Indian Food

I had some fresh turmeric left over after buying it for my coconut reintroduction recipe (I will post that when coconut week is over). Don't think that I even know what turmeric is really, but when asking what/where it was at the co-op, someone highly recommended I get the fresh kind, and she was super-excited the co-op carried it because apparently it's hard to find. It's expensive ($12.99/lb), but I literally bought less than a pinky finger's worth.

I decided to make these amazing Indian dishes to use up the turmeric and because I miss Indian food! I haven't been able to eat at Indian restaurants because I haven't reintroduced butter and therefore I haven't reintroduced ghee.

In related news, I have fallen in love with Madur Jaffrey. Her book World Vegetarian is our kitchen's bible.

The recipes below went well together. We used brown rice instead of basmati and it was fine (but you have to change the water amount to 4 cups and cooking time to 40 min.) We also added chick peas for protein.  Enjoy!

SAAG ALOO (potatoes with spiced spinach)

source: http://www.theperfectpantry.com/2009/11/turmeric-recipe-saag-aloopotatoes-with-spiced-spinach.html

this recipe serves 4; can be doubled.

12 oz Yukon Gold or other new potatoes

9 oz fresh baby spinach leaves

2 Tbsp olive oil

1 large onion, cut in half and finely sliced

1 jalapeño pepper, minced (for a less spicy dish, remove seeds and ribs before chopping)

2 tsp mashed garlic*

2 tsp mashed ginger*

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground red chile pepper or red pepper flakes (mild or hot, to taste)

1/2 tsp ground turmeric

7 oz canned chopped tomatoes

1/2 tsp sugar or sugar substitute

1 tsp salt, or to taste

boil potatoes and cook for 15-20 minutes, until potatoes are tender.

Drain, then soak in a bowl of cold water for up to 30 minutes to stop the cooking action.

WHILE THE POTATOES ARE COOLING, blanch the spinach in a pot of boiling water for 2 minutes, then drain. Transfer to a food processor and blend to a puree. Set aside.

In a medium sauce pan over medium heat, add the olive oil.

add the onion and stir for 5 minutes. Reduce the heat to low, and continue cooking 2-3 minutes more, until the onions are browned.

Add the jalapeño, garlic and ginger, and cook, stirring, for 1 minute.

Then add the coriander, cumin, chile powder and turmeric, and cook, stirring, for 1 minute.

Add the tomatoes and their juice, and the sugar, and increase heat to medium. Cook, stirring frequently, for 5 minutes, until the tomatoes have reached a paste-like consistency.

Add the potatoes, spinach and salt, and cook for 2-3 minutes until the whole mixture is well combined. Serve hot.

 

Madhur Jaffrey's Turmeric Rice

source: http://www.cooking.com/Recipes-and-More/recipes/Turmeric-Rice-recipe-2779.aspxhttp://www.cooking.com/Recipes-and-More/recipes/Turmeric-Rice-recipe-2779.aspx

INGREDIENTS 2 cups basmati rice 3 tablespoons vegetable oil 3 whole cloves 1 bay leaf 4 cardamom pods 1-inch stick cinnamon 2 cloves garlic, peeled and finely chopped 1/4 teaspoon ground turmeric 1 teaspoon salt 2 tablespoons finely sliced chives or the green part of green onions

DIRECTIONS Put the rice in a bowl and wash well in several changes of water. Drain and leave in a strainer set over a bowl. Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cloves, bay leaf, cardamom pods, and cinnamon. Stir once or twice and put in the garlic. As soon as the garlic turns medium brown, put in the rice, turmeric, and salt. Stir gently for a minute. Now put in 2 3/4 cups water and bring to a boil. Cover tightly, turn the heat down very, very low, and cook for 25 minutes. Sprinkle with chives before serving.