Tag: maunika gowardhan

Maunika Gowardhan’s Chicken Curry cooked with Fried Onions, Tomato, Spices and Garam Masala (Murgh do Pyaza)

.Reading time 3 minutes.

Serves: 4

Another cracker from Maunika Gowardhan.

The addition of the chargrilled shallots at the end is the clincher here, adding great texture and flavour: though the whole curry is just a wonderful Saturday night in sort of curry. Plus the potato adds even more luxury when accompanied by the couch, dimmed lights, a glass of red and a good movie.

Somewhat on the Colonial Indian side of cooking.

Definitely one to bookmark. (And do yourself a calorie favour, even on a Saturday night: substitute this great cauliflower rice for rice and cut your calories by 90%!)

Ingredients

1kg skinless chicken thigh, cut into bite-sized pieces
6 garlic cloves, roughly chopped*
2″ ginger, roughly chopped*
3 tbsp vegetable oil
2 bay leaves
2 dried mild red chillies
200gm white onions, finely chopped
1 1/2 mild chilli powder (or Kashmiri chilli powder)
1 tsp turmeric powder
1 tbsp cumin powder
1 tbsp cumin powder
1 tbsp coriander powder
200gm tomatoes pureed to a paste
140gm Greek yoghurt whisked
150ml water
140gm baby potatoes, roughly chopped
Sal to taste
1 tbsp garam masala
Coriander for garnish

For the shallots

2 tbsp vegetable oil
200gm shallots peeled and halved

Method

  1. Grind the garlic and ginger in a blender with a splash of water. In a large mixing bowl add the chicken, and mix in the garlic ginger paste. Mix well and set aside for an hour or overnight preferably.
  2. Heat the oil in a large, heavy-bottom sauce pan over a medium flame. Add the bay leaves and chilli and fry for a few seconds. Add the onion and fry for 17 – 18 minutes, stirring well: as they begin to brown, add the marinated chicken. Turn the heat up and cook the chicken until it is sealed.
  3. Stir well and at this stage, add the chilli powder, turmeric, cumin and coriander powder. Fry for a minute. Add the pureed tomato and mix well, scraping the bottom of the pan. Cook for 4 minutes.
  4. Turn the heat back to medium and add the yoghurt, a little at a time. Stir well, ensuring it doesn’t curdle, for 6 minutes. Add water, potatoes and season to taste. Turn the heat down low and cook the curry for 20 minutes with the lid on or until the potatoes are cooked through and the gravy reduced. Add the garam masala and let rest.
  5. In the meantime, in a frying pan, heat the oil and fry the shallots for 5 – 6 minutes on each side over a medium heat. Cook until slightly charred, add to the curry and stir well. Garnish with coriander and lemon juice and serve with rice or roti

* Or if you’re cooking curries as often as we are, get yourself a large jar of garlic and ginger paste from any good Indian supermarket and measure out the equivalent amount.

Maunika Gowardhan’s Pomegrante and Chilli Spice Chicken (Anardana Murgh)

.Reading time 3 minutes.

Serves: 4

I typed up this wonderful Thali Nat and I plated a while back, from the aptly named cookbook ‘Thali’ by Maunika Gowardhan. And now I am back with the absolutely wonderful chicken curry.

Served alongside an excellent Spiced Turmeric & Coriander Potato Curry from the same book, this chicken curry is just pure moorish.

It is also really unique in terms of the heavy use of pomegranate powder, a style I had never encountered and wasn’t really sure of. (Note: I substituted mango powder (Amchur) which has essentially the same tanginess and qualities.)

It’s also a pretty simple recipe.

An absolute homerun of a curry. Mate it with a vegetable curry for a dahl and this is the perfect way to end the week and say hello to an Autumn weekend.

Ingredients

1kg boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
300gm white onions, thinly sliced
1 tsp garam masala
1/2 c chicken stock
Salt to taste
2 green bird’s-eye chillies, slit lengthways
2 tbsp roughly chopped coriander leaves

For the pomegranate marinade

4 tbsp pomegranate powder (substitute mango powder (Amchur))
1 tsp Kashmiri chilli powder
1 tbsp ground coriander
6 garlic cloves, pounded to a paste*
5cm ginger root, grated*
1 tbsp vegetable oil

Method

  1. First, make the marinade by mixing all the marinade ingredients together in a bowl. Smear the mixture over the chicken pieces and leave to marinate in the fridge for 3 – 4 hours or overnight.
  2. When you are ready to cook, heat the oil in a large, non-stick frying pan (skillet) over a medium heat. Fry the onions for 11 – 12 minutes, until they are soft and turn light brown.
  3. Tip in the marinated chicken pieces and fry, sealing the meat, then continue to fry for 5 minutes until the chicken is browned. Add the garam masala and stir well. Now add the stock, then season and bring to the boil.
  4. Reduce the heat to low, letting the mixture simmer gently. Cover the pan and cook for 9 – 10 minutes until the chicken is cooked through, stirring halfway through.
  5. Add the green chillies and fresh coriander. Stir and serve with warm paratha or rice.

