Delishuss Blog

Just another WordPress.com site

Vegetable Chana Masala June 15, 2015

Filed under: Curries,Potatoes — delishuss @ 12:16 pm
Tags: , , , ,

IMG_20150615_215931

I’ve made this dish over and over again. It’s a fall back recipe for me when I need to use up some vegetables that are nearing the end of their existence. It’s sooooo easy, there’s no real technique involved. I added purple sweet potato this time around. I’ve never had it before. I love it. It keeps it’s integrity really well when it’s cooking and doesn’t go mushy. I tend to keep this fairly rustic and roughly chop my veg as they are the star of the dish. I served it with rice and a dollop of Greek yoghurt. A lovely buttery naan would be fab, to scoop the sauce up. Yum, yum.

Serves 4

Ingredients

1 purple sweet potato (a smallish one is fine), cubed

1 onion, chopped 1/4 jap pumpkin (any pumpkin or squash will work), cubed

1 red capsicum

1 clove garlic, minced

1 red chilli, finely chopped

3 tablespoons tikka masala paste

1 courgette, cubed 1 tin of chopped tomatoes

1 tin of chickpeas

Handful of fresh coriander, chopped

Salt and pepper to season

Olive oil

Method

1. Heat a deep frying pan and add a glug of olive oil. Heat the oil for a minute or so. Add the onion and sauté for 3-4 minutes. 2. Add the chilli and garlic and fry for 2 minutes. Remove onion, garlic and chilli from the frying pan and set aside. You may ask why I do this. It’s something that my mum thought me. You get the residual flavours from the ingredients on the pan but you don’t burn it by over cooking it.

3. Add some more olive oil to the pan if needed and heat. Always heat the oil as if you don’t it can turn the food soggy. Add the remainder of the veg and sauté for 6 minutes. Remove the veg from the pan.

4. Add the masala paste and fry off for a couple of minutes so that you start to get those lovely curry aromas wafting through your kitchen. Add all of the veggies and stir through the paste. Stir in the chickpeas and the tomatoes.

5. Season with salt and pepper. At this point, I add have of the chopped fresh coriander. The professionals say that you shouldn’t add soft herbs during cooking, probably because they wilt and lose their flavour a bit but I don’t think there should be rules in cooking. I add it during cooking to bring out that coriander flavour and then at the end to lift the freshness of the dish.

6. Simmer the curry for about 15-20 minutes until the potato and the pumpkin has softened. And you’re done.

 

Chicken Masala July 4, 2010

Filed under: Chicken,Curries — delishuss @ 9:09 pm
Tags: , ,

This masala is from the curry house website, http://www.curryhouse.co.uk/rsc/masala.htm. It’s very good but I think I will continue my search for the perfect masala recipe.

Ingredients

  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 1 small onion – finely chopped
  • 1.5 inch piece cassia bark (or cinnamon)
  • 2 green cardamon pods
  • 4 whole cloves
  • 1 teaspoon fennel seeds
  • 1 inch piece fresh ginger – very finely chopped
  • 2 cloves garlic – very finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander seed
  • 3/4 teaspoon good chilli powder
  • 5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
  • 1 teaspoon (or a little more) concentrated tomato purée
  • salt to taste
  • 2 chicken breasts, skinned and cut into 1 inch pieces
  • 1 tablespoon chopped up pieces from a block of creamed coconut
  • chopped fresh coriander leaf (cilantro) to garnish

Method

  1. Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high
  2. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes
  3. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns
  4. Add the turmeric, coriander and chilli powder and fry gently for a minute
  5. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don’t worry, it won’t split if you’ve used full cream yoghurt)
  6. When the yoghurt has lost a lot of it’s moisture add another tablespoon. Stir and fry as before.
  7. Repeat until all the yoghurt is incorporated (the last tablespoons won’t sizzle but it doesn’t matter)
  8. Add the tomato purée and stir in. The colour of the dish should now be similar to the background colour of the recipe list page – a rich orangy yellow with red flecks if you’ve turned the graphics off.
  9. Stir in lots of hot water – enough to make the mixture very fluid
  10. Bring to the boil and simmer, stirring occasionally for 20 minutes
  11. Add salt to taste
  12. Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white
  13. Add the chicken to the sauce and simmer gently for another 20-30 minutes until the chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water
  14. 10 minutes from the end add the creamed cocunut pieces and stir to melt them. Adjust the consistency of the sauce with some hot water as the creamed cocnut will thicken the sauce
  15. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cassia and cardamons (if you can find them! Don’t worry about the cloves)
  16. Serve, garnished with chopped fresh coriander leaf (cilantro)