Of Butter Masalas!
Weekends are topsy-turvy time in our kitchen. The daily cook steps back and the corporate manager takes over! Each meal over the weekend is a mystery to me till it arrives on the table. And that is as I like it!
A few weekends ago, Sunday dinner was a real challenge to the chef because I completely vetoed potatoes, cauliflower and peas as possible ingredients. I am in the process of ensuring an early retirement – this means that all manner of food needs to be cooked – by the other half of mine. I cannot live on these three vegetables alone – no matter how delicious they may be.
I watched the googling for recipes. The mini grinder whirred and I heard the sizzle and crackle in a pan. In a few minutes I sniffed this amazing aroma – it was truly hard not to wander into the kitchen. But it was absolutely worth the wait!
A plate laden with Malabar Parotta – the nearest equivalent in North Indian cusisne is the Lachha Partha (a sinfully rich, layered with fat, Roti), daal (lentils) tadka and …
“What is this?”
“Paneer butter masala”
“Paneer? Where did you find it? Hidden in the freezer? I don’t remember getting any. It must be really old! Was it okay?” (Momentary panic! Paneer is the Indian version of cottage cheese and subject to a very short shelf life!)
“Yes.” Pause. After his first mouthful (and before my first!), “This is not paneer. It is Suran!”
Oops! But then MY first mouthful and I was hooked! It was delicious!
The Nigerian yam (which was cubed and ready in the freezer) is almost white as compared to the Indian suran or Shenai kizhangu which is pale orange. This, of course, explains the mix up!
I could write plenty about this vegetable but all the information is available with a simple google search! So, without further ado, here is the recipe. I recommend you make a leap of faith and cook yourself this completely unusual curry! Its slurrpilicious!
Yam Butter Masala
Par-boil yam – 1/4 kg (this can be done in the microwave. Add just a little water and cook covered for 7-10 minutes.)
Fry yam in butter (we used salted butter) – 2 tbs for about 5 mins – till golden brown. Drain and keep aside.
In the same butter fry the following …
Bay leaf – 1
Cardamom – 3
Ginger-garlic paste – 1 tbs
After the spices turn a rich golden brown, add
Onion – 2 medium chopped
Tomato – 4 chopped
Green Chilly – 2 sliced
Cashew Nuts – 10-12 halved
Let the onion turn translucent.
Take off the fire and let cool.
Remove bay leaf and grind the remaining to a creamy paste
Place bay leaf and ground paste back in the same pan. Add
Dhania / Coriander powder – 1 tsp
Garam masala – 1 1/2 tsp
Turmeric – 1/2 tsp
Curd/ Dahi / Yoghurt – 1 cup
Simmer on low heat for 5 minutes. Add yam, salt to taste and water 1/2 cup
Simmer on low heat for a few more minutes, stirring continuously.
What a nice accident and such a good idea for a change of pace and palate
Sounds delicious! Thank you for this one! Or thank the mister 🤗
Well done my dear Son! What a treat ! I think your post retirement plan will work out very well, if you develop your skill in cooking. All compliments. Both of you have, beautiful time. .
He has perfected aloo dum! Not to mention all the other dishes! Plus he also cleans and cuts vegetables, cooks, cleans up the kitchen and finally puts away leftovers! I can retire straight away!
Hmmmm ….we have to patao Siddharth so we are taken care of well when we visit you !
It proves the corporates have to excel in cuisines as much in the management of their professions.
Swati, I didn’t know you had become a foodie! You’re tempting me to plan a trip out there. My daughter Vida is in Ethiopia presently and she has posted some astonishing pix.. Not necessarily of food, but the Donakil, Salt Lake, and volcano, as well as the lava roads and churches..
I have become everything that laziness causes! 😂 I don’t really recommend Nigeria but East Africa is awesome! I too want to visit Ethiopia some time! But so is Ghana on the list and oh Rawanda, Uganda, Egypt, Tanzania … one end of the continent to the other … so much to see!