Tag: Pushpesh pant

methi-murg

Pushpesh Pant’s Chicken with Fenugreek Leaves (Methi Murg)

.Reading time 2 minutes.

Serves: 4

When I told the owner of our local Indian grocer I wanted fresh fenugreek leaves, he asked why. I explained that I was cooking this curry and he was totally confused by the quantity asked for and doubted it would work.

(It turns out it is also easier to buy frozen fenugreek leaves rather than fresh, though the result is of course the same.)

This curry was superb: it absolutely worked. Served alongside this chickpea curry, it was just a brilliant meal.

The marinade can be made the night before, perfect for a mid-week treat. Open a good red and thoroughly enjoy.

Ingredients

2 tsp ginger garlic paste
2 onions, sliced
2 tbsp natural yoghurt, whisked
1 tsp chilli powder
1/2 tsp ground turmeric
1 medium-sized chicken, cut into pieces (I substituted 1kg chicken thigh)
3/4 c vegetable oil
2 large cardamom pods
1 cinnamon stick
3 green chillies, de-seeded and chopped
1/2 tsp ground caraway seeds
2 c fenugreek leaves, chopped
Juice of 1 lime
Salt

Method

  1. To make the marinade, combine the ginger garlic paste, 1 onion, the yoghurt, chilli powder and turmeric together in a large, shallow bowl and season with salt. Add the chicken and turn to coat well, then cover and set aside in the refrigerator for 20 minutes.
  2. Heat half of the oil in a large, heavy-based pan over low heat, add the marinated chicken and cook for 8 – 10 minutes, or until the chicken is slightly browned. Pour in 3 1/4 c water and cook for about 30 minutes, or until 2/3 of the water has evaporated and the chicken is cooked.
  3. Heat the rest of the oil in a frying pan over medium heat, add the cardamom pods, cinnamon, chillies, ground caraway seeds and the remaining onion and fry for 1 – 2 minutes or until the cardamom swell. Add the chopped fenugreek leaves and fry for 3 – 4 minutes. Add the cooked chicken and simmer together until the leaves are fragrant, then squeeze over the lime juice.

Pushpesh Pant’s Chicken in a Rich Scarlet Sauce (Murg Roganjosh)

.Reading time 2 minutes.

Serves: 4

The name on the tin is exactly what you get here: a beautiful chicken curry in a rich scarlet sauce.

Another Pushpent Pant win.

Marinate the chicken overnight and this is a simple, authentic curry for a special mid-week meal.

Ingredients

1 c natural yoghurt, whisked
4 green cardamom pods
2 black cardamom pods
800gm chicken thigh cut into pieces
1 c mustard oil*
2 bay leaves
2 cinnamon sticks, 2.5cm long
4 cloves
Small pinch of asafoetida
1 tsp Kashmiri red chilli powder
1 tsp ground ginger
1 1/2 tsp ground aniseed
1 tsp Garam Masala
Salt

Method

  1. Mix the yoghurt and cardamom pods in a bowl to make a marinade, then season with salt. Put the chicken in a large shallow dish and rub the marinade evenly over the chicken, cover and set aside in the refrigerator for 3 hours.
  2. Heat the oil in a large, heavy-based pan over medium heat, add the chicken, bay leaves, cinnamon, cloves and asafoetida and stir gently though constantly for 10 minutes until the yoghurt dries and the oil separates out. Now reduce the heat and cook for a further 10 minutes, or until the chicken turns brown. Mix in the chilli powder, increase the heat and stir quickly, then add the ginger, aniseed powder and garam masala together with 1 c of water. Reduce the heat and cook until the sauce thickens.

* Two points here. 1. Mustard oil is lovely and definitely worth getting. 2. I used a little over 1/4 c. Oily Indian curries are lovely, though 1 c will scare your guests.

Pushpesh Pant’s Paneer Scramble (Paneer di Bhurji)

.Reading time 2 minutes.

Serves: 4 – 6

Nat loves paneer and I know I have said it before, though worth saying again: make your own.

The flavour and texture is completely superior to that of store-bought paneer and it’s a pretty simple process.

This particular Pushpesh Pant dish is absolutely moorish and we loved the texture of the crumbled paneer.