* I always substitute garlic ginger paste from all good Indian supermarkets.

Our Thali by Maunika Gowardhan

.Reading time 1 minute.

Serves: 6 – 8

Every time Nat and I jet off on a holiday, I have a tradition of giving her a card and a new cookbook in the lounge.

We were headed to Vanuatu (our favourite place on earth) which oddly has no Indian restaurants of any fame. (Essentially, we have never stepped foot in and trust me, we’ve eaten everywhere in Port Vila.)

So the latest book was Thali by Maunika Gowardhan.

A brilliant, colourful book of dozens and dozens of side, mains and breads to make a Thali: a big plate.

We cooked seven dishes – all vegetarian – and it was a triumph.

Flavours so unique and serious. Each of them complimenting the other. The sum of its parts. So sophisticated.

We didn’t do a sweet, though I really appreciate how you could and probably should.

Start the night before, bring out the tray and your friends will fall off their chairs.

Life’s good.

And the dishes:

Spicy Stir-Fried Garlic Potatoes
Spicy Sweetcorn with Ginger and Green Chilli
Kidney Bean Curry with Cardamom, Ginger and Chilli
Andhra Aubergine, Coconut and Tamarind Curry
Paneer Koftas in a Creamy Spiced Tomato Curry
Wholemeal Flatbreads
Rice to serve

Maunika Gowardhan’s Wholemeal Flatbreads

.Reading time 2 minutes.

Makes: 12

These flatbreads – known as Phulkas – are a softer, smaller version of a classic Indian chapatti.

Going forward, they’re a must for any Indian feast we cook.

Though the real takeout is chapatti flour.

The texture of the Phulkas was just so on-point. Something I know (having done some reading at least) cannot be achieved with white or wholemeal flour.

(Read about this dish as part of a grand thali we recently served.)

Ingredients

250gm chapatti flour, plus extra for dusting
2 tbsp ghee, plus extra to serve
Pinch of salt
3/4 c water

Method

  1. Put the flour in a mixing bowl with the ghee and salt. Now add the water a little at a time, mixing with a spoon or your fingers until it starts to come to together. Knead well (we used a Kitchenaid),to form a smooth dough. Cover the bowl with plastic wrap (cling film) and leave to rest for 20 minutes.
  2. Divide the dough int 12 equal size balls. Flatten each ball and dust with a little flour. Using a rolling pin, roll out each one as thinly as possible to around 12.5 cm.
  3. Heat a griddle pan or fry pan over a medium heat, until hot. Add one of the rolled flatbreads and cook for 30 seconds, then turn it on the other side cook for a further minute. As it begins to puff up, turn and cook the first side again for a further 30 seconds, pressing lightly with the back of a spatula.
  4. Remove from the heat and spread over the ghee. Cover with a clean tea towel and keep warm while you make the rest.

Andhra Aubergine, Coconut and Tamarind Curry by Maunika Gowardhan

.Reading time 2 minutes.

Serves: 4

This is a lovely dish to be served alongside an Indian menu. The tamarind brings a sourness that is offset by the creaminess of the baked eggplant underpinned by a subtle nuttiness that the coconut adds.

All around a great side dish that won’t disappoint.

(Read about this dish as part of a grand thali we recently served.)

Ingredients

2 aubergines (eggplants), cut into 1/4 batons lengthways
6 tbsp vegetable oil
1 c cup of grated coconut
2 heaped tbsp Greek yoghurt
1 tsp black mustard seeds
1 cm cinnamon stick
10 curry leaves
1 white onion thinly sliced
3 garlic gloves crushed
1 tsp Kashmiri chilli powder
1 tsp ground coriander
1 tsp ground tumeric
1 tbsp tamarind paste mixed with 250ml water
2 tsp sugar
Salt, to taste
Coriander to serve

Method

  1. Preheat the oven to 180C, put aubergines in a roasting tray and coat with 4 tablespoons of oil coated. Roast for 20mins. Meanwhile, put the coconut and yoghurt in a blender and blitz into a paste. Set aside.
  2. Heat 2 tablespoons of oil in a saucepan on medium heat. Add mustard seeds so they start to crackle then add in the cinnamon stick. Fry for a few seconds then add in the curry leaves and onion, fry for about 10mins so they are soft and starting to turn golden. Add garlic paste and fry for 30 seconds.
  3. Reduce heat to a low and add the coconut paste and remaining ground spices. Fry for 5 mins then add in the tamarind paste/water, sugar and salt.
  4. Bring to a simmer and add the cooked aubergines. Cover and cook over lot for about 8 mins until the sauce is thick and coats the aubergines. Garnish with coriander.

