3 Indian recipes which require less than 30 minutes that will warm up your heart and soul!

5th December — Happy National Comfort Food Day

Photo by Pille-Riin Priske on Unsplash

Happy Comfort Food day everyone!

For Today’s blog post, I thought to share with you few recipes of perfect and cosy dishes that will comfort your heart in these cold days of December!

P.s. The recipes will not be like the other 1,000 ones that you find on the Internet because I, the author, am including tips and tricks to better prepare those thanks to my cooking skills but most of it thanks to the secrets that my partner, who is originally from India, and his friends made me discovered!
Therefore, you will be able to prepare affordable and quick original Indian food at home in less than 30 minutes.

Recipe no. 1 — Dal Chawal

Servings: 2

Created on Canva.com

Procedure

1. Rinse the lentils under cold water from 2 to 3 times. Take a bowl and soak the lentils for 15 minutes.
   Trick: If you soak them in warm water they will take less to cook
2. Bring to boil a pot full of water (3 cups) with a pinch of turmeric and salt. When the water starts to boil, add the rinsed lentils and cook them for 15 minutes until they are soft.
3. In the meantime, in a pot boil the rice. 1 cup of rice with 2 of cold water. When the water starts to boil decrease the flame and leave it cook for 10–12 minutes. Keep stirring.
   Trick: If you want to spend less time, take a microwave-proof bowl add 1 cup of rice and 2 of cold water. Add a pich of salt and a splash of oil and cook it in the microwave for 10–12 minutes at 600kW.
4. In another pan, add 1 tablespoon of oil of your choice, and cumin seeds. When oil starts to become hot, the seed will start to fry a bit, stir for 30 seconds.
5. Add the chopped (preferably red) onion, 1 teaspoon of garlic and ginger paste. Stir continuosly.
   Trick: This step is one of the fundamentals steps in the majority of Indian recipes. Before adding other ingredients, leave the garlic and ginger paste cook for 2 minutes. This well help you to obtain more flavours from the spices later on and reach a balanced and delicious curry!
6. Add the chopped tomatoes into the pan and cook them for 2–3 minutes.
7. Add the boiled lentils to the pan with the tomatoes. !IMPORTANT! Don’t throw away the water where you boiled them. It is reach of flavour and nutrients.
8. Add the Turmeric, Coriander and chili powder. Stir for 10 minutes until everything gets soften and blended together.
9. Your dish is ready to be served!!!

Total cost: 1,50€ per 2 servings

Receipe no. 2 — Aloo Mater (Potato-Peas based curry)

Servings: 3 to 4 portions

Procedure:

1. Wash and chop the onion and tomatoes.
   Trick: If you don’t feel like cutting the tomatoes half of a diced canned tomatoes will do!
2. Wash the potatoes. It is up to you if you want to peel them or not.
   Trick: If you want to maintain the peel, wash them for longer.
3. In a pan, add a tablespoon of oil and cumin seeds. Stir the ingredients until the seeds start to crackle.
4. Add the chopped onion and fry until it is translucid.
5. Add the ginger and garlic and saute until the strong raw smell disappears (2 to 3 minutes).
6. Add the chopped tomatoes and saute for 2 minutes.
   Trick: To cook make the tomatoes softer in less time add a pinch of salt, that will help them to release the water.
7. Add the turmeric, chili powder, coriander powder and a small pinch of salt. Mix well until the whole ingredients are blended.
8. Add the potatoes and peas and saute them for 2 minutes.
9. Passed the 2 minutes, add enough water to cover the potatoes and cook them covered on a medium heat for 10/15 minutes.
   Continue to stir them.
10. Add the garam masala and let it cook for 5 minutes.
    Trick: To avoid stomac problems, add the Garam Masala at the end!
11. Add the chopped coriander and check the level of salt, in case add more.
12. Serve the curry with Indian bread (chapati or naan) OR tortillas, pitas & rice.

TIP: In case of leftovers, you can freeze the curry in a container up to 6 months. Before the consumption, remember to drefost it at least for 1 hour.

Total cost: 2,50€ per 4 servings

Recipe no.3 — Baingan bharta (Aubergine-based curry)

Servings: 2

Procedure

1. Preheat the oven at 220 degrees.
2. Wash the aubergines and cut 4 cloves of garlic in half.
3. Make small cuts on the aubergines and insert the 4 garlic cloves inside the vegetable.
4. Cook the aubergine in the oven for 30 to 40 minutes until it becomes dark and soft. In the last 10 minutes put also the 2 tomatoes in the oven.
   Trick: You will get the roasty flavour from both veggies.
5. Meanwhile in a pan, add a tablespoon of oil and the chopped onions. Stir and cook it for 2 minutes.
6. Add the chopped garlic to the onions and saute for 2 minutes.
   Trick: To avoid to burn the garlic, lower down the flame when you add it to the onions.
7. Peel the aubergine and the tomatoes. Take a bowl and with a fork smash all the ingredients together.
   Trick: If there is some water left from the aubergine add it to the mix. It will bring more flavour to the final dish!
8. Mix the base with the roasted vegetables for 5 minutes on a medium flame.
9. Add the 1/4 teaspoon of chili powder, turmeric and Garam Masala. Stir well and cook it for 5 minutes.
10. Add a pinch of salt and cook for 5 minutes more.
11. Garnish with 1 teaspoon of Garam masala and fresh chopped coriander.
12. Serve the curry with bread or rice.

TIP: If you don’t use a lot of coriander in your weekly diet, you can freeze it in a container up to 6 months.

Total Cost: 2€ per 2 servings

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