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6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors

Meherwan Irani — Wed, 02 Oct 2019 15:28:42 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Almost every culture seems to have its own version of grilled meat on flatbread: Mexican tacos al pastor, Lebanese shawarma, Greek gyros, Turkish doner kebabs, Persian shish kebabs—and my personal favorite—Indian seekh kebabs.

Most Indian restaurants pay homage to the food once served on the tables of the Mughal emperors. Cooked in ghee and redolent with aromatic spices, ubiquitous staples from tandoori chicken and butter chicken to saag paneer and rogan josh all owe their roots to Mughal high cuisine. But those dishes don’t tell the full story of the culinary influence of the Mughals. An equally important legacy is found in the streets and alleyways of almost every city in India. From Delhi to Calcutta, kebabwallas ply their trade, cooking skewers of marinated meats over glowing sigris (charcoal-fueled open-fire grills) and serving them on parathas—usually with a squeeze of lime and a few slivers of onions fragrant with chaat masala.

These late-night street grills were the inspiration behind my Botiwalla restaurants in Atlanta—and the menu below. Mix and match the skewers and sides for the ultimate cookout, starting with the iconic seekh kebab, a skewer of spiced minced meat—and the gold standard of kebabs in India. With a large enough grill, you can cook lamb in one corner, chicken in another, and still make room for fish and vegetables. You can also do as the SAVEUR test kitchen did and pull off the whole menu indoors: simply break out your grill pans and get those burners going.

The Menu

Lamb Seekh Kebabs

My riff on this beloved classic starts with ground lamb and dials back the heat and Indian spices—flavoring the meat with just a pinch each of turmeric, ground coriander, and Kashmiri chile powder. Then I bump up the cilantro, garlic, and ginger, and add lots of fresh mint to brighten the dish. The trick is to grill hot and fast so that the meat is smoky and charred on the outside, and tender, juicy, and almost delicate on the inside. Serve as a kebab with naan, lime wedges, and chutney; or form the meat into a skinny burger instead, and sandwich between pav, the soft, sweet Indian rolls, along with a cabbage slaw and Maggi ketchup. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Chicken Tikka Kebabs

Chicken tikka is the sweet and sour pork or the beef and broccoli of Indian cuisine. The O.G. bastardized North Indian export has launched thousands of curry houses in the U.K. and U.S. This version calls for treating chunks of boneless chicken breast (you can also use thighs for even juicier results) with a dry rub and a wet marinade. The dry rub is super simple—just Kashmiri chile powder, turmeric, and salt—while the wet marinade is the perfect balance of yogurt, lime, and spices. Thread the double-infused chicken onto skewers, and again grill hot and fast, turning frequently to avoid over-charring. One bite of the smoky-spicy-juicy end result, and you’ll never again want to pony up for the dry, flavorless, and dyed-red chicken under the buffet heat lamps that’s trying to pass itself off as “chicken tikka.” Get the recipe >

Paneer Tikka Kebabs

Yes, you can grill cheese on a grill! Well, the right kind of cheese. Here, bite-sized chunks of paneer, a dense, pressed fresh cheese, is marinated in a gingery herbed yogurt and grilled with sweet, colorful bell peppers and onions. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Machli Kebabs

While most fish in India is fried—I don’t think I’ve ever seen it grilled—this recipe inspired by my Persian ancestry rocks on the grill. Start with a firm, chunky fillet—swordfish is my go-to—and a bright, slightly sweet marinade of fresh mint, cumin, lime, and garlic. Baste with plenty of ghee on the grill, then garnish with fresh dill and dried sumac. Get the recipe >

Kachumber

A Hindi word for “chopped up into small pieces,” kachumber is also known as Parsi salad. It was served with pretty much every meal I had growing up in India. The first time I went to a Persian restaurant, I saw an almost identical dish called “salad Shirazi,” which made sense once I looked up the history: The Parsis immigrated to India from a region of Persia known as Pars, of which Shiraz is the capital. With just four main ingredients—cucumbers, tomatoes, red onions, and fresh herbs—the slaw-like salad couldn’t be simpler. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled Corn Bhel

Bhel is the closest that many Indians will come to eating some type of salad. We traditionally don’t eat a lot of fresh leafy greens. Our greens tend to be dark and fibrous (think mustard greens instead of baby spinach) and lend better to stewing instead of salads. Typically served by street vendors, bhel is a “salad” of puffed rice, crispy chickpea noodles, wheat crackers (puris), chiles, onions, cilantro, peanuts, and potatoes dressed with chutney and the occasional dollop of cold sweetened yogurt. My bhel-inspired corn salad keeps the crunch factor with homemade corn poha (you can substitute store-bought corn flakes) and adds grilled corn kernels, cucumbers, tomatoes, herbs, and a three-minute cumin-lime vinaigrette. Get the recipe >

The post 6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors appeared first on Saveur.

