When I first heard about these thin little pancakes stuffed with a curry filling I was pretty intrigued. I had never made anything like these pancakes before and they really are more like crepes. It took a couple tries (and throwaways) to perfect the thin pancake. The cake uses spelt flour which is kind of a unique grain so it’s harder to find at grocery stores. If you have a non-stick pan definitely use it on these for easier flipping. The curry filling was the easiest part to make and the flavors were great–a little spicy and a little sweet. Since the curry filling is enough for 4 meals, I made 1 batch of dosa batter each day. You can’t go wrong with coconut curry and wrapped up in the thin pancakes made it all the better!
Recently I made a tomato based curry, and I thought that a curried roll would be a great way to accompany the stew. I came up with this recipe for a warm, curried biscuit with yogurt. They are a bright yellow color from the turmeric in the dough. Flavors of cardamom, cinnamon, and caraway are all present along with the rich and tangy flavor of yogurt. The house smelled amazing from the spices’ aroma. The crust was just crunchy enough to get a nice contrast against the soft, warm inside part of the roll. They were perfect as an appetizer with butter, or for scooping up that list bit of curry in the bowl. I will be making these again the next time I make a curry dish!
This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes. I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours. All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.
Baingan Bharta is a traditional Indian dish that is made with mashed eggplant, aromatic spices, and simmered in a tomato based curry. Traditional eggplant curry calls for charcoal roasted and mashed eggplant. I diverged a bit from the traditional framework but I was very happy with the results. The creamy tomato curry tasted great with the flavors of the braised eggplant. The eggplant simmers in the sauce until it is melt in your mouth tender. It was really tasty with fresh baked naan and chopped cilantro on top.
Naan is an Indian flat bread baked in a Tandoor oven at high temperatures. I consider naan to be one of the best ways to get that last bit of curry sauce in a bowl eaten. It is similar to pita bread, though it is much lighter with lots of air pockets in the center. For a yeast based bread, Naan is pretty easy to make. As with any yeast bread, It’s just more time consuming since the yeast has to rise for several hours. I had a little trouble getting the naan as flat and thin as I wanted but in the end I would deem this recipe a success. I salted the dough just before baking in the oven and I thought this improved the flavor quite a bit. Naan can be served as a side dish with gee (clarified butter) or used for dipping in most kinds of Indian curry.
Butter chicken, or Murgh Makhani, is a popular Indian dish where chicken is marinated in a yogurt sauce and then cooked in a tomato curry sauce. Garam masala is used to season both sauces which gives them a delicious, aromatic flavor. The chicken was traditionally cooked in a tandoori oven but can be easily made in a regular oven too. Makhani, the tomato based sauce, is made by mixing tomato puree, butter, and cream to create a rich and creamy sauce. I also added almond butter to the yogurt marinade for another layer of creaminess. Cashew butter can also be used instead of almond butter. The recipe is easy to follow since the chicken marinates overnight and the tomato curry sauce is pretty straight forward. The only thing tricky was finding fenugreek and I could only find it at a spice store, not in a supermarket. I thought this dish turned out beautifully and I look forward to leftovers! Butter chicken can be served with naan, rice, and topped with cilantro or yogurt.
Garam Masala is a really common spice blend in Indian food. I have had this posted in a bunch of other recipes but the blend deserves a post of its own. I decided to go with a simpler version since I don’t own a spice blender. To get the best flavors you would have to toast and grind whole spices (cardamom pods, cinnamon sticks, nutmeg seeds, etc.) which is great if you can find the whole spices. I couldn’t so I just went with the ground spices and mixed them together. Very easy to make, and I just store what I don’t use in an empty spice container.