New Curry Class!

Hello, my friends! Remember that delicious Aloo Keema recipe I posted in January? And remember how you wanted to learn how to make such a tasty (and actually, pretty easy) dish? Well, here’s your chance to learn some of the secrets of one of the world’s great cuisines!



That Aloo Keema recipe, as I told you, basically came from Mrs. Sahar Khan, of Jefferson City’s SK Kitchen Store. She hosts occasional cooking classes, which is how I got her recipe.

Well, I just found out she’s hosting another class! It’s one night only! Put it on your calendar! There is limited space available, and Sahar is signing up people right now.



A lot of the “mystery” of South Asian cuisine is in the technique, and she shows you: How hot should the oil be before you add the spices? Is there a faster way to grate ginger? When has the masala cooked enough? (What is a masala, anyway?)

Also, in case you’re nervous about any kind of cultural divide, relax! Sahar is gracious and very welcoming, and her enthusiasm is contagious!

Here’s the info you need to sign up:

Place: SK Kitchen Store, 1709 Missouri Blvd. (Schnucks Plaza), Jefferson City
Date: Friday, May 30, 2014
Time: Arrive between 5:30 and no later than 6:00 p.m.; demo starts at 6:00 and will probably last until 8:00. (See explanation below.)
RSVP: Please call and sign up (they want to make sure there’s enough food, recipes, and seating for everyone): Mrs. Sahar Khan, 816-210-1097.
Cost: $40 per person.

Sahar says we’ll be making a dinner entrée this time—a meat-and-vegetable curry. She didn’t tell me details, but I’m sure it will be delicious. (Even the aroma will be enough to make you flip!)



The cooking demo will start right at 6:00, but you’ll want to arrive early to meet Sahar and the others in the class, see the ingredients up close, and look around the store (if you haven’t been there yet).

They don’t have a big exterior sign, just a banner in the front window. SK Kitchen Store is in the same shopping plaza as Schnuck’s, next to the “Great Clips.” (It’s where “Movie Gallery” used to be.)



The class will last about two hours. You’ll get to eat the food at the end, and I’m pretty sure you’ll get to take some food home, as well. (“Mmmm! Taste some of what we made tonight—I know how to make this now!”)

In previous classes, Sahar invited volunteers to help with some of the cooking, and I bet she will do that again. But if you prefer, you can just sit and watch. She’ll give everyone printouts of the recipe, but I suggest you bring a pencil or pen so you can take additional notes.

If you’re not familiar with South Asian cooking ingredients or techniques, but you want to learn how to cook their mouthwatering dishes, it’s essential to see how it’s done and have someone who can answer your questions. Like, what do you do with kalonji?



It’s the same as when you were young, and your mom or grandma showed you the cooking techniques you take for granted today. (When do you take those scrambled eggs off the heat? How do you sear a roast prior to braising it? What’s the basic ratio of oil to vinegar in a salad dressing?) Once you understand the basic principles, and what they look and feel like, you can cook from written recipes with greater confidence.

Here’s your chance to learn some authentic Pakistani home cookin’, and to make friends in the process. It’s great fun—I hope I see you there!



(Just so you know: Sahar called me a few days ago and asked if I’d mention this forthcoming class on Facebook—she doesn’t have an account, and I don’t think she’s entirely comfortable with computer stuff. She mainly contacts people using the phone. But even without her request, I’d want to tell you about this class, anyway!)

Aloo Keema (Plus Matar): Pakistani Meat 'n' Potatoes

Hi, folks! The recent breathtakingly cold temperatures have had me in the kitchen making “cold weather” food like soups and casseroles. It’s partly to satisfy our cravings for nice hot meals, but also to make the house smell excellent!

If you like hearty, spicy foods, you’ll love this. It’s an easy, quick, one-dish meal. If you can make Hamburger Helper, if you can follow directions, this isn’t too much harder.

Before I go further, the following is based on a recipe shared by Mrs. Sahar Khan, owner of SK Kitchen Store here in Jefferson City. You’ll find SK Kitchen Store in the shops next to Schnuck’s on Missouri Boulevard. Sahar, her husband, and her son are usually there, ready to help you pick out quality cookware and find what you need in a cavalcade of fun kitchen gadgets. They also sell Pakistani and Indian foods and cooking ingredients.

Sahar leads occasional cooking classes at her store, and if you’re interested in this sort of thing, I encourage you to call her and get on her contact list. Part of the “mystery” of this cuisine is in the technique, and she shows you: When has the masala cooked enough? How hot should the oil be before you add the spices? Also: Her graciousness is very welcoming, and her enthusiasm is contagious!