Grilled Swordfish Kebabs

Meherwan Irani — Wed, 02 Oct 2019 15:16:06 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Chef Meherwan Irani of Chai Pani Restaurant Group likes using swordfish for these machli kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers—this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber, or with naan, fresh herbs, and thinly sliced onions.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 6

Time: 1 hour

Ingredients

For the marinade:

¼ cup fresh lime juice
1 tsp. sugar
½ tsp. kosher salt, plus more as needed
Pinch roasted ground cumin
20 fresh mint leaves
2 medium garlic cloves
1 cup grapeseed or vegetable oil

For the kebabs:

2 lb. swordfish steaks (or another firm white fish), skinned and cut into 1½-in. chunks
¼ cup coarsely chopped dill, for garnish
Ground sumac, for garnish
Extra-virgin olive oil, for drizzling

Instructions

Make the marinade: To a blender, add the lime juice, sugar, salt, roasted cumin, mint, and garlic and pulse until smooth. (Add 1–2 tablespoons of water if needed to help all the ingredients come together.) With the machine running on low speed, slowly drizzle in the oil until completely incorporated. Transfer ⅓ cup of the marinade to a small bowl, cover, and refrigerate. Reserve the remaining marinade.
Make the kebabs: To a large bowl, add the fish and season lightly with salt. Pour the remaining marinade over the fish and toss well to coat. Cover the bowl loosely with plastic and refrigerate for at least 10 minutes. (Do not marinate longer than 30 minutes, or the lime juice will begin to “cook” the fish.)
Meanwhile, soak ten 8-inch bamboo skewers in cold water for at least 30 minutes before grilling.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan to high.) Drain the skewers and shake off any excess water. Thread 3–4 chunks of fish onto each skewer, leaving a slight gap between each chunk.
Transfer the kebabs to the grill and cook with the grill open until lightly charred on one side, 2–3 minutes. Using a fish or grilling spatula, loosen and flip the kebabs. (If the fish is sticking, give it another minute or so. It should release easily once it’s fully cooked on one side.) Continue cooking until the opposite side is lightly charred and the fish is cooked through, 2–3 minutes more. Transfer to a platter, drizzle the remaining marinade on top, and garnish with dill, sumac, and a drizzle of olive oil. Serve hot or at room temperature.

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Grilled Corn Bhel

Meherwan Irani — Wed, 02 Oct 2019 15:19:21 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.

All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 1 hour 10 minutes

Ingredients

For the dressing:

¼ cup coarsely chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 medium garlic clove
¼ medium red onion, finely chopped
¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

6 ears yellow or white sweet corn in husks, tough outer leaves removed
1½ cups peeled, seeded, and finely chopped cucumber
1 cup cherry or grape tomatoes, halved
½ medium red onion, finely chopped
2 cups unsweetened corn flakes
½ cup coarsely chopped cilantro
2 Tbsp. coarsely chopped mint
Kosher salt

Instructions

Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.

The post Grilled Corn Bhel appeared first on Saveur.

Grilled Chicken Tikka

Meherwan Irani — Wed, 02 Oct 2019 15:12:03 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Asheville, North Carolina chef Meherwan Irani’s marinade for these grilled chicken tikka kebabs achieves the perfect balance of yogurt, lime, and spices. Cutting the chicken into strips rather than the traditional whole chunks allows the meat to cook faster without drying out, and as an added bonus, increases the surface area in contact with the marinade. The same marinade and technique can also be used for lamb (boneless or chops), steak, or paneer.

