NEPALESE PEAS AND TOFU CURRY:
(Kerau Ra Tofu Tarkari)

  • oil for frying
  • 450 g firm tofu
  • 2 cm fresh ginger
  • 2 cloves garlic
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 large onion, sliced
  • 2 cardamom pods
  • 1 red fresh chili
  • 2 bay leaves
  • 1 tsp salt
  • 2 cups peas
  • 4 tomatoes
  • 2 cups water or veggie broth
  • 1/2 tsp ground chili
  • 1/2 tsp ground coriander
  • 1 tsp garam masala

Cube the tofu into 2 x 2 x 1 cm pieces and shallow-fry them until golden. Remove from the pan and pat dry with a kitchen towel to remove excessive oil. Grind the garlic, ginger, turmeric and cumin to a paste. Reheat the oil in a wok and fry the onion, cardamom and bay leaves until the onion are golden. Add the paste and cook for another minute. Add the tomatoes, garam masala and salt and cook until the tomatoes loose their shape and become compact with the rest of ingredients.

Add the water and boil down to a thicker paste. Carefully, add the tofu and peas and mix well with the sauce. Set off the fire, garnish with cilantro and serve.

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Bitter Melon Tarkari
(Bitter Melon Curried in Yogurt)

INGREDIENTS
4 cups bitter melon, sliced in 1-in. length
1 cup onion, finely diced
1 cup red pepper, sliced in 1-in length
5 dried red chilies
3 fresh red chilies, minced
1 teaspoon mustard seeds
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1 tablespoon curry powder
2 cups yogurt
3 tablespoons cooking oil
Salt and Pepper
1 tablespoon chopped cilantro (for garnish)

DIRECTIONS
In a large pot of well-salted boiling water blanch bitter melon slices for a few minutes and transfer to ice bath. Blanching in heavily salted water reduces the bitterness of bitter melon. In a non-stick sauce pan, heat oil and fry mustard seeds and red chilies until dark. Add onion and green pepper; fry until light brown. Add turmeric, curry powder, chilies, garlic and ginger; mix for a minute or so. Add the blanched bitter melon and stir fry for five minutes. To the bitter melon mixture, add yogurt and salt; mix well to incorporate all ingredients. Cover and cook on medium heat for ten more minutes. Once a desired consistency of stew has been achieved, garnish with chopped cilantro and serve with steamed rice.

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Eggplant Bhutuwa
(Eggplant Stir-Fried with Potatoes)

INGREDIENTS
5 cups eggplant, cut into 1-in. pieces
2 cups potatoes, sliced
1 cup tomatoes, chopped
1 cup green onion, cut in 1-in. length
5 dried whole chilies
1 teaspoon cumin seeds
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1 cup broth or water
1/2 cup cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a large pot of salted boiling water blanch eggplant for a couple of minutes and transfer to ice bath. In a non-stick sauté pan, heat oil and fry dried whole chilies and cumin seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, broth and salt and pepper; stir-fry for five-seven minutes over medium-low heat until potatoes and eggplant are tender. Add diced tomatoes and green onions just before removing from heat. Garnish with chopped cilantro. Serve hot with rice pilaf

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Asparagus Bhutuwa
(Asparagus Stir-Fried with Potatoes)

INGREDIENTS
4 cups asparagus, cut into 1-in. pieces
2 cups potatoes, sliced
1 cup green onion, cut in 1-in. length
1/2 teaspoon fenugreek
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1/2 teaspoon turmeric
1 cup tomatoes, diced
1 cup broth or water
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
In a large pot of salted boiling water blanch asparagus for a couple of minutes and transfer to ice bath. In a non-stick sauté pan, heat oil and fry fenugreek seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched asparagus, tomatoes and broth; stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender. Add green onions just before removing from heat.

