Madhu Knits and Cooks

Recipe, knitting, and sewing project notes

Tag: Cooking — Indian Recipes

  • Madhur Jaffrey’s Excellent Saag Paneer

    I think I've found a new recipe to displace my recent favorite saag / palak paneer.  The winner?  From Madhur Jaffrey's Vegetarian India, which has also become my favorite cookbook of late as well.  

    Madhur Jaffrey Saag Paneer

    This saag paneer recipe is also available online and features a deceptively simple approach to get a mouthwatering spinach flavor and consistency – blanching.  The spinach is quickly blanched prior to blending with other ingredients and cooking.  This approach results in the smoothest and creamiest sauce sans ghee / butter, which is a staple of my previous favorite recipe.  

    I made just a few recipe modifications – omitted the coriander and used approx. half of the fenugreek the recipe calls for (~1 tbsp instead of 2).  The only downside of this recipe is the number of dishes it utilizes given the blanching, but it's worth it for a great base that I think can be combined with tofu, corn, or other proteins / vegetables.  

  • Cauliflower with Ajowan and Ginger – Earthy, Simple Indian Cauliflower Preparation

    Madhur Jaffrey's Vegetarian India has become my new favorite cookbook with yet another solid, simple recipe. 

    Jaffrey's Ajwainwali Gobi or Cauliflower with Ajowan and Ginger is based on the recipe from Aurobindo Ashram, a place we have visited before in India.  It was quite a surprise to find that connection in this cookbook, let alone a recipe that makes use of ajowan / ajwain, a spice I bought long ago to prepare Ethiopian food and have had yet to use!

    Cauliflower Ajawain Served

    I found the prepared cauliflower, which was just lightly steamed on the stovetop, very earthy and flavorful.  The ajowan had a lighter and slightly more herby flavor than cumin, and my husband got some caraway flavor notes (though I did not).  I would make this simple cauliflower again and again, similar to the great kalonji greens which have become a frequent homemade staple.  

    Cauliflower Ajawain in Pot

  • Madhur Jaffrey Can’t Stop, Won’t Stop – Bengali Kale / Collard Greens + Punjabi-Spiced Roasted Cauliflower

    I recently checked out Madhur Jaffrey's Vegetarian India from the library, and after making these two recipes, I went ahead and bought it.  The book seems full of simple recipes, but unique and canonical, that I look forward to mainstreaming in our kitchen. 

    I made these first two dishes the same night -  a Roasted Cauliflower with Punjabi Seasonings and Stir-Fried Baby Kale Cooked in a Bengali Village Style.  

    Madhur Jaffrey Cauliflower + Collard Greens

    I largely followed the marinated cauliflower recipe as is, though I omitted the ground coriander to meet my personal preferences.  I really liked the tart lemon and ginger marinated cauliflower.  It was a savory and spicy dish with a pleasing mouth pucker.  And because it's a largely hands off prep via oven roasting, it's a good side dish to add into any meal.  

    Madhur Jaffrey Collard Greens - Cooked in Pot

    The kale – in which I've twice substituted collard greens, and once curly kale – was nothing short of outstanding.  I would make this with every meal if I could.  The kalonji adds a nice herby flavor to the greens, and the chile adds a wonderful fresh spice flavor.  I really like the approach of steamed the greens in the pot with some water after sautéing with the flavored oil. 

    No need to use Bengali mustard oil – though I recently bought some – and the slightest bit of sugar seems to do wonders as well to reduce the inherent bitterness in these dark greens.  Perfect, simple greens for any meal!

    Madhur Jaffrey Collard Greens - Close Up

  • Palak Makai (Corn with Spinach) – A Winning Recipe By Adapting a “New Classic”

    In years past, I have struggled to make a restaurant-quality palak makai, a north Indian corn and spinach dish.  One recipe attempt was too spiced, the other too bland.  Well, I think I have finally nailed a great palak makai, thanks to Priya Krishna's "new classic" feta saag paneer recipe.  

    Corn Saag - Served

    I didn't take many notes for this recipe attempt, but I remember following my previous modifications to Krishna's recipe (less butter, significantly less coriander), adding some thawed frozen corn, and voila – a well spiced, tangy, and creamy palak makai.  A perfect vegetable accompaniment to my meal of paneer makhani, chana masala, and rice.

    Corn Saag Served on Table

  • New Go-To Instant Pot Chana Masala Recipe – Thanks “Ministry of Curry”!

