Adil’s Curries from Pakistan via Stockholm
I met Adil in Stockholm where he had moved for university and remained to work. This friendly and sweet Pakistani welcomed me into his home, shared his love for Sweden, and cooked me some tasty, comforting food from his home. We have come to know ‘curry’ as any saucy and spicy dish served over rice made of a mixture of vegetables and tangy spices popular in Southern Asia.
- Sliced Carrots
- Masala Mix (Ingredients: Chilli, coriander, turmeric, garlic, ginger, cumin, black cumin, black pepper, onion, clove, cardamom, salt)
- Creamed Spinach
- Jasmine or Basmati Rice
Boil peas and small pieces of chopped carrot until they are soft (They could be bought canned from a supermarket as well). For 750 g, 40-60 % ratio by WEIGHT of peas to carrots respectively would suffice
Buy or prepare vegetable masala mix
Chop and fry 1 onion in oil on medium heat, and when the onion slices are light golden brown, add 150-200g tomato paste (or 2-3 chopped tomatoes). Then add 4-5 tablespoons of vegetable masala mix. Simmer the mixture for around two minutes, stirring frequently.
Then add aforementioned peas and carrots into this masala. Stir. Keep the dish on low to medium heat until the vegetables are cooked. You’d need to stir frequently in order to avoid vegetables sticking to the base of cooking pot.
Palak (Spinach) curry:
Cook creamed spinach along with some vegetable masala mix.
Cook Jasmine or Basmati rice in water and add some salt, cinnamon, clove, black cumin and cardamom in it while it is being cooked.
Serve curries over rice and enjoy!
**An important note from Adil:
If your readers face difficulty in replicating my masterworks, they could simply order it from our very own Malmöite [another city in Sweden], Dr. Bombay.
May the grace of gobi fall upon you and those around you!