Recently I have developed a love of Indian food but it is all coming from the local Indian joint in town. I have tried to search for recipes online but none of them seem to be very clean eating. Most involve quite a bit of vegetable oil and other not so healthy things. I was wondering if anyone had any good recipes they might be willing to share? Classic dishes such as Chicken/Lamb Curry, Chicken Vindaloo etc. cleaned up a little would be perfect.
I would say fix them according to the recipe and eat in moderation. Also, you can at least control what kinds of oil you use, and generally things taste pretty much the same if you use less oil than the recipe calls for.
One thing you can make that is really easy and pretty clean is tandoori chicken. Mix tandoori paste with plain yogurt, marinate chicken pieces in it for 4 hours to overnight, and grill (or bake in a really hot oven). You can buy tandoori paste at some grocery stores such as Whole Foods, or buy it online. I use Patak's, which can be purchased on (through) amazon.com. I have had several Indian friends who use Patak's. Ingredients are water, tamarind, ginger, salt, cilantro, cumin, garlic powder, spices, acetic acid, carmine color, lactic acid, and red 40. I think they also make a version without the artificial color, but you won't get the Indian restaurant red tandoori color with that version.
I have a recipe for lamb vindaloo that has 3 T added oil for 3 lbs of lamb. Is that too much for you? You really need it to brown the lamb.
Though I cook meat for my wife, kids, and friends, I'm a vegetarian. Are you interested in veg Indian recipes?
Last edited by smoddelm : 10-09-2007 at 07:19 PM.
Reason: add info
No, I don't really mind using the oil to brown the chicken. The recipes I saw were using something like 1/2 cup to I believe thicken the sauce. That is really what I was trying to stay away from. Thanks for the tandoori recipe. I haven't tried any vegetarian dishes and am not sure what types of veggies are primarily used in Indian dishes, but if you have a favorite I'll absolutely give it a shot. Thanks
No, I don't really mind using the oil to brown the chicken. The recipes I saw were using something like 1/2 cup to I believe thicken the sauce. That is really what I was trying to stay away from. Thanks for the tandoori recipe. I haven't tried any vegetarian dishes and am not sure what types of veggies are primarily used in Indian dishes, but if you have a favorite I'll absolutely give it a shot. Thanks
The 1/2 cup of oil sounds excessive. I have had a lot of Indian friends who are great cooks and have never seen them use an amount like that other than to fry something.
I'll think about a favorite veg recipe and post tomorrow, but I have recipes for lentils, chickpeas, okra, cabbage, collards (!), spinach, potatoes, cauliflower, eggplant, etc., all of which are delicious.
OK, here's a "recipe" (more a method) for cooking Indian lentils.
1 cup (dry) lentils. You can use plain brown lentils, but it's better if you use black lentils called urad dal -- The Whole Foods near me has them, but if you can't find in a store, you can purchase here, for example: http://www.amazon.com/AJIKA-Black-Beluga-Lentils-packages/dp/B0000ZHYZO/ref=sr_ 1_18/102-7359855-8668163?ie=UTF8&s=gourmet-food&qid=1192035711&sr=8-18
5 c water
1 t turmeric
3 - 4 dried red chiles (if you can't get them, just omit)
4 T butter. You can use less, or use canola oil, or use a combination. I probably use more like 2 T.
1 onion, sliced in half rounds
2 cloves garlic, minced
2 t ground cumin
1 t ground coriander
1 t grated ginger
1/2 t cayenne, more or less to taste
Salt to taste
3 T tomato paste
A few tablespoons cream, but only if you use the urad dal. You can leave it out if you don't want the added fat.
2 T (or more) minced cilantro (you can leave it out if you think you don't like cilantro, but it's better with it and it doesn't make the dish taste like cilantro)
Cook the lentils in the water with the turmeric and chiles until soft. Add more water if necessary. It should be fairly thick, but a little soupy.
Melt the butter over medium heat (and / or heat the oil). Add the onion and cook until the onion is deep reddish brown. (Don't just "saute" or cook until translucent like you might for an American or European dish.) Add the garlic and ginger and cook a minute or so longer. Add to the cooked lentils. Add the remaining ingredients.
Amounts of spices are to taste; if you don't think it has enough flavor, add more. I sometimes add minced serrano peppers and garam masala, an Indian spice mixture.
Simmer over low heat for 15 minutes or so. You can let it cool and then re-heat when ready to serve -- I think it's better re-heated. Serve with brown basmati rice and yogurt or raita.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
Any good Indian recipes?
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