    With the local libraries now open for browsing, I've returned to picking up cookbooks on a whim.  One of my latest is The Essential Indian Instant Pot Cookbook by Archana Mundhe, who runs the Ministry of Curry blog.  The first recipe I tried was her Chickpea Curry or Chana Masala.  One benefit of this recipe is that you don't need to soak the chickpeas overnight, approx. 4 – 5 hours in hot water is sufficient to result in creamy, evenly cooked chickpeas.

    Instant Pot Chole - Served

    I've made this recipe twice, and I suggest making a few modifications:

    • I've halved the dried chickpeas to 1/2 cup each time, and this amount of chickpeas probably can be cooked in less than 35 minutes.  I recommend starting at 32 minutes on high pressure the next time.
    • Omit the coriander – it's just not to my personal preference.
    • Try substituting a chana masala spice blend for the garam masala, per the online recipe (I've only used the garam masala before, but want to try mixing it up because I do like the chana masala spice blend I have).
    • Note:  The online recipe calls for 1 tsp. of minced ginger and 1 tbsp. of minced garlic, but the cookbook calls for 1 tsp. each so not sure how much garlic would end up tasting if I follow the online recipe next time.

  • Dishoom’s Rajma – good, not great, with an unexpected twist

    With the Dishoom cookbook now mine, all mine, I've been trying more of their recipes, including their version of rajma.  I made some modifications to Dishoom's recipe though, including estimating ingredients to make ~100g of the onion masala, using the Instant Pot to pre-cook 2/3 cup of dried red beans, and omitting tomato paste because I didn't have any at home.  

    Dishoom Rajma Served

    The resulting flavor was very good, with an unexpected added richness from butter, which I don't think I have ever seen in a rajma recipe.  

    Ultimately, I would say this recipe was very good but not excellent – nice ginger, garlic, and tomato flavors coupled with well-cooked red beans – but nothing really wowed me.  I think the tomato paste would have added a deeper sweet and tart flavor to the beans though, so that will be a feature of my next attempt which I imagine is more months and years ahead instead of in days or weeks.

  • A Mostly Instant Pot Rasam – A MadhuKnitsandCooks.com Success!

    Rasam is a simple spiced South Indian vegan soup or broth.  It's one of my favorite accompaniments to Indian meals, though I haven't made it in some time.  Emboldened by our first trip to the local Indian grocery store in 6 months, I decided to try a more substantive rasam than my previous efforts.  

    I turned to Saranya Mandava's Indian Cuisine cookbook, and decided to go with her "Rasam No. 2" recipe with a few modifications from my mother and utilizing the Everest rasam powder I purchased.  

    Rasam with Pappu - Served

    The final result was excellent – perfectly spiced from the mustard seeds and rasam powder; tangy from the tomatoes and lemon juice; and substantive from the mashed moong dal.  I will be making this rasam recipe again and again!

    And the best part?  Using the Instant Pot for most of the dish, which freed up the rest of my stovetop for other dishes I was preparing at the same time. 

    My main recipe modifications were to cook the moong dal for 10 minutes on low pressure in the Instant Pot before mashing; using 2 tsp. of rasam powder, which I added to the rasam with the tomatoes; and omitting the grinding of the spices that had been tempered on the stovetop.  I instead just added them directly to the pot after cooking them on the stovetop in a small pan.

    Rasam with Pappu - Oil for Spice Tempering

    I also added 5 curry leaves, which I ripped in half, to the tempering spices, and I omitted the fenugreek seeds to the tadka because I couldn't find them in my pantry (did I throw them away?).  Finally, I used approx. juice from 1/4 lemon, which seemed to be enough.

  • A Fantastic Upma (Thanks Mom) – A Hearty Spiced Semolina Breakfast

    Upma is a savory and hearty Indian breakfast dish, usually made with roasted dry semolina though I have made variants with quinoa and steel cut oats.  As it turns out, sometimes sticking to the original can produce the best results as my recent effort with ground semolina or sooji found.

    Upma - Served

    I purchased the sooji, roasted so I didn't need to roast it at home, at our local Patel Brothers.  I followed Saranya Mandava's cookbook recipe with a few critical modifications from my mother.  

    Upma - Vegetables

    First was that I added fresh curry leaves (maybe 7 -8), which I ripped in half, to the cooking vegetables.  Second, I slightly reduced the oil to 5 – 6 tablespoons.  Third, I added the ginger toward the end of the onion / tomato / chile cooking time so that it wouldn't burn as the others cooked.

