North Indian Curry Families

One Page Cookbooks North Indian Curry Families – A Primer
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1.: Raita (Vegetables mixed in yogurt) Basic Recipe :Carrot Raita Take a handful of grated carrot. Mix in a cup ( 200 ml) of yogurt, two pinches of salt and a pinch of cumin powder . See 1001 Raita for variations.	North Indian cuisine building blocks : Wheat, Vegetables, Spinach, Lentils, Milk, Onion, tomato & yogurt. Key Starches: Wheat, Millets (Jowar, & Bajra in rural areas). Typical breakfast:: Roti, Poori / Paratha, with curry / dal, Poha (Beaten rice porridge) Khichidi ( rice – lentil porridge). Typical Lunch: Biriyani / Pulao / Roti / Naan / paratha served with one or two curries and dal.. Onions / green chili / salad / pickle and a lemon wedge accompany the meal. Washed down with buttermilk / lassi. Key Flavourings: Cumin, Ginger, garlic, chilies, mint, coriander seeds, garam masala (a blend of cloves, cardamom, bay leaves, cinnamon etc). Universal North Indian Flavouring : Heat a spoon of oil. Add a pinch of cumin, Mix in with any curry and serve. Curry Bases : Onion - tomato, yogurt, lentils, dairy products. Preferred fats: Butter, Ghee, Mustard oil, Peanut oil. Protein Source: Lentils (Mung dal, Channa Dal, Tuvar dal, Masoor dal, Whole urad dal), Chickpeas, Kidney beans, Chicken, Mutton & Eggs. Beef / Pork are uncommon. Fish / seafood is less prevalent than in coastal cuisines. Common Snacks : Pakora, Chaat Common Vegetables: Eggplant, Turnip, Green peas, French beans, Cauliflower, Radish, Potato, Ridge gourd, Spinach, Pumpkin, Squash, Okra, Bell pepper, Onion, Tomato. Souring agents : Dried mango powder, Green mangoes, yogurt, tomatoes, dried pomegranate seeds. Desserts : Sweets from cooked down milk (Kheer, Kulfi), Sweets from milk solids (Kalahkand/ Palgova), Sugar syrup based sweets ( Halwa,Jalebi Laddoo), Shrikhand, Chikki Shopping List for basic Curries 250 gm (Mushroom, Spinach, Eggplant, Raw Mango, Carrot, Paneer, Potato, Chicken, Salt,, Tuvar dal, Onion, tomato, yogurt, milk ). 50 gm (Cumin, Ginger-garlic paste, (Chili coriander cumin, turmeric powders), garam masala, dry red chili, green chili, gram flour, cashew, ghee, mint, garlic) 10 gm (Cinnamon, bayleaf, cardamom, cloves) Also See 1001 North Indian Curries Basic Indian curries Poster Basic South Indian Curies Poster North Indian Cuisine poster 1, North Indian Cuisine Poster 2
2.: Sukhi Sabji (Stir fried vegetables) Basic Recipe: Aloo Sabji : Take. Heat a spoon of oil. Add a pinch of cumin & a handful of chopped & boiled potato. Mix in two pinches of salt, a pinch of cumin powder and chili powder. Stir and cook for a minute. See 1001 Dry potato curries for variations.
3.: Kadi (Cooked yogurt curries). Basic Recipe: Mix in 4 pinches of gram flour ( besan), 3 pinches of salt, two pinches of chili powder and a pinch of turmeric powder in a few spoons of water to a paste. Mix in a cup (200 ml) of yogurt. Heat a spoon of oil. Add a pinch of cumin and a dry red chili. Add the yogurt. Stir and cook on gentle flame for 5 minutes.
4.: Saag (Spinach Puree ). Basic Recipe: Take two handfuls of chopped spinach. Add a chopped onion, a slit green chili and 3 pinches of salt. Add half a cup ( 100 ml) of water and pressure cook for two whistles. Let cool and blend to a smooth paste. Mix in three pinches of gram flour and a pinch of chili powder. Heat a spoon of oil. Add a pinch of cumin and a bit of ginger garlic paste. Add spinach paste. Stir and cook for 5 mins.
5.: Dopyaza (Double Onion Curries) Basic Recipe: Paneer Dopyaza Heat a spoon of ghee. Add a handful of finely chopped onions and a chopped green chili. Stir and cook for 5 minutes. Remove from heat. Let cool and blend to a paste. Heat a spoon of oil. Add a pinch of cumin, a bit of cinnamon, a bay leaf and a bit of ginger garlic paste. Add a handful of chopped onions & a handful of chopped paneer cubes. Stir and cook for 5 minutes. Add onion paste, half a cup ( 100 ml) of water and 3 pinches of salt. Simmer for 5 mins. See 1001 Dopyaza.
6.: Masala (Onion - Tomato curry) Basic Recipe: Mushroom Masala Heat a spoon of ghee. Add a pinch of cumin, a bit of cinnamon, a bay leaf and a bit of ginger garlic paste. Add a handful of finely chopped onion. Cook till it browns. Add two handfuls of chopped mushrooms. Add a bit of ginger garlic paste, a chopped tomato, two pinches of coriander powder, three pinches each of chili powder, salt and a pinch of garam masala. Stir and cook for 5 minutes. Mix in half a cup of water and simmer for 5 minutes.
7.: Korma (Milk – nut paste curry) Basic Recipe: Chicken Korma Heat a spoon of ghee. Add a bit of cinnamon, a clove, a cardamom, a bay leaf and a bit of ginger garlic paste. Add a handful of chopped boneless chicken. Stir and cook for 5 mins. Blend half a handful of cashew nuts to a paste with a spoon of milk, Mix in three pinches each of chili powder, salt, 2 pinches of garam masala and a cup of milk. Add to pan. Stir and cook for 5 minutes on gentle heat. See 1001 Korma
8.:.Chutney (Blended curry) Basic Recipe: Mint Chutney Blend a handful of skinned & chopped raw mango, half a handful of mint leaves, a green chili, 2 garlic cloves & 2 pinches of salt to a paste. See 1001 Chutneys.
9.: Dal (Lentil Curry ) Basic Recipe: Dal Butter Fry Take a handful of tuvar dal.. Add a cup of water, a slit green chili and two pinches of salt. Pressure cook for two whistles. Let cool, open cooker and coarsely mash dal. Heat two spoons of butter. Add a pinch of cumin, a dry red chili and a bit of ginger garlic paste. Mix in the dal. Stir and cook for 2 minutes. See 1001 Dal
10.: Bhartha (Mashed curry) Basic Recipe: Eggplant Bhartha : Smear a large eggplant with oil all over. Grill over medium flame for about 10 minutes till skin blackens and blisters all over. Let cool, peel skin and mash the flesh. Heat a spoon of oil. Add a pinch of cumin. Add half a handful of chopped onion, a chopped tomato, a chopped green chili and three pinches of salt. Add the eggplant flesh. Add some water if needed. Stir and cook for 5 minutes. See 1001 Bhartha