Diva Tasting: Indian Recipes…Quick and Easy…

Indian Dishes Quick and Easy

Indian Butter Chicken

1 Tablespoon Peanut Oil

1 Shallot, Finely Chopped

¼ White Onion, Chopped

2 Tablespoons Butter

2 Teaspoons Lemon Juice

1 Tablespoon Ginger Garlic Paste

1 Teaspoon Garam Masala

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

1 Bay Leaf

¼ Cup Plain Yogurt

1 Cup Half-And-Half

1 Cup Tomato Puree

¼ Teaspoon Cayenne Pepper, Or To Taste

1 Pinch Salt

1 Pinch Black Pepper

1 Tablespoon Peanut Oil

1 Pound Boneless, Skinless Chicken Thighs, Cut Into Bite-Size Pieces

1 Teaspoon Garam Masala

1 Pinch Cayenne Pepper

1 Tablespoon Cornstarch

¼ Cup Water


Step 1 Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Step 2 Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Step 3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serves 4 Serve with rice.

Shrimp Curry


2 Tablespoons Peanut Oil

½ Sweet Onion, Minced

2 Cloves Garlic, Chopped

1 Teaspoon Ground Ginger

1 Teaspoon Ground Cumin

1 ½ Teaspoons Ground Turmeric

1 Teaspoon Paprika

½ Teaspoon Red Chili Powder

1 (14.5 Ounce) Can Chopped Tomatoes

1 (14 Ounce) Can Coconut Milk

1 Teaspoon Salt

2 Pounds Cooked And Peeled Shrimp

2 Tablespoons Chopped Fresh Cilantro


Step 1 Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.

Step 2 Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving. Serves 4 Serve with rice.

Aloo Phujia (Potatoes)


1 Onion, Chopped

¼ Cup Vegetable Oil

1 Pound Potatoes, Cubed

1 Teaspoon Salt

½ Teaspoon Cayenne Pepper

½ Teaspoon Ground Turmeric

¼ Teaspoon Ground Cumin

2 Tomatoes, Chopped


Step 1 Lightly brown onion in oil in a medium size skillet.

Step 2 Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.

Step 3 Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Indian Chicken and Mango Curry


2 Medium Mangoes, Peeled And Sliced, Divided

1 (10 Ounce) Can Coconut Milk

4 Teaspoons Vegetable Oil

4 Teaspoons Spicy Curry Paste

14 Ounces Skinless, Boneless Chicken Breast Halves – Cut Into Cubes

4 Medium Shallots, Sliced

1 Large English Cucumber, Seeded And Sliced


Step 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

Step 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber. Serve with rice. Serves 4

Keema (Indian-Style Ground Meat


2 Pounds Ground Lamb

1 Onion, Finely Chopped

2 Cloves Garlic, Minced

2 Tablespoons Garam Masala

1 Teaspoon Kosher Salt

5 Teaspoons Tomato Paste

1 Cup Beef Broth


Step 1 In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated. Serve with rice and creamed spinach. Serves 4

Curried Ground Beef and Lentils


2 Pounds Ground Beef

1 Large Onion, Chopped

1 Tablespoon Curry Powder

¾ Teaspoon Ground Cinnamon

4 Cups Beef Broth

1 Cup Uncooked White Rice

1 Cup Red Lentils

Salt And Ground Black Pepper To Taste


Step 1 Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.

Step 2 Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 30 minutes. Season with salt and pepper. Serves 8

Indian-Spiced Lentil Soup


4 Cups Vegetable Broth, Divided

1 Small Yellow Onion, Finely Chopped

1 Clove Garlic, Finely Chopped

1 Teaspoon Ground Coriander

½ Teaspoon Ground Cinnamon

Teaspoon Ground Turmeric

Teaspoon Garam Masala

Teaspoon Cayenne Pepper

1 Cup Red Lentils

1 (14.5 Ounce) Can No-Salt-Added Diced Tomatoes, Undrained

1 Tablespoon Fresh Lemon Juice (Optional)

1 Tablespoon Crumbled Feta Cheese (Optional)


Step 1 Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.

Step 2 Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese. Serve with garlic naan and beverage. Serves 4

Chickpea Curry


3 Tablespoons Olive Oil

1 Onion, Chopped

2 Cloves Garlic, Minced

2 Teaspoons Minced Fresh Ginger Root

1 (15 Ounce) Can Chickpeas, Drained

1 (14.5 Ounce) Can Diced Tomatoes

1 (14 Ounce) Can Coconut Milk

1 Sweet Potato, Cubed

1 Tablespoon Garam Masala

1 Teaspoon Ground Cumin

1 Teaspoon Ground Turmeric

½ Teaspoon Sea Salt

¼ Teaspoon Red Chile Flakes

1 Cup Baby Spinach


Step 1 Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

Step 2 Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving. Serve with garlic naan and beverage. Serves 4


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