2 tbsp canola oil
8 fresh or 12 frozen curry leaves, finely chopped
1 tsp cumin seeds
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1/2 small red onion, finely minced
1 1/4 lbs/570 g ground turkey (preferably dark meat or a combination of white and dark meats)
3/4 cup/85 g tightly packed shredded cheddar cheese
1/2 jalapeno, finely diced (seeded and veined for less heat)
1/4 cup/10g chopped cilantro/fresh coriander leaves
1 tsp kosher salt
4 burger buns, toasted
Raita, for serving (recipe follows)
Tomato-Onion-Peanut Chutney, for serving (recipe follows)
1 1/4 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp whole black peppercorns
2 1/2 cups/600 ml plain yogurt
1 small cucumber, peeled and finely chopped
1 small red onion, finely chopped
1 small tomato, finely chopped
2 fresh green chiles (like jalapenos or serranos), very finely chopped (optional)
1 tsp finely chopped fresh mint, or 1/4 tsp dried mint
1/4 tsp cayenne pepper
1/4 tsp kosher salt
1/4 cup/10 g finely chopped fresh cilantro
1/3 cup/160 ml canola or grapeseed oil
36 fresh or 54 frozen curry leaves, roughly torn
12 dried red chiles
2 tsp brown mustard seeds
2 tsp cumin seeds
1/2 tsp ground turmeric
2 medium red onions, halved and thinly sliced
1 cup/145 g raw, skinned peanuts
3 1/2 lbs/1.6 kg tomatoes, roughly chopped
9 oz/255 g tomato paste (or one 4.4-oz/125-g tube double-concentrated tomato paste)
2 tbsp sugar
1 tsp Sambhaar Powder (recipe follows) or curry powder
1/2 tsp cayenne pepper
1 1/2 tbsp kosher salt
3 dried red chiles
2 tbsp coriander seeds
2 tbsp brown mustard seeds
1 tbsp cumin seeds
2 tsp fenugreek seeds
1 tbsp urad dal (white lentils)
1 tbsp channa dal (yellow lentils)
2 tsp roughly ground black pepper
40 fresh curry leaves (optional-only use fresh curry leaves, not frozen)
Variation: Party Meatballs Preheat the oven to 375 degrees F/190 degrees C/gas 5. Instead of dividing the meat mixture into four patties, divide it into golf ball-size portions. Coat your hands with a little olive oil and then gently roll the portioned meat between your hands until round, then slightly flatten into disc-shaped patties. Place the patties on a wire rack set over a rimmed baking sheet/tray and brown the meatballs until they're cooked through. Skewer on toothpicks or mini bamboo skewers and serve with Raita or Tomato-Onion-Peanut Chutney on the side.
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