Simple Indian Dishes?

Spudulika said:

I'd like to start doing batch cooking for simple Indian dishes so that I can do a pick and mix of dishes when we want to eat a curry meal.

-snip-

I can then make some pilau rice to serve with it and maybe some pickles and that would be a good start.

Does anyone have any other suggestions for simple Indian dishes I could batch cook and freeze up in portions for later?

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BlackBoxed said:

Do you have a slowcooker? I have tons of adapted recipes. Might take a while to type them up, though.

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Spudulika said:

Yes I do!

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BlackBoxed said:

Spoiler

Keeriai Molagootal

2tsp coconut or peanut oil
10oz bag spinach or roughly 6 cups
1.5c cooked toor dal (these are also called pigeon peas, if you can't find them try black-eyed peas or yellow-eyed peas/soldier peas)
2c vegetable stock
1 Tbs cumin seeds
2 tbs black peppercorn (or ground black pepper to taste)
1.5c fresh shredded coconut
1/2 tsp mustard seeds
2 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
10-12 curry leaves
1 tsp salt
2 dry red chilies (or to taste)
Salt to taste

In a heavy bottomed, large pot heat 2tbs oil add cumin seeds, mustard seeds, and curry leaves. Spices should splutter and pop, then add your coconut and turmeric and saute until just golden, then add all except curry leaves to a spice grinder and blitz until a paste is formed and set aside.

Boil 6 cups of spinach in 2 cups of vegetable stock for about 10 minute or until decreased limp. Keep any liquid and add your lentils/peas to your pot and crush with a potato masher (or use an immersion blender). Curry should be smooth but still textured. Add salt at this stage if desired.

Finally add your coconut paste, curry leaves, and red chilies. Simmer for 10-15 minutes. If you find your curry is becoming too thick add a little liquid.

Before serving, remove all curry leaves and all chilies.

Spoiler

Baingan Bharta

2lb eggplants
1tbs olive oil
1tbs olive oil (separate)
2 large red onions, diced
4 cloves of grated garlic
1tbs grated ginger
2 dry red chilies or to taste
14oz can of diced tomatoes
1tsp paprika
1 tsp cumin powder
1 tsp garam masala
1tsp salt
1/4c finely chopped fresh green coriander

Preheat oven to 475F.

Pierce the eggplant skin in several places with a fork then coat with 1tbs olive oil. Then add them to your oven for about 20 minutes. Give them a flip and another 20 minutes.

While eggplant is cooking add 1tbs of oil to heavy-bottomed pot over medium heat. Add your diced onions and saute until golden brown. Add in your minced garlic and grated ginger. Cook for another minute then add your spices and tomatoes and turn on low and simmer.

While simmering, remove the skin from your eggplant then chop into 1 inch cubes. Cover and let cook for another 10-15 minutes.

Spoiler

Potato Vindaloo

8 cloves of garlic
2 tbs ginger root
2 tbs tomato paste
1 bunch cilantro
1 large onion
4 tomatoes
1/3c balsamic vinegar
1/2c soaked cashews
2 tbs lemon juice
1 tbs brown sugar (or apple honey, if you have)
4 dry red chilies
1/2 tbs cumin seed
2 tsp fennel seed
2 tsp coriander seed
1/4 tsp cinnamon
3lbs waxy potatoes (I leave the skin on)
1/4c lemon juice

In a blender, blend together everything except spices and potatoes and the 1/4c lemon juice and add sauce to slowcooker.

Chop potatoes in large chunks and marinate 1/4c lemon juice tossing often. About 5-10 mintues or however much time it takes to roast and blend your spices. Add to slowcooker.

Dry toast spices in a small pan until fragrant (careful not to burn them!) then add to a spice grinder and blitz. Add to your mixture. Cover and cook on low for 8-10 hours or until sauce is thick and potatoes are tender.

(Note: I said 4 chilies, but I use 6-8 and it causes others pain. The slowcooker tends to increase the heat, so start with less than you think you need. You can always grind up more if it's not spicy enough. If you don't want it hot at all I'd go with 2 instead.)

Makes about 4-6 servings so a double batch might be necessary depends on how big your slowcooker is. Haven't tried it with chickpeas but I imagine they'd be yummy too if you don't want to use potatoes.

Spoiler

Punjabi Eggplant

2lb eggplant (male if you can find), peeled and diced 1 inch cubes
200g small waxy potatoes, diced 1 inch cubes
1 red onion, minced
5 cloves grated garlic
1 tsp grated ginger
2-3 dry red chilies
1 tbs cumin seeds
1 tbs paprika
1 tbs garam masala
1 tsp turmeric
2 tbs oil
salt to taste (reserved)
cilantro (reserved)

Add all ingredients to slowcooker and cook on high for two hours, stir after 1 hour. If you find there is too much liquid cook for another 30 minutes uncovered, if it seems like there is no liquid cooked the remaining 30 minutes covered. Add in cilantro and salt at the very end.

