Asian Home Cooking Course Indian

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

• Naan - Indian Flatbread  
• Prawn Masala 
• Chicken Tikka Masala 
• Aloo Gobi - Potato & Cauliflower Curry 

Ingredients

Naan - Indian Flatbread

• 90g bakers flour, plus extra for dusting
• 1/4 tsp dry yeast 
• 1/4 tsp salt 
• 1/4 tsp sugar
• 2 tsp greek yoghurt, room temperature  
• 2 tsp melted ghee
• 50ml milk, room temperature

Substitute Options

• bakers flour - plain flour, Tipo 00 flour
• dry yeast - instant yeast, fresh yeast (weights/quantities will need altering)
• Greek yoghurt - natural yoghurt, coconut yoghurt
• ghee - butter, vegetable oil
• milk - water, soy milk 

Prawn Masala

• 75g prawns, tails on & shells removed
• ½ tsp turmeric
• ¼ tsp salt
• 2 TBL vegetable oil or ghee
• ½ brown onion, diced
• 1 garlic clove, minced
• 2cm ginger, minced
• 1 green chilli, diced 
• ½ tomato, diced
• ¼ cup water
• chopped coriander for garnish 

Spice Blend

• ½ tsp garam masala
• ½ tsp Kashmiri chilli powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp black pepper

Substitute Options

• prawns - fish, paneer, scallops
• ghee - butter, any plant based oil (except olive)
• brown onion - white onion, red onion, shallots
• green chilli - red chilli, chilli powder, chilli flakes 
• tomato - any tinned tomatoes can replace fresh
• coriander - fried curry leaves 
• Kashmiri chilli powder - combination of paprika and regular chilli powder

Chicken Tikka Masala

• 2 chicken thighs, largely diced 
• 2 garlic cloves, minced 
• 2 cm ginger, minced 
• ¼ tsp salt 
• ¼ lemon, juiced 
• ¼ tsp garam masala 
• ¼ tsp Kashmiri chilli powder 
• 1 TBL cream 
• ½ tsp vegetable oil

Curry

• 1 TBL vegetable oil
• 1 brown onion, diced
• ¼ tsp ground coriander 
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• 1 tomato, diced 
• 2 TBL yoghurt 
• salt to taste 
• chopped coriander to serve 

Substitute Options

• chicken thigh - breast, drumstick, marylands or paneer for veg option
• Kashmiri chilli powder - combination of paprika and regular chilli powder
• cream - yoghurt, sour cream, creme fraiche
• vegetable oil - any plant based oil (except olive) 
• brown onion - white onion, red onion, shallots
• tomato - any tinned tomatoes can replace fresh
• yoghurt - cream, creme fraiche, sour cream, greek/natural/coconut yoghurt
• coriander - fried curry leaves 

Aloo Gobi - Potato & Cauliflower Curry 

• 2-3 TBL ghee or butter
• ¼ cauliflower, sliced into thick florets 
• 1 large potato, sliced into thick batons
• ½ red onion, sliced
• 1 garlic clove, minced 
• 2 cm ginger, minced 
• ½ tomato, diced 
• ¼ tsp cumin seeds 
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• ¼ tsp salt
• pinch asafoetida 
• 50-100ml water
• ½ lemon, juiced 
• chopped coriander to serve

Substitute Options

• ghee - butter, any plant based oil (except olive)
• cauliflower & potato are interchangeable with any starchy root vegetables or brassicas
• red onion - shallots, white onion, brown onion
• cumin seeds - ground cumin
• tomato - any tinned tomatoes can replace fresh
• asafoetida - can omit
• coriander - fried curry leaves 
• Kashmiri chilli powder - combination of paprika and regular chilli powder

Naan - Indian Flatbread

This classic Indian flatbread is traditionally served at festivals or special occasions. It is rich, fluffy and indispensable for mopping up curry and sauces.

Serves - 2 

Total time - 1.5 hours

Active time - 15 minutes

Ingredients

• 90g bakers flour, plus extra for dusting
• 1/4 tsp dry yeast 
• 1/4 tsp salt 
• 1/4 tsp sugar
• 2 tsp Greek yoghurt, room temperature  
• 2 tsp melted ghee
• 50ml milk, room temperature

Method

1. Mix all the ingredients together in a bowl until they begin to stick together.
2. Tip the mixture onto a work surface and knead for 5 minutes. The dough should become smooth and supple. 
3. Lightly oil a medium size bowl and place the dough inside. Cover with cling film and rest for 1 hour or until the dough has doubled in size. 
4. Use a knife to cut the dough into 2 pieces and roll them into a ball shapes.
5. Lightly dust your work surface and dough pieces with a little flour.
6. Roll the divided dough into round disks, approximately 12 cm in diameter.
7. Heat a heavy bottom frying pan over medium-low heat and lightly grease the base with cooking spray or oil.
8. Cook the naan for 1-2 minutes on each side or until the dough has bubbled up and starts to brown slightly.

Prawn Masala

This recipe is a simple yet luxurious way to elevate fresh or frozen prawns into a complex curry. The warming spices nicely compliment the plump and buttery pieces of shellfish. Serve with rice or your favourite Indian flatbread.

