These won’t be particularly well-formatted, and I don’t have any pretty pictures to go with them at the moment, but I’ve had a few requests over the years for the Indian recipes I regularly cook, so here they are!
Beef and Cauliflower
Ingredients
2 medium onions
~1/3 cup ginger
4 small tomatoes (1 box of grape tomatoes)
8 oz ghee
1 Tbs tamarind paste
3 lbs grass-fed ground beef
2 heads of cauliflower
Spices:
2 Tbs turmeric
1.5 Tbs garam masala
1 Tbs cumin
1 Tbs coriander
1 tsp red chili powder
1 Tbs salt
Directions
1. Dice the onions and ginger (food processor is fine) and fry them in the ghee.
2. Add the spices.
3. Add the tomatoes and tamarind paste.
4. Add the ground beef and stir (breaking up the pieces into chunks) until mostly cooked.
5. Add the cauliflower (small chunks) and cook until it is al dente.
(For reference, this actually used to be have chick peas and a few potatoes instead of beef and cauliflower, but we ported the flavor profile and it seems to work pretty well!.)
Cabbage dish
Ingredients
1 cut package of cabbage or 3/4 cabbage head
1 onion and 6 Tsp tomatoes OR 1 tsp sugar and 1 lime
1 inch ginger
1 tsp cumin seeds
1 tsp mustard seeds
ghee for frying
Spices:
.5 tsp salt
.5 tsp cumin
.5 tsp garam masala
Directions
1. Fry the cumin seeds and mustards seeds in the oil until the mustard seeds start to pop.
2. Add the ginger and onions (if you are using them) and brown them.
3. And the rest of the spices.
4. Add the cabbage and tomatoes or sugar and lime and cook until soft.
Lamb dish
Ingredients
1 lb lamb stew meat
turmeric (or meat masala) for spice rub
lime for spice rub
4-5 Tsp ghee
2 large onions
1 inch ginger
2 cloves of garlic
6 Tsp crushed tomatoes
Spices:
1.5 tsp salt
.5 tsp turmeric
1 tsp coriander
1.5 tsp cumin
1.5 tsp garam ma
Optional:
3-4 green chilies (if you want it hot)
chunks of potato (more salt if you use these)
Coriander sprig for garnish
Directions
1. Rinse and dry the lamb, rub turmeric and lime and put it aside in a container.
2. Sautée the onions, ginger, and garlic in the ghee, then add the spices.
3. Turn up the heat and add the meat. Stir until most of the liquid dries. This step should impart the flavor to the meat. (Add more ghee if it starts to stick.)
4. Add the tomatoes and a bit of water, lower the heat, and cook for 1 to 1.5 hrs.
5. If you do add the potatoes, do it in the last 30 to 45 min.
6. Optionally serve with garnish of coriander.
Spinach Dish
Ingredients
2 medium onions
~1/3 cup ginger
1/4 cup garlic
3 small tomatoes (1 box of grape tomatoes)
8 oz ghee
1 small bunch of dill
2 lbs frozen spinach
3 carrots
1 potato
Spices:
2 Tbs turmeric
1 Tbs cumin
1 Tbs coriander
1 tsp red chili powder
1 Tbs salt
Directions
1. Dice the onions, ginger, and garlic (food processor is fine) and fry them in the ghee.
2. Add the spices.
3. Add the tomatoes and dill.
4. Add the spinach and carrots (small chunks) and cook until the carrots are soft.
(I would call this Sai Bhaji, but we leave out the lentils, so it’s not really.)
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