The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More
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The newest book in Ten Speed's best-selling slow cooker series, featuring more than 60 fix-it-and-forget-it recipes for Indian favorites.
The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker.
She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant.
Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.
Transfer the chutney to a mixing bowl to cool to room temperature. Stir in the vinegar and refrigerate until ready to serve. If you intend to store the chutney for later use, transfer to a sterilized jar, close tightly, and refrigerate for up to 10 days; be careful to avoid contamination by using a clean dry spoon each time you use any and do not return any unused chutney from the dinner table back into a sterilized jar. curries When I asked our cook Chandan the definition of the word “curry,”
coconut milk tends to separate, so the benefit of the slow cooker is that it allows you to use coconut milk with ease. Here, simmering the milk with spices results in a luscious sauce. This dish is perfect for entertaining, as you can keep the curry warm in the cooker while adding sautéed pieces of fish, and they will hold without overcooking or falling apart. Shrimp is a great alternative, too (see Note). SERVES 6 TO 8 MASALA PASTE 3 cloves garlic, minced into a paste � teaspoon ground
deep-frying small potatoes, piercing them with spices, and then stewing them in a tomato-yogurt curry sauce. Due to the ease of the slow cooker, I decided not to deep-fry the potatoes but did prick them with the tip of a sharp knife to infuse the flavors of the sauce into the meat of the potatoes. The flavors penetrated extremely well, yielding a lighter version of the ever-so-delicious dum aloo. Tart white poppy seeds (khuskhus), help thicken the spice paste; they can be found in Indian grocery
the skin on; place in water to cover. Peel and cut the potatoes into 8 wedges each and add to the soaking eggplants. After 20 minutes, drain the potatoes and eggplant and add to the slow cooker. Stir to mix well, reduce to low, cover, and cook for 3½ hours. Garnish with cilantro and serve hot. Eggplant with Yogurt and Saffron EGGPLANT WITH YOGURT AND SAFFRON kashmiri baingan While we were vacationing at Dal Lake, Kashmir, the staff of the houseboat served us their specialties. I remember this
cooker. SERVES 6 TO 8 1½ pounds red potatoes 2 tablespoons canola oil Pinch of asafetida* 1 teaspoon cumin seeds 1 (1-inch) piece fresh ginger, peeled and minced 1 or 2 serrano chiles, minced 2 teaspoons ground coriander � teaspoon turmeric � to � teaspoon ground Indian red chile* 1½ teaspoons salt 1 large tomato, quartered 2 whole peeled canned tomatoes � cup water; plus 1 cup hot water 8 ounces frozen green peas Chopped cilantro for garnish Before prepping the ingredients, turn