Kidney Bean Curry with Cardamom, Ginger and Chilli by Maunika Gowardhan

.Reading time 3 minutes.

Serves: 4

This is pure comfort food.

Like any good bean chilli, honestly, by itself with a dollop of sour cream or yoghurt, on the couch with a glass of red, this dish could help Monday night fly by.

As part of a Thali we prepared from Maunika Gowardhan’s new book – Thali – it was the knockout addition. Compared to the spices and uniqueness of some of the dishes, here came this wonderful, muted comfort in the form of kidney beans and a thick gravy.

A total joy to eat.

(And there is enough left over for Monday night!)

(Read about this dish as part of a grand thali we recently served.)

Ingredients

2.5cm ginger root
5 garlic cloves
3 tbsp ghee or vegetable oil
4 black cardamom pods, whole*
5cm cinnamon stick
1 onion, finely chopped
2 heaped tbsp tomato paste
2 x 400gm tins of red kidney beans, drained and rinsed
2 tsp ginger powder
1/2 tsp mild chilli powder
Pinch of asafoetida (substitute garlic or onion powder)
350ml boiled water
Salt, to taste
Pinch of garam masala
Chopped coriander, to garnish

Method

  1. First, put the ginger root and garlic cloves into a blender with a splash of water, and blend to form a smooth paste.
  2. Heat the ghee or oil in a large, heavy-based saucepan over a low heat. Add the black cardamom pods and cinnamon stick, letting them fry for 1 minute. Add the ginger and garlic paste and fry for 30 seconds as the raw flavours cook through.
  3. Increase the heat to medium, add the chopped onions and cook for 14 – 15 minutes as they soften and go light brown. Stir well, making sure the mixture doesn’t stick to the bottom of the pan.
  4. Add the tomato paste and fry for 2 minutes, then add a splash of water and scrape off any sticky bits from the bottom of the pan. Now add the red kidney beans, along with the ginger and chilli powder, as well as the asafoetida. Stir well and fry for 1 minute, then add the water and season to taste.
  5. Cover and cook over a low heat for 17 – 18 minutes, stirring halfway through. Crush some of the beans with the back of a spoon to thicken the gravy slightly. Finish with the garam masala, garnish with fresh coriander and serve with rice.

* If you can, don’t substitute green Black/brown cardamom pods add a beautiful smokiness.

Paneer Koftas in a Creamy Spiced Tomato Curry by Maunika Gowardhan

.Reading time 4 minutes.

Serves: 4

Any vegetarian curry with potato and paneer koftas is going to win your heart, add in a cashew creamy sauce to coat the koftas and boom! The sweetness of the raisins gives the dish a beautiful edge.

It takes a little while but its not complicated and its definately worth it.

We air fried the koftas and would definately do it this way again.

(Read about this dish as part of a grand thali we recently served.)

Ingredients

For the koftas

300gms peeled potatoes boiled
200gms paneer finely grated
1 tsp turmeric powder
1/2 tsp ground cardamom powder
2.5cm piece of ginger finely grated
1 birds eye green chilli finely chopped
Pinch of salt
2 tbsp coriander leaves finely chopped
3 tsp cornflour
2 tbsp raisins

For the sauce

1/2 c cashew nuts
6 cloves of garlic roughly chopped
2.5cm ginger roughly chopped
1 birds eye green chilli
3 tbsp vegetable oil
6 cloves
1” cinnamon stick halved
1 green chilli slit lengthwise
1 white onion roughly chopped
1 tomato roughly chopped
2 tbsp tomato puree
½ tsp chilli powder (mild or Kashmiri chilli powder)
200mls water
1 tsp sugar
½ tsp garam masala powder
2 tsp mango powder (amchoor)
Salt to taste
Coriander for garnish

