Package D Recipe

Prepare potato filling

Boil the diced potatoes until tender (20–25 minutes). Drain and roughly mash. In a large sauté pan, heat 2 tbs oil, add cumin seeds and let them sizzle. Add chopped onions and green chilies; sauté until translucent. Add green peas, mashed potatoes, garam masala, coriander powder, amchur, and 2 tsp salt. Cook 4–5 minutes to combine flavors. Fold in half the chopped cilantro and set aside to cool.

Assemble samosas

Lay out pastry sheets. Place about 1.5–2 tbs of filling near one edge, fold into triangles or roll and seal edges with a flour-water paste. Repeat to make ~50 samosas. Keep on a tray dusted with flour until ready to fry.

Fry samosas

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry samosas in batches until golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels and keep warm in a low oven (200°F / 95°C).

Prepare chaat station assembly

Warm yogurt and lightly whisk with 1 tsp salt and 1 tbs sugar. Arrange tamarind and mint chutneys in bowls. For service: place crushed samosa pieces or whole mini samosas on plates, spoon over whisked yogurt, drizzle tamarind and mint chutneys, sprinkle sev, chopped cilantro, pomegranate seeds and a pinch of chaat masala if desired. Garnish with sliced onion as required.

Marinate chicken

In large mixing vessels, combine 6 cups yogurt, ginger-garlic paste, tandoori masala, kashmiri chili powder, turmeric, lemon juice, vegetable oil and 6 tsp salt. Add chicken pieces, massage marinade into the meat, cover and refrigerate for at least 6 hours or overnight for best results.

Skewer and cook

Preheat tandoor or grill to high heat (about 450–500°F / 230–260°C). Thread marinated chicken onto soaked skewers. Place skewers in the tandoor/grill and cook 20–25 minutes, turning once, until internal temperature reaches 165°F (74°C) and edges are charred slightly. Baste with butter or oil during cooking for gloss and moisture. For high-volume service, cook in batches and hold warm in covered trays.

Finish & garnish

Remove chicken from skewers and transfer to serving platters. Sprinkle with chopped cilantro and a squeeze of lemon. Serve with extra mint chutney and onion salad.

Cook rice (pilaf style)

Rinse basmati rice until water runs clear. In large stockpots, bring water to boil (use 1.5 quarts water per pound rice) with bay leaves, 1 tsp cumin seeds and 2 tsp salt. Add rice and cook until ~90% done (parboiled), about 8–10 minutes. Drain and keep covered to steam until service. Finish with a knob of butter before serving.

Make paneer curry (Paneer Makhani style)

In a large heavy pot, heat 1 cup oil or butter. Add sliced onions and cook until deep golden brown (20–25 minutes) to build a sweet base. Add ginger-garlic paste and sauté 2–3 minutes. Add tomato puree and cook until oil separates, about 15–20 minutes. Add salt, kasuri methi, garam masala from the whole spices, and cream. Stir in cubed paneer, simmer gently 7–10 minutes so paneer absorbs sauce but does not break. Adjust seasoning and finish with butter and chopped cilantro. Keep in a low heat steam well for service.

Other curry routing

Use the same sautéing technique (onion, ginger-garlic, tomato) to prepare additional curries (meat or vegetable) requested in the package. Ensure each curry has its corresponding spices and is kept warm in steam tables.

Prepare naan dough

Warm milk to about 110°F (43°C). In a mixer bowl, combine warm milk, sugar and yeast and let bloom 5–10 minutes. Add flour, 2 tsp salt and 2 cups yogurt or enough to make a soft dough. Knead until smooth and elastic, 8–10 minutes by machine. Rest covered 1–2 hours until doubled. Portion dough into balls for ~80–100 naans depending on size. For service, cook on a hot tawa or in tandoor until puffed and charred, then brush with ghee.

Prepare raita and pickles

Whisk plain yogurt with chopped cucumber, a pinch of salt, roasted cumin powder and chopped cilantro for raita. Arrange assorted pickles and chutneys in bowls for the buffet.

Gulab jamun

If using prepared gulab jamun, warm gently in syrup before service. For made-from-mix pieces, follow package instructions: form dough balls, deep fry at 325°F (160°C) until brown, then soak in warm sugar-cardamom syrup for at least 1 hour. Keep covered until service.

Mango lassi

Keep mango lassi refrigerated and stir before service. Serve chilled in dispensers or individual cups. Garnish with a pinch of cardamom or chopped pistachio if desired.