We always cook at least one vegetarian dish when we pull together an Indian banquet and this is one recipe I will be requesting again!

(Have halved the quantity of cloves and added a can of cherry tomatoes; and suggest you do to.)

Ingredients

1/2 tsp ground turmeric
1 tsp chilli powder
4 tbsp ghee
1 tsp cumin seeds
1 small onion, chopped
5 tsp ginger/garlic paste
1 medium tomato, chopped
1 can cherry tomatoes
1 1/2 c cooked chana dal
450gm paneer, mashed
2 green chillies, deseeded and cut into long strips
1 tsp coarsely ground black pepper
1 tsp ground green cardamom
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground fenugreek

To garnish

1 x 4cm piece fresh ginger, peeled and julienned
4 tbsp chopped coriander leaves

Method

  1. Put the turmeric and chilli powder in a small bowl, add 2 tbsp water and mix together.
  2. Heat the ghee in a heavy-based pan over medium heat, add the cumin and stir-fry for about 1 minute, or until the seeds begin to splutter. Add the onion and fry for 5 minutes, or until it turns light golden. Add the ginger/garlic paste and stir-fry for 1 minute, or until the moisture has evaporated. Add the turmeric mixture and fry for a further 30 seconds, or until all the liquid has evaporated.
  3. Add the tomatoes and fry for about 10 minutes. Now add the chana dal and stir-fry for about 2 minutes, or until the oil separates out. Add the mashed paneer and stir, then add the chillies and season with salt. Stir-fry for about 1 minute, before adding the ground spices. Stir, then remove from the heat and adjust the seasoning as necessary. Transfer to a serving dish and garnished with julienned ginger and chopped coriander.

Pushpesh Pant’s Samosas

.Reading time 3 minutes.

Makes: 10

Nat is often asked to make samosas for family gatherings and this has become her go-to.

We serve them with this quite excellent mint sauce recipe.

I’ve included the dough that comes with this recipe, though Nat makes a shortcrust pastry which when fried, is absolutely lovely.

As with all Pushpent Pant recipes, you know this is as traditional as it gets. As an alternative, if you are looking for a meat-based samosa, this Dan Toomb’s Keema Pau Samosa is just as excellent.

(Note, I have adapted this recipe by reducing the fresh and powdered chilli. You would blow people’s heads off with the original measurement. Trust me, we know!)

Ingredients

500gm all-purpose flour plus extra for dustingz
Vegetable oil, for deep frying

For the filling

100gm (2 small) potatoes, unpeeled
1 c peas, shelled if fresh
4 tbsp ghee
1 tsp cumin seeds
1 x 5cm piece fresh ginger, peeled and finely grated
1 – 2 green chillies, de-seeded and chopped
1/2 tsp chilli powder (you can always add more)
1/4 tsp ground turmeric
1 tsp ground coriander
1 tsp pomegranate seeds
1 tbsp chopped coriander leaves
Salt

Method

  1. Put the flour in a large bowl and mix with enough water to form a stiff dough. Divide the dough into 10 equal portions and roll into balls. Cover with a damp cloth.
  2. For the filling, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool. When cool, peel of their skins, return to the pan and roughly mash. Cook the peas until soft.
  3. Heat the ghee in a deep, heavy-based pan, add the cumin seeds and fry over a medium heat for about 15 seconds. Add the ginger, chilies, chilli powder, turmeric, coriander and season with salt. Stir-fry for about 1 minute, then add the mashed potatoes and peas and stir-fry for another minute. Add the pomegranate seeds and chopped coriander and stir. Taste and adjust the seasoning, if necessary, then remove from the heat and allow to cool. When the filling is cool, divide it into 10 equal portions.
  4. Place the balls of dough on a lightly floured surface and roll into rounds of about 12cm diameter. Moisten the edges with water, then place a portion of the filling in centre, fold over and press all around to seal the edges.
  5. Heat enough oil for deep-frying in a deep heavy-base pan to 180c or until a cube of bread browns in 30 seconds. Working in batches, add the samosas carefully to the hot oil and deep fry for about 2 – 3 minute, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Pushpesh Pant’s Prince-like Chicken Curry (Shahi Qorma)

.Reading time 3 minutes.

Serves: 4

This a curry is total luxury.

