Indian Recipes

Grilled Paneer Cheese with Mango Tomato Chutney Recipe

Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling.  Serve with mango and tomato chutney and a drizzle of curry vinaigrette.

Serves 8

Ingredients

Grilled Paneer

175ml plain yoghurt

1 Tbsp  lemon juice

2 tsp McCormick Garam Masala

1 tsp McCormick Sea Salt

½ tsp McCormick Garlic Granules

½ tsp McCormick Ginger Ground

400g paneer

Mango Tomato Chutney

½ tsp McCormick Cumin Seed

4 plum tomatoes, chopped

1 ripe mango, cut into 1cm chunks

½ onion, chopped

2 tsp McCormick Coriander Leaf

2 tsp honey

½ tsp McCormick Cinnamon Ground

¼ tsp McCormick Sea Salt

Curry Vinaigrette

50ml olive oil

2 Tbsp white balsamic vinegar

2 Tbsp  Dijon mustard

½ tsp Keen’s Curry Powder

¼ tsp McCormick Garlic Powder

Method

1. For the paneer combine yoghurt, lemon juice, Garam Masala, Salt, Garlic Granules and Ginger in a small bowl until well blended.  Place paneer in a large re-sealable plastic bag, add the yoghurt marinade and turn to coat well, place in the refrigerator for 1 hour.

2. Meanwhile, for the Mango Tomato Chutney, toast the Cumin Seeds in a large pan over a medium heat for 1 minute, or until fragrant.  Add the tomatoes, mango, onion, Coriander, honey, Cinnamon and Salt.  Cook for 8-10 minutes, stirring regularly until the tomatoes soften and the sauce is slightly thickened.

3. For the Curry vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended.

4.  After the paneer has marinated, spray a griddle pan with oil and pre-heat to medium.  Remove paneer from the marinade, discarding any remaining marinade.  Grill paneer for 5-6 minutes, or until lightly browned, turning frequently.  Cut into 1cm thick slices, then serve layered with the Mango Tomato Chutney and drizzled with the Curry Vinaigrette.

March 19, 2014

Chicken and Pea Korma Recipe

Forget takeaway, Callum Hann’s chicken curry recipe is now one of our weekly easy dinner ideas. Serve with rice, fluffy naan and his singly tzatziki for the ultimate curry night.

Korma is one of those please-all Indian curries. Everyone (except vegetarians), will pounce on a big bowl of this chicken one, and even then you could swap the chicken out for sweet potato or pumpkin (winter squash). Prepare for your kitchen to smell delicious. The green apple I’ve added to the tzatziki gives it a little extra zing.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Serves: 4

Ingredients
130 g (1⁄2 cup) thick Greek yoghurt
3 garlic cloves, thinly sliced
a thumb-sized
piece of fresh ginger, finely grated
a handful of coriander, stems finely chopped, leaves reserved
1 tablespoon garam masala
6 boneless, skinless free-range chicken thighs
cooked white rice or naan bread, to serve (optional)
2 tablespoons canola oil
1 brown onion, halved and thinly sliced
1⁄2 a red capsicum, seeded and thinly sliced
1 1⁄2 tablespoons tomato paste (concentrated purée)
2 teaspoons curry powder
1⁄4 teaspoon salt
1 batch of simple but proper tzatziki
1 green apple (such as granny smith), coarsely grated, seeds removed
75 g (1⁄2 cup) frozen peas
25 g (1⁄4 cup) flaked almonds (optional)

Method
1. In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.

2. Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.

3. If you are making rice, start it just before you start cooking the korma.

4. Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown.Add the tomato paste,curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.

5. Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices).Turn the heat off.

6. Meanwhile, make the tzatziki (omitting the dill in the recipe). Roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.

7. Stir the frozen peas through the korma.The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.

8. Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.

What’s your favourite curry dish?

ideatthat

February 7, 2014

Quick Dinner Ideas: Crab Curry Recipe

Curries don’t have to take hours to cook, in fact this Sri Lankan crab curry recipe is one of our favourite quick dinner ideas, taking less than 30 minutes to make, and that includes making the aromatic curry paste from scratch.

Recipes and images from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

Jaffna is renowned for its abundant seafood and a visit to the region isn’t complete without tasting their famous crab curry. We cooked the curry over an open fire in Bamini’s garden and the flavours were incredible! Be prepared to get a bit messy when eating this dish, but I can assure you it is worth it.