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Cauliflower and Potato Tarkari
(Potatoes and Cauliflower Curried with Tomatoes)

INGREDIENTS
2 cups potatoes, diced
4 cups cauliflower florets
1 cup green peas
1 cup onion, chopped
2 cups tomatoes, diced
3 dried red chilies
1 bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon chili powder
2 cups broth or water
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a non-stick sauce pan, heat oil and fry dry red chilies, bay leaf and cumin seeds until dark. Add onion, turmeric, garlic, ginger, curry powder and chili powder and fry until brown. Add potatoes, salt and black pepper and fry on low heat for ten minutes or so until potatoes are lightly browned and cooked half way. To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth. When potatoes and cauliflower are almost done, add diced tomatoes and green peas and cook for five more minutes or so until all the liquid is completely absorbed. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

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Masaura and Potato Tarkari
(Potatoes and Lentil-Vegetable Balls Curried in Spices)

(Note: Masauras are dehydrated (usually sun-dried) balls of black lentil paste and minced vegetables. Allow ample time to make masauras before assembling the dish)

For Masauras (Sun-Dried Lentil-Vegetable Balls):

INGREDIENTS
4 cups split black lentil, presoaked overnight
3 cups finely chopped onion, scallions, radish, cauliflower
1 teaspoon asafetida
1 teaspoon red hot chili powder
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon curry powder
Salt and Pepper
1 cup water

DIRECTIONS
In a blender, combine soaked lentil, water, salt and pepper to for smooth paste. Reserve the paste in a large bowl. To the lentil paste, add chopped vegetables and all other ingredients; mix thoroughly to incorporate all ingredients. Make 1-in. balls of the mixture and arrange them on a baking sheet. Allow sun-drying until the ball are completely dehydrated. Food dehydrator can be used instead. Store the dehydrated lentil balls in air-tight container.

For Tarkari:

INGREDIENTS
3 cups masauras
1 cup potatoes, diced
1 cup chopped onions
1 cup chopped tomatoes
1/2 teaspoon cumin seeds
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/2 teaspoon turmeric
1 tablespoon cumin powder
1 cup whole cream
1 cup broth or water
6 tablespoons oil
Salt and Pepper
1 tablespoon chopped cilantro (for garnish)

DIRECTIONS
In a large non-stick sauté pan, heat three tablespoons of oil and fry masauras until golden brown. Reserve in a large plate. To the same sauté pan, add the remaining amount of oil. Fry cumin seeds until dark. Add chopped onions and turmeric and fry until lightly browned. Add potatoes, salt and pepper to the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly browned cooked half way. Add garlic, ginger, chili and cumin powder and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes, broth and cream. Cover and allow simmering for 15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve with steamed rice.

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Chickpea Tarkari
(Chickpea and Potatoes Curried with Tomatoes)

INGREDIENTS
2 cups chickpeas, presoaked overnight
2 cups potatoes, diced
2 cups onion, diced
1 cup green pepper, diced
2 cups tomatoes, diced
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili powder
1/2 teaspoon turmeric
1 tablespoon cumin powder
1/4 teaspoon asafetida
2 cups broth or water
3 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a large non-stick sauce pan, heat oil and fry turmeric for a minute or so. Add diced onions and green pepper; fry until lightly browned. Add garlic, ginger and chili pastes for a couple of minutes over low heat. Bring heat to medium-low; add potatoes and stir-fry for five minutes or until potatoes are half cooked. Add cumin powder and asafetida and mix well for a few seconds. Put soaked chickpeas into the potato mixture and give it a good stir for five-seven minutes. Add tomatoes, broth, salt and pepper; allow simmering for 20-30 minutes until the chickpeas are tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve hot with roti (flat bread).

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Mixed Vegetable Tarkari
(Mixed Vegetables Curried with Tomatoes)

INGREDIENTS
2 cups potatoes, cleaned, peeled and diced
1 cup onion, chopped
3 cups chopped assorted vegetables, half cup each (cauliflower, broccoli, mushroom, red bell pepper, string beans)
1 cup green peas
2 cups tomatoes, diced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon hot chili paste
1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon cumin powder
2 cups broth or water
3 tablespoons cooking oil
Salt and Pepper
3 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a large non-stick sauce pan, heat oil and fry turmeric, cumin powder and curry powder for a few seconds. Add onion and fry until lightly browned. Add potatoes and fry until translucent. Add garlic, ginger and chili and stir thoroughly with the onion-potato mixture for five minutes over low heat. Add vegetables and stir for few more minutes. Add chopped tomatoes, broth and salt and pepper; allow simmering for 15-20 minutes until the liquid has thickened to a desired consistency. Add green peas just a couple of minutes before taking off heat. Garnish with chopped cilantro. Serve hot with steamed rice and roti (flat bread).

