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How To Indian Curry Vegetarian

Masala – Everyday Indian Curry Paste

Indian restaurants in the western world have brought about a drastic conceptual change in the way people decipher Indian recipes – particularly the “curry”. Curry has transformed from being healthy & brothy to oily and thick. How many of you avoid restaurant food on those days when you desire light dinner and don’t want to ogle at the pool of oil, which will welcome you when you order curry? As much as Indian food opens your appetite and makes you want to eat more, I m sure most of you would be eating the non traditional version of curry at restaurants,feeling sluggish, thereby putting it off on certain days. I do not intend to dismiss restaurant curry as devilish but it’s a far cry from what home-style Indian version is. Even though I love thick, creamy restaurant curries with all my heart, I will certainly not categorize it as something I want to cook in my home daily or healthy. So for all of you who share curry love with me, I decided to post the basic Indian curry paste or masala in this post – the way we Indians make it in our homes – sans the calories & full of taste!

Onions Tomatoes & Garlic – The Veg Trio

Masala” is a very generic term used to describe any blend of spices in Indian cooking. Masala can be dry or wet, chunky or smooth, hot or mild, thick or brothy. In curry making it is a pasty, spice mixture, which forms the base. You add water or broth to the masala and make a ‘sauce’ or ‘curry’. Curry is not a dish by itself in India, it is a sauce. You prefix the name of meat or vegetable before “curry” to derive the name of the dish…chicken curry, potato curry, cauliflower etc.

Chili, Coriander & Turmeric Powder – The Spice Trio

Traditional home-style north Indian masala is not cream laden, not made with curry powder, does not have cashew or almond pastes & is not silky smooth in texture. It is chunky, healthy & light to eat. The way onions, peppers & celery start any stew or soup in the western cuisine, the Indian masala has equivalent trio of onions, tomatoes & garlic or OTG.The basic trio of spices being coriander, turmeric & red chili powder which lend it the distinct consistency, color & heat. The beautiful, deep orangish-red color is from the combination of red from chili & yellow from turmeric. This color depends on the quality of spices used and the slow cooking.In everyday cooking,Masala is not churned in food blenders or pureed through a sieve, it is cooked on low heat so that the onions & tomatoes soften but do not become mushy, and the natural sugars in them are caramelized. Garam Masala & Amchoor (dry mango powder) are added to masala to give it smoky and sour tastes respectively. Though rare,  but sometimes, addition of both these items depends on what is it that you are making curry with. As an example, I wont add both of these when making a fish curry, garam masala will overpower the mild taste of fish & citrus will be a better addition than amchoor. I hope you get an idea of what I m trying to say.

This masala has a lot of uses, you can whisk it in boiling water while making rice for an instant curried flavor, use it as spread on tortillas, buns or wraps, mix it with some mayo & make a curried dip, beat with yogurt, mix some veggies & make a side to the main meal. I even use it as a pasta sauce sometimes ..I m weird 🙂 Another way which I absolutely love this masala is on top of triangle paratha  – absolute bliss! Or maybe devise your own way of eating it & let me know.



Please note that this recipe does not substitute the whole spices in Indian cooking.This recipe is to be used as a base in curry making.

Ingredients: – [Makes about 1 cup, can be doubled]

  • 4 tbsp mustard/olive/canola oil
  • 1/2 cup finely chopped onions
  • 3/4 tsp cumin seeds
  • 5 garlic cloves, minced (We like masala more garlicky than usual, adjust as per liking)
  • 2 tbsp minced fresh ginger
  • 1 cup finely chopped tomatoes (slightly sour)
  • 4 tsp coriander powder
  • 4 tsp red chili powder/cayenne  (We like masala hot , adjust quantity to tolerance depending on mild or hot you want the sauce)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp amchoor (dry mango powder, available in Indian stores)
  • 1tsp salt

