Tag Archives: onions

Murg Pyaz Dopiaza… Onion double cooked with chicken

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SAM_3114If you going to draw any parallels here it is Dopiaza, as that essentially means twice or double cooked and that is exactly what you are doing to the onions, that said I have also dipped into Vindaloo  with the addition of some vinegar, and also added a tablespoon of Tamarind paste for that final edge.

As in some of my previous recipes I again am using shallots and tinned tomatoes to bring some texture, but no nuts in this one. The chilli content is fresh green de-seeded of course, rather than the dried red Kashmiri variety, as I feel this gives a fresher less peppery taste to the end result.

I am currently experimenting with the onion that basic for a great many of the dishes of India, insomuch as how they affect texture flavour and of course colour, so expect to see a few recipes heavily influenced by the onion boiled fried and raw….with this particular dish relying on a double cooked onion paste resulting in a fantastic recipe that will not disappoint!

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2 medium Red Onions Rough Chopped

4 tbsp. yoghurt

1 tbsp ghee/oil

The first step here is a fried onion paste, this is no big thing just rough chop your nice red onions and fry them in the Ghee or oil, until they ar golden brown; then tip em’ out on to some nice absorbant kitchen paper  leave to cool, then finally  blitz em in a blender  with the 3 tbsps. of yoghurt to a smooth paste … job done, pat yourself on the back you have made some  Tala Pisa Pyaz. cover and set aside in a cool place until required

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All good curry is about preparation and that’s not something that is achieved without a little time so get everything together before you light the stove, doing that makes it a certainty that what arrives at the table hits the spot and lights the soul. I also recommend that you mix the powders together with a little water to make a paste as this stops the  spices from sticking

The What you need from here for two or Three Persons

6 shallots rough chopped

1 tbsp. Ghee/Oil

1tsp whole coriander seeds

1tsp whole Mustard seeds brown

3 green Cardamom

8 curry leaves

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4 cloves Garlic choppedSAM_3113

1.5 ” Ginger finely chopped

3 green chilli’s de-seeded and chopped

1 tsp garam masala

Half tsp Asaefotida

1 tsp chilli powder

1tsp ground cumin

1 tsp coriander

Tala Pisa Pyaz (onion Paste Prepared earlier)

250 ml chicken stock

.5KG  chicken breast

Small tin tomatoes

2 tbsp. Vinegar

Salt to taste

1 tbsp jiggery(brown Sugar)

1 tbsp Tamarind Paste

The  how and the when!

Melt the ghee/oil in a heavy based pan or karahi and add the whole spices Cardamom Mustard and coriander seeds and cook until the mustard seeds begin to pop

 Then add the curry leaves and cook for a minute or two to allow the flavours out into the ghee.

Add the shallots and cook until they become opaque

 Add the garlic Chilli and Ginger and fry for a couple more minutes.

This is a good point to add the powder spices;( as I said before it’s always a good idea to mix the powder spices with a little water before adding to the pan, this will assist in keeping them from sticking).

That said remember to stir stir stir and stir like you mean it, this will stop those spices from sticking and burning, and if it looks like they are add another tablespoon of water.

After a minute or two you can now add the fried onion paste(Tala Pisa Pyaz) and continue to cook this for a couple of minutes…….

Add the meat and continue to cook the chicken until it loses all of its pink qualities and is white.

Add the tinned tomatoes, and tamarind paste, and cook on for a few minutes longer before adding as much of the chicken stock as you need to just cover the chicken and now add the Vinegar.

Cook for ten minutes or until the chicken is cooked through and the gravy has reduced to the consistency that you enjoy or add more stock for a thinner consistency if required

Taste and season with salt and the Jaggery, and finally serve adding a nice drizzle of yoghurt just to finish off.

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Khumb Hara Pyaz….Spring Onion & Mushroom Curry

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How many ways are there to curry a mushroom??

