oh, that reminds me, i have the most beautiful recipe for the best kashmiri garam masala spice mix that i was give by a pakistani friend. and a recipe for lamb palak (lamb saag) which uses that spice mix and is my all time favourite indian dish. i'll have to find them and post them...
Roast Spices eexcept nutmeg separately in a small heavy based frying pan. As each batch begins to give out a fragrant aroma, remove from pan & leave to cool. Combine in blender/spicegrinder/mortar&pestle and grind to a fine powder. Then add grated nutmeg. Store in an airtight jar in a cool dry, dark place.
The smell in the kitchen when you do this is divine. it is a little work and you need to go and get all those spices, but it makes quite a bit, so will last you a while as you only need small amounts for cooking.
The Kalonji seeds were the only ones that were a little harder to find. But most Asian grocers would have them.
2 Tbsp ghee
1 1/2 cups finely chopped onion
3 teasp finely chopped garlic
3 teasp finely grated ginger
1 Tbsp ground coriander
1 teasp ground cummin
1 teasp ground turmeric
1 teasp chilli powder
1 teasp salt to taste
1 1/2 teasp Garam Masala (I use the Kashmiri one)
1/2 cup finely chopped coriander
3 cups cooked, drained, finely chopped Spinach
Fry onion, garlic & ginger in ghee until just getting some colour (don't burn the garlic!). Add ground spices & stir for a minute, then add salt & 1 teasp Garam Masala. Add spinach. Cover and simmer for 10-15 minutes. When soft, blend to a puree, Sprinkle with Garam Masala & Coriander.
I love this with lamb. but you could also use chicken. Fry the meat or poultry in a pan to seal, then add to the sauce and simmer until tender.
Sauce:
1 Tbsp ghee or butter
2 Tbsp finely chopped garlic
1 finely chopped onion
3 Tbsp tomato paste
1 1/2 Tbsp salt (or was it teasp??? just do it to taste)
1 Tbsp sugar
1 Tbsp fine shreds of ginger
1/2 cup of cream
1 teasp Kashmiri garam masala1/4 cup chopped fresh coriander
cut chicken into cubes. Toast saffron in dry pan for less than a minute. Turn onto a plate and crush with the back of a spoon. siddolve in a Tbsp of hot water. Combinewith remaining ingredients except ghee and rub over chicken. Set aside for a minimu of 1 hr. Scrapee off and reserve marinade. Fry chicken in 1 Tbsp of ghee until lightly browned. Remove from pan and set aside.
Sauce: In a heavy pan melt ghee or butter and cook garlic and onion until translucent. Add reserved marinade, tomato paste disolved in 1 cup of water, salt, sugar & ginger shreds. Cover. Simmer for 10 minutes. Stir in cream. Add chicken, cover and cook until tender. Serve sprinkled with coriander and Garam Masala.
Mmmm, I haven't made either of these in ages. will have to make at least one of them next week...
Haven't looked through all the pages to refresh myself with the contents, but anyone got some good stir-fry type sauces?
And I just noticed there are some Indian recipes in here, so if it's okay, I might copy them (with authors noted) into another thread I have started, requesting Indian recipes.
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for Liz
New additions would be great!!
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