Look for jars of ginger-garlic paste at your local Indian grocery store. If you can’t find it, make your own by pounding 6 garlic cloves with a 1½-inch piece of peeled ginger in a mortar and pestle, or by blending to a coarse paste in a food processor. Dried fenugreek leaves are a savory, aromatic herb reminiscent of maple syrup. Commonly used in Indian street food, chaat masala is a tangy mix of rock salt and spices including dried mango powder, asafetida, and black pepper.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 5 hours 10 minutes

1¼ cups Greek yogurt
¼ cup vegetable oil
3 Tbsp. ginger-garlic paste
3 Tbsp. fresh lime juice (from 1 lime)
2 Tbsp. Kashmiri chile powder
2 Tbsp. kosher salt
2 Tbsp. distilled white vinegar
1 Tbsp. ground coriander
1 Tbsp. garam masala
1 tsp. dried fenugreek leaves (optional)
½ tsp. Indian red chile powder (or substitute cayenne)
½ tsp. ground cumin
2½ lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-in.-thick strips
½ cup melted ghee or unsalted butter, for basting
1 tsp. chaat masala (optional)

Instructions

Marinate the chicken: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, lime juice, Kashmiri chile powder, salt, vinegar, coriander, garam masala, fenugreek (if desired), Indian chile powder, and cumin until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours, or up to 6. (Over-marination will make the meat mushy and soggy.)
Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan over high.) Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
Add the skewers to the grill side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover the skewers with a large stainless steel bowl, or tent loosely with foil.) Open the grill and use tongs to flip each skewer, then cover and continue cooking until the opposite side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if desired), and serve hot.

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Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Yield: Makes 4

Time: 1 hour 5 minutes

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

The post Mango Lassi appeared first on Saveur.

Vada Pav (Indian Potato Fritter Sandwich)

Floyd Cardoz — Mon, 18 Mar 2019 22:47:34 +0000

Matt Taylor-Gross. Matt Taylor-Gross

These starchy sliders are a popular beachside snack in Mumbai. In this vada pav recipe adapted from one served at the late chef Floyd Cardoz’s now-shuttered New York City restaurant, Paowalla, fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and hot chutneys, and a garlicky chile-coconut condiment.

Flavorful chutneys are an essential component of Indian cuisine, far from a mere condiment. Cardoz was particularly masterful in how he used homemade chutneys to amplify the flavor of any dish. Three distinct chutneys complement our take on his crispy vada pav—a fresh mint-cilantro version; a crunchy “dry chutney” of toasted garlic, peanuts, and coconut; and a sweet and tangy tamarind chutney laced with cumin and red chile powder.

Yield: 12

Time: 2 hours

8 medium yellow potatoes (4 lb.)
½ cup chopped cilantro
2 Tbsp. mustard oil
2 tsp. cumin seeds
2 tsp. mustard seeds
1½ tsp. ground turmeric, divided
1 tsp. ground coriander
Pinch asafoetida (hing)
12 curry leaves
4–6 green bird’s eye chiles, thinly sliced
1 small onion, finely chopped (1 cup)
Kosher salt
3 cups chickpea flour
1 tsp. baking soda
Vegetable oil, for frying
12 small, soft white rolls, homemade or store-bought
Mint chutney, tamarind chutney, and dry garlic chutney, for serving

Instructions

To a large pot, add the potatoes and enough cold water to cover. Bring to a boil, and cook until tender, 35–40 minutes. Drain, set aside to cool slightly, then use a kitchen towel to remove and discard the skins. Pass the potatoes through a ricer into a medium bowl (alternatively, place the potatoes in a medium bowl and mash gently with a fork), then gently fold in the cilantro.
To a large skillet over high heat, add the mustard oil. When it’s smoking, add the cumin and mustard seeds, and cook until they begin to pop. Stir in 1 teaspoon of the turmeric, the coriander, and the asafoetida, and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5–10 seconds. Add the chiles and onion, then turn the heat to medium and continue cooking, stirring occasionally, until the onions are translucent but not yet browned, 5–7 minutes more. Transfer to the bowl with the potatoes, season to taste with salt, and stir gently to combine, then set aside until cool enough to handle.
Shape the cooled potato mixture into 12 even patties, about 4 ounces each or ½ cup of mixture per patty. Place on a plate and transfer, uncovered, to the freezer to firm slightly.
Prepare the batter: In a medium bowl, whisk together the chickpea flour, baking soda, and the remaining ½ teaspoon of turmeric. Season to taste with salt, then whisk in 1½ cups of cool water to make a smooth, thick but pourable batter. Set aside to rest for 15 minutes.
Fry the patties: Into a large heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Remove the potato patties from the freezer and dredge them in the batter to coat. Turn the heat to medium-high and when the temperature reads 350°F, working in batches so as not to overcrowd the pan, carefully drop the patties into the oil. Stir immediately to prevent them from sticking to the pan or each other, then cook, turning once, until evenly golden, crispy, and warmed through, 4–5 minutes per batch. Remove with a spider skimmer or slotted spoon and drain on a paper towel-lined baking sheet while you finish frying the rest of the patties.
Slice the buns in half, smear the tops with green chutney and place the potato patties on the bottoms. Spread the patties with sweet tamarind chutney and sprinkle generously with dry garlic chutney. Replace the top buns and serve hot.

