Posts Tagged ‘garam masala’

h1

Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
h1

Indian Spiced Meatballs

July 11, 2018

20180703 Indian Meatballs 06

We love Indian food and are lucky to live in an area with multiple great Indian restaurants. We want our kids to love Indian dishes as much as we