Tag: Curry

Aloo curry: cream of Indian potatoes – Gordon Ramsay’s version

Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.

There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.

ingredients for 2 people

WHAT

300 g potatoes (peeled)
1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
2 tablespoons of olive oil
1 tablespoon of mixture of Madras curry*
3 cm of fresh ginger
1 large shallot
1 clove of garlic
2 cups of vegetable broth
parsley to serve
a few drops of coconut milk or Greek yogurt
Salt to taste

HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP

First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.

I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).

At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.

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Indian veal curry burger – Gordon Ramsay’s version

This veal curry burger has all the flavor and color of Indian spices thanks to the delicious Madras curry sauce.

That of the curry burger is a simple recipe to make and of great effect, to be personalized with your favorite curry spice blend. I have always loved Madras curry, a mixture based on turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.

I like to make the sauce with Greek yogurt, to make it creamy and light. But if you want to try a variant of Greek yogurt, I invite you to taste mine curry mayonnaise.

You can also use different types of meat for your burger, from chicken to beef, through lamb or turkey. I wanted to use the veal burger from the veal of Casa Vercelli.

This product is obtained only from the meat of fine calves, born, raised and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.

post made in collaboration with Vitello di Casa Vercelli

HOW TO PREPARE THE CURRY BURGER

First, I peeled the red onion and cut it into wedges. I placed it on a baking sheet covered with baking paper, sprinkled with seed oil, sprinkled with paprika and seasoned with salt and pepper. I baked for 25 minutes in a hot oven at 200 degrees.

In the meantime, I cooked the 2 veal burgers without seasoning on a very hot grill pan for 8 minutes, turning them halfway through cooking.

Meanwhile, I mixed the curry spice mixture with the oil and Greek yogurt until the mixture was smooth and homogeneous.

Finally, I dressed the salad with oil, chopped coriander, lime juice, salt and pepper. If you don't like fresh coriander you can replace it with simple parsley

Everything is ready to whip up our curry burger: bread, curry sauce, veal burger, baked onions and lime salad.

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Vegetarian Mushroom Curry – Yet another cooking blog – Gordon Ramsay’s version

Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.

The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.

The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.

The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.

Some ideas on spices to use in my dedicated Amazon showcase *!

ingredients for 2/3 people

WHAT

1 teaspoon of black mustard seeds
1/2 teaspoon of cumin seeds
1 teaspoon of coriander seeds
a knob of butter (preferably clarified)
1 tablespoon of Madras Curry powder
1 red onion
2 cloves of garlic
1 red pepper 2 cm of ginger root
400ml of tomato sauce
400ml of coconut milk
Salt and Pepper To Taste
200 gr of mixed mushrooms cleaned to taste
a bunch of coriander (or parsley)
accompanying boiled Basmati rice

HOW TO PREPARE THE VEGETARIAN INDIAN CURRY

First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).

I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.

In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.

I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.

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