This past Saturday, we threw our own Bollywood Bash in the Kenmore Live Studio. There were curries and traditional Indian Bhangra dancing courtesy of Kate Levinstein… it was an amazing night!
The food was the biggest star though. Chef Anu Sharma from The Indian Garden, and Chicago’s “Curry Consultant,” was on hand to deliver the Indian flavors we were all looking for. If you’re looking to recreate those flavors, you’re in luck. Chef Anu gave us the recipes!
Aloo Gobi is a combination of two beloved vegetables, potato and cauliflower, cooked together with some simple spices.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
- 2 medium potatoes, cut into 1-inch cubes
- 1 medium cauliflower, cut into large florets
- 3 T. oil
- 1 tsp. cumin seeds
- 3 green chilies, slit
- 1 T. ginger paste
- ¼ tsp. turmeric powder
- ½ tsp. red chili powder
- Salt to taste
- 2-inch piece ginger, cut into thin strips
- 1 large tomato, chopped (optional)
- 2 T. Fresh coriander leaves, chopped
Heat oil in a kadai and add cumin seeds. When they begin to change color, add green chilies and ginger paste. Sauté half a minute. Add potatoes and cauliflower and stir. Sauté two to four minutes. Add turmeric powder, red chili powder and salt and mix. Add yogurt and mix again. Cover and cook on medium heat till done. Add ginger strips and stir well. Add tomato and stir. Garnish with coriander leaves and serve hot.
Dhaba Chicken Curry
Preparation: 20 minutes
Cooking: 30 minutes
- 1-1/2 – 2 lb. boneless chicken thighs
- 4 cardamoms
- 4 cups chicken stock
- 1 1-inch cinnamon stick
- 10 cloves
- 4 T. garlic paste
- 2 T. garlic, chopped
- 4 tsp. ginger paste
- 1/3 cup onion, sliced
- 5 T. refined oil
- Pinch saffron
- Salt to taste
- 2 T. yellow chili powder
Cut chicken into bite-sized pieces. Soak saffron in a little water in a spoon for 10 minutes. Crush and set aside. Heat oil in a saucepan and add chopped garlic. Sauté’ until brown. Add the onions and sauté’ until light brown. Add cinnamon and sauté until onions turn golden brown. Add ginger and garlic pastes, chicken, salt and yellow chili powder. Stir 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer until chicken is tender. Cook gravy until reduced to a sauce-like consistency. To serve, stir in prepared saffron and serve hot with Indian bread or rice.
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