The post Vada Pav (Indian Potato Fritter Sandwich) appeared first on Saveur.

Keralan Fish Curry

Joyce and Kamala Kutty — Thu, 01 Aug 2024 03:14:35 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Whenever knifemaker Joyce Kutty brings home fresh mackerel from a fishing trip on the Rhode Island coast, her mother Kamala makes this curry she learned to prepare for her husband, who is originally from Kerala, India. Kutty explains that Malayalis love the sour dried rind of kudampuli, also known as brindle berry or Malabar tamarind, in their fish curries: “It’s one of the special ingredients that really makes it Kerala style.” When she talked to her father about the ingredient, Kutty learned her grandfather was a spice merchant who sold kudampuli.

A tangy tropical fruit used almost exclusively in Sri Lanka and Kerala, kudampuli brings balance and depth to the region’s coconut-rich curries. Once harvested, the ripe pods are seeded and sundried until they turn from green or pale yellow to brown and leathery. Kutty recommends adding kudampuli to dishes with fatty fish: think kingfish, Spanish mackerel, or Rhode Island bonito (the Kutty family favorite). Look for kudampuli and fish curry masala paste online or at your local South Asian grocery store.

Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.

Order the SAVEUR Selects Tri-Ply Stainless Steel Chef’s Pan here.

Yield: 2–4

Time: 30 minutes

3 Tbsp. fish curry masala paste
3 Tbsp. vegetable oil
½ tsp. fennel seeds
½ tsp. fenugreek seeds
½ tsp. black mustard seeds
5–6 fresh curry leaves
2–3 green chiles, such as serrano or jalapeño, finely chopped
4 shallots, thinly sliced
2 Tbsp. ginger-garlic paste
1 medium tomato, finely chopped
Kosher salt
One 13.5-oz. can coconut milk
3–4 pieces kudampuli (Garcinia cambogia), soaked in ¼ cup water
1 lb. meaty fish fillets, such as mackerel, bluefish, or cod, cut into 3-in. pieces
Finely chopped cilantro, for garnish
Basmati rice or naan, for serving

Instructions

In a small bowl, stir together the fish curry masala and 2 tablespoons of water.
To a large skillet over medium-high heat, add the oil. When it is hot but not smoking, add the fennel, fenugreek, black mustard seeds, and curry leaves and cook, stirring occasionally, until the leaves start to sputter, about 1 minute. Add the chiles and shallots and cook, stirring occasionally, until the shallots are soft and translucent, about 5 minutes. Add the ginger-garlic paste and tomato and cook, stirring occasionally, until the tomato is soft, 2–3 minutes. Add the fish curry masala paste, season to taste with salt, and continue cooking, stirring continuously, until fragrant, about 3 minutes more.
Add the coconut milk and kudampuli (along with its soaking liquid), turn the heat to high, and boil until slightly thickened, about 5 minutes. Add the fish, cook for 3 minutes, then cover, turn the heat to low, and simmer until the fish is cooked through, about 5 minutes more.
Transfer to serving bowls, garnish with cilantro, and serve warm with rice or naan.

The post Keralan Fish Curry appeared first on Saveur.

Sweet Corn Pakoras

Romy Gill — Thu, 26 Aug 2021 03:57:24 +0000

Belle Morizio. Belle Morizio

Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.

Featured in “The 2020 Saveur 100: 81-90.”

Yield: 3

Time: 20 minutes

1 cup fresh corn kernels (from 1–2 cobs)
½ cup thinly sliced red onion
1 Tbsp. coarsely chopped cilantro
1 tsp. Indian chile powder
1 tsp. ground coriander
1 tsp. cumin seeds
Kosher salt
¾ cup chickpea flour
¼ cup sparkling water
Corn or vegetable oil, for frying
Mint-and-cilantro chutney or ketchup, for serving (optional)

Instructions

In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter.
Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working in batches, carefully drop the batter by rounded tablespoons into the oil (avoid crowding the pan) and fry until crispy and golden brown, 2–2½ minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet to drain.
Serve hot, with mint-and-cilantro chutney, if desired.