Incredible.

I skipped the edible silver leaf, though the saffron infused milk and then the rose water? No way.

I’ve adjusted the recipe to use less ghee than originally instructed. You could also dial down the water added during the simmering stage, as you will need to cook it down, uncovered, after the 30 minutes of simmering. (I’ve typed up the recipe with 500ml vs the 750ml originally asked.)

Indeed, on the ghee front, once you’re close to the end of the simmer, if you see excess ghee, I would skim it off.

Nothing is more exciting to me than finding a new, home-run curry and this is just that. Absolutely fit for a prince.

Ingredients

Pinch of saffron threads
1 tbsp warm milk
2 tbsp ghee
10 green cardamom pods, bruised
5 cloves
2 cinnamon sticks
2 bay leaves
1 onion, chopped
3 tbsp ginger paste
3 tbsp garlic paste
2 tsp ground coriander
1 tsp chilli powder
1kg chicken thigh, cut into 3cm pieces
Salt
1 c hung plain yoghurt*
1 tsp Garam Masala
1 tsp ground mace (substitute nutmeg)
1 tsp ground cardamom
1 tsp ground white pepper
2 drops rosewater

To garnish

20 blanched almonds, cut into slivers**
Edible silver leaf

Method

  1. Put the saffron in a small bowl, add the warm milk and soak until required.
  2. Heat the ghee in a large, heavy-based pan over a medium heat, add the cardamom pods, cloves, cinnamon, and bay leaves and stir-fry for about 1 minutes or until they start to splutter.
  3. Add the onions and stir fry for about 5 – 7 minutes, or until golden brown. Add the ginger and garlic pastes and stir-fry for a further 3 minutes. Add the coriander and chilli powder, then season, stir and add the chicken. Stir-fry for about 5 minutes then add the yoghurt and bring almost to the boil. Pour in 500ml of water, cover and simmer for 30 minutes, or until cooked. Uncover and reduce until you have a gravy, adding the spices 10 minutes before the end of the simmering. Adjust the seasoning, then add the rosewater and soaked saffron and stir. Garnish with almonds (cashews) and silver leaf.

* Otherwise known as labneh, here is another blog of mine if you’re not across this.

** I’ve twice substituted slightly crushed cashews here and it is absolutely lovely.

Pushpesh Pant’s Eggplant in Mild Yoghurt Sauce (Dahi ke Baigan)

.Reading time 3 minutes.

Serves: 2

This is just such a moorish dish.

The eggplant rounds, seasoned with spices and pan-fried.

The yoghurt, tempered with the oil, mustard seeds, dried red chillies and the fresh curry leaves.

Yum.

Another cracking addition to any thali. A dish on its own. A side you really should try as part of a long Indian banquet.

Oh, the dish perfectly doubles in size. I was worried it wouldn’t, though it very easily does.

Ingredients

250gm (1 small) eggplant, trimmed
1/2 tsp ground cumin
Pinch of chilli powder
Pinch of ground turmeric
1 tbsp vegetable oil, plus extra for frying
1 1/2 tsp ginger paste*
1 tsp garlic paste*
2 – 3 green chillies, de-seeded and chopped
200ml (1 cup) natural yoghurt

For the tempering

Pinch of asafoetida**
1/2 tsp mustard seeds
1 – 2 dried red chillies
Sprig of curry leaves

Method

  1. Cut the eggplant into round slices. Put the ground spices in a small bowl, season with salt and add 1 tbsp of water. Mix together.
  2. Coat. Non-stick pan with a thin film of oil over a medium heat. Add the ginger paste, garlic paste, garlic paste and green chillies and stir-fry for about 1 minute. Add the eggplant and cook for 3 – 5 minutes, stirring once with a wooden spatula, then remove from the pan an set aside. Put the yoghurt in another pan and mix with a little water, then bring almost to the boil, stirring constantly to ensure it does not curdle.
  3. Heat the remaining oil in a heavy-based frying pan (skillet) over medium heat, add the asafoetida and mustard seeds and stir-fry for 1-minute, or until the seeds start to splutter. Add the dried red chillies, if using, and stir fry for about 2 minutes, or until they turn a shade darker, then add the curry leaves. Pour the tempering over the yoghurt mixture, add the eggplant and simmer for a further 2 minutes, or until the yoghurt and the eggplant is hot.

