Finally, finally, finally, I am getting up the recipes I learned at the cooking class I took at the restaurant Taste of India in Dharamsala. It was a really fun experience, a bit pricey ($18) but totally worth it! I learned how to cook 10 recipes from a woman in the basement of the guesthouse adjoining the restaurant, along with two middle-aged guys from Britain. We just watched and copied everything down, not participating other than making a couple samosas, but I really didn't mind. It was just so fun watching her make the recipes.
On the first day, we learned how to make Aloo Gobhi, Palak Paneer, Chapati, Dal Makhani, Yellow Dal, and Malai Kofta. I am posting all recipes but the Malai Kofta, because I really didn't think it was good at all -- much to sweet, and not really tasting like Malai Kofta to me. The others, however, were all great.
Recipes:
Aloo Gobhi
This is a really easy dish, but one of my favorites out of everything we made. It's a pretty dry curry. Serve with rice or bread, and preferably a dal.
Ingredients:
4 serving spoons (she used this spoon to measure a lot, and I think it was a little more than a tbsp, in between that and 1/4 cup) vegetable oil
1/2 tsp cumin seeds
2 tsp garlic, chopped
2 tsp fresh ginger, chopped
500 grams cauliflower, chopped (or one big head of cauliflower)
250 grams potatoes, peeled and chopped (or 4 medium potatoes)
1 green chili, chopped (optional -- we didn't use it and I really don't think it's necessary. This has tons of flavor.)
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
2 tsp fresh coriander leaves, chopped
Heat the oil well in a large frying pan. Add the cumin. When the cumin pops, add the garlic and ginger. Stir it briefly and add the vegetables and green chili (if using.) Mix and cook for 1 minute. Then add all the spices (turmeric, red chili powder, coriander powder, salt, and garam masala.) Mix well and add 1/4 cup of water. Cover and cook at a low temperature for at least 20 minutes. The vegetables should be soft. Remove from heat and stir in fresh coriander. Serve hot!
Palak Paneer
YUM. Tastes just like at the restaurant, especially with the flavor of fenugreek leaves (hard to find but worth it.) Serve with hot chapati or parantha.
500 grams spinach (or one big bunch of spinach)
2 medium red onions, finely chopped and then crushed in a blender or food processor
1 1/2 tsp ginger/garlic paste (put the same amount of each into a blender and grind to a fine paste, adding a little water if necessary.)
200 g tomato puree (Boil tomatoes for 2 minutes, remove the skin, and crush in a blender.)
4 serving spoons of vegetable oil or ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
1 tsp fenugreek leaves (REALLY IMPORTANT. I had never before seen or heard of fenugreek leaves, only fenugreek seeds. The leaves are nothing like the seeds in flavor. They have a really distinctive taste and really add to this dish. They come in bags, dried, at any Indian market.)
200 g paneer (recipe will follow)
2 tsp cream
2 tsp butter
2 tsp fresh coriander leaves, chopped
How to make paneer:
Boil 2 liters of milk. Add 1/2 cup lemon juice, and boil for 5 more minutes. Drain the milk into a cheesecloth. Make the cheese into one big ball and squeeze out the liquid. Wrap the block in a cloth, put something very heavy on top, and let rest for at least two hours. Then, cut into cubes to use in the palak paneer.
Recipe for palak paneer:
Cut spinach roughly, wash it, and boil it for 10 minutes in 1/2 cup water. When it's done, grind it with any remaining water in a blender.
Heat the oil in a pan. When it's well-heated, add the cumin and coriander seeds. When the seeds begin to pop, add the crushed onions. Cook for 8 to 10 minutes. When the onion mixture separates oil on the corners, it is cooked. Add 1/2 cup water and ginger/garlic paste. Stir, cook for two minutes, and add the remaining spices. Cook at a low temperature for two more minutes. Add the tomato puree and cook 2-3 minutes more. When you see oil on top of the tomatoes, they are cooked. Add spinach to the sauce. Mix well, cover, and cook for 5 more minutes. Add paneer and cook 5 minutes more.
Add cream and butter at the last minute, and serve.
Chapati
Ingredients:
2 cups wheat flour (I use whole wheat and white flour mixed)
1/2 tsp salt
2 tbsp oil
1 cup water (or more or less... add a little add a time and stop once you have achieved a soft dough.)
Combine all ingredients, kneading only until they are well-mixed. Cover the dough and let rest for 30 minutes. Form the dough into golf ball-sized balls. Coat them in flour and roll them out one and a time. Heat a griddle and do not begin to cook chapati until it is very well-heated. Cook each one only about a minute (or less) on each side. They should puff up beautifully. Serve with curry!
Dal Makhani
This black dal is very popular in Punjab.
200g black lentils and 50g red kidney beans, mixed together, washed, and soaked for at least 7 hours.
2 cinnamon sticks
2 whole black cardamom pods
4 whole green cardamom pods
5 cloves
1/4 tsp red chili powder
1 tsp salt
3 tbsp oil or ghee
2 tsp fresh ginger, finely chopped
2 medium tomatoes, chopped
1/2 cup milk
2 tsp fenugreek leaves
2 tbsp fresh cream
2 tsp butter
Bring 2 1/2 liters of water to a boil. Add the dal, whole spices, red chili powder, and salt. Cover and cook for one hour, or until dal is very soft.
In a small frying pan, heat the oil or ghee. Add the fresh ginger and cook for 1-2 minutes. Then add tomatoes. Cook 2-3 more minutes, and then add to the dal, along with the milk and fenugreek leaves. Cook 2-3 more minutes, then remove from heat, add cream and butter, and serve.
Yellow dal:
Ingredients:
2 cups yellow dal, washed and soaked for at least 30 minutes.
1/4 tsp turmeric powder
1 tsp salt
3 tbsp oil or ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A pinch of asafoedita (hing)
2 medium onions, finely chopped
2 tsp finely-chopped garlic
2 medium tomatoes, chopped
1/4 tsp red chili powder
1/2 tsp garam masala
2 tsp fresh coriander
Bring 2 liters of water to a boil. Add dal, turmeric, and salt. Cook for 30 minutes.
In a separate pan, heat the oil or ghee well. Add the cumin seeds, mustard seeds, and asofoedita. After they begin to pop, add the chopped onion and cook 2-3 minutes more. Add the garlic, and after a minute, the tomatoes. Cook 2-3 minutes. Add the chili powder and garam masala. Add the mixture to the dal. Cook two minutes, then remove from heat, add fresh coriander, and serve.
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