Beginners Guide to Indian Cuisine with Mike G

Step 1: Prepare Ginger Garlic Paste

Clean and peel fresh ginger and garlic. Break ginger into smaller pieces and add to a spice grinder. Peel an equal amount of garlic and add on top of the ginger. Process until a rough paste forms. This makes adding aromatic freshness extremely easy and effective.

Step 2: Prepare Garam Masala

Heat a pan on medium heat. Add fennel seeds, coriander seeds, cumin seeds, a few cloves, black peppercorns, a few full cardamom pods, and one broken cinnamon stick. Toast the spices on low and slow heat until they become fragrant and you see slight browning (especially the cumin). This wakes up the flavors. Once toasted, transfer to a spice grinder and process until a fine powder is achieved. Store in an airtight container.

Step 3: Soak Legumes for Dal and Dosa

In a container, combine 1 cup of mung dal yellow and 1 cup of red lentils. Add enough water to cover the legumes by a few inches. Let them soak for several hours or overnight until completely hydrated. It's recommended to soak double the amount needed for Dal, as half will be used for Dosa batter later.

Step 4: Dice Onions and Tomatoes

Dice 1 medium onion to a medium dice. Slice 1-2 medium tomatoes in half, remove the core, and dice them to a similar size as the onions. These aromatics will be used in multiple dishes.

Step 5: Start Cooking Dal

Heat 2-3 tablespoons of ghee in a pot on medium heat. Sprinkle in 1 teaspoon of cumin seeds and temper for about 1 minute until they show slight coloration and become fragrant. Add the diced onions and cook them down to soften and caramelize slightly for 3-4 minutes. Add 1-2 tablespoons of ginger garlic paste and cook for another 3-4 minutes until fragrant. Add the diced tomatoes and 1 sliced red chili (optional) and cook until they break down and become jammy, forming a flavorful tomato base.

Step 6: Add Legumes and Spices to Dal

Take about half of the soaked legumes (1 cup) and strain off the water. Add them directly to the pot with the aromatics. Stir to combine. Add 1 tablespoon of garam masala, 1 teaspoon of paprika, 1 teaspoon of turmeric (fresh grated or powder), and salt to taste. Stir well to incorporate all the spices. Add 2-3 cups of water, stir, and cover the pot.

Step 7: Simmer Dal

Let the Dal cook for 30-45 minutes on a medium-low heat until the lentils and dal start breaking down and becoming smooth. Stir occasionally to prevent sticking. Taste for seasoning and adjust salt if needed. The Dal should have a creamy, mashed potato-like consistency. You can cook it to your desired texture.

Step 8: Prepare Lamb for Curry

Take 1.5-2 lbs of lamb shoulder (bone-in). Remove the lamb chops to save for later if desired. Cut around the bone and chop the shoulder meat into small, bite-sized chunks. Season the lamb generously with salt and pepper.

Step 9: Start Cooking Lamb Curry

Heat 2-3 tablespoons of ghee in a large pot or Dutch oven on medium heat. Add 2-3 fresh bay leaves, a few cardamom pods, a few cloves, 1 teaspoon of cumin seeds, and 1 whole cinnamon stick. Toast these whole spices until fragrant. Add 1 large diced onion and caramelize for a few minutes. Add 1-2 tablespoons of ginger garlic paste and cook for another few minutes.

Step 10: Brown Lamb and Build Gravy

Add the seasoned lamb chunks to the pot. Cook everything on an even medium heat for 10-15 minutes, stirring occasionally, until the lamb starts to render out some of its fat and begins to brown. This technique allows the aromatics and spices to fry together with the meat, building deep layers of flavor. Add 1-2 diced fresh tomatoes (or canned tomatoes) and stir. The water from the tomatoes will help deglaze the pot and continue building the gravy.

Step 11: Simmer Lamb Curry

Once the tomatoes have stewed down, add a palm-full (about 1 tablespoon) of garam masala and salt to taste. Add 2-3 cups of water, stir, and cover the pot. Let the curry cook for about 1.5 hours on low heat. The liquid will reduce, and the lamb shoulder pieces will break down, becoming incredibly tender and buttery. The ghee and lamb fat will separate slightly, creating a beautiful, rich gravy.

