Indian Buffet Recipe

Make dough

In a bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbsp oil and rub into flour until crumbly. Gradually add ~1 cup cold water and knead to form a stiff but pliable dough (5–7 minutes). Cover with a damp cloth and rest 30 minutes.

Prepare filling

Boil or steam the 3 diced potatoes until tender; roughly mash. In a skillet heat 4 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds; when they sputter add 1 finely chopped green chili and 1.5 tsp salt (filling). Sauté 1 tsp turmeric, 1 tsp ground coriander and 1 tsp garam masala for 30 seconds. Add mashed potatoes and 1 cup peas; mix and cook 3–4 minutes until flavors combine. Stir in 0.5 cup chopped cilantro and 1 tbsp lemon juice. Adjust salt to taste. Cool filling to room temperature.

Shape and fill samosas

Divide dough into 12 equal balls. Roll each into an oval ~6" long and cut in half lengthwise to make two semi-ovals. Take one semi-oval, fold into a cone (seal edge with water), fill with 2–3 tbsp potato filling, then dampen top edge and press to seal tightly. Repeat with remaining dough and filling.

Fry samosas

Heat oil in a deep pan to 350°F (medium-high). Fry samosas in batches, turning carefully, until golden brown and crisp (6–8 minutes). Drain on paper towels. Keep warm in a low oven if making ahead.

Marinate chicken

In a bowl mix 1 cup yogurt, 2 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 1 tsp red chili powder, and 1.25 tsp salt. Add 2 lbs bite-sized chicken pieces and coat evenly. Marinate at least 1 hour or overnight for best flavor.

Cook chicken

Preheat oven to 450°F (or use a hot grill/pan). Thread or place marinated chicken on a baking sheet and brush with 1 tbsp oil. Roast 10–12 minutes until just cooked through and slightly charred at edges. Alternatively, sear in a hot skillet with 1–2 tbsp oil until cooked. Set aside.

Make sauce

In a large skillet heat 2 tbsp oil and 2 tbsp butter over medium heat. Add 1.5 finely chopped onions and cook 6–8 minutes until softened and lightly golden. Add 2 tbsp ginger-garlic paste and cook 1 minute. Add 2 cups tomato puree, 1 tsp garam masala, and 3 tbsp tomato paste; simmer 10–12 minutes, stirring occasionally, until thickened and oil begins to separate. Season with salt to taste.

Combine and finish

Add the cooked chicken pieces to the sauce and simmer 5–7 minutes to meld flavors. Stir in 0.5 cup heavy cream and 1 tsp crushed kasuri methi; simmer 2 minutes. Garnish with 0.25 cup chopped cilantro and serve with lemon wedges.

Prepare lamb and aromatics

Pat dry 3 lbs cubed lamb. In a bowl mix 0.75 cup yogurt and 2 tbsp ginger-garlic paste; toss with lamb and refrigerate 30 minutes to 2 hours. Heat 3 tbsp ghee or oil in a heavy Dutch oven over medium-high heat. Add 6 cardamom pods, 2 bay leaves and 1 cinnamon stick; fry 30 seconds until fragrant.

Brown onions and lamb

Add 2 sliced onions and cook 8–10 minutes until deep golden (stir frequently to avoid burning). Remove half the onions if they brown too much. Add marinated lamb in batches and brown all sides for color (5–7 minutes per batch).

Add spices and liquid

Reduce heat to medium and stir in 2 tsp ground coriander, 2 tsp ground cumin, 1 tbsp paprika and 1 tsp Kashmiri chili powder. Cook 1–2 minutes, then add 3 tbsp tomato paste and 2 cups water or stock. Scrape any browned bits from the bottom, bring to a simmer, cover and reduce heat to low.

Slow-cook

Simmer gently for 1.5–2 hours until lamb is tender and sauce thickened (or place in a 300°F oven covered for 2 hours). Stir occasionally and add a splash of water if sauce reduces too much. Season with 2 tsp salt, adjust to taste.

Finish

Once lamb is tender, remove whole spices if desired. Garnish with 0.25 cup chopped cilantro and serve hot.

Cook lentils

Rinse 2 cups dal under cold water until water runs clear. Combine dal, 6 cups water and 1 tsp turmeric in a pressure cooker or pot. Pressure-cook 3–4 whistles (or simmer covered 25–30 minutes until very soft). Mash lightly with a ladle to break some lentils; add 1.5 tsp salt and simmer 2 minutes. Keep warm.

Prepare tadka

In a small pan heat 3 tbsp ghee or oil over medium heat. Add 1 tsp cumin seeds, 6 sliced garlic cloves and 2 whole dried red chilies. Fry until garlic is golden and aromatic (30–45 seconds). If using, add 0.25 tsp asafoetida. Pour hot tadka over cooked dal. Stir in 0.25 cup chopped cilantro and 1 tbsp lemon juice. Taste and adjust seasoning.

Make dough

In a large bowl combine 4 cups flour, 2 tsp instant yeast, 2 tsp sugar and 1.5 tsp salt. Mix 0.75 cup yogurt, 0.75 cup warm water and 2 tbsp oil; add to dry ingredients and stir until a soft dough forms. Knead 8–10 minutes until smooth. Cover and let rise 1–1.5 hours until doubled.

Shape and cook naans

Punch down dough and divide into 8 pieces. Roll each into an oval ~7" long. Brush with melted butter and sprinkle with minced garlic (6 cloves) and chopped cilantro. Cook naans on a very hot cast-iron skillet or griddle (tawa) over medium-high heat: place dough on dry skillet, cook 1–2 minutes until bubbles form, flip and cook 1 minute. Optionally place briefly over direct flame or under broiler for charred spots. Brush with additional butter before serving.

Cucumber raita

Combine 2 cups plain yogurt with 1 grated/diced cucumber (drained), 1 tsp salt and 0.5 tsp roasted cumin powder. Mix well and chill until service.

Mint-cilantro chutney

In a blender combine 0.5 cup mint leaves, 0.5 cup cilantro, 1 tsp green chilies, 1 tsp sugar, 0.5 tsp salt and 2 tbsp tamarind paste. Add 2–3 tbsp water and blend to a smooth chutney. Adjust sweetness and acidity. Chill until service.

Rinse and cook rice

Rinse 4 cups basmati rice under cold water until water runs clear. Soak 20–30 minutes if time allows, then drain. In a large pot bring 6 cups water to a boil with 1.5 tsp salt, 1 tbsp ghee and whole spices (4 cloves, 4 cardamom pods). Add rice, return to a gentle boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and grains are tender. Remove from heat and let rest 5–10 minutes. Fluff with a fork before serving.