I'm not used to writing recipes, so hopefully they're understandable. I should probably disclaimer that I can't remember what was actually adapted from the original recipes, so I can't guarantee authenticity. I have more that I'll post tomorrow.

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BlackBoxed said:

Spoiler

Keeriai Molagootal

2tsp coconut or peanut oil
10oz bag spinach or roughly 6 cups
1.5c cooked toor dal (these are also called pigeon peas, if you can't find them try black-eyed peas or yellow-eyed peas/soldier peas)
2c vegetable stock
1 Tbs cumin seeds
2 tbs black peppercorn (or ground black pepper to taste)
1.5c fresh shredded coconut
1/2 tsp mustard seeds
2 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
10-12 curry leaves
1 tsp salt
2 dry red chilies (or to taste)
Salt to taste

In a heavy bottomed, large pot heat 2tbs oil add cumin seeds, mustard seeds, and curry leaves. Spices should splutter and pop, then add your coconut and turmeric and saute until just golden, then add all except curry leaves to a spice grinder and blitz until a paste is formed and set aside.

Boil 6 cups of spinach in 2 cups of vegetable stock for about 10 minute or until decreased limp. Keep any liquid and add your lentils/peas to your pot and crush with a potato masher (or use an immersion blender). Curry should be smooth but still textured. Add salt at this stage if desired.

Finally add your coconut paste, curry leaves, and red chilies. Simmer for 10-15 minutes. If you find your curry is becoming too thick add a little liquid.

Before serving, remove all curry leaves and all chilies.

Spoiler

Baingan Bharta

2lb eggplants
1tbs olive oil
1tbs olive oil (separate)
2 large red onions, diced
4 cloves of grated garlic
1tbs grated ginger
2 dry red chilies or to taste
14oz can of diced tomatoes
1tsp paprika
1 tsp cumin powder
1 tsp garam masala
1tsp salt
1/4c finely chopped fresh green coriander

Preheat oven to 475F.

Pierce the eggplant skin in several places with a fork then coat with 1tbs olive oil. Then add them to your oven for about 20 minutes. Give them a flip and another 20 minutes.

While eggplant is cooking add 1tbs of oil to heavy-bottomed pot over medium heat. Add your diced onions and saute until golden brown. Add in your minced garlic and grated ginger. Cook for another minute then add your spices and tomatoes and turn on low and simmer.

While simmering, remove the skin from your eggplant then chop into 1 inch cubes. Cover and let cook for another 10-15 minutes.

Spoiler

Potato Vindaloo

8 cloves of garlic
2 tbs ginger root
2 tbs tomato paste
1 bunch cilantro
1 large onion
4 tomatoes
1/3c balsamic vinegar
1/2c soaked cashews
2 tbs lemon juice
1 tbs brown sugar (or apple honey, if you have)
4 dry red chilies
1/2 tbs cumin seed
2 tsp fennel seed
2 tsp coriander seed
1/4 tsp cinnamon
3lbs waxy potatoes (I leave the skin on)
1/4c lemon juice

In a blender, blend together everything except spices and potatoes and the 1/4c lemon juice and add sauce to slowcooker.

Chop potatoes in large chunks and marinate 1/4c lemon juice tossing often. About 5-10 mintues or however much time it takes to roast and blend your spices. Add to slowcooker.

Dry toast spices in a small pan until fragrant (careful not to burn them!) then add to a spice grinder and blitz. Add to your mixture. Cover and cook on low for 8-10 hours or until sauce is thick and potatoes are tender.

(Note: I said 4 chilies, but I use 6-8 and it causes others pain. The slowcooker tends to increase the heat, so start with less than you think you need. You can always grind up more if it's not spicy enough. If you don't want it hot at all I'd go with 2 instead.)

Makes about 4-6 servings so a double batch might be necessary depends on how big your slowcooker is. Haven't tried it with chickpeas but I imagine they'd be yummy too if you don't want to use potatoes.

Spoiler

Punjabi Eggplant

2lb eggplant (male if you can find), peeled and diced 1 inch cubes
200g small waxy potatoes, diced 1 inch cubes
1 red onion, minced
5 cloves grated garlic
1 tsp grated ginger
2-3 dry red chilies
1 tbs cumin seeds
1 tbs paprika
1 tbs garam masala
1 tsp turmeric
2 tbs oil
salt to taste (reserved)
cilantro (reserved)

Add all ingredients to slowcooker and cook on high for two hours, stir after 1 hour. If you find there is too much liquid cook for another 30 minutes uncovered, if it seems like there is no liquid cooked the remaining 30 minutes covered. Add in cilantro and salt at the very end.

I'm not used to writing recipes, so hopefully they're understandable. I should probably disclaimer that I can't remember what was actually adapted from the original recipes, so I can't guarantee authenticity. I have more that I'll post tomorrow.

Click to expand...

Spudulika said:

.(cos I love potatoes and spinach)

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