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Paneer Bhutuwa
(Paneer Cheese Cubes Curried with Mixed Vegetables)

INGREDIENTS
1 lb. paneer cheese, diced (tofu can be used)
2 cups mushroom, sliced
1 cup red bell pepper, chopped
2 cups spinach, cleaned and torn into small pieces
1 cup onion, chopped
1 cup tomatoes, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
5 dry whole red chilies
1/2 cup whole cream
1/2 teaspoon turmeric
1 tablespoon curry powder
5 tablespoons oil
Salt and Pepper
2 tablespoons cilantro, chopped

DIRECTIONS
In a non-stick sauté pan, heat two tablespoons of oil. Brown cheese cubes on all sides and reserve in a plate.

In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time. Remove immediately and place in ice bath.

In the same sauté pan, add remaining three tablespoons oil. Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor. Add chopped onions and stir constantly until lightly browned. Add garlic, ginger and curry powder and fry for a minute or so. Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat. Add tomatoes, cream, salt and pepper; mix well. Allow cooking for another five to eight, adding a bit of water if necessary. At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down. Garnish with chopped cilantro. Adjust seasoning with salt and pepper. Serve with steamed rice.

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Mustard Greens Bhutuwa
(Mustard Greens in Nepali Spices and Herbs)

INGREDIENTS
1 lb. mustard greens, washed, peeled, cut into small pieces (spinach also can be added)
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds, optional)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (Szechwan pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons cooking oil
1 cup fresh dill, chopped
Salt to taste

DIRECTIONS
In a non-stick pan heat three tablespoons of cooking oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for a minute or so on low heat. Add mustard greens to the spice-mixture, and stir-fry for about two minutes. Salt it. Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed. Serve with rice.

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Pumpkin Vine Tips Tarkari
(Curried Tender Vine Tips of Pumpkin)

INGREDIENTS
1 lb. pumpkin vine tips, washed, peeled, cut into 1-in. pieces
1 cup mushroom, sliced
1 cup red bell pepper, cut into 1-in pieces
1 cup tomato slices
3 dried red chilies
1/2 teaspoon mustard seeds
1/2 teaspoon whole timur (Szechwan pepper)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cumin powder
1 teaspoon curry powder
3 tablespoons cooking oil
Salt and Pepper
1/2 cup broth or water

DIRECTIONS
In a non-stick pan, heat oil. Splitter whole timur and mustard seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, cumin powder and curry powder; fry for a minute or so on low heat. Add pumpkin vine tips, mushroom and red bell pepper to the spice-mixture, and stir-fry for about two minutes. Add salt and pepper. To the vegetable mixture, add chopped tomatoes, and stir fry until the vine tips are tender and the excess liquid has evaporated off. Adjust seasoning with salt and pepper. Serve with rice.

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Vegetable Thukpa
(Himalayan Noodles Curried with Vegetables)

INGREDIENTS
1 lb. Tibetan noodles or spaghetti
3 cups assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
1/2 lb. spinach, washed and cut into pieces
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
3 fresh chilies, julienned
1 bay leaf
1 cup tomatoes
2 tablespoon soy sauce
1 tablespoon lime juice
4 cups vegetable broth or water
2 tablespoons cooking oil
Salt and pepper
1 tablespoon chopped cilantro for garnish

DIRECTIONS
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of cooking oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five min. To the vegetable mixture add tomatoes, soy sauce, broth, bay leaf, salt and pepper and cook until vegetables are tender. Add spinach and fold into the broth for a minute or so until wilted. Garnish with chopped cilantro. Add the noodles and serve.

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Vegetable Curry From Nepal

Ingredients

In A Dutch Oven, Saute
3 Onions, sliced thin
3 Cloves garlic, minced
1 ts Ground coriander
1 ts Ground turmeric
1/2 ts Ground cumin
1/4 ts Dry mustard
1/8 ts (+-) cayenne
Add To It
6 c Potatoes, unpeeled, scrubbed And diced
1 ds Peanut oil for flavor
When Almost Tender, Add
4 1/2 c Broccoli, cauliflower or Cabbage, chopped
1 Salt and pepper to taste
2 Tomatoes
1 ts Curry powder

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