* Essentially, lots of ginger and lots of garlic blended with water. We have jars of ginger, garlic and ginger/garlic paste from our local Indian grocer in the fridge for this, a pretty simple and convenient approach that doesn’t unduly undermine the flavour.

** We did a cooking class with the wonderful Ajoy Joshi of Nilgiris in Sydney and this spice doesn’t add flavour. It is for flatulence (!) and we have always skipped it.

Pushpesh Pant’s Peppery Cauliflower Curry (Gobi Kali Mirch)

.Reading time 1 minute.

Serves: 4

As part of an Indian feast, this is just so authentic.

The pan-fried mustard and cumin seeds and then the urad dal which turns crunchy and golden.

Super simple, very very good.

Ingredients

2 tsp vegetable oil
1 1/2 tsp mustard seeds
1 1/2 tsp cumin seeds
1 1/2 tsp ural dal, rinsed and drained
500gm (1 small head) cauliflower cut into small florets
1 1/2 tsp ground black pepper
Salt

Method

  1. Heat the oil in a large, heavy-based pan over a medium heat, add the mustard and cumin seeds and stir-fry for a minute, or until they start to splutter. Add the dal and stir-fry for a further 1 minute, or until they change colour, then add he cauliflower and just enough water to cook the vegetables.
  2. Reduce the heat and simmer for about 5 minutes, or until the cauliflower is almost done. Seas with salt, add the pepper and stir. Remove from the heat and keep covered for a further 5 minutes.

Vikrant Kapoor’s Pan-roasted Barramundi (Lasooni Tali Machli)

.Reading time 3 minutes.

Serves: 4

We recently ticked another thing off the bucket list: India!

We spent two nights at the incredible Mountbatten Lodge in Ranakpur, jungles about two hours out of Udaipur. Four absolutely luxury villas, just incredible food, G&Ts until late by the fire. The local temple is absolutely extraordinary. We spent an hour and trust us, we aren’t temple people.

What an absolutely incredible country. The people, the culture, the history, the sheer size of it, the organised chaos and of course the food.

Walking through the spice markets of Old Delhi, trying the street food or eating a banquet by the fire after walking with the elephants. (Not on the elephants to be clear!)

Every meal was excellent. The spices sing. Course after course of okra and potato and eggplant and breads flat, puffed, crisped, fried. Oh, and don’t get me started on Colonial Indian food. Just incredible.

So, does Indian food in India taste different to Indian food in Australia?

Largely, yes.

It’s more unique. It’s more flavoursome. Techniques are rolled into techniques: steam, peel, fry, stuff and tandoor potatoes. Or tomatoes. As just two examples.

We looked in a few bookstores – chaos in themselves – for at least one book to take home and India Cookbook by Pushpesh Pant kept coming up. 1,000 recipes to be sure.

And after a cross check with the many memorable dishes we had had over our two weeks, it was a no-brainer.

The book contains some recipes from guest chefs and this barramundi from the man behind Sydney’s own Zaafran – Vikrant Kapoor – is just excellent. Like nothing you would otherwise eat in Sydney.

This is Indian food. As in Indian food you would eat in India.

(I have adapted the recipe slightly to serve 4; the other is that I baked the fish rather than frying. It was wonderful, though frying would have its own great outcome too.)

Ingredients

4 skinless, boneless barramundi fillets
Juice of 1 lime
Vegetable oil, for pan frying
Salt

For the marinade

Juice of 1 lime
3 tsp garlic paste*
2 tsp green chilli paste
2 tsp ground cloves
2 tsp cornflour
2 pinches of ground white pepper

Method

  1. Put the barramundi fillets in a shallow, non-metallic dish. Season with salt and sprinkle with lime juice.
  2. Mix all the marinade ingredients together in a bowl and then rub the marinade all over the fillets. Cover and leave to marinate in the refrigerator for 2 hours.
  3. Brush a little oil on a non-stick pan and heat the pan over a medium heat. Add the fish and pan-fry for 3 – 5 minutes on both sides, or until cooked.

* 5 heads of peeled garlic blended with 3 tbsp water; or use store bought from an Indian grocer as we now do.