Putting Together Homemade Indian Buffet

It's been a while since we had Indian food at a buffet setting. This week though some restaurants start opening but I don't see ourselves going to any buffet anytime soon. So I thought to myself, why not bring the buffet home !

I researched a few familiar dishes. In the end I settled with vegetable jalfrezi, dal tadka and chicken tikka masala with gravy. Most of the recipes I found on Youtube with exception of the dal tadka recipe from Meghan Splawn at The Kitchn.

When we lived in California, there was a good Indian buffet near our apartment. One of the dishes that I remembered from those visits were curry goat and vegetable jalfrezi. That's how I decided to recreate vegetable jalfrezi. The result was not bad. I will keep this recipe. Please see below if interested. Notes : it's a "to myself notes" so if not clear, please click on the link to the Youtube video. Vegetable jalfrezi with garlic rice is the name of the video - posted by Sooperchef.


Vegetable jalfrezi with garlic rice
Ingredients for vegetable jalfrezi paste (yield about 6 servings)
3-4 tbsp oil
2 tsp cumin seeds
2 tbsp ginger (sliced)
2 tbsp garlic (chopped)
2 cup chopped onion (about 1 large onion)
4-5 green chilies
14-15 cashew nuts

All those ingredients stir fried for a few minutes until onion slightly wilted. Let it cool then turn it into paste using food processor. Set aside.

Ingredients for jalfrezi:
1/2 cup Oil
2 cup Tomato puree
1 cup Prepared paste
1/2 tsp Turmeric
Salt to taste
2 tsp red chili powder
2 tsp coriander powder
2 tsp cumin powder
2 tsp garam masala
1 ½ tsp black pepper
2 tbsp soya sauce
1 tbsp hot sauce
2 tbsp vinegar
Ketchup as required
2-3 tbsp cream (if using)
3/4 c carrot strips - if too thick, pre-steam it (about 1 medium size carrot)
1 green and 1 red bell pepper cut into 1.5 in strip
1/2 c green beans strips
Cauliflower if using
Green chilies if using
Coriander for garnish

Method :
Heat up oil and fry the paste then put in all the spice including salt. Fry until fragrant. Then put in tomato puree. Fry for another 10 minutes before putting all the veggies. After the veggies are all put in, add soy sauce, ketchup and the rest of seasoning to taste. Cook until vegetables are tender - about 20 minutes. Keep an eye on it and stirring occasionally. Cream (if using) and green chillies would be last to go in.

Ingredients for garlic rice
2 tbs butter (cut down from original recipe) and mix with 2 tbs vegetable oil
2 tbs chopped garlic
2 cups precooked basmati rice

Method :
Heat butter until melted. Mix with vegetable oil. Then put in chopped garlic. Stir fry until fragrant and slightly golden color. Put in rice and stir well. Cover and heat up for another 6-7 minutes.




The following recipe was from Youtube Dindigul Food Court.

Chicken tikka masala/chicken tikka gravy
Premarinate the following items :
Boneless chicken – 300 grams (I used 5 chicken drumstick)
Yogurt– 2 tbl spoon
Kashmiri chilli powder – 1 teaspoon (for colour)
Red chilli powder – ½ teaspoon
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Garam masala – ½ teaspoon
Pepper powder – ¼ teaspoon
Ginger garlic paste – 1 teaspoon
Salt - 1 teaspoon
Turmeric powder
Lemon – 1 teaspoon
Mix well and set aside. Let it marinate for at least 30 minutes.

Method :
Preheat oven to 350℉.

Melt 1 tbs of butter and mix with 1 tbs of vegetable oil. Brown the chicken drumstick. Bake the chicken drumstick in the oven until cook through. About 40 minutes or depends on the oven.

chicken tikka gravy ingredients :
Oil – 2 tbl spoon
Cumin seeds – ½ teaspoon
Finely chopped onion – 1 cup (about half big onion)
Ginger garlic paste - 1 teaspoon
Puree of 3 roma tomatoes
Red chilli powder –1 teaspoon
Coriander powder –1 teaspoon
Cumin powder – 1 teaspoon
Garam masala – 1 teaspoon
Pepper powder – ¼ teaspoon
Turmeric – 1 teaspoon
Water (approx. 150 ml)
Fresh cream – 4 tbl spoon
Salt

Method :
Heat up oil. Put in cumin seeds. Let it fry for about 3 minutes. Don't let it burn. Put in onion and then for another 10 minutes. Put in ginger garlic paste and tomato puree. Let it fry for another 10 minutes or until tomato change to a darker color. Put in all dry spices and salt. Saute till raw smell is gone. Then add 150 ml water to boil. This part I feel that it would be better to be pureed. Then put in the chicken to boil. Finish it off with the fresh cream