A Long Overdue Post on Delicious Indian Curry

Okay, here it is. My my all-time favourite curry recipe. Always a crowd pleaser!

(Catherine, do you have any photos of this?)

Whole Potatoes in Spicy Yogurt Gravy

• 12 even-sized small boiling potatoes (2 lbs all together)
• 7 tablespoons Indian vegetable shortening or light vegetable oil (try a bit less)
• 1.5 cups finely chopped onions
• 1 tablespoon finely chopped fresh ginger root
• 2 teaspoons ground cumin
• 4 teaspoons ground coriander
• 1 teaspoon turmeric
• 0.5-1 teaspoon red pepper flakes
• 1 teaspoon Mughal garam masala
• 2 cups chopped or pureed fresh tomatoes (or 1 cup canned tomato sauce)
• 2/3 cup plain yogurt
• 4 teaspoons kosher salt (use 1 teaspoon or less)
• 2/3 cup heavy cream

1. Peel potatoes, and prick them with a thin skewer or knife in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.

2. Heat 5 tablespoons of the shortening in a large non-stick pan that can hold all the potatoes in one layer over medium high heat. When the shortening is very hot, drain the potatoes, pat them dry on paper towels, and add. Fry them until acquire several tiny browned spots and a crust (8-10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes falling part during prolonged cooking.) With a slotted spoon, transfer them to a bowl.

3. Add the rest of the shortening to the pan along with the onions. Fry until the onions turn caramel brown (about 15 minutes), stirring constantly so they do not burn. Add ginger, and fry for an addition .5 minute. Add cumin, coriander, turmeric red pepper, mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yogurt , salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, cover, for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.

4. Add cream, stir, and simmer until heated through. If you want the dish to taste milder and subtler, stir in a little more shortening. Check for salt and serve.

Summer Salad

Alright, then. Let's get this thing underway. Tonight, I was craving something fresh and wholesome. A quick flip through my Bon Appetit magazines (thanks again, Anicka) unearthed this delightful salad: baby potatoes, green beans, goat cheese rounds, and many other delicious things.

I'm sure you could throw just about anything in there, but here, for the record, is what went into the one I made tonight:

Goat Cheese Rounds

• 2 tbsp sesame seeds
• 2 tsp ground cumin
• 2.5 tsp paprika
• 1 tsp chopped fresh thyme
• ground pepper
• kosher sald
• goat cheese rounds

Mix the coating ingredients together in a bowl and then chuck your rounds in there. Pretty simple.

(Cristina taught me to slice goat cheese with dental floss. It's a truly awesome technique. Try it.)

Vinaigrette

• 2 tbsp red wine vinegar
• 1 shallot, minced
• 1 tsp chopped fresh thyme
• 1 tsp Dijon mustard
• 5 tbsp olive oil
• kosher salt

Whisk the first four ingredients, then drizzle in the olive oil. Whisking all the while. It should thicken. I think.

Rest of the Salad
The rest is pretty straightforward. I steamed the potatoes for 15 minutes, the beans for 5. The greens are tossed with a bit of dressing, then you pile on the goodies: potatoes, beans, cherry tomatoes, olives, and basil leaves. Pour on a bit more dressing, add the goat cheese rounds, and season with salt and pepper.

Voila! Post numero uno complete.