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Keema

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I did not use Swasthi’s Recipes for my own keema recipe, but I chose the picture because it kind of looks like my own recipe. Generally speaking, Martine does not like the dishes I cook to please myself, probably because hot chiles are involved; and her digestion is too delicate to admit any hot peppers to the mix.

So, from time to time, I cook what looks and sort of tastes like an Indian curry, but without any of the hot stuff. This is one such recipe, and it’s actually good enough for me to like it. On my personal serving, however, I add red pepper flakes to give it some heat.

Turn the flame on your range to high. I begin with about a quarter cup of sunflower seed oil into which I have dropped some black mustard seeds and some coriander seeds (jeera) when the oil is hot enough to sizzle.

I slice one large or two small onions and add them to the oil.

For meat, I use one pound of Kroger’s ground turkey, preferably 80% fat free. (If it’s 90%+ fat free, it doesn’t taste as good.) Break up the ground turkey.

Salt to taste. At this point, I add a couple of large dollops of combined Indian garlic and ginger paste. Also: several tablespoons of turmeric, ground cumin, ground coriander, and Hungarian Szeged paprika.

While that mix is cooking, I wash a cup of Thai Jasmine long-grained rice from Trader Joe and drain, repeating the process until the water is clear. Dump the rice into the meat and onion mixture and add 2 to 2½ cups of water. Stir well.

Cut up a few ripe tomatoes and chop them coarsely.

The rest of the ingredients are frozen: I like to add several handfuls of frozen mixed vegetables, frozen peas, frozen lima beans, and frozen Potatoes O’Brien.

Cover, lower the flame, and stir every few minutes to keep the mix from sticking to the bottom of the pan.

Potato and Spinach Curry

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Vegetarian Potato and Spinach Curry

After cooking a bland mushy dish for Martine—at her request—I had a sudden urge to make something hot and spicy. A simple and tasty vegetarian dish is a potato and spinach curry. Here are my cooking instructions:

  1. Pour several tablespoons of sunflower oil into a cooking pot and light a medium fire under it.
  2. Add about 2 tablespoons of black mustard seeds when the oil gets hot.
  3. Add the same amount of cumin seeds (jira).
  4. After about a minute, add 2 peeled russet potatoes cut into 3/4 inch cubes. Stir frequently to avoid ticking to the pot.
  5. Add approx 1 tablespoon each of turmeric, ground cumin, ground coriander, and powdered chile pepper.
  6. Add salt to taste.
  7. While cooking potatoes, soak 1 bunch of spinach leaves in a large bowl, shake off any dirt, and chop and add to the potatoes after spices added..
  8. If you like your curry fiery, chop up and add a serrano chile.
  9. Cover and cook until potatoes sufficiently cooked.
  10. Serve with plain yogurt to cut the hotness of the chiles.

Potato Eggplant Curry

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This recipe came to me through the “How to Cook Great” site on YouTube. Click here for an instructive video that produces almost exactly what I will describe in this post. The following recipe will make 4-5 servings of a delicious vegan curry.

For some of the ingredients, you will need to shop at an Indian grocery—especially if you want the dish to taste authentic. These ingredients are marked in the text by IND in square brackets: [IND].

I typically use a largish nonstick pot that has a cover for the final stage of cooking.

On to the recipe:

  1. Put several tablespoons of sunflower seed oil in the pot and turn to heat to moderate high.
  2. When the oil is hot, add a several tablespoons of black mustard seeds [IND] and cumin seed (also known as jeera) [IND] and watch the seeds pop. Stir for up to a minute.
  3. Take two largish russet potatoes, peel them, and cut into pieces slightly smaller than 1 cubic inch. Stir for several minutes.
  4. Add a large dollop of garlic ginger paste [IND] and stir in.
  5. Add salt to taste,
  6. Slice one medium size red onion and stir into the mix. Stir for a couple of minutes.
  7. Add the following three spices, approximately one heaping tablespoon of each: (a) haldi turmeric [IND], (b) cumin, and (c) (if desired) a hot chile powder. For the chile powder, you can substitute Hungarian paprika if you can’t handle the heat. Stir.
  8. Dice into pieces a medium to large eggplant and add to the mix. Continue stirring.
  9. If you like spicy food, mice one jalapeño or two serrano chile peppers.
  10. Cut up four or five small tomatoes and add to the pot. Stir.
  11. Turn down the heat to medium low, cover the pot, and cook for ten to twenty minutes.
  12. Chop a handful of cilantro and add before serving.

Currying Flavor

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A Vegetarian Curry

The biggest change in my diet since the Covid lockdown has been my growing preference for cooking vegetarian curries. This has dismayed Martine, as she is a confirmed avivore, especially of chicken and turkey. Before, I have been cooking various pasta and rice dishes with ground turkey; but of late, I have tended to avoid ground meat.

Although I have always like curries, my preference has always been for vegetarian curries. That could be the influence of my old friend Mohan Gopalakrishnan, a Brahmin, but I have always thought that Indian cuisine has by far the tastiest vegetarian recipes. It has gotten to the point that I disdain bland American vegetarian dishes. (There are, however, a few Hungarian vegetarian dishes that I’ve always loved.)

Today I cooked up a potato, cauliflower, tomato, and pea curry with a diced-up Serrano chile. To jack up the hotness, I added a little super-hot Indian chile powder. To cool down the dish slightly, I served it with mango chutney and some plain yogurt.

The spices used include black mustard seeds, cumin seeds, turmeric, and garam masala (which is mostly cardamom). The great thing about Indian cuisine is that you can vary the spices and consequently the flavor quite easily. Of course, it helps to have an Indian food store nearby. I usually go to India Sweets and Spices in Culver City. They also have a very decent lunch counter which I patronize regularly.