Goan pork vindaloo, traditionally called pork vindalho, grew from the Portuguese vinha d’alhos, meat prepared with wine and garlic. Goan cooks transformed it with local vinegar, dried chiles and aromatic spices, creating a dish in which acidity, heat and the richness of pork remain carefully balanced.
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Murgh Kari, literally “chicken curry” in Hindi and Urdu, is a classic style of North Indian home cooking. Unlike the richer cream- and butter-based curries that often dominate Indian restaurant menus in the West, Murgh Kari is everyday cooking—chicken simmered in a deeply flavored gravy built from browned onions, ginger, garlic, tomatoes and warm spices.
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If you enjoy South Asian cooking, getting started can be a little daunting. There are some unfamiliar ingredients and in general these ingredients aren’t something that we all readily stock in our pantry, unless we cook these foods frequently. The question is, where do I start?
So I thought that a good overview of the essentials that will allow you to prepare most of the Indian recipes you’ll find here on The Pasadena Chef would be helpful.
Continue reading “Building an Indian Pantry: Essential Ingredients”
When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
Continue reading “Authentic Spinach Curry Recipe – Ready in Minutes”
This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.
Continue reading “Baingan Bharta – Smoky Northern Indian Eggplant Recipe”
Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.
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There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.
Continue reading “Delicious Bhindi Masala: Step-by-Step Guide”
Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food.
Continue reading “Moong Dal: A Hearty Indian Bean Dish”
One of the things that intimidates many home cooks about Indian cuisine is the long list of ingredients and the amount of preparation involved. The good news is that much of that work can be done once.
Continue reading “Indian Masala Gravy Recipe – The Foundation for Countless Curries”
I ate this curry on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you. Its heavy use of cilantro gives it the name, Green Chicken and it is common in many regions.
Continue reading “Dhaniya Murgh – Green Chicken Curry”