Serves - 2 as part of a shared meal

Time - 30 minutes 

Ingredients 

• 75g prawns, tails on & shells removed
• ½ tsp turmeric
• ¼ tsp salt
• 2 TBL vegetable oil or ghee
• ½ brown onion, diced
• 1 garlic clove, minced
• 2 cm ginger, minced
• 1 chilli, diced 
• 1 tomato, largely diced
• 1/2 cup water
• chopped coriander for garnish 

Spice Blend

• ½ tsp garam masala
• ½ tsp kashmir chilli
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp black pepper

Method 

1. In a bowl, combine the prawns, turmeric and salt and marinate for an hour or overnight in the fridge.
2. Heat a heavy bottomed skillet over medium-low heat and pour in the oil or ghee.
3. Add in the onions and gently caramelise for 5 minutes, stirring occasionally.
4. Add the spice blend followed by the garlic, ginger and chilli. Fry for a minute to release their fragrance, ensuring nothing sticks to the bottom of the pan.
5. Next, add the tomatoes and the water. Cook until they begin to soften and the sauce thickens to a gravy like consistency.
6. To finish, combine the prawns with the masala and gently simmer until they are just cooked through.
7. Garnish with coriander and serve.

Chicken Tikka Masala

This beloved Indian dish has been embraced all across the globe. The chicken pieces are tenderised with a quick marinade in yoghurt and spices. They are then grilled and finished in a warmly spiced, tangy curry. Serve with basmati rice or delicious naan to mop up the gravy. 

Serves - 2 

Active Time - 30 Minutes 

Total Time - 4.5 hours

Ingredients

Marinade

• 2 chicken thighs, largely diced 
• 1 TBL cream 
• ¼ tsp salt 
• ¼ tsp garam masala 
• ¼ tsp Kashmiri chilli powder 
• 1 tsp vegetable oil
• ¼ lemon, juiced  
• 2 garlic cloves, minced 
• 2 cm ginger, minced 

Curry

• 1 TBL ghee or vegetable oil
• 1 red onion, diced
• ¼ tsp ground coriander 
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• 1 tomato, diced
• 100ml water 
• 2 TBL yoghurt 
• 1 tsp cream 
• salt to taste

To Serve (Optional)

• Naan
• Basmati rice
• chopped coriander or mint

Method

1. In a bowl, combine the chicken with the marinade ingredients and cover to marinate for 4 hours, or overnight in the fridge. 
2. Soak 4 bamboo skewers in water for at least 2 hours and prepare a grill or griddle pan so that it is smoking hot. 
3. Thread the marinated chicken onto the soaked skewers.
4. Grill the skewers to create char marks on all sides of the chicken (they don't need to be cooked all the way through) and set aside. 
5. For the curry, heat a heavy-based pot over medium-low heat and pour in the ghee or oil.
6. When the oil is hot, add in the onion and sweat for 3-4 minutes, stirring occasionally. 
7. Lower the heat and add in the ground spices. Stir for 1 minute until the fragrance is released, being careful not to let them burn.
8. Mix the tomato into the pot and simmer for 1-2 minutes, adding a splash of water if sticking to the base.
9. Pull the chicken pieces off the skewers and place into the pan along with 100ml water. Simmer over a low heat until the chicken is cooked through and the sauce has reduced. 
10. Stir in the yoghurt and cream a little at a time, until it is fully incorporated. Simmer for a few more minutes or until a thick gravy has formed.
11. Season with extra salt if needed and serve with optional herbs, rice and naan.

Aloo Gobi - Potato Cauliflower Curry

This classic North Indian curry combines two creamy crowd-pleasing vegetables: potatoes and cauliflower. It's rich in turmeric and nutty spices and makes an ideal side or stand-alone dish. 

Serves - 2

Active Time - 30 Minutes

Total Time - 30 Minutes

Ingredients

• 2-3 TBL ghee or butter
• ¼ cauliflower, sliced into thick florets 
• 1 large potato, sliced into thick batons
• ½ red onion, sliced
• 1 garlic clove, minced 
• 2cm ginger, minced 
• ½ tomato, diced 
• ¼ tsp cumin seeds 
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• ¼ tsp salt
• pinch asafoetida 
• 50-100ml water
• ½ lemon, juiced 
• chopped coriander to serve

Method

1. Heat a heavy-bottomed skillet over medium heat. Add 1 TBL ghee and fry the cauliflower until golden brown and tender in the centre. Remove and set aside.
2. Add another TBL of ghee to the pan and repeat this process with the potatoes. Remove and set aside.
3. Turn the heat down to medium-low and add the final TBL of ghee (if necessary) before adding the onions to the pan. Sauté for 2-3 minutes or until they begin to caramelise and soften. 
4. Add in the minced ginger and garlic and cook for 30 seconds until fragrant, but not browned.
5. Add in the diced tomato and stir occasionally until it begins to soften.
6. Add in the cumin seeds and place the fried potato and cauliflower back into the pan. Gently mix together. 
7. Fold in the turmeric, Kashmiri chilli powder, salt and asafoetida. 
8. Pour in 50-100ml water. Simmer until the vegetables become tender and the water has evaporated completely.
9. Finish with a squeeze of lemon and garnish with coriander.

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Printed From otaokitchen.com.au 11/21/2024