Serves 4 

Ingredients

4 blue swimmer crabs (about 400 g each) (or 2 live mud crabs, about 800 g each)
4 cloves garlic, thinly sliced
2 cm (¾ inch) piece ginger, thinly sliced
1 teaspoon salt, plus extra to taste
1 tablespoon vegetable oil
1 red onion, thinly sliced
1–2 thin green chillies, halved lengthways (optional)
3 vine-ripened tomatoes, diced
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
2 teaspoons dried chilli pieces
1 teaspoon unroasted chilli powder
375 ml (13 fl oz/1½ cups) coconut milk
3 sprigs curry leaves, leaves picked
juice of ½ lime

Method

1. If using live mud crabs, place them in the freezer for 1–2 hours until they are completely immobilised before you begin chopping them.

2. Remove the triangular flap under the crab and discard it, then lift off and remove the head, keeping the head to cook with the rest of the crab for presentation. Remove the gills and any yellow ‘mustard’. Wash the crabs. Cut in half, then pull off the big claws. Using the back of a large knife, tap the claws to crack them; this allows the flavours to seep in while cooking. Wash the crab pieces and set aside.

3. Using a mortar and pestle, pound the garlic, ginger and salt into a paste. Heat the oil in a large wok or heavy-based saucepan and cook the onion over medium heat for 3 minutes. Add the chillies and the garlic and ginger paste and cook for 1 minute. Stir in the tomatoes, fennel seeds, fenugreek seeds, dried chilli pieces and chilli powder; cook for 1 minute. Add the coconut milk, curry leaves and crab pieces; simmer for a further 10 minutes, or until the sauce has thickened and almost completely reduced, making sure to turn the crab regularly. Remove from the heat, add the lime juice and season to taste with salt.

srilanka

What’s your favourite curry?

December 1, 2013

Best-Ever Butter Chicken Recipe

Who doesn’t love butter chicken, but instead of ordering one from your local takeaway (with that appetising layer of oil on top!), making your own couldn’t be easier or healthier. This recipe uses Greek yoghurt in the aromatic sauce instead of fattening cream and you wouldn’t notice the difference (well, your hips will!).

It might look like a lot of ingredients, but don’t let that put you off, as you’ll have most of them in your pantry already. Look for organic chicken thigh cutlets which taste so much better, and don’t forget to serve with warm naan or roti for dipping into the beautiful brick-red sauce.

Preparation time: 10 minutes 
Cooking time: 1 hour 

Serves: 4

Ingredients

8 chicken thigh cutlets
3 cloves of garlic, crushed
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder
2 tsp paprika
50g unsalted butter
2 tbsp white vinegar
3 tbsp tomato paste
410g diced tomatoes
180ml chicken stock
5 cardamom pods, bruised
1 cinnamon stick, cracked
3/4 cup (180g) five:am Greek Style organic yoghurt
Salt to taste
five:am Greek Style organic yoghurt to serve
Fresh mint leaves to serve

Method

1. Marinate chicken with garlic, garam masala, coriander, cumin, chilli powder, paprika and yoghurt overnight (or for least 2 hours).

2. Melt butter in a saucepan over a medium heat and cook chicken until browned.

3. Add cardamom pods, vinegar, chicken stock, cinnamon, tomatoes, tomato paste and mix well. Bring to the boil then simmer for 40 minutes (or until the sauce starts to thicken).

4. Stir in five:am Greek Style organic yoghurt and simmer for a further 5-10 minutes.

5. Serve chicken with steamed rice, naan or roti bread for dipping.

If you don’t have time to marinate the chicken, just follow these instructions:

1. Dust chicken with a little flour and cook in butter until browned.

2. Remove chicken from pan and brown spices until fragrant.

3. Stir in remaining ingredients, including chicken and bring to the boil.

4. Cook over a low heat for 1 hour, stirring occasionally.

What’s your favourite Indian recipe?

October 8, 2013

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013

Easy Coconut Beef Curry Recipe

Who doesn’t love an authentic curry? Ditch the greasy takeaway and whip up this delicious easy beef curry for dinner tonight. It’s a hearty and aromatic curry recipe with just the right amount of spice, and is ready in less time than it takes to get delivery!

Serves 4

Ingredients

2 sliced onions
1 tbsp oil
1kg cubed round steak
1/4 cup curry paste
2 tbsp Gourmet Garden Coriander
425g canned crushed tomatoes
1 cup beef stock
1/2 cup coconut milk

Method

1. Brown onions in oil. Add cubed round steak and brown well.

2. Add curry paste, 1 tablespoon Gourmet Garden Coriander and cook for 1 minute.

3. Stir in canned tomatoes, beef stock and coconut milk.

4. Simmer for 45 minutes to 1hr, or until tender & stir in 1 extra tablespoon of Gourmet Garden Coriander. Serve with rice, pappadams and chutney.

What’s your favourite Indian curry?

August 28, 2013