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Besan Cheela (Chickpea Pancakes)

Romy Gill — Wed, 24 Apr 2024 17:00:00 +0000

Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen

A popular breakfast in Gujarat, besan cheela are savory chickpea-flour pancakes. This rendition from Indian-born British chef Romy Gill is spiced with cumin in two ways (ground and in seed form), enriched with coconut milk, and tinted an inviting golden hue by fresh turmeric. When making this besan cheela recipe, Gill recommends using a reliably nonstick pan or well-seasoned cast-iron skillet. Gill prefers her cheela on the thicker side, but if you like yours thinner, add a little more water to the batter, one tablespoon at a time, to make it runnier. If you can’t find Indian green chiles, serrano or Thai chiles are an appropriate substitute.

Featured in “We Should All Be Cooking with Fresh Turmeric.”

Yield: 4–6

Time: 30 minutes

1¼ cups (150 g) fine chickpea flour (gram flour)
½ cup finely chopped cilantro
1 tsp. crushed red chile flakes
1 tsp. ground cumin
1 tsp. cumin seeds
1 tsp. kosher salt
1 small Indian green chile, finely chopped (optional)
1 small white onion, finely chopped
One 1½-in. piece fresh turmeric, peeled and finely grated
⅓ cup coconut milk
Vegetable oil
Chutney and pickles, for serving

Instructions

Into a large bowl, sift the flour. Stir in the cilantro, chile flakes, ground cumin, cumin seeds, salt, green chile (if desired), onion, and turmeric. Stir in the coconut milk until well combined, then slowly stir in about ⅓ cup of water, stopping before the batter becomes runny (it should still be somewhat sticky). Set aside to rest at room temperature for 10 minutes.
To a small nonstick skillet over medium heat, add 1 teaspoon of oil. When the oil is hot, swirl the skillet to evenly coat, then, using a ladle, pour in about ¼ cup of the batter and spread it into a thin, even layer. Lightly drizzle more oil on top of the pancake and cook, flipping once, until golden brown, 4–6 minutes total. Transfer to a platter, then repeat with the remaining batter, adding more oil to the skillet as needed. Serve warm with chutney and pickles.

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Sindhi Kadhi (Pakistani Vegetable Curry)

Natasha Raheja — Fri, 23 Jun 2023 20:08:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This Sindhi kadhi (Pakistani vegetable curry) recipe is a hot, subtly tart stew that hails from the Sindh province of southeastern Pakistan. Cluster beans, drumsticks, lotus root, and curry leaves are worth tracking down and can be purchased at South Asian groceries; if you can’t find one (or a couple) of those vegetables, simply toss in whatever produce you have on hand in roughly equal quantities.

Featured in “Finding Family History in a Big Bowl of Curry,” by Rooksana Hossenally.

Yield: 6

Time: 1 hour 34 minutes

Vegetable oil, for frying
10–12 okra (13 oz.), tops discarded, slit down the middle
1 small cauliflower (1 lb.), cut into florets
1 medium eggplant (14 oz.), cubed
2 lotus roots (1 lb. 3 oz.), cut into ½-in. pieces
¾ cup gram (chickpea) flour
1 Tbsp. kosher salt, plus more to taste
½ tsp. Kashmiri chile powder, or to taste
½ tsp. ground turmeric
2 medium green chiles, such as serrano, thinly sliced
1 medium tomato, coarsely chopped
2 medium russet potatoes, peeled and cut into 1-in. chunks
10–12 cluster beans (1 lb.), trimmed
½ cup peas, fresh or frozen
2 Tbsp. tamarind paste, thinned with 2 Tbsp. of water and strained
2 drumsticks, aka moringa (13 oz.), cut into 1-in. pieces
¼ tsp. asafoetida
¼ tsp. cumin seeds
½ tsp. whole fenugreek seeds
10–12 curry leaves
Boondi (optional) and coarsely chopped cilantro, for garnish
Steamed rice, for serving

