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ENTREES/ Uncategorized/ Vegetarian

Veggie Korma

Veggie Korma

This recipe was inspired by betterfoodguru.com. Follow her on the Insta for vegan inspiration. I am not a vegan, but I am down with a vegan meal every now and then (more now than then). Korma is traditionally a creamy curry that uses yogurt or cream or both. Here, I used coconut milk to keep it in the vegan column. I served this with some killer homemade naan. My kitchen looked like a smoke bomb went off, but it was worth it.

This curry is great with mango chutney or some yogurt raita or both. I am a slave to condiments. Obviously, no raita for vegans unless you make it with non-dairy yogurt which would probably be really good.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

ENTREES/ Vegetarian

Aloo Gobi Taco

Aloo Gobi Taco

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These Indian vegetarian tacos are packed with flavor. Aloo Gobi recipe inspired by Bon Apetit. I love the roasted approach!

Ingredients

  • For the Aloo Gobi
  • 1 large russet potato, cut into 2-inch sticks
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 inch piece of ginger, thinly sliced
  • 2 garlic cloves, minced
  • kosher salt and pepper to taste
  • 5-6 tablespoons of olive oil divided
  • To compose the taco
  • Soft taco shells
  • Cucumber Raita (see notes)
  • Red onion relish (see notes)
  • Fresh limes
  • Fresh Cilantro

Instructions

1

Preheat the oven to 400.

2

To make to Aloo Gobi, toss the potatoes and cauliflower with olive oil, season with salt and pepper and roast in a 400 degree oven for about 45 minutes, flipping half way through.

3

In a saute pan, heat the cumin seeds in the olive oil for about 1 minute. Add in the turmeric and mix it into the oil. Then ad the onion and cook until translucent. Add the ginger and the garlic and the chili powder.

4

Add in the roasted potatoes and cauliflower and toss gently so you don’t break up the cauliflower. Remove from heat.

5

To compose the tacos, place the aloo gobi in a taco shell, top raita, onion relish, cilantro and fresh lime juice.

Notes

To make cucumber raita, I grated one Persian cucumber into 8 ounces of Greek yogurt, I added one minced garlic glove and a good sized squeeze of lemon and salt and pepper. To make red onion relish, chop one onion and mix it with fresh lemon juice, salt and cayenne pepper. I put in red food coloring which is something I’ve seen in Indian restaurants and I love the punch of magenta. I also gave the soft taco shells a char in my cast iron skillet where I cooked the aloo gobi, hence, their yellow hue.

ENTREES

Indian Style Meatballs

One of my go-to dishes to freeze are meatballs of any kind. Just make sure you give yourself plenty of time to defrost the balls. If you try to stir them up while it’s still frozen, you can accidentally break up the meatballs and end up with meat sauce. Of course, people have suffered worse fates.

 

 

 

Indian Style Meatballs

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Serves: 8
Prep Time: 1 hour Cooking Time: 1.5 hours

Ingredients

  • Meatball ingredients
  • 2 pounds ground meat (chicken, pork, lamb, beef, turkey, veal or a combination)
  • 1 cup panko bread crumbs
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons kosher salt
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1/4 cup cilantro, minced
  • Sauce ingredients
  • 2 tablespoons unsalted butter
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 inch piece of ginger, grated
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 5 cardamom pods, bruised
  • 1 cinnamon stick, broken in half
  • 1 bay leaf
  • 4 cloves
  • 1/2 teaspoon red pepper flakes (more or less depending on how hot you like it)
  • 1 28 ounce can whole tomatoes
  • 1 28 ounce can crushed tomatoes
  • 1 7-ounce container Greek yogurt 
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons sugar
  • Mango chutney for serving
  • Red onion relish for serving (recipe follows)
  • Cucumber Raita (recipe follows)

Instructions

1

For the meatballs

2

Preheat oven to 350

3

In a large bowl, combine all the ingredients. Do not overmix it. Roll into 1 1/2 inch balls and place on a rimmed baking sheet lined with parchment. Brush the balls with vegetable oil. Bake until golden brown, about 20-30 minutes. Remove from the oven.

4

For the Sauce

5

Saute the onions in the butter until translucent. Add the garlic and ginger and cook for 1-2 minutes. Add the spices and stir until fragrant, just a minute or two. Add the crushed tomatoes and the whole tomatoes, breaking them up with your hands. Add the yogurt and stir until it’s all combined. Add the salt and the sugar. Taste for seasoning and adjust if needed.  

6

Add the meatballs to the sauce and cook for about 30 minutes until all the flavors are melded.

7

Serve with warm naan bread, mango chutney,  red onion relish and cucumber raita.

8

Red Onion Relish —Combine the juice of 1 lemon, 1 teaspoon of salt and 1 chopped red onion in a bowl and mix. Add cayenne pepper to taste and mix through. You can add red coloring for fun.

9

Cucumber Raita —Combine 2 cups of  Greek Yogurt with 1 clove of minced garlic. Grate a seedless cucumber onto a kitchen towel. Sprinkle the cucumber with salt let it sit for 10 minutes and squeeze out excess water. Add cayenne pepper to taste.

Notes

Serve these baby with some warmed up naan, mango chutney, cucumber raita and basmati rice.