This recipe calls for only one special ingredient that probably is not in your spice cabinet—black cardamom pods. Don’t worry! You can buy black cardamom at SK Kitchen Store! If you’re not in Jefferson City, look for it at any good international store with a decent selection of Indian spices. (If you really can’t find it, then I suggest using green cardamom pods, but then, use about four, since they’re smaller and not as powerful. Black cardamom is entirely unique; uncooked, it kinda smells like turpentine. But trust me, you want it in this dish!) This is what black cardamom looks like:



I understand that aloo keema is a favorite dish in Pakistan, a “mom” food. Comfort food. “Aloo” means potato, and “keema” means meat, particularly minced or ground meat, as in beef (or possibly veal, mutton, goat, or lamb—think red meat here). So it’s meat ’n’ potatoes! The “matar” I mention in this post’s title is green peas—an optional addition that I like. Aloo keema matar: Potatoes, meat, and peas.

It’s the spices, of course, that set it apart from drab old American chow. The cinnamon is distinctive, but Sahar told me the key ingredient in her recipe is the black cardamom, and I think she’s right. Looking at other recipes for this dish online, few seem to include it. I encourage you to get some and use it. It imparts an unusual (and perfectly wonderful) flavor!

Again: This is adapted from a recipe from Mrs. Sahar Khan. Thank you Mrs. Khan! (Teach me more and more!)



T. = tablespoon
t. = teaspoon
Adjust all chilis to taste.

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Aloo Keema (+ Matar)
Potatoes, Ground Beef (+ Peas)

1 T. oil
1 medium onion, chopped

2 cinnamon sticks
2 black cardamom pods (I carefully pierce them once with the point of a knife)
2 bay leaves

1½ lb. ground chuck, lean (“ground beef” is just scary)

3 T. fresh ginger, grated
2 T. garlic, minced or pressed

1 t. crushed red chilis
1 t. ground red chilis
2 t. turmeric
3 t. ground coriander seed
3/4 t. salt (or to taste; check at end and add more if necessary)

2¼ cups water, divided (¼ cup + 2 cups)

2-3 medium potatoes, ½ inch dice (about 2½ cups) (I suggest Yukon Gold)
15-oz. can diced tomatoes (I like fire-roasted)
2 t. tomato paste (I’ve found this is optional)

1 cup frozen green peas, thawed (optional)
½ cup fresh cilantro, chopped
2 green chilis, chopped

Step one: Read through recipe and measure and set out all ingredients beforehand. Don’t be daunted by the number of ingredients. This recipe is easy and goes pretty quickly! The extra line spaces in my ingredients list represent things that can be added all together. Organization is good!

In a large, heavy, wide-mouth cooking pan that has a lid, heat the oil, add the onion, and cook on medium-high heat, stirring, until it starts to brown. Add cinnamon sticks, black cardamom pods, and bay leaves, and fry for about a minute. (It will start to smell really good!) Add the meat, stirring to break up the chunks, and cook until the water mostly evaporates. (If at any point it starts sticking, just sprinkle a little water in the pan to loosen it up.)

Add the ginger and garlic; stir and cook a few minutes; then add the spices: crushed red chilis, ground red chilis, turmeric, ground coriander, and salt. Add a ¼ cup of water, now, too. Cook this for about three or four minutes, to meld the flavors and form the “masala.”

Add the potato, tomatoes, and tomato paste, stir to combine, then add 2 more cups of water. Cover and simmer, stirring occasionally, until the potatoes are just done (don’t overcook potatoes; there’s still about 5-10 minutes of cooking left). (Cooking with the lid on is probably optional, but it makes the potatoes cook faster. But then you have to cook off the extra water; read on.)

When the potatoes are just done, uncover and cook to evaporate the moisture in the pan. You want it to be moist and still rather bubbly, but it shouldn’t be soupy. When it’s no longer watery, stir in the peas, cilantro, and green chilis. Cover again and cook about four minutes, to heat through. Taste and adjust salt.

(If your guests aren’t accustomed to having whole spices in their food, then fish out the cinnamon sticks, black cardamom pods, and bay leaves before serving.) Serve and enjoy!

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Suggested accompaniments are raita and naan.

Raita is a lot like a Greek tzatziki sauce. It complements hot, spicy food with its cool creaminess. You can make some very quickly: plain yogurt plus grated cucumber, pressed garlic or sliced green onion, cumin, and a pinch of salt. Good raita recipes abound. . . . Or you could just use plain Greek yogurt.

Naan is a lot like pita bread, a warm, soft, rather puffy flatbread. (It’s not like that dried-out “pocket” stuff some groceries carry.) Alternatively, you can approximate another traditional flatbread, chapati, by using whole wheat tortillas (heated up, of course).

I like cilantro or mint chutney as a relish, too. And I don’t think anyone would throw a fit if you served this with white rice, either.

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Cooking with fresh ginger: make it easy on yourself; prepare a bunch of it and freeze it ahead in zip bags. Click here for more tips on "convenient Grated Ginger" (Plus a recipe for cantaloupe-ginger sorbet!)