Channa Masala (Chickpeas in Tomato Curry)
Channa Masala is usually a vegetarian dish, however fresh chicken stock is used from time to time. Chopped chili, garlic, ginger and onions are sautéed in ghee or oil. Chopped or crushed tomatoes are then added with water or occasionally chicken stock. Boiled and drained chickpeas are then added with garam masala powder (a spice mixture which varies, but typically includes black pepper, cloves, coriander, cumin and red chili powder). The dish is usually garnished with chopped coriander leaves.
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Gosht Vindaloo (Spicy Lamb Curry)
Gosht Vindaloo is cubed lamb marinated in a paste made of black pepper, cinnamon, cloves, coriander, cumin, garlic, ginger, red chili powder, turmeric and cider or wine vinegar for a period of up to 24 hours. Chopped onions and potatoes are sautéed in ghee or oil. The lamb and the marinade are then added with diced chili peppers and crushed tomatoes and all the ingredients are simmered for about a half an hour. The dish is usually served with basmati rice and garnished with chopped coriander leaves or bay leaves.
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Jhinga Masala (Shrimp in Coconut Curry)
The base of Jhinga Masala is typically coconut milk; however, this ingredient may be omitted in some restaurants. Garam masala powder, garlic, ginger and tamarind are sautéed in ghee or oil. Chopped onions, crushed tomatoes and shrimp are then added and the entire mixture is brought to a boil. Once the shrimp is cooked, coconut milk and salt are added. Sometimes lemon or tamarind juice may also be used. The dish is usually served with basmati rice and garnished with chopped coriander leaves or bay leaves.
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Malai Kofta (Vegetarian Croquettes in Mild Curry)
The croquettes for Malai Kofta are made with mashed potatoes or rice, cashews, chopped green chili, coriander, paneer and raisins. They are dusted with corn, lentil (urad daal) or chickpea (besan) flour and pan fried in ghee or oil. The croquettes are then added to a mild curry sauce made with garam masala powder, cream or yogurt, garlic, ginger, onions, paneer, puréed tomatoes and ghee or oil. The dish is usually served with basmati rice and garnished with chopped coconut.
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Murg Korma (Chicken in Cream Curry)
For Murg Korma, garlic and onions are sautéed in ghee or oil with cardamom, cloves, coriander, ginger and salt. Yogurt is then stirred in, along with other spices such as garam masala powder and often almonds. Cubed boneless chicken is added and the dish is simmered for about twenty minutes. Milk or cream is then added a few minutes prior to serving. The dish is usually served with basmati rice and garnished with chopped coriander leaves (cilantro).
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Murg Tikka Masala (Chicken in Tomato Curry)
Murg Tikka Masala is cubed boneless chicken marinated in yogurt, lemon juice, cumin, cinnamon, red chili powder, black pepper, ginger and salt for a period of up to 24 hours. It is then grilled over an open flame or baked in a tandoori oven. To prepare the tomato curry sauce, onions are sautéed in ghee or oil. Tomato purée and crushed tomatoes are added along with garlic paste, ginger paste and garam masala powder. Occasionally, almonds or cashews may be included. To give the dish a red color, red food coloring may also be added. The chicken is then added to the tomato curry and finished with cream. The dish is usually served with basmati rice and garnished with sliced almonds, chopped coriander leaves (cilantro) or shaved coconut.
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Rogan Josh (Mild Lamb Curry)
Rogan Josh is cubed lamb marinated in a paste made of cardamom, cinnamon, coriander, cumin, red chili powder, turmeric and yogurt for a period of up to 24 hours. Puréed garlic, ginger, onions and tomatoes are then mixed with garam masala powder. This mixture is brought to a boil with a touch of ghee or oil. The lamb and the marinade are then added and all the ingredients are simmered for about a half an hour or until the curry is reduced to a thick sauce. The dish is usually served with basmati rice and garnished with chopped coriander leaves (cilantro).
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Saag Paneer (Indian Cheese and Spinach Curry)
Saag Paneer is a common Indian vegetarian dish. A paste is made of garlic, onions and ginger, then sautéed in a pan with ghee or oil. Buttermilk or cream, chili powder, garam masala powder, spinach and yogurt are added and simmered for 20 to 30 minutes. Paneer is added and all the ingredients are cooked for approximately five minutes. The dish is usually served with basmati rice.
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