Lovely Indian-Pakistani Recipes!
We were the lucky winners of a cooking class in a fundraiser to support our neighborhood school. Nadia brought a smile and shared her cooking skills as we made two amazing Indian-Pakistani meals. What an unforgettable night! We hope you'll have just as much fun cooking these as we did. Find more of Nadia's recipes on instagram @grocerytogarnish.
Nadia's Chicken Curry Recipe (4 servings)
You can make the chicken recipe vegan by replacing the chicken with for example Quorn "chicken" pieces. If so, be sure to add a bit extra oil when frying them. It might seem like a lot of ingredients, but don't be discouraged. It's really nothing too strange and very easy to make!
Ingredients
2 teaspoons each coriander seeds and cumin seeds
1 teaspoon kosher salt
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons sunflower oil or other mild oil
1 lb (500 g) boneless skinless chicken thighs (or your vegetarian alternative - we like to use the Quorn brand)
1 large yellow onion thinly sliced
2 tomatoes seeded and chopped
2 tablespoons butter or sunflower oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon seeded and minced jalapeño pepper
2 each bay leaves and star anise
1/2 cup (4 fl oz/ 125 fl ml) coconut milk
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro
1/4 cup cup unsalted cashews (toast in some butter on medium heat until golden for garnishing)
Instructions
Toast the coriander and cumin seeds for a few minutes until fragrant. Grind using a mortar and pestle.
In a large bowl, stir together the toasted and ground seeds, 1/2 teaspoon salt, turmeric, black pepper, cayenne pepper and oil until well mixed.
Season chicken thighs with spice mixture and turn to coat evenly.
Melt butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
Reduce heat under the skillet to medium-high. Add 2 tablespoons butter or oil. Stir onion into skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Add garlic, ginger, jalapeño, bay leaves and star anise and continue to sauté until light golden brown, 5-7 minutes.
Add tomatoes and sauté until a bit softened and stir in the coconut milk and chopped up chicken and bring to a gentle boil and reduce heat to low, cover and simmer for about 10-15 minutes. Stir in lemon juice and salt to taste.
Garnish with toasted cashews and cilantro and serve with basmati rice.
ENJOY!
Nadia's Paneer Makhani (4 servings)
This dish is so fragrant and flavorful and can easily be made vegan by substituting the paneer with firm tofu, mushrooms or cauliflower!
Nadia's tip: Grate large amounts of garlic and ginger with oil and kosher salt and storing in ice cube trays (which is about a tablespoon). This helps with getting things done faster during the week.
Ingredients
2 tablespoons ghee, butter or coconut oil
1 large yellow onion finely diced
1 tablespoon ginger grated
1 tablespoon garlic minced
2 teaspoons Kashmiri red chili powder or another mild red chili powder
1 teaspoon kosher salt
½ teaspoon ground turmeric
1 cup canned tomato puree or crushed tomatoes
½ cup water
1 pound paneer cut into ½-inch cubes (or substitute with firm tofu, mushrooms or cauliflower)
½ cup coconut milk
2 tablespoons tomato paste
2 tablespoons dried fenugreek leaves optional
2 teaspoons coconut sugar or other sweetener (optional)
1 teaspoon garam masala
½ cup chopped fresh cilantro
Instructions
Heat the ghee, butter or coconut oil on medium heat. Add the onion and sauté until translucent. Then add ginger, garlic, tomato paste, chili powder, salt, and turmeric and sauté until aromatic, about 1 minute. Add the tomato puree and water and stir to combine. Layer over the garam masala, but do not mix.
Cover and cook on med low for about 10-15 minutes. Stir periodically.
Uncover pot and check consistency and add more water if needed. Stir in the paneer, cream, fenugreek leaves, and sugar (optional). Let cook for an additional 5-10 minutes. Garnish with cilantro & serve.
ENJOY!
Nadia's Basmati Rice
This rice is awesome!
Ingredients
1.5 cups basmati rice (rinse until water runs clear)
2.25 cups water
1.5 tablespoons butter, ghee or coconut oil
1/2 tsp salt
Instructions
1. Melt butter, ghee or coconut oil over medium heat, add rice and cook for about 5 minutes.
2. Once you can smell the rice, add water and salt, and raise to medium high heat. Once boiling cover and set to low heat. Cook for 20 minutes. fluff with fork and serve.