Method: –

  • In a heavy bottomed pan, add the oil and heat on high up till you see ripples on the surface.If using mustard oil, you will need to heat it till its smoking to do away the raw smell.
  • Reduce heat to medium.Add the finely chopped onion and cook them till golden brown. About 6-8 minutes.
  • Next, add the cumin seeds, minced garlic & ginger and cook for 1-2 minutes till you start smelling the aroma.
  • Reduce the heat to low and add the tomatoes next along with chilli, coriander, and turmeric powder. Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes. If you see masala sticking to the bottom of pan, add some water. Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and color of the paste, please do not rush.Allow the masala to reduce till it acquires beautiful reddish to brown color.
  • Remove the pan from heat and mix in the salt, garam masala & amchoor.
  • Allow the masala to cool and transfer to jars for storing. The paste sits for up to 5 days refrigerated and 2 months in the freezer without losing flavor.
  • How to Use:– Whenever you want to use this masala for making curry, add the desired quantity of water to it,check the seasoning & bring to a boil. Next add the meats or vegetables, boiled beans, lentils and cook covered or in pressure cooker till tender.
Notes: –
  1. Although you can freeze this masala and save for later use, in Indian homes, it is prepared whenever needed. I recommend making a fresh batch everytime too.
  2. You can add anything and everything under the sun to the basic masala from coconut milk to cream to tamarind paste to yogurt to flavor it up depending on what you want to use it for.
Categories
Non vegetarian Side Dishes

Chicken Dopiaza-Spicy Chicken Curry With Pearl Onions

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Chicken Dopiaza is a popular indian curry with origins in east india.”Do” in Hindi means two and “piyaz/piaz ” is hindi for onions.So it translates to a chicken dish cooked with twice the normal amounts of onions in a curry or a dish where onions are used two times in the preparation.Wiki tells me that in eastern india particularly in the state of West Bengal which had a lot of muslim travelers then,this dish originated and then got popular in the rest of the country.

The good thing about this curry is that it used simple indian spices and herbs and has a yogurt tomato based sauce in addition to onions.I have used red pearl onions in the curry, you can replace with shallots or even chunks of medium-sized onions.The idea is to use onions in the sauce with as well as include them in the curry on their own.Dont be overwhelmed by the long list of ingredients, these are all easy to find things available in your pantry.The recipe is adapted from here.

Ingredients: [Serves 2]

  • 1 lb chicken ,bone in ,skinned [I used chicken thighs]
  • 1 tbsp fresh lemon juice
  • 2 dry red chillies
  • Salt to taste
  • 1/2 cup red pearl onions [or equivalent quantity of shallots or thick sliced onions]
  • 3 medium onions
  • 2 fat cloves of garlic
  • 4 fresh mint leaves
  • 1″fresh ginger shoot
  • 1/2 cup plain greek yogurt
  • 1/4 tsp sugar
  • 1 cup chopped tomatoes
  • 5 tbsp oil [mustard/olive /canola]
  • Chopped cilantro [for garnish]

Whole Spices:
  • 6 cloves
  • 8-10 black peppercorns
  • 4 green cardamom pods, cracked open
  • 2 bay leaves
  • 1 cinnamon stick
Dry Ground spices:
  • 1 tbsp red chilli powder[adjust to taste]
  • 2 tsp turmeric powder
  • 2 tsp dry coriander powder
  • Garam Masala to sprinkle [optional]

Preparation:

  • Soak the dry chillies in half cup water for about 15 minutes.
  • Once soaked, coarsely grind them using a mortar & pestle.
  • Rub chicken pieces with lemon juice,above red chilli paste and 1 tsp salt and set aside for 30 minutes.
  • Peel the pearl onions and set aside.
  • Thinly chop the  onions.
  • Coarsely grind the mint leaves, ginger shoot and garlic cloves.Mix them which beaten yogurt and juice of the onion.Set aside.

Method
  • In a heavy bottomed pot with lid, add the oil and let it come to a smoking point on high heat.Once smoking, reduce the heat, wait for 1 minute and add the pearl onions.Fry the pearl onions for 2-3 minutes until they turn light brown.Drain on a paper towel.
  • In the remaining oil,add the sliced onions along with all the whole spices and cook till onions turn golden brown on medium heat.About 5-8 minutes.
  • Next, add the chopped tomatoes along with turmeric, red chilli and coriander powder.Cook on medium heat till tomatoes become tender and you see oil separating on sides of the pot.About 5 minutes.
  • Add the marinated chicken along with marinade,yogurt mix and stir everything to combine properly.Check the salt at this stage.Adjust if required.
  • Now reduce the heat to low and let the curry cook till the chicken is tender.About 20 minutes for the size of chicken pieces you see in the pictures.
  • When the chicken is tender, add the fried pearl onions & sugar ,mix well, cover again and let simmer for another 10 minutes.
  • Garnish with chopped cilantro and sprinkle with garam masala if u like.
  • Serve warm with rice or flatbreads.

Notes:
  • You can use lamb, mutton or beef for making this curry.Adjust cooking times accordingly.
  • I recommend using bone in and dark meat chicken pieces for this curry because the curry cooks for a long time on slow heat.
Enjoy and Thanks for stopping by!