    Upma - Oil Heating

    Upma - Spices in Oil

    Upma - Vegetables Cooking

    I also increased the salt to 1.25 tsp. and the water to 3 cups instead of the 1.5 – 2 called for in the recipe (semolina stayed the same at 1 cup).

    Upma - Broth Ready for Semolina

    Upma - Semolina in Broth

    Finally, after the semolina fully cooked after 3 – 4 minutes, I took the pan off the heat, stirred in juice from 1/4 fresh lemon and some diced cilantro.  I then let the upma stay covered for approx. 5 minutes before serving.

    Upma - Cooked on Pot

    This finished upma was quickly consumed in our home.  The mixture was well-spiced from the mustard seeds and dals; tart from the lemon, tomato, and cilantro; slightly sweet from the ginger and semolina; and featured the unique deep flavor of the curry leaves.  Yum!

  • Dishoom’s Gunpowder Potatoes – Fantastic Side for Indian Dinners

    The title of my last post could also apply to this post.  My library cookbooks have become a source of unexpected recipe inspiration as I continue to hold on to them well beyond the standard 9-week checkout and renewal times.  Coupled with the accidental inclusion of frozen roasted baby potatoes in a grocery delivery order, pandemic cooking appears to well within its first wave.

    Dishoom Gunpowder Potatoes - Wegmans Bag

    The recipe I turned to for these unexpected potatoes (of which we received 2 bags) was Dishoom's Gunpowder Potatoes.  The final dish was fantastic – spicy, acidic and sharp from the green onions and lime juice, and wonderfully spiced from the toasted cumin, fennel and coriander seeds.

    Dishoom Gunpowder Potatoes - Served Close Up

    In addition to using frozen roasted potatoes, which sharply reduced the cooking time and complexity, I also substituted Kashmiri chile powder for homemade kabab masala to simply this recipe.  I will continue both modifications because these potatoes were wonderful.

    To start, I spread the frozen potatoes on a baking sheet and put them in the preheated oven for 14 minutes.  They sat for 3 – 4 minutes before I cut them in half, per the Dishroom recipe instructions.

    Dishoom Gunpowder Potatoes - Frozen Potatoes on Sheet

    Dishoom Gunpowder Potatoes - Post Baking

    Dishoom Gunpowder Potatoes - Baked Potatoes Close Up

    While the potatoes were in the oven, I toasted the whole spices until fragrant, then ground lightly them with a mortar and pestle.  While the spices were toasting, I melted the butter in the serving dish, and chopped up the green chiles, scallions, and cilantro.  Tossed all of the flavoring ingredients together in the serving dish before adding the potatoes, then sea salt, lime juice, and chile powder to taste.  So easy!

    Dishoom Gunpowder Potatoes - Toasted Spices

    Dishoom Gunpowder Potatoes - Spice and Herb Mixture

    Dishoom Gunpowder Potatoes - Served Close Up

  • Madhur Jaffrey’s Quinoa Upma – Similar to Steel Cut Oats Upma, Not as Good as the Original

    Similar to Madhur Jaffrey's Instant Pot Mung Dal with Spinach, I learned a lot about the Instant Pot itself when I made her Quinoa Upma or Quinoa with Tomatoes recipe.  I had never used the "rice" setting before, nor had I cooked quinoa in the Instant Pot before.  

    Madhur Jaffrey Quinoa Upma - Served

    Both turned out really well, so those are lessons that I will carry into the future (along with the 1.5 water to quinoa ratio for the Instant Pot rice setting).  

    However, the final dish itself felt like it had some elements missing – similar to the Steel Cut Oats Upma I made a few years ago.  In both, I didn't include curry leaves, which may have been the key omission, and Jaffrey's recipe also called for the inclusion of mint as well, which I didn't have on hand.  

    Madhur Jaffrey - Quinoa Upma Tomatoes and Onion

    Madhur Jaffrey Quinoa Upma - Tadka

    Madhur Jaffrey Quinoa Upma - Tomatoes Onions Cilantro Cooking

    Madhur Jaffrey - Quinoa Upma Boiling
    The recipe could have also benefited from more salt and a more thorough washing of the quinoa.  I definitely did not wash the quinoa sufficiently to remove the bitterness from the grains.

    Madhur Jaffrey Quinoa Upma - Instant Pot Set

    In short, this recipe is good for a decent breakfast or brunch side with a slight spiced tomato flavor coming through and the grains cooked perfectly, but it lacks the depth of flavors to really carry a meal on its own.  I'll report back if I find the modifications that can make this dish the star it should be!