Potato Curry or Alu Torkari
1 large onion, thinly sliced
1 med. onion, diced
4 garlic cloves, minced
12-14 oz. tomatoes
1 t. garam masala
1 t. tumeric
1/2 t. red pepper flakes
1 T. dry parsley
1 T. lemon juice (we used lime because we are out of lemon)
4 potatoes, cubed
1/4-1/3 c. water
Fry the thinly sliced onion in oil until brown and crisp, then set aside. Fry onion and garlic until soft (about 3 min.). Add tomatoes and spices and fry until tomatoes are soft (3-5 min.). Add everything else, cover loosely and simmer. Be sure to stir ovvasionally and continue until sauce is thick and potatoes are tender. Garnish with onions.
Cauliflower with Bengali five spice
1-2 tbsp oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp panch phoron
1 small cauliflower, cut into small pieces
1 tsp salt
1 tsp sugar
1/4 teaspoon turmeric
1/4 cup soy yogurt
In a large pan, heat the oil until nearly smoking.
Add the panch phoron and stir while it splutters
Add in the chopped onion and garlic and stir fry until golden
Add cauliflower. Stir for a few minutes.
Add in the salt, sugar, turmeric, and yogurt and stir until the spices coat the cauliflower
Cover and cook over medium heat until tender (7-8 minutes)
1 cup red lentils (moshur/masur daal)
1/2 cup finely chopped onions
1/2 cup thinly sliced onions
2 cloves of garlic, finely chooped
3 green chilis, one finle chopped, the other two slice into long slices
1 tsp salt or equivalent amount of chicken based
3 cups of water
2 tablespoons of margarine
1/4 cup chopped cilantro
1-2 tomatoes (optional)
1/2 tsp red chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp black pepper
1 tsp paanh phoron (Bengali five spice mix)
Wash the lentils thoroughly and then add the lentils, water, finely chopped onions, 1/2 of the garlic, the two green chilis sliced longitudinally, 1 tablespoon ghee, the optional tomatoes and all the dry spice powders (not the panch phoron) into a large pot. Make sure the pot is large enough as daal has the tendency to boil over.
Simmer over medium heat until the lentils are tender (but still firm) ; about 15-20 minutes.
Take a whisk and break vigorously whisk the daal for 1-2 minutes so that it begins to look like a homogeneous mix.
Drop in the cilantro and turn the heat to medium low.
In a separate pan, heat the remaining ghee.
Add in the thinly sliced onions and green chili and fry until the onion starts to caramelize
Then add in the garlic and panch phoron and stir until the panch phoron starts to sputter.
Turn the heat to low and ladle in some of the daal into the frying pan – be careful, this will sizzle.
Then pour in everything back into the daal making sure all the tasty bits from the frying pan makes it to the pot.
Cover and simmer on low for a few minutes.
Beef Cabbage Curry
Onion-1 large(finely chopped)
Green chili-4 pieces
Red chili powder-1/2 ts
Turmeric powder-1 ts
Cumin powder-1 ts
Coriander powder-1 ts
Garam mashala powder-1/2 ts
Ginger paste-1/2 ts
Garlic paste-1/2 ts
Salt-1 ts or according to your taste
Wash and chop the cabbage and keep aside.
Cut beef into small pieces,wash and drain water.
Heat 4 Tbs oil in a pressure cooker to a medium heat. Add cinnamon,cardamom and cloves. Stir for a while.Add 1/2 chopped onion and fry until it turns brown.
Add red chili powder,1/2 ts turmeric powder,1/2 ts cumin powder,1/2 ts coriander powder,ginger paste,garlic paste,1/2 ts salt and stir.
Add beef and stir until oil comes out. Add 1 cup water and bring it to boil. Cover the pressure cooker and cook around 7 whistle comes out or around 15 minutes.
Heat 2 Tbs oil in another deep bottom pan. Add remaining onion and stir until it turns brown. Add all remaining ingredients except garam mashala powder. Stir for few seconds and add cabbage. Cook it around 5 minutes.
Add beef in the cabbage and stir.(if there is some liquid in beef,cook with it until oil comes out)
Add garam mashala powder and 1 cup water. Cook it around 10 minutes or until total liquid evaporated.