Credit Where it’s Due
This is a recipe from a sweet Indian woman (and Chef/Author) named Fateema Hooda. She opened a restaurant several years ago. It was and still is the best Indian restaurant I’ve ever been to. She cooked from the heart; I wish I could have spent more time learning from her.
- At least one 4.5-6 qt saute pan
- Food processor or mortar/pestle
- A sharp knife 🙂
- 2 medium yellow onions, minced (I use a food processor for this)
- 0.5 kg ground protein
- Impossible Beef
- 2T ghee (butter is okay, too)
- 2T Hara Masala paste (recipe below)
- 0.5tsp turmeric powder
- 0.5c neutral oil (ex: veg or safflower)
- 2t red chili powder
- 1 green Thai pepper sliced lengthwise (stem and seeds removed)
- 0.5c minced coriander leaves (aka cilantro)
- 0.5c minced mint leaves
- 1 tsp garam masala powder
- Salt to taste
- Buttered and toasted Pav (buns) or Small naan rounds (see notes)
- In a pan, heat the onions until translucent
- Add the meat, salt, turmeric powder, hara masala and ghee
- In another pan, heat the oil, add the chili powder
- You can also empty the pan into a sieve, wipe it out and then add the oil, etc.
- This is also a good opportunity to use a bit of Chinese chili oil
- Transfer and fry the meat mix until crispy and then simmer on low heat for 5 minutes.
- Turn off the heat and mix in the green sliced chili, garam masala, coriander and mint and let sit for another 5 minutes.
- Serve on buttered & toasted bun
- 50g garlic
- 50g ginger
- 25g green chilis (pick your heat/poison)
- .5c diced fresh coriander leaves
- 2T oil (or enough to make a smooth paste)
- Clean and grind all ingredients into a paste.
- Again, you can use a food processor for this
- Store in a bottle and refrigerate up to 10 days
- It would probably freeze up to a month or more in a vacuum sealed bag
This sandwich was shockingly good, like ‘how the hell is this not fast-food everywhere?’ kind of good. Resembles a crispy sloppy joe in appearance and texture.Love & Chilis, Jimi
- Garnishes (and a route to Indian Tacos)
- Bread: steamed small naan rounds
- Greek yoghurt seasoned with chaat masala powder
- Hot mixed veg pickle, minced (Rec Brand: Patak’s)
- Curry lime pickle blitzed with avocado, lime, salt and oil
- Minced Red Onion
- Feta cheese (or goat?)
- In my opinion, Lamb is the best protein for this, the strong flavor holds up and compliments the strong seasoning.
- If you’re doing the vegetarian thing: swap the lamb for Impossible Beef, add some powdered cumin and a bit more salt.
- Could you do this with Ras El Hanout instead of Garam Masala for a more Moroccan flair? Good question anonymous internet person! Yes, and I would sub a spicy Harissa for the Hara Masala, too.