Indian Night

Part of the addictive nature of cooking lies in the wonderful variety and never ending possibilities and combinations of new ingredients, spices, techniques. Since I cook for a child as well, I'm usually very careful about international foods. Bold, unfamiliar flavors generally don't sit well with the younger folk. However, Indian night seemed to go very smoothly.

This was my first attempt at both butter chicken and samosas, and the recipes I followed produced very authentic results. I am including a modified version of the recipes below:


Basmati Rice

I fry my rice for a a few minutes in oil before adding water; I also add a bay leaf and a piece of a cinnamon stick for a spiced up version. 

Creamed Spinach

Ingredients: 

• One bunch fresh spinach, stems removed
• I tablespoon butter
• 1 tablespoon flour
• 1/2 cup cream 
• 2 cloves garlic, crushed
• Pinch of nutmeg
• Pinch of cayenne
• Salt & pepper

Preparation:

• Melt the butter in a saucepan and add flour - stir over med heat until mixture starts turning a light gold. Add the garlic and spices. Cook for a minute or so.
• Add the cream and simmer until the sauce thickens.
• Add the spinach and cook until desired tenderness is reached.
• Season with salt & pepper.

Butter Chicken
(adapted from BakedBree)

Ingredients:

• 1 onion, chopped
• 2 tablespoons freshly grated ginger
• 4 cloves minced garlic
• 1/4  -1/2  jalapeno, seeded and minced
• 1 tablespoon olive oil
• 1 teaspoon garam masala*
• 1 teaspoon chili powder
• 1 teaspoon ground cardamom
• 1⁄2 teaspoon ground coriander
• 1/2 (6-ounce) can tomato paste**
• 2 1⁄2 cups chicken broth***
• 1 cup heavy cream
• 2 bay leaves
• 3 pounds boneless, skinless chicken thighs or breast cut into pieces***
• 1/2 teaspoon grated pepper
• 1 teaspoon salt
• 2 tablespoons butter
• chopped cilantro
• cooked Basmati rice

Preparation:

• Cook the onions over med-low heat until golden, add the garlic, ginger and jalapeno and cook for an additional minute or until fragrant.
  Add the garam masala, chili powder, cardamom, and coriander and cook for two more minutes, stirring frequently.
  Remove the mixture from the pan, add tomato paste and chicken stock. Puree the sauce until smooth and return to pan and add the bay leaves and the cream. Bring the sauce to a simmer and let it cook for 10 minutes. Rub the chicken with salt & pepper and fry it over med-high heat until browned on all sides. Add the chicken to the sauce and simmer for an additional 15-20 minutes for all the flavors to come together.
• Add the butter and stir until melted.
• Serve over basmati rice and sprinkle with cilantro

* Most Indian recipes call  for double the amount of garam masala. I think that too much overpowers all the other flavors
** If the sauce seems too tangy (the original recipe called for a whole can of tomato paste) - add a spoon of brown sugar to the sauce
*** Tofu and vegetable stock would make a wonderful vegetarian alternative

Samosas
(Epicurious | 2004 by Huma Siddiqui)

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon nigella seeds*
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil, plus 3 to 4 cups for frying
• 4 medium potatoes, cooked and diced
• 1 small onion, diced
• 3-4 cloves garlic, pressed
• 2 teaspoons ginger, finely grated
• 1/2 jalapeños, seeded and minced (optional)
• 1/2 cup fresh cilantro, chopped
• salt & pepper

* I couldn't find any, but the dough was wonderful without them

Preparation

• In medium bowl, whisk together flour, nigella seeds, and salt.
• Add 2 tablespoons oil and blend with your hands until you feel the texture of the flour change between your fingertips.
• Add 3/4 cup warm water and mix with fork until dough just comes
• together.
• Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
• Cook onions until golden. Add garlic, ginger, jalapeno and spices. Cook for a few more minutes. Remove from heat.
• In large bowl, combine diced potatoes, onion mixture, and cilantro.
• Mix with fork, mashing potatoes slightly to incorporate all ingredients. Season with salt and pepper.
• Divide dough into 15 equal portions. Roll each portion int a ball and using a rolling-pin role one piece into a 6" circle. Cut circle in half. Fold the half-circle in half and pinch, sealing along the cut side.This will form a cone with the rounded edges open.
• Add about two tablespoons of the filling and pinch along the rounded edges to seal. Once all the samosas are finished, fry them for about one to two minutes per side.
• Serve with sour cream or yogurt.