Sunday Supper & Traditional Indian Family Recipes with Sunita Arora
““My mother’s cooking was a moment of peace. It doesn’t matter what was happening that night. Whether sports, arguments or movies, it always ended with a meal from my mom that brought us all together.””
Sunita Arora is the mother of K.C. Arora - a comedian and friend, from New York City. She was gracious enough to cook for us on a summer afternoon for my Supper Series. She made us beautiful and flavorful Indian dishes taught me to do the same and hosted one of the loveliest family dinners I have been asked to attend.
Sunita learned to cook from her mother, Chand Rani. She is one of ten children and learning to cook from her mother felt like a classroom experience. Her mother Chand Rani taught all of her children how to cook a wide range of North and South Indian dishes. Now each one of them specializes in a different dish. Sunita’s specialty is aloo mutter paneer. She has perfected it over the years, since learning to make it as a young girl. It is her children’s favorite dish, among many others, they love from her kitchen.
In the words of her son: “You have to understand that she doesn't measure out anything. Classic Indian is like Classic Italian.. it's by feel.”
“By feel” is exactly the best way to describe it. Sunita stirs a sauce, carefully tastes, and adds a pinch of fresh herbs from her garden and a teaspoon (well I guess you could call it a teaspoon) of deep orange spice. She then looks up, while motioning to me to grab the pot of beans, and gives it one more stir…“Ok, it’s done”.
Aloo Mutter Paneer & Roti Recipe Below
“When I get a chance to eat her cooking, I feel home.”
Aloo Mutter Paneer
Ingredients:
2 teaspoon of honey
½ cup peas (frozen)
½ pound paneer (cut into 1/2-inch cubes)
2 russet potato (cut into 1/2-inch cubes)
1 teaspoon fenugreek (ground (menthi powder))
2 tablespoon butter
1 teaspoon cumin (ground)
2 teaspoon chili powder
½ cup water (if needed (optional))
2 plum tomatoes (diced)
1 chile pepper (green, cut into matchsticks)
1 ½ teaspoon salt (divided)
1 onion (large, minced)
4 cloves (whole)
6 black peppercorns (whole)
1 teaspoon coriander seeds
1 cinnamon stick (1 inch) piece)
2 tablespoon vegetable oil
1 ginger (1 inch) piece fresh)
4 cloves of garlic
Place garlic and ginger in a blender or food processor; puree until smooth.
Heat the vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes.
Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened - about 5 minutes.
Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more.
Stir in tomatoes.
Season with chili powder and cumin.
Remove tomato mixture from heat and allow to cool for a few minutes - If mixture becomes too thick, add water
Transfer mixture to the blender or food processor; puree until smooth.
Pour sauce into a saucepan and add butter and fenugreek.
Bring sauce to a simmer over medium heat and stir in potatoes.
Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas.
Continue to simmer until potatoes and peas are tender, about 5 minutes more.
Stir in honey and remaining 1 teaspoon salt.
Roti Recipe
2 cup whole wheat flour
¾ cup warm water (+ extra if the dough is too dry)
pinch of salt
1 teaspoon vegetable oil
Cast Iron Skillet or Griddle
In a large mixing bowl combine flour, ½ tsp of oil and salt. Mix it thoroughly. Make a well in the dough and add half of the water.
Begin to knead the dough. As the dough forms and is still crumbling, add a little more water (teaspoon by teaspoon) it will slowly start coming together in a ball. Once this happens, knead the dough until it is soft. roughly about 10- 12 minutes, the dough should be crack free and not stick to your hands.
Once the dough is ready, cover in the remaining ½ tsp of oil. Cover the dough with saran wrap or a wet cloth and keep aside for at least 10 minutes to rest.
Hand roll the dough into a thick tube-shaped (like the thickness of an eclair) and cut 15 equal size portions. Take one dough piece and roll it into a smooth ball. Flatten it lightly with your palm. Meanwhile, turn on the gas stove and put your griddle on it. Now start rolling the dough with your palm to make a round circle.
On the hot skillet/griddle, sprinkle a pinch of flour (if it browns the skillet is hot enough). Place the dough on the skillet - After 10 – 12 seconds flip it. As you flip it, air will start filling in. You can lightly press down with a dry towel or spatula on the areas filling up. If there is any tear in the dough, press the towel on it so the air doesn’t escape. Now cook the roti for one minute on the other side. Once you see there are brown spots on the underside, flip it over. Once browned, remove.
