For the Oscars this year, I decided to cook a meal to honor Best Picture Nominee (and later Winner) Slumdog Millionaire I've never cooked Indian before so I was really excited to buy some Garam Masala and try it out! The Chicken Makhani was a huge winner, with Justin requesting it to be added in heavy dinner rotation. I picked the Cauliflower, Potato, and Pea Curry dish because we love Aloo Gobi, but something was a bit off there; not as flavorful as it should have been. I think I'll find another recipe next time I try it.
Chicken Makhani
Adapted from this recipe from Recipezaar.com
Ingredients:
1 tablespoon oil
1 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1/2 tablespoon ginger powder
1/2 tablespoon minced garlic
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup heavy whipping cream
1 cup tomato puree
1 pinch salt
1 pinch black pepper
1 tablespoon oil
2 chicken breasts, cut into pieces
1 teaspoon garam masala
1 pinch cayenne pepper
Directions:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, and cumin. Cook, stirring, for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in heavy whipping cream. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillt over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1 teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken. Cook for 5 to 10 minutes, or until thickened.
Cauliflower, Potato, and Pea Curry
Adapted from this recipe from FoodandWine.com
Ingredients:
1/4 cup cooking oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 bag of small red potatoes, cut into quarters
1 cup canned crushed tomatoes in thick puree
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas
Directions:
In a large deep frying pan, heat the oil over moderate heat. Add the cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and cook, covered, until the peas are tender, about 2 minutes longer.
Adapted from this recipe from Recipezaar.com
Ingredients:
1 tablespoon oil
1 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1/2 tablespoon ginger powder
1/2 tablespoon minced garlic
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup heavy whipping cream
1 cup tomato puree
1 pinch salt
1 pinch black pepper
1 tablespoon oil
2 chicken breasts, cut into pieces
1 teaspoon garam masala
1 pinch cayenne pepper
Directions:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, and cumin. Cook, stirring, for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in heavy whipping cream. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillt over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1 teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken. Cook for 5 to 10 minutes, or until thickened.
Cauliflower, Potato, and Pea Curry
Adapted from this recipe from FoodandWine.com
Ingredients:
1/4 cup cooking oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 bag of small red potatoes, cut into quarters
1 cup canned crushed tomatoes in thick puree
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas
Directions:
In a large deep frying pan, heat the oil over moderate heat. Add the cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and cook, covered, until the peas are tender, about 2 minutes longer.
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