Madhur Jaffrey my new Hero!!


What better way to end a day full of application filling and a well needed session of swimming than to make a curry!  For a long time I have followed only very basic curry recipes, thinking they were ok, but wondered why they didn’t taste the same as the ones you’re served in Indian restaurants.

I’d heard a few good reviews about Madhur Jaffrey’s curry’s before but never had the opportunity or ingredients to make any of her dishes.  A trip to the local library returned good results and I found her essential reference book on Indian cookery, ‘Madhur Jaffrey Indian Cookery’. It was this book that has changed my mind about cooking or being able to achieve, in my opinion and skills, the unachievable.  Hmmm…perhaps that statement was a little hyperbolic, but I just want to explain how good this following recipe is.   Unfortunately my image doesn’t show it any justice, but the taste is a different story!

Mixed Vegetables in a Mustard and Cumin Sauce

Ingredients: Serves 6

  1. 450g potatoes, boiled and cooled
  2. Vegetable oil for shallow frying
  3. 1 medium sized cauliflower, broken into fairly chunky florets
  4. 7.5com (3inch) piece fresh ginger, peeled and coarsely chopped
  5. 4 T plus 600 ml (1 pint) water
  6. 1 t black mustard seeds
  7. 1 t cumin seads
  8. 1/4 t kalonji
  9. 1/4 t fennel seeds
  10. 1/2 t ground turmeric
  11. 1 t ground cumin
  12. 2 tsp ground coriander
  13. 1 t cayenne pepper
  14. 1 1/2 t salt
  15. 1/2 t garam masala
  16. 450ml finely chopped tomatoes
  17. 2 medium sized carrots (I forgot to put them in the basket) cut into 1/2 inch thick rounds
  18. 150g peas (I used edamame)

Directions:

Cut the potatoes into thick ‘chips’.  Put the oil in a wok or frying pan and set over a medium-high heat.   When very hot, put in the potatoes and fry them until they are golden-red.   Remove with a slotted spoon to a plate lined with kitchen paper. put the cauliflower into the same oil and fry until golden-red.  Remove with a slotted a slotted spoon and put on a plate lined with kitchen paper.   Turn heat off and reserve the oil.

Put the ginger and garlic into the container of an electric blender or food processor along with 4 T of water and blend until you have a smooth paste, pushing down with a spatula when necessary.

Put 4 tablespoons of the oil used for frying into a large, preferably non-stick,frying-pan and setover a medium-high heat.  When very hot, put in the mustard seeds and cumin seeds – put in the kalonji and, 2 seconds later, the fennel seeds.   Give one quick stir and put in the paste from the blender. Stir and fry for 2 minutes.

Put in the turmeric, ground cumin, ground coriander, and cayenne.  Stir once or twice and put in the salt and tomatoes.  Stir and cook until most of the liquid has evaporated and the tomatoes are soft.

Add 600ml (1 pint) of water and bring to a simmer. Cover, turn to low and simmer for about 7 minutes.   Put in the carrots, cover again and simmer for a further 3 minutes.  Now put in the gharam masala, peas, fried potatoes and cauliflower.   Mix gently and bring to a simmer. Cover and continue to simmer on a low heat for 6-7 minutes, stirring gently now and then.

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