Simple Indian Feast

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Simple Indian (Atul Kochhar) has been sitting on my bookshelf for over 12 months now and I’m most ashamed that until today I hadn’t cooked from it.  That’s an awful shame as the book is full of mouthwatering recipes from across the whole of India, with many enticing photos too.  As promised by the books title the recipes are relatively simple and easy to cook, providing you have a well stocked pantry and spice rack.

To begin my journey through this book I decided to cook from a variety of regions within India – Kheema Mattar from North India, Pappa Dosakai from South India (Andhra Pradesh and an adapted Aloo Masala from North India (Punjab region).  All of these dishes are familiar on most good Indian restaurant and take out menus but there is nothing like the home cooked version.

Kheema Mattar is generally a slow cooked minced lamb and pea ‘dry curry’ which is delicately spiced and of medium heat, but the version I used recommended a relatively quick cooking time, which I more than doubled preferring to stick to the more traditional slow cooking route.

Pappu Dosakai is a pumpkin and lentil dish, well spiced and fragrant, offset by creamed coconut. A real taste sensation, with the heat of the chili, fragrance of the spice blends and sweetness of the coconut; a dish not to be missed. A feast for the eyes as much as the palate, as the colours are so pretty – oranges against black, so appetising.

So to the potato dish, well that I kind of created and is basically spicy sweet potatoes which are roasted in ghee. Doesn’t sound so exciting does it? Well look guys you’ll just have to trust me here, they’re out of this world.  Melt in the mouth potatoes brought to a new level with an exotic array of spices, adjust the quantities to suit your individual preferences.

I’d always rather naively thought that the regions of India would be well versed in the cuisine of the other regions, but it appears not.  My friend Jincy is from Kerala and she was totally unaware of the food from the Punjab for example, cuisine is very much focused around the local fare and not a great deal of thought is passed on other types according to her.  Since she moved to the UK she says she has tried many more varieties of Indian food than she’d ever dreamt possible.  Why am I telling you all about Jincy? Well it’s simple really – it’s her recipe I used to cook the accompanying rice dish.  

What’s so special about Jincy’s rice then I bet you’re all wondering.  It’s special because twice-fold, one because it’s a great recipe and secondly because it’s a generational recipe, handed down through her family from mother to daughter for generations.  

The rice (basmati) is fragranced with cardamom and cloves, echoing the scent of the kheema, and cooked in a coconut milk based liquor, giving a sweet, creaminess which balances the heat of the kheema well and mirrors the delicate nature of the lentils.  

I also served some paratha and naan breads with dinner but I have to confess I didn’t make them, I cheated and bought extra when I last had take out and froze them ready for a home cooked curry night like this. I simply dampen and reheat the naan in a hot oven and the paratha in a hot but dry frying pan.

You might be wondering if serving bread too is a carbohydrate overkill, with the rice, potatoes and lentils but as they’re all served in small portions they complimented each other excellently. 

With the exception of the potato dish the meal could be cooked in advance and then reheated.  This would be ideal for the kheema whose flavours will be enhanced by this, add the peas at the reheat stage though or they will become rather mushy.

The meal took me about an hour to prep and the same in cooking time so altogether a fast and simple affair, perfect for lazy or busy bee kind of days

The Recipes:

Kheema Mattar:

• 500g boneless leg of lamb, finely minced (I prefer to mince the meat myself but that’s up to you)
• 6 tablespoons vegetable oil
• 3 cloves
• 2 green cardamom pods
• 2.5cm cassia bark or cinnamon stick
• 1 bay leaf
• 1 teaspoon crushed black pepper
• 2 medium onions, finely chopped
• 2 teaspoons ginger-garlic paste (see note)
• 5 green chillies, split lengthwise
• 1 teaspoon salt
• 3 tablespoons tomato paste
• 150g shelled green peas (I used frozen)
• 1/2 teaspoon garam masala
• 2 tablespoons chopped coriander leaves.

1. Heat the oil in a deep saute pan and saute the whole spices, bay leaf and crushed black pepper until they crackle.
2. Add the onions and saute  until softened and light brown in colour.
3. Add the ginger-garlic paste and cook well for 2-3 minutes before adding the chillies, lamb and salt. Cook, stirring for 3-5 minutes until the meat is evenly coloured.
4. Add the tomato paste and 250ml boiling water and bring to a simmer. Cook gently for 20-30 minutes or until the lamb is cooked. Add the peas and continue to cook for a further 10-15 minutes.
5. Sprinkle with the coriander and garam masala before serving.

Pappu Doskai:

• 500g pumpkin or squash
• 150g Bengal gram (I used 100g Bengal gram and 50g urid dahl)
• 2 green chillies, split lengthwise
• 2 onions, finely sliced
• 2 tomatoes cut into wedges
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon finely chopped garlic
• 4 tablespoons grated fresh coconut (I used coconut milk)
• 4 tablespoons chopped coriander leaves

1. Peel and deseed the pumpkin or squash and cut into 2.5cm pieces.
2. Cook the lentils in boiling salted water for about 20 minutes, until just turning soft but not quite cooked.
3. Drain all but one cup of water from the lentils and add the pumpkin, simmer gently for around 10 minutes or until the pumpkin is tender.
4. Add the spices and simmer, stirring, for a few minutes.  Stir in the coconut and simmer for 5 minutes, add a little more water if needed.
5. Remove from the heat, scatter with coriander and serve.

Aloo Masala:

• 300g sweet potato, cut into discs
• 1 onion, cut into rings
• 1 tablespoon vegetable oil
• 2 tablespoons ghee
• 1 teaspoon nigella seeds
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 beef tomato chopped into chunks
• 1/4 teaspoon garam masala
• 1 tablespoon chopped coriander leaves
• 1 teaspoon Maldon salt

1. Mix the oil and ghee together to form a soft paste, add the spices (except the garam masala) and mix well.
2. Preheat the oven to 180C (or the equivalent) and place the ghee mixture in a large baking tray, heat for 5 minutes.
3. Add the potatoes and onions to the tray and cook, turning once, for 30 minutes by which time they should be golden and tender.

Rice:

• 250g basmati rice
• 2 tablespoons vegetable oil
• 2.5cm stick cinnamon
• 4 green cardamom pods
• 2 cloves
• 1/4 teaspoon ground turmeric
• 2cm piece jaggery
• 150ml coconut milk
• 250ml boiling water
• 1 teaspoon salt

1. Wash the rice well and set aside.
2. Heat the oil in a large saucepan and saute the whole spices until fragrant, add the rice and turmeric, saute for a minute before adding the salt, jaggery, coconut milk and water.
3. Bring to a simmer and cook for 20 minutes or until the rice is tender and the liquid absorbed.

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Filed under Meat, My Recipes, Rice, Sides, Vegetarian