Method

  1. Add the cashew nuts to a bowl with 50mls warm water and soften for 30 minutes. Blend the garlic, ginger and chilli (only 1) with a splash of water to a smooth paste. Set aside.
  2. Use the same blender to blitz the drained cashews with about 3 tablespoons of the soaking water to form a smooth paste. Set aside.
  3. Add the onion to a blender and blend to a smooth fine paste with 50mls of water. Set aside. In the same blender add the tomatoes, blend to a fine puree and set aside. (At this point you will have four seperate bowls of blended things: (1)Garlic/ginger/chilli, (2)Cashews, (3)Onion, (4)Tomato.
  4. For the koftas; Coarsely grate the potatoes and mash well to a smooth mix. To this add all the kofta ingredients except in a large bowl. Knead lightly to a dough like consistency. Cover and cling film until ready to fry. You can sit them overnight.
  5. To cook the gravy; heat the oil in a heavy bottom saucepan. Add the cloves and cinnamon stick and fry for a few seconds. Add the slit green chilli followed by the onion paste and fry on a medium heat for 5 minutes. Stir well making sure it doesn’t stick to the bottom of the pan as the moisture begins to evaporate.
  6. Add the ginger garlic and chilli paste and fry for 2 minutes. Stir and add blended tomatoes along with the blitzed tomato and tomato puree. Mix and cook for 6-7 minutes. The sauce will begin to reduce and go a deeper red colour
  7. At this stage add the chilli powder and the cashew nut paste. Stir well and cook for a further 2 minutes, lower the heat and add water. Simmer for 2-3 minutes.
  8. Add the sugar, garam masala and mango powder. Season to taste and garnish with coriander. Turn the off and keep warm.
  9. To cook the koftas; Divide the kofta mix into equal portions about a large tablespoon. Take a portion in the palm of your hand and roll into cylindrical shape. Make sure they are shaped well or else they will fall apart while frying so pack them tightly.
  10. Put them in an air-fryer or oven for about 10 mins. Flip them after about 8 mins. (alternatively you can shallow cry them for about 3-4mins in oil).
  11. Add the koftas to the warm gravy to a serving dish and steep the koftas just before serving.

Spicy Stir-Fried Garlic Potatoes by Maunika Gowardhan

.Reading time 2 minutes.

Serves: 4

If ever 3 words were meant to be together, it would be “spicy garlic potatoes”, stir fired.

Maunika writes that when she was a child growing up in Mumbai, the highlight of her day was lining up with her for these potatoes in the different markets and roadside stalls across the city.

Pretty easy to tell why.

As a side to an Indian feast, they’re just awesome. And simple enough to make the night before and reheat.

(Read about this dish as part of a grand thali we recently served.)

Ingredients

700gm floury potatoes, such as Roosters, boiled and cooled
8 garlic cloves
1 tsp cumin seeds
10 – 12 curry leaves
3 green birds-eye chillies
3 tbsp vegetable oil
Pinch of asafoetida (substitute garlic or onion powder)
1 tsp ground turmeric
1 tsp sugar
Salt, to taste
Juice of 1/2 lemon
Chopped coriander, to garnish

Method

  1. Peel the boiled potatoes and roughly crush them. Set aside.
  2. Put the garlic, cumin seeds, curry leaves and green chillies in a mortar and pestle and pound the mix to a coarse, rough paste. Set aside.
  3. Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the garlic and spice paste along with the asafoetida and fry for a few seconds, stirring well. Reduce the heat to low and add the turmeric, sugar and crushed potatoes, mixing well.
  4. Season to taste, then cover and cook for 1-2 minutes. Turn off the heat, squeeze over the lemon juice and garnish with fresh coriander.
  5. Serve with puris, dal and a pickle of your choice.

Spicy Sweetcorn with Ginger and Green Chilli by Maunika Gowardhan

.Reading time 1 minute.

Serves: 4

This vegetarian accompaniment is Indian simple, Indian quick and particularly Indian delicious.

We used canned sweetcorn kernels and it was tremendous. And wow, you won’t see the roasted peanuts and lime coming.

Hard to see how this will not sit aside every thali we serve going forward!

(Read about this dish as part of a grand thali we recently served.)

Ingredients

520gm tin of sweetcorn, drained
3 tbsp vegetable oil
Pinch of asafoetida (substitute garlic or onion powder)
1 heaped tsp black mustard seeds
1 tsp ground turmeric
Salt, to taste
1 tbsp finely chopped coriander
1 tbsp roasted peanuts, crushed
Juice of 1/2 lime

For the chilli and ginger paste

1 green bird-eye chilli
3 garlic cloves, roughly chopped
5cm ginger root, roughly chopped

Method

  1. First, make the chilli and ginger paste by placing all the ingredients into a blender, along with 3 tbsp of the sweetcorn, and blitz to a coarse paste. Set aside.
  2. Heat the oil in a large frying pan over a medium heat. Add the asafoetida and mustard seeds, and fry for a few seconds until they splutter.
  3. Add the prepared chilli and ginger paste and fry for 1 minute, stirring well. Add the turmeric and stir, then adding the sweetcorn and fry for 2 minutes. Reduce the heat to low, season, and add the fresh coriander and crushed peanuts. Cover and cook for 1 more minute. Finish with the lime juice and serve warm.