As a vegetarian, Indian food has been a staple of my diet for many years. While most cuisines treat vegetables as an afterthought, the Indians prepare them with such creativity that even carnivores are left feeling sated. I've always wanted to learn to make it, but there are so many spices I'm unfamiliar with that I was too intimidated to try it by myself. Which is why I was thrilled for the opportunity to take an introductory cooking course with the Chef at the Oberoi Hotel in New Delhi. In a few short hours, I learned how to make a simple and delicious North Indian style vegetable curry as well as a traditional Indian bread called Parantha. Much to my surprise, I've found that it is actually very easy to recreate at home. I've included the recipes below so that you try to make it as well. I'm complete rubbish in the kitchen so I know that if I can do it, anyone can. Enjoy!
Mixed Vegetable Curry
1 cup (chopped) Onion
1/2 cup (half chopped, half pureed) Tomato
1tbsp Red Chili Powder
3tbsp Coriander powder
1tbsp Cumin powder
Salt, to taste
1tbsp (chopped) Ginger
2(chopped) Green Chilis
1tbsp (chopped) Cilantro
1/2tsp Kasoori Methi (dried fenugreek powder)
1. Heat the oil and add cumin. Stir until the cumin begins to crackle than add the chopped ginger and green chili.
2.Add onion and fry to brown color, then add the red chili, turmeric and coriander power. Cook on slow fire for another 2 minutes with the addition of a table spoon of hot water.
3. Add chopped tomato, mix and cook for 10 minutes until tomatoes are lightly mashed.
4. Add all of the vegetables except the green peas. Add enough water and cover with a lid. Cook for around 5 minutes or until the vegetables are completed cooked.
5. Add the green peas.
6. Add pureed tomato and salt, bring to a boil and cook for 15 minutes.
7. Add ginger, green chili and green coriander then mix well.
8. Add the fresh cream and Kasoori Methi, adjust seasoning and serve hot.
2 cups wheat flour
water as per requirement
20ml Clarified Butter
1. Knead soft dough with above ingredients leaving the clarified butter. Leave it for at least 30 minutes.
2. Roll into small ball shapes.
3. Roll into a thin round, use dry flour to assist as needed.
4. Apply a small amount of clarified butter and shape it into a triangle.
5. Roll the parantha in the shape of a triangle.
6. Heat stove and place the parantha on it. When brown spots appear on one side, turn it. When the other side turns brown, turn it again.
7. Apply clarified butter on both sides. Remove from the stove and serve hot.