In February I decided to take part in Lina’s North Indian curry challenge; Lina had put together a list inclduing vegetarian curry dishes for food bloggers to make should they choose to take part…and I did!
In fact, I chose two of the dishes, completely new dishes to me, to try making. I chose ‘gatta curry‘ and ‘shahi paneer‘. As you know, I love to cook Indian food, and I make lots of it, but these recipes were new to me, and I do love to learn new recipes and ideas, and I do love a challenge!
I found recipes online, which I am linking to and fully encourage you to visit if you fancy making these dishes, I have no intention of reprinting their work; I can, however, tell you about the experience and the outcomes.
Firstly, the gatta curry..
This is a Rajasthani dish which includes ‘gatta’ or dumplings made from besan/chickpea flour, yoghurt and spices; you create a dough then roll it into cigars and boil them until they float to the top of the water; they are then cut up to be added to the sauce, which also includes yogurt and, of course, more spices..
I really enjoyed making the dough and dumplings as I have never done so before but have seen similar recipes; it’s quite involved as there’s lots of different ingredients and parts to the recipe, but not difficult at all.
This dish was very different from anything I have made or eaten before, and I can tell you that the gatta are quite heavy and very filling! And for me to say that is really something, I don’t feel full easily. The best part of the dish as far as I’m concerned, was the sauce.
Onto the shahi paneer..
This dish includes chunks of paneer cooked in a lovely cashew nut and tomato gravy. I really enjoyed making this because the recipe includes links to make tomato puree and onion puree, which I happily did, and am grateful that I now have that knowledge for the future. Making the onion puree includes blanching and puree onions and I know I will be doing that again and again, alongside my usual garlic and ginger purées..
The gravy is the best bit for me – I do like sauces! The basis of the gravy is quite a typical one like many I’ve made before, but this one includes some ground cashews; I’ve seen many Indian dishes utilising ground nuts in their sauces but had not yet tried it out, and again, I will using this practice over and over again. The addition of the cashews made the sauce lovely and rich, and slightly thicker. So good!!!!
I am so glad that I took Lina’s challenge, I really enjoyed trying the different dishes and learning new techniques. I hope that Lina and the other challengers enjoy seeing what I made, especially Parul who is judging the vegetarian dishes. And I hope that everyone at this week’s Fiesta Friday likes the look of my dishes, especially our lovely co hosts, Sonal and Laurie.