Author Topic: Indian Plantains in Curry (Kele Ke Parsinde) & Spicy Peas Sauteed with Ginger (Matar Kee Chaat)  (Read 228 times)

Olga Drozd

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Indian Plantains in Curry (Kele Ke Parsinde)

Mild tasting plantains are first fried, to give them a thin, light crust, then simmered in a yogurt sauce spiced with cinnamon, cumin, cloves, and cardamom that moistens the starchy vegetable while it infuses it with subtle spice.

4 green (unripe) plantains, unpeeled
Oil for deep frying

1/3 cup canola oil
1 large white or red onion, pureed in a food processor
1 teaspoon salt, or to taste

2-inch piece fresh ginger, peeled and grated
3 small garlic cloves, minced

1-inch piece cinnamon stick
3 whole cloves
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole cumin seeds
6 green cardamon pods
1/8 teaspoon ground cardamom
1 teaspoon ground coriander
2 cups plain yogurt, whisked until smooth - divided
1 1/4 cups water
1/2 teaspoon garam masala
2 Tablespoons finely chopped fresh cilantro

Bring a large pot of water to a boil. Add the unpeeled plantains and simmer 15 minutes.  Drain and set aside until cool enough to handle, then peel.  Cut each plantain in half crosswise and then cut each half in half again, lengthwise.

Heat 1 1/2 to 2 inches of oil in a medium wok, or large saucepan over medium heat to 360 degrees F.  Gently slide as many of the plantain quarters as will comfortably fit into the oil and fry, turning every now and then with a slotted spoon until golden brown and crisp all over, 3 to 4 minutes.  Drain on paper towels.  Repeat to fry all of the plantains.  Set aside.

Heat the 1/3 cup oil in a large, heavy bottomed saucepan over medium high heat.  Add the pureed onion and the salt, and cook, stirring, until the onion is golden brown, about 15 minutes.  Keep a cup of water beside the stove while the onion cooks.  As the onion begins to stick to the bottom of the pan, add water about 1 teaspoon at a time, and scrape the pan wit the spoon to pull up the browned bits and keep the onion from burning.  Do this as often as necessary (five or six times) until the onion is well browned.

Add the ginger and garlic, and cook, stirring until the raw small of the garlic disappears, about 1 minute.  Sprinkle with about 1 Tablespoon water during the cooking and scrape the bottom of the pan to keep the aromatics from sticking.

Add the cinnamon stick, cloves, peppercorns, cumin, whole and ground cardamom, and ground coriander and cook, stirring 2 minutes.  Turn the heat down to low.  Stir in the yogurt, adding the first cup 1/4 cup at a time, and then the second cup all once until blended.  Stir in the water and garam masala.  Bring to a simmer and simmer gently over low heat for 10 minutes.

Add the fried plantains to the sauce and simmer very gently 5 more minutes.  The plantains will absorb some of the sauce and thicken it.  Taste for salt.  Then carefully transfer the plantain to a serving platter with a slotted spoon and spoon the sauce over.  Sprinkle with the chopped cilantro and serve hot.  Serves 8.  Serve with Indian bread  or rice and Spicy Peas Sauteed with Ginger.

SPICY PEAS SAUTEED WITH GINGER:

1 Tablespoon cumin seeds toasted  and ground

3 Tablespoons canola oil
2 teaspoons cumin seeds
3 whole dried red chilies
4-inch piece fresh ginger, peeled and grated
1 fresh hot green chile, cut crosswise into 8 pieces
1/8 teaspoon asafetida (optional)
1 (10 ounce) packages frozen petite peas, unthawed
1/2 teaspoon cayenne pepper
1 1/2 teaspoon salt, or to taste
1 bunch fresh cilantro, finely chopped - divided
Juice of 1 lime
Lemon wedges, for serving

Toasted Cumin Seeds: Put 1 Tablespoon of the cumin seeds in a heavy frying pan and toast over medium heat, stirring often, until lightly browned and fragrant, 2 to 3 minutes.  Transfer to a spice grinder and grind to a powder.  Set aside.

Combine the oil, remaining 2 teaspoons cumin seeds, and the red chiles in a large wok, or frying pan over medium high heat.  Cook, stirring, until the cumin turns golden brown, about 1 minutes.  Add the ginger, green chile, and asafetida, if using, and cook, stirring, 1 minute.  Add the peas, cayenne, salt, and half of the cilantro.  Cover and cook until the peas are tender, about 10 minutes.  Stir three or four times and check the cooking; if the spices begin to burn, turn the heat down.  Stir in the lime juice and toasted ground cumin.

Taste for salt.  Transfer to a serving dish and sprinkle with the remaining cilantro.  Serve hot, with lemon wedges.  Serves 4.

Serve as a side dish with chicken curry, or plantain curry.  Any leftover peas, add them to an ovenproof frying pan seasoned with olive oil, whisk in beaten eggs, with salt and pepper and cook, covered, over low heat for about 5 minutes or until the base is just set and the top still liquid. Uncover and finish in a preheated 450 degrees F. oven until the eggs are set and puffy, about 10 minutes.
« Last Edit: August 30, 2017, 06:17:24 PM by Olga Drozd »