Everest Chole Masala Recipe Recipe For Shrimp

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PUNJABI-STYLE MASALA SHRIMP



Punjabi-Style Masala Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons vegetable oil
1 tablespoon cumin seeds
2 to 3 dried red chiles, such as arbol
2 medium onions, sliced
3 tablespoons ground coriander
2 tablespoons minced peeled, fresh ginger
1 tablespoon minced garlic
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
Salt and freshly ground black pepper
6 medium plum tomatoes, diced
1 1/2 pounds medium shrimp, peeled and deveined
1 cup whole-milk yogurt, divided
Cilantro leaves, for garnish
Chopped fresh green chiles, for garnish

Steps:

  • Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
  • When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

SHRIMP MASALA



Shrimp Masala image

With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango chutney, lime wedges, and sliced shallots and chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11

4 garlic cloves
1 piece (2 inches) fresh ginger, chopped
1/3 cup water
1 bag (16 ounces) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
Coarse salt
3 to 4 tablespoons safflower oil
1 pound okra (partially thawed, if frozen), sliced 3/4 inch thick
1 large shallot, thinly sliced lengthwise
1 small fresh green chile, such as serrano, finely chopped
1 tablespoon garam masala
1 1/4 cups light coconut milk

Steps:

  • Pulse garlic, ginger, and water into a paste in a blender. Season shrimp with salt.
  • Heat a medium skillet over medium-high heat. Add 1 tablespoon oil. Cook shrimp, about 2 minutes per side; transfer to a plate. Reduce heat to medium. Add 2 tablespoons oil to skillet. Working in batches, cook okra for 2 to 3 minutes; transfer to a plate.
  • Add 1 tablespoon oil to skillet if needed. Cook shallot and chile for 1 minute. Add garlic paste and garam masala. Cook, stirring, for 30 seconds. Stir in coconut milk. Bring to a boil. Reduce heat, and simmer for 1 minute. Return shrimp to skillet; cook for 1 minute. Add okra; cook for 1 minute. Season with salt.

CHOLE (VEGETARIAN INDIAN CHICKPEAS)



Chole (Vegetarian Indian Chickpeas) image

A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.

Provided by Van Dana

Categories     Side Dish     Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 star anise pods, broken into pieces
1 (15 ounce) can chickpeas, drained and rinsed
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon chile powder
1 teaspoon garam masala
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground turmeric
1 whole clove, or more to taste

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
  • Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g

SHRIMP TIKKA MASALA



Shrimp Tikka Masala image

One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with a bright and juicy mango chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
1 tablespoon finely grated garlic
2 teaspoons tomato paste
2 teaspoons garam masala
1/2 teaspoon chili powder
1 cup water
20 large shrimp (about 1 pound), peeled (tails intact) and deveined
1/4 cup plain yogurt
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
  • Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp with Spiced Masala and Coconut Milk image

Provided by Eric Larson

Categories     Milk/Cream     Garlic     Onion     Rice     Sauté     Yogurt     Shrimp     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt
Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

Steps:

  • For masala:
  • Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
  • For shrimp:
  • Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

SHRIMP WITH SPICY MASALA



Shrimp With Spicy Masala image

If you are a lover of Indian food, then this is a recipe that you will really enjoy, this recipe is one of my all time favorite Indian dishes! Of coarse all ingredients can be adjusted to suit taste. It is very simple to make and even easier if you prepare the masala a day in advance to save time. Garam masala spice and coconut milk can be found in the Indian section of any major supermarket. Serve this over basmati rice. You will love this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
2 medium onions, chopped
1 tablespoon chopped fresh garlic
1 1/2 teaspoons garam masala, spice
1 1/2 teaspoons curry powder
1 1/2 teaspoons coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (or to taste)
1 (28 ounce) can diced tomatoes with juice
1 cup plain yogurt (not low-fat or fat-free yogurt)
2 -4 tablespoons vegetable oil
2 1/2 lbs large shrimp, peeled and deveined
1 (13 ounce) can coconut milk (unsweetened)
1/2 cup chopped cilantro
1/3 cup green onion, chopped
1 1/2 tablespoons lemon juice

Steps:

  • To make the masala: heat oil in a large frypan over medium heat.
  • Add in onions and saute for about 20 minutes until deep golden brown.
  • Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
  • Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
  • Add in the onion mixture and puree just enough to combine.
  • Season the masala with salt and pepper.
  • At this point you can cover and refrigerate overnight.
  • To make the shrimp: heat oil in a large skillet over medium heat.
  • Add in shrimp and saute until partially cooked (about 2 minutes).
  • Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
  • Season with salt and pepper.
  • Serve over basmati rice.

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