Tag Archives: Indian

Aloo Gobi, or Mashed Cauliflower and Sweet Potato

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Dear Indian Food,

I love you.  Adore you, even.  You are rich and flavorful and full of whole, healthy ingredients that are so easy to manipulate.  Thanks for being awesome.

Love,
Danae

In all seriousness, this dish rocks!  I was browsing foodbuzz a few days back and saw this gorgeous picture of aloo gobi by Spicie Foodie.  It was simple and easy to paleo-fy, so I gave it a go!  I also used her recipe for garam masala and modified it slightly based on the ingredients I had available – it made more than enough so I definitely plan on trying more of her recipes!  Also, you can cut down on cook time by making the garam masala while the cauliflower and sweet potatoes are cooking if you don’t have some made already.

Garam Masala: adapted from Spicie Foodie

  • 1 T coriander seeds
  • 2 T cumin seeds
  • 1 t cardamom seeds
  • 1 bay leaf
  • 1 T black pepper
  • 1/2 T ground cinnamon
  • 1/4 t ground nutmeg
In a small skillet, roast the coriander, cumin, cardamom and bay leaf for a few minutes until the seeds are fragrant and hot – don’t let them burn!  Once they’re toasted a bit, turn off the heat and let them cool a bit, then grind them up in a spice or coffee grinder.  Transfer the ground spices to a small jar with an airtight lid.  Add the remaining spices and shake to combine.  You can also add 1/2 t of both cloves and fennel seeds (roast them with the other seeds!), but I didn’t have either of those ingredients and just left them out – it was still delicious!  This made about 5-ish tablespoons, so you’ll have plenty leftover for future use!

Roasting the spices

Aloo Gobi: adapted from Spicie Foodie
  • 1 head cauliflower, chopped (don’t worry about making them perfect florets!)
  • 1 medium-large sweet potato, peeled and cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 T garam masala
  • 1 t ground ginger
  • 1 t ground turmeric
  • 1/4-1/2 t red pepper (depending on how spicy you like your food!)
Start by boiling your cauliflower and sweet potatoes – I just threw them in together and they came out just fine.  Cook till fork-tender, drain and set aside (I just left mine in the colander).  While the water boiled and the veggies cooked, I made the garam masala and chopped my onion.  Hooray for multitasking!
Once the veggies are cooked, add a few tablespoons of olive oil to the same big pan and heat it up.  Add the onion and cook till translucent, then throw in the garlic and let it cook for another minute or two.  Add the veggies back in and mix in the garam masala, ginger, turmeric, and red pepper.  Stir to combine and mash with a potato masher, and that’s IT!
Easy, fast, delicious, AND healthy – I’m hooked!  I’m also looking forward to mixing this in with my eggs tomorrow morning, Indian food is SO GOOD cooked up with scrambled eggs for a savory breakfast.
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Mango Curry Chicken

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I have to apologize for the terrible pictures of this, but I was too hungry and didn’t realize quite how bad they were until it was too late!  Despite that, this recipe is too good not to share.  I love Indian because it is so easy.  Once you have all the spices it only takes a little bit to add a lot of flavor to dishes. I got the recipe from this site.

Warning: I was told by a friend that I smelled like Indian food a few hours after I made this so probably don’t hang out in the kitchen while it is cooking like I did!

Mango Curry Chicken

1 lb. chicken thighs
Olive oil
Sea Salt
Pepper
1 T. curry powder
1 slab butter
8 garlic cloves, peeled and smashed
Mango-I used a half package of frozen mango from Trader Joe’s
A large glass of white wine-I used Two Buck Chuck Chardonnay from Trader Joe’s
Parsley

Coat the chicken lightly with olive oil, then season with salt, pepper, and curry.  Heat a little more olive oil in a large frying pan on medium-high heat, then add the butter.  When the butter gets foamy, add the chicken.  Cook until it starts to pale, then add in garlic.  Turn down to low-medium (should be gently sizzling) and  cover with lid.  Cook for 20 minutes, then flip over and cook 20 more.

When the chicken is done, take it out of the pan and add in the wine, mango, and parsley.  I let it simmer for about 5 minutes because the mango was still a little frozen.

simmering mango wine sauce

When done, pour over chicken and serve!  I ate it with sweet potato fries, which I thought was a good combo!

the finished product