Great Times Gourmet™
GREAT RECIPES FROM TOP RESTAURANTS

PAUL BHALLA’S CUISINE OF INDIA
Los Angeles, California

In the '80s, a tan door was situated in the dining room where one could see the food, including bread, being prepared “all in a matter of minutes”.  The chef stated that all dishes were carefully made to an individual’s taste “spicey-wise”. 

ALU GOBI

(Curried Cauliflower & Potatoes)

12 servings

1/2 cup (1 stick) margarine

1    pound potatoes, peeled & cut into 1-1/2 inch cubes

1/2 cup mustard oil or vegetable oil

1    teaspoon black or white mustard seeds

1/2 cup chopped onions

*1   teaspoon mango (amchoor) or fresh lemon juice

3/4 to 1 teaspoon ground coriander

3/4  to 1 teaspoon ground cumin

3/4 teaspoon ground turmeric

1/2 teaspoon ground red pepper

1/2 teaspoon paprika

Pinch of asafetida * (dried gum resin) (optional)

2    tomatoes, cut into 1-1/2 inch cubes

2    tablespoons chopped fresh coriander or cilantro (optional)

2    teaspoons slivered fresh ginger root

2    jalapeno peppers (optional), seeded and chopped

1    teaspoon salt

3    pounds cauliflower, broken into florets (and some tender green leaves from base)

Chopped green onion and lemon wedges (optional)

Melt margarine in skillet over medium heat. Add potatoes and sauté until lightly browned.  Remove from heat.

Heat oil in heavy saucepan over high heat.  When hot but not smoking, add mustard seeds, shaking pan constantly until they pop.  Add onion and brown lightly.  Reduce heat, add next 7 ingredients and blend thoroughly.

Add tomatoes, coriander, ginger, peppers and salt.  If mixture seems too dry, sprinkle small amount of water in pan.  Add cauliflower and potatoes, turning to coat with spices.  Reduce heat to low, cover tightly and cook 15 minutes.  (Cauliflower and potatoes should stay firm). 

Turn onto serving platter and garnish with chopped onion and lemon wedges.

(Note:  If fresh coriander or cilantro is not available, omit entirely, do not use dried.)

*Available at Indian specialty food stores

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LAMB KORMA

8 Servings

2    ounces garlic cloves (about 8 large)

2    ounces fresh ginger root, cut into small pieces

1/2 cup milk

2    ounces raw cashews

2    teaspoons poppy seed

1/4 cup (1-1/2 sticks) butter

1    pound onions, finely chopped

2    pounds lean lamb, cut into 1-1/2 inch cubes

2    teaspoons ground coriander

1-1/2 teaspoons curry powder

1    teaspoon ground cumin

1    teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground turmeric

1/4 teaspoon ground cardamom

1/4 teaspoon cinnamon

1/2 pound tomatoes      

1/2 cup plain yogurt, beaten

Chopped fresh cilantro (garnish)

Puree garlic and ginger in processor or blender.  Remove and set aside.

Mix milk, cashews and poppy seed in processor or blender until smooth.

Melt butter in heavy large skillet over medium-high heat.  Add onion and sauté until lightly browned.  Increase heat to high, blend in garlic puree and brown lightly.  Reduce heat to medium, add lamb and sauté until browned on all sides, scraping skillet constantly to prevent sticking (if mixture seems too dry, reduce heat and add several drops of water to loosen from skillet.)  Add spices mixing constantly.  Reduce heat to low and cook until lamb is nicely glazed, about 10 minutes.

Add tomatoes, yogurt and cashew-poppy seed mixture to lamb, stirring well.  Cover and simmer about 20 to 25 minutes.  Turn into serving bowl and garnish with chopped cilantro.  

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