The-Curry-Secret-Indian-Restaurant/dp/0716021919/ref=pd_cp_14_0

http://menuinprogress.com/2008/01/indian-takeaway.html

http://www.britishindiancurries.com/category/recipes/curry-guides/

http://www.sbs.com.au/food/program/madhur-jaffreys-curry-nation

http://www.sbs.com.au/food/programs/madhur-jaffrey-s-curry-nation

http://www.amazon.com/Madhur-Jaffreys-Ultimate-Curry-Bible/dp/0091874157

http://www.bbcgoodfood.com/recipes/collection/vegetarian-curry

http://www.njamworld.com/2013/02/19/paleo-british-indian-restaurant-curry-sauce-base/

For that authentic British Indian curry house taste.

Spinach Paneer

SERVES 4 as a main
INGREDIENTS
• 2 tbsp ghee or groundnut oil
• 350g paneer, cut into cubes
• 1 large onion, finely chopped
• 30g root ginger, peeled and grated
• 6 cloves garlic, peeled and grated
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 green chilli, deseeded and thinly sliced
• 350g baby spinach leaves, washed and torn
• 200g plain yogurt
• 175g frozen peas, defrosted (just run boiling water through them)
• 4 tbsp double cream (optional)
• juice of 1 lime or ½ lemon, to taste
• a handful of coriander, roughly chopped (optional)
METHOD
Heat the ghee or oil in a saucepan and sauté the paneer until it is golden all over and a slight crust has formed on the pieces. Lift out on to kitchen paper with a slotted spoon. Season.
In the same pan, cook the onion until soft and golden. Add the ginger, garlic, dry spices and chilli and cook for a further two minutes over a medium heat. The onion will darken but shouldn’t burn.
Add the paneer and turn it over in the mixture, then add half the spinach and about two tablespoons of water.
Put the lid on and cook gently for about one and a half minutes, then add the rest of the spinach, along with the yogurt and some seasoning.
Cook gently with the lid on for about three minutes, then remove the lid, gently turn everything over (be careful not to squash the paneer), season and cook until the water from the spinach has evaporated (it’s a sloppy dish but shouldn’t be too wet).
Add the peas and cream, if using. Heat through for about three minutes. The dish should be hot, but don’t let it boil.
Check the seasoning, adding lime or lemon to taste (you may not need it all) to heighten and refresh all the flavours, and the coriander if using. Serve immediately.