I made another iteration of "House"* curry this week, and I'd like to propose a new version of this recipe. It's very similar, so the changes are in bold.
1 large yellow onion, chopped
1/4 cup peanut oil
6 cloves garlic, peeled
2" ginger, peeled
1 29-oz can tomato puree
1 Tbl cumin
1 Tbl coriander
1 Tbl fenugreek
2 tsp turmeric
3 green finger hot chilis
4 cups water
2 tsp salt
(meat, veggies, lentils, chick peas, paneer, etc)
2 cups basmati rice
3 cups water
1/2 tsp salt
Fry the onion in the oil until golden brown. Transfer to food processor along with garlic, ginger, spices, chilies and tomato sauce. Process until smooth. Add tomato mixture and water and stir. Bring to a boil, add meat, veggies, lentils, etc, as desired. Simmer and cover. Cook rice. Simmer curry for 30-40 minutes, stirring. Serve!
* House of India
6 comments:
I'm still questioning the puree thing Dave. You never answered me on that............
We have found out that the restaurants use either puree (NOT Tomato Sauce, which has spices), or tomato paste mixed with water.
There's an R missing in your title.
i think the turmeric at 2 tsp is right but i think the fenugreek should be at 2 tsp too. Tomato paste with more water works well too. i've been adding some brown sugar too with good results. i think you need some dried peppers in the spice mix, different kind of heat from the fresh ones. i'm going to pick up some ghee and fenugreek leaves from the indian store this weekend to test that out. also, i like the hand blender better to get a little bit more texture except you cant do the garlic and ginger with that, they have to be pre minced.
ps there is a P missing in Dennis' title
Dennis, "Honing Rin" doesn't really make sense though, unless you know someone named "Rin", and then I just don't wanna know.
According to Brian, Dennis is "Phoning Rin" at this very moment. You see, he can't make Indian at home like you guys so he's ordering takeout from Rin Indian.
Post a Comment