Step 12: Prepare Greens for Saag

Blanch 2-3 lbs of fresh spinach (or other greens like kale, Swiss chard, mustard greens) in boiling water for about 1 minute. Immediately transfer the blanched greens to an ice bath to stop the cooking and preserve their vibrant color. Once cooled, squeeze out excess water and transfer the blanched greens to a blender.

Step 13: Blend Saag Base

Add the blanched greens to a blender with a small amount of water. Blend until a smooth, vibrant green puree is achieved. This smooth texture is key for a traditional Saag.

Step 14: Cook Legumes for Saag

In a pressure cooker, combine 1 cup of chickpeas and 1 cup of white beans (or other legumes). Add enough water to cover. Cook for 15-17 minutes from dry until completely cooked through.

Step 15: Start Cooking Saag

Heat 2-3 tablespoons of ghee in a pot on medium heat. Add 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds. Temper for about 30 seconds until fragrant. Add 1 medium diced onion and cook until browned for a few minutes. Add 1-2 tablespoons of ginger garlic paste and cook for another 2-3 minutes. Add 1-2 diced tomatoes and cook until jammy, similar to the Dal base. Optionally, add about half a can of whole coconut milk for creaminess and flavor, and cook down for 5-7 minutes until it reduces by about a third.

Step 16: Simmer Saag

Add the blended spinach puree to the pot. Stir in 1 tablespoon of garam masala and salt to taste. Stir well. Since the saag is a little thin at this stage, cook it uncovered for about 20 minutes, allowing it to reduce and deepen in color and flavor. The color will transform to a darker forest green. Taste for seasoning and adjust if needed.

Step 17: Finish Saag

Once the Saag has reduced and deepened in flavor, add the cooked chickpeas and white beans (or other legumes/vegetables). Stir to combine and heat through. This bulks up the Saag and adds texture.

Step 18: Prepare Cilantro Mint Chutney

To a blender, add 1 bunch of fresh cilantro, 1 bunch of fresh mint, a 1-inch piece of ginger, 1 chili (or to taste), 1/4 cup of peanuts (or cashews), 1 teaspoon of cumin seeds, 1-2 tablespoons of fresh squeezed lime juice, and salt to taste. Add 1/4 cup of ice cubes to help maintain the vibrant green color. Blend until smooth. Taste for seasoning and add 1 teaspoon of sugar if needed to balance the flavors. Store in a jar.

Step 19: Prepare Dosa Batter

To the remaining soaked legumes (from Dal prep), crack in 2 large eggs. Add 1/4 cup of all-purpose flour and salt to taste. Blend until a smooth batter is formed. This non-traditional Dosa batter is much easier to make at home.

Step 20: Cook Dosa

Heat a non-stick pan on medium heat and add some ghee. Pour in a ladle of the Dosa batter and swirl it around to coat the entire bottom of the pan, forming a thin pancake. Cook until the bottom is nice and crispy. Flip it over and cook the other side until golden brown. Repeat with remaining batter. Cut into wedges.

Step 21: Assemble and Serve Indian Feast

Plate a serving of white rice. Add generous portions of Dal, Lamb Curry, and Saag around the rice. Garnish with fresh cilantro. Add a spoonful of pickled item (like sauerkraut) for a tangy contrast. Spoon the Cilantro Mint Chutney over the rice or use it as a dipping sauce for the Dosa. Serve the Dosa pancakes on the side. Enjoy the layered flavors of this magnificent Indian feast.

• Soak legumes overnight to reduce cooking time.

• Temper whole spices in hot oil/ghee to release their full flavor.

• Build layers of flavor by cooking aromatics and spices sequentially.

• Freeze leftover Dal and Saag in ice cube trays for easy reheating as a side dish.

• Use fresh ginger and turmeric when available, but dried powder is a suitable substitute.

• Canned tomatoes can easily replace fresh tomatoes depending on seasonality.

• For Dosa, use a non-traditional batter with eggs and flour for an easier home-cooked version.

• Add ice cubes to chutney while blending to maintain a vibrant green color.

• Use different types of lentils or legumes for Dal.

• Substitute lamb shoulder with lamb shank or other tough cuts for the curry.

• Experiment with various greens like kale, Swiss chard, or mustard greens for Saag.

• Add paneer cheese to Saag for Saag Paneer.

• Use cashews instead of peanuts in the Cilantro Mint Chutney.