Gobi Masala, Dal Makhani, and Raita

Above you’ll also see a chicken dish and paratha, but I’m not sharing the chicken recipe because it isn’t quite optimal yet, and I’m not sharing the paratha recipe because we bought it frozen at our local South Asian grocery.

Dal makhani is a buttery creamy dal made from urad dal. It is much richer than many other kinds. Gobi masala is a stir-fried cauliflower dish with a sweet and spicy flavor. Finally, raita is a staple of almost every Pakistani and Indian meal. It is always yogurt based, and usually has flavorful items mixed in. This is one of my favorite variations. The recipe I give is for almonds, what I usually use, but in the picture is a batch using roasted sesame seeds.

Dal Makhani (serves 4):

  • 1 cup urad dal
  • 1 tbsp oil
  • 1 1/2 tbsp garlic-ginger paste
  • 1/2 tbsp chile powder (ground chiles, not the tex-mex seasoning)
  • 8 oz tomatoes, finely chopped of pureed
  • 1/2 stick butter
  • 1/4 cup cream
  • salt to taste

I cooked the dal with oil in a pressure cooker until done. Alternately, you could soak it overnight, then add sufficient water and the oil and cook for 4 hours. When mostly cooked, add the garlic-ginger paste, chile powder, and salt to taste. As it cooked, mash the dal and incorporate the seasonings. When well incorporated, add the tomatoes and butter. Simmer for a half hour to an hour, mashing occasionally, until creamy. Add cream, heat through, and serve.

Gobi Masala (serves 4):

  • oil
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1 tbsp garlic-ginger paste
  • 1 tsp ground ginger
  • 1 head cauliflower, chopped
  • salt
  • 1 tsp chile powder
  • 1 tsp garam masala
  • 1 tsp sugar
  • 1 tsp tumeric
  • chopped cilantro

Heat enough oil in a wok to cover the bottom. When hot, add cumin, feungreek, ground ginger, and garlic-ginger paste. When fragrant, add the cauliflower. Season with salt to taste, and add the chile powder, garam masala, sugar, tumeric, and a couple tablespoons water. Cook on low for 10 minutes, or until the cauliflower is cooked. Stir in some chopped cilantro before serving.

Raita with Green Onion and Toasted Almonds:

  • 2 cups yogurt
  • 1/2 cup minced green onion
  • 1 tsp dried mint
  • 1 tsp roasted peppercorns, crushed
  • 1/4 cup toasted almond slivers
  • salt to taste

Mix and adjust seasonings as needed.

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About tandooritaco

This is a blog about food.
This entry was posted in legumes, pakistani and indian, vegan, vegetables, vegetarian. Bookmark the permalink.

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