Khumb Hara Pyaz

Come on it’s a serious question, as those who follow me will realise at the moment I am looking very closely at my fungi, or is that Fungal friend, this being the third recipe to use the mushroom, my wife telling me that there is a punnet or two in the fridge, (but isn’t there always) that require eating before they go off, whatever that means in mushroom terms. Mushrooms themselves are rich in B vitamins such as riboflavin, not to mention a good portion of copper and potassium, which I am reliably informed are essential minerals. That said they are also low in calories, fats and carbohydrates so the science is pretty much all good, and as vegetables go they are one of those that is pretty much ubiquitous!

Putting all that science aside is the simple fact they taste good in all their myriad forms, and yes there are loads of varieties although I restrict myself to buying them from the market, rather than walking through the woods with my wicker basket.

Like a lot of  Indian recipes the title of this recipe tells you the basic ingredients but it cannot explain the complexities in flavour and textures that this recipe brings forth, again this is a vegetarian recipe that can stand on its own two feet so go on feed the veggie in you, yeah go on, you know you want to.

Apart from the spring onions of which there are many as the title suggests, onions being yet another love of mine veg wise to the forefront and featuring heavily as this recipe requires a few ounces of boiled onion paste, which you will need to prepare before starting the recipe for real, don’t panic its dead simple… as follows..

Ingredients

3 Medium sliced onions, this should make the 5 oz required for the recipe

3 Bay leaves

3 Black Cardamom pods

Put all the ingredients into a heavy based pan with about half a cup of water, bring it all to the boil, then reduce the heat to a minimum and simmer for about twenty minutes, until the onions are transparent and the liquid has evaporated ; remove the  whole spices and then blend to a smooth paste or puree…the paste will not keep for more than 24 hours  in the fridge, so make only what you need.

Easy really!

That achieved now is the time to dive headfirst into the recipe nothing too complicated here provided that you prepare all the ingredients before you start……

INGREDIENTS…….Khumb Hara Pyaz

600g / 1lb 5oz button (white) mushrooms, stalks removed

150g / 5oz ghee

5 green cardamom pods

1 black cardamom pod

5 cloves

1 cinnamon stick, about 2.5cm/ 1 inch long

All you need

1 bay leaf

150g / 5oz Boiled Onion Paste

25g / 1oz Ginger Paste(Just mash the ginger with a little water)

25g / 1 oz Garlic Paste(Just mash the Garlic with a little water)

1 x 2.5cm / 1 inch piece fresh ginger, peeled and finely chopped

4 green chillies, de-seeded and chopped

1 teaspoon chilli powder

pinch of ground mace

0.5 teaspoon ground coriander

200ml / 7fl oz natural (plain) yoghurt, whisked

300g / 11oz spring onions (scallions), trimmed

salt

Method

Cut the mushrooms in half and set aside.

Heat the Ghee in a large heavy based pan over a medium heat and add the whole spices, that being the cardamoms, cloves Cinnamon stick, and bay leaf and stir fry for a couple of minutes or until they start to change colour .

Now you can safely add the boiled onion paste and stir fry for a couple more minutes,  at which point  add the Garlic and the ginger pastes, and not forgetting after about another

Now is a good time to add the chilli powder, ground mace and coriander stir frying for about 30 seconds or so,……. add  the green chillies and chopped ginger cooking this out for about another 30 seconds or so… phew take a breath,by removing the pan from the heat and stirring in the yoghurt and return to the heat, pour in 125ml water/ or veg stock,SAM_2584 I prefer stock as this gives an extra flavour facet, but truth be told, stocks are not something that feature much in Indian cookery, but thats not so say they shouldn’t. So if stocka ppeals to you usae it!

Bring it all back to the boil, then reduce the heat and simmer for a couple of minutes more until the oil separates out. Add the mushrooms and simmer for another couple of minutes before adding the spring onions and simmering for another minute. Remove from the heat adjust the seasoning and serve

Khumb Hara Pyaz for two

Khumb Hara Pyaz for two