dinner tonight: vadouvan curry and achar! beef curry over scented rice

 

Main: 

1/4 lb beef (ground beef, chicken, sliced beef, firm tofu)

1/2 onion thin slices 

2 carrots medium halved and sliced thin

2-4 small golden potatoes - cut in half then quarter into wedges

*2 tbs tomato achar (type of tomato chutney sauce) 

*1 tsp vadouvan curry powder

*see recipes below or you can purchase at an international grocery store

cut the carrots and add to a saute pan (I used a braising enameled cast iron with lid) cook the carrots in ghee/butter/olive oil for a few minutes. 

add the sliced onions, add a pinch of salt and saute for a few minutes.

add the beef and break it up or saute it for a few minutes then add in the tomato achar, vadouvan curry powder along with 1/4 cup of water - stir in and let simmer. If serving later keep the moisture if serving right away let the moisture reduce till it has almost evaporated completely.   

Veggie note: if you are using tofu make sure to press it and dry it out in a cast iron pan or oven to firm it up.

topping/chutney: 

1 cup plain yogurt (or sour cream)

3/4 cup roughly chopped cilantro

1 tbsp fresh lime juice

2 small green Thai chilies or 1 serrano, stemmed 

Kosher salt, to taste

(can add 1/2 inch ginger, 1/2 tsp cumin or gram marsala, I clove garlic)

cut the cucumbers, chilies, and cilantro down to manageable size for a food processor.

place everything but the yogurt in a food processor and blend to desired consistency. add the yogurt and adjust the salt to taste. 

starch: 

1 cup rice (basmati or jasmine preferred) 

1 1/4 cup water (jasmine)

1-2 tsp vadouvan curry powder

1/2 - 1 tsp salt

1 tsp butter

place all into a pot or pressure cooker and cook the appropriate amount of time for your device. 

when I cook it in a pot, add all together, bring to a boil, then reduce to a simmer for 13-15 minutes or until all the water has evaporated. 

vadouvan:

• 2 tsps curry leaves
• 3/4 tsp fenugreek seeds
• 2 tsps ground cumin
• 2 green cardamom pods
• 3/4 tsp brown mustard seeds
• 1/4 tsp turmeric powder
• 1/4 tsp ground nutmeg
• 1/4 tsp red chili powder
• 4 cloves whole
• 1 1/4 tsp garlic powder
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• INSTRUCTIONS
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1. Prepare the Spices

Place curry leaves, fenugreek seeds, cumin, cardamom pods, brown mustard seeds, turmeric, nutmeg, red chili powder, cloves, and garlic powder into a mixing bowl.

2. Toast the Spices

Place a sauté pan on the stovetop at medium-low heat. Add the spices and toast them for 30 seconds to 1 minute or until intensely aromatic.

3. Grind the Spices

Pour spices into an electric spice or coffee grinder. Alternatively, you may use a mortar and pestle.
Grind all ingredients together.

tomato achar :

2 tsps curry leaves
3/4 tsp fenugreek seeds
2 tsps ground cumin
2 green cardamom pods
3/4 tsp brown mustard seeds
1/4 tsp turmeric powder
1/4 tsp ground nutmeg
1/4 tsp red chili powder
4 cloves whole
1 1/4 tsp garlic powder

• Dry roast the tomatoes and chilis in a skillet until nicely roasted on all sides. Stir frequently until browned on all sides.
• Let the tomatoes and chilies cool. Peel the tomatoes; chop both the tomatoes and chilies into small pieces. Reserve all the tomato juice.
• Heat oil in a pan, add the mustard and fenugreek seeds. Once the seeds start to splutter, add the grated ginger and sliced garlic.
• Cook till the garlic is lightly browned all over.
• Add the chopped tomatoes, chilis, reserved tomato juice, ground cumin, ground coriander, turmeric and salt.
• Cook on medium flame until all the water is evaporated and the chutney gets a nice thick consistency.