This is a delicious egg curry that I know I’ll be making again and again! Vindaloo has a touch of vinegar which I love. Here is a bit of history about the dish. A lot of times I try and eliminate extra steps, for … Continue reading
Adding a little garam masala and lots of garlic make this yellow moong dal special. Recipe is based on the moong dal tadka recipe from a great blog Veg Recipes of India.
1 teaspoon olive oil
1 onion chopped
1 tomato chopped
1/2 inch ginger minced
1 cup yellow moong dal
1/4 teaspoon chili powder
1/2 teaspoon turmeric
4 cups water
1 tablespoon olive oil
1 teaspoon cumin seeds
4-5 garlic cloves smashed with the side of a big knife
1 or 2 green chilis slice lengthwise
1/2 teaspoon garam masala
- Heat oil in a pressure cooker, add the onions and saute for a couple of minutes, then add the tomato, ginger, yellow moong dal, chili powder and turmeric and saute for a couple more minutes. Add the water and then pressure cook for about 6 minutes after the first whistle (I heat on high and then turn to low after the first whistle).
- In a tadka or other small pan, heat the rest of the oil and add the cumin seeds. Once they start to pop, add the garlic and green chilis for a few seconds. Then add the garam masala and hing, then throw everything into the dal, stir and salt to taste.
I just LOVE this curry. I found this recipe for Malabar vegetable curry on Cooking Love! but used this recipe on Smita Chandra for the Malabar masala since I didn’t have a box of pre-made masala. The spice blend is truly wonderful. The Malabar coast is in Kerala, South India.
This curry is a little different with the corn and paneer and I didn’t have any green beans so I threw in the zucchini instead!
For this recipe, I list the amounts of the ingredients in the instructions as well. I find that I’m always going back and forth when reading recipes so I thought it might be helpful to have both a recipe list and the amounts in the instructions too!
Malabar Masala Powder/Other Ground Spices
1. Toast lightly in a skillet until fragrant:
1/2 tablespoon cumin seeds
1/2 tablespoon fennel seeds
1/4 teaspoon fenugreek seeds
4 cardamon pods skin removed
1/2 of a star anise
1/3 of a cinnamon stick
1/4 teaspoon black peppercorn
1/4 teasoon mustard seeds
2. Add the following and toast until the coconut is lightly browned:
1/2 tablespoon kasuri methi
1/2 tablespoon desiccated coconut
8 curry leaves
3. Add 1 tablespoon coriander powder and toast for a few seconds (it burns fast!).
4. Add all the toasted spices above and 1/4 teaspoon ground ginger and grind in a spice/coffee grinder.
Malabar Paneer and Vegable Curry
1 tablespoon coconut oil
2 onions chopped
1 tablespoon ginger minced
3 tablespoons Malabar masala powder
1 tablespoon kasmiri chili powder
1/2 teaspoon turmeric
3 carrots chopped
1 zucchini diced (or green beans chopped)
1/2 can coconut milk
1 1/2 cups water
1/2 cup corn (I used frozen)
5 ounces paneer cubed
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
6-7 curry leaves
Pinch hing (asafoetida)
- Heat 1 tablespoon coconut oil in a saute pan and saute 2 chopped onions until translucent, adding 1 tablespoon of minced ginger part way through cooking.
- Add 3 tablespoons of the Malabar masala powder, 1 tablespoon kasmiri chili powder and 1/2 teaspoon turmeric.
- Blend 2 tomatoes in a small food processor/mixer and add to pan.
- Add 3 chopped carrots, 1 diced zucchini, 1/2 can coconut milk and 1 1/2 cups of water and cook until the carrots are tender.
- Add 5 ounces cubed paneer and 1/2 cup corn and cook until the paneer is soft. Salt to taste.
- In a tadka or other small pan, heat 1 more tablespoon coconut oil. Add 1/2 teaspoon mustard seeds. When they start to pop, add 6-7 curry leaves and a pinch of hing. Throw into curry.
I’m not a huge samosa fan, often times they just kind of taste potatoey without that much flavor. But these little cocktail samosas made using all kinds of vegetables, Cape Malay curry powder and thin won ton wrappers pack a … Continue reading
I completely thought I had blogged this recipe for cauliflower kurma before, but this morning I was looking for it on my blog and it wasn’t there! Thank goodness I found the recipe and can blog it now since it … Continue reading
Another great recipe by Veg Recipes of India, these baby potatoes are super yummy and skip the onion giving them a totally different flavor. We had these with green beans w/ panch phoran which I will post soon. 8-10 baby … Continue reading
One of my favorite things about blogging what I cook is that I can always go back and figure out how to make it again! An eternal record to some of my favorite things to eat. Also, if we’re having people … Continue reading
Love these Bengali potatoes. Dum aloo translates to slow cooked potatoes, but this doesn’t take too much time since I parboiled the potatoes. Dum aloo is often made with whole tiny potatoes, but I only had small so I cut … Continue reading
My husband Tejas, who doesn’t really like winter squash, loved this simple butternut squash curry. It’s even simpler if you grab the pre-cut package of squash from Trader Joe’s. I made enough for 2, but you could always double the … Continue reading
This recipe for coconut chick pea curry is quite decadent! It is a rich curry with toasted spices and creamy coconut milk. Recipe from Serious Eats. Delicious! 1 1/2 teaspoons cumin seeds 1 star anise 1/2 teaspoon black peppercorns 2 cloves 1/2 … Continue reading