Instructions

To a large pot set over medium-high heat, add ¼ cup of oil. When it’s shimmering and hot, add the okra and fry, adding more oil as needed, until lightly browned, 3–5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Repeat with the cauliflower, followed by the eggplant. Remove from the heat.
Meanwhile, bring a medium pot of water to a boil, then add the lotus root and cook until tender, about 5 minutes. Drain and set aside.
To the large pot, add oil as needed to reach about ¼ cup, then turn the heat to medium. Add the gram flour and cook, stirring frequently, until golden, 3–5 minutes. Stirring continuously, gradually add 6 cups of water. Stir in the salt, chile powder, turmeric, chiles, and tomato and bring to a boil. Turn down the heat to maintain a simmer and cook until the tomato begins to break down, about 8 minutes. Add the potatoes and simmer for 5 minutes, then add the cluster beans and continue to cook until the potatoes and beans are almost tender, about 2 minutes more. Add the reserved lotus root, cauliflower, eggplant, and okra; the peas; tamarind; and drumsticks and simmer until all the vegetables are tender, 5–7 minutes. (If the curry looks too thick, add water to loosen.)
Meanwhile, make the tarka: To a small pan set over medium heat, add ¼ cup of oil, the asafoetida, and cumin seeds and cook until barely fragrant, about 45 seconds. Add the fenugreek and curry leaves and cook until fragrant, about 30 seconds more.
Immediately pour the tarka over the curry and stir to combine. To serve, ladle the sindhi kadhi into bowls, then sprinkle with cilantro and boondi if desired, and accompany with rice.

The post Sindhi Kadhi (Pakistani Vegetable Curry) appeared first on Saveur.

Vegetarian Pulao with Lime Pickle and Raita

Romy Gill — Thu, 02 Feb 2023 23:05:53 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Pulao is part of a family of festive, elaborately spiced rice dishes of which pilaf and biryani are also members. On my travels along the Himalayan Trail, I had the pleasure of eating Yarkhandi pulao. Made with fatty lamb, nuts, and warm spices, I loved the traditional dish’s rich sweetness, which comes from a sprinkling of dried apricots and raisins as well as carrots, which lend the rice its beautiful orange color. The fragrance of spiced rice has always reminded me of my childhood in West Bengal. It’s believed that the Mughals, who ruled India from the sixteenth to nineteenth centuries, introduced Persian, Turkish, Mongolian, and Afghan cuisine to the Subcontinent, and ingredients and techniques from the Middle East and Central Asia still persist in India’s foodways today. There are many ways of making a pulao. Indian versions differ from their Persian ancestors in that they contain more whole spices and chiles. Some are meat- or poultry-based while others are meatless. My family and neighbors prefer to go easy on the meat, so I developed this Yarkhandi-inspired vegetarian pulao recipe just for them. A satisfying meal all on its own, I like to serve it with a creamy raita and lime pickles (achaar).

Yield: 5–6

Time: 1 hour 18 minutes

Ingredients

For the pulao:

2½ cup basmati rice
1½ tsp. kosher salt, divided
3 Tbsp. sunflower oil or ghee
4 green cardamom pods, smashed with the side of a knife
2 bay leaves
2 black cardamom pods, smashed with the side of a knife
1 large cinnamon stick
1 tsp. cumin seeds
5 large shallots, thinly sliced
1¼ cup frozen peas
1 large carrot, peeled and coarsely grated
1 tsp. freshly ground black pepper
1 tsp. garam masala
1¼ cup coarsely chopped dried figs
¼ cup coarsely chopped dried cherries
Lime achaar (South Asian pickle), for serving

For the raita:

1¾ cup plain Greek yogurt
1 tart green apple, such as Granny Smith, coarsely grated (¾ cup)
3–4 Tbsp. whole milk
2 Tbsp. finely chopped mint leaves
1 tsp. sugar
½ tsp. cumin seeds, toasted and crushed
½ tsp. kosher salt or chaat masala

Instructions

Bring a large pot of water to a boil over high heat. Stir in the rice and 1 teaspoon salt and cook, stirring occasionally, until the rice is just tender but still toothsome, 3–4 minutes. In a large fine-mesh sieve, drain the rice, discarding the cooking liquid. Set aside.
Preheat the oven to 325ºF. To a large Dutch oven over medium-high heat, add the sunflower oil, green cardamom, bay leaves, black cardamom, cinnamon, and cumin seeds. Fry the spices, stirring frequently, just until fragrant, about 1 minute. Add the shallots and cook, stirring occasionally, until the shallots are golden brown and soft, 8–10 minutes. Stir in the peas and carrot, the remaining salt, and the black pepper, and cook, stirring frequently, until the vegetables begin to soften, about 2 minutes. Stir in the reserved rice, the figs, and cherries, cover the pan tightly with a lid or foil, then immediately transfer to the oven and bake until the rice is cooked through, 30–35 minutes.
Meanwhile, prepare the raita: In a small bowl, stir together the yogurt, apple, 3 tablespoons milk, the mint, sugar, cumin, and salt. If the mixture is very thick, stir in the remaining tablespoon of milk, then set aside.
Using a large serving spoon or fork, fluff the rice. Serve hot, with achaar and the raita on the side.

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