4 Easy DIY Indian Recipes

By Friday, we’re basically at full mental capacity. We want to come home from work, flop on the couch, and not move again until Monday. Put down the takeout menu and take a break from Postmates; cook at home this weekend. We need easy weekend food that is both satisfying and easy to make which is why we’re giving you four easy Indian recipes from chef Jessi Singh’s Babu Ji. These recipes are so good and easy, you’ll actually question why you didn’t make curry at home sooner…

Tandoori Lamb Chops

Garlic | Ginger Paste Ingredients:

20g garlic

20g ginger

20g Olive oil

Directions:

Combine all three ingredients in blender and blend on medium until a paste is formed

Reserve for next recipe.

Lamb Marinade Ingredients:

48g garlic | ginger paste from above

22g mint, picked leaves

12g cilantro, picked leaves

18g green Thai chili

29g lemon juice

26g Olive oil

54g sour cream

10g salt

Directions:

Combine all ingredients in the blender and blend on medium until a paste forms.

Store in a sealed covered container in refrigerator.

Tandoori Lamb Chops Ingredients:

1 whole rack of lamb

1 recipe lamb marinade from above

Directions:

Cut rack of lamb into individual chop in-between each bone

Place lamb chops in to a bowl with marinade and toss to cover completely

Wrap bowl in plastic wrap with marinating lamb in it and store overnight in refrigerator

Next day place marinated lamb chops on tray and place in broiler set at 450°f for 3-5minutes depending on doneness desired.

Tandoori Prawns

Prawn Marinade Ingredients:

6g Garam masala ( blend of spices )

54g sour cream

13g soy oil

24g garlic | ginger paste from above

17g Paprika powder

37g Dijon mustard

12g salt

Directions:

Combine all ingredients in blender and blend on medium until paste forms.

Store in a covered container in refrigerator.

Tandoori Prawn Ingredients:

16 jumbo prawns, shell removed, head on

1 recipe prawn marinade from above

Directions:

Place prawns in to a bowl with marinade and toss to cover completely.

Wrap bowl in plastic wrap with marinating prawns in it and store overnight in refrigerator.

Next day place marinated prawns on tray and place in broiler set at 450°f for 3 minutes on each side.

Mushroom Curry

Ingredients:

450g onion

400g tomato puree

150g rice wine vinegar

75g garlic | ginger paste from above

40g garam masala

30g salt

4g turmeric

5g paprika

5g cumin, ground

10g coriander, ground

1g cayenne

100g olive oil

200g yukon potato, small dice

1750g vegetable stock

120g dry shitake mushroom

20g kombu, broken into small pieces

Directions:

Add Potato  and garlic | ginger paste to pot and sweat out.

Add sliced onions and dry shitake mushrooms and kombu and sweat out until translucent.

Once onions are soft and translucent add spices.

Toast spices until aromatic.

Add tomato puree and mushroom stock.

Bring to simmer.

Add diced potatoes and simmer until cooked through.

Once cooked through using a hand blender blend until smooth.

Add vinegar.

Cool and reserve.

Eggplant Curry

Ingredients:

45g Olive oil

60g garlic | ginger paste

6g whole dried red chili

3g ground coriander

6g cumin seed

180g onion, sliced

5g turmeric

9g garam masala

750g Japanese eggplant, sliced

270g mango pulp

600g tomato puree

30g sugar

15g salt

180g water

Directions:

In a large heavy bottom pot place oil, garlic | ginger paste and onions and cook out until translucent.

Add eggplant and cook until eggplant starts to soften.

Add remaining ingredients except mango pulp.

Bring to a simmer and simmer until eggplant is cooked through and tender but not mushy. It should hold its shape still.

Add mango pulp.

Add pickled chili’s to garnish if desired.

Don’t feel like cooking tonight? Order from one of our favorite takeout spots, then drink with a bottle of these inexpensive red wines.