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 Olive oil
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
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
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.
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
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
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.
400g tomato puree
150g rice wine vinegar
75g garlic | ginger paste from above
40g garam masala
5g cumin, ground
10g coriander, ground
100g olive oil
200g yukon potato, small dice
1750g vegetable stock
120g dry shitake mushroom
20g kombu, broken into small pieces
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.
Cool and reserve.
45g Olive oil
60g garlic | ginger paste
6g whole dried red chili
3g ground coriander
6g cumin seed
180g onion, sliced
9g garam masala
750g Japanese eggplant, sliced
270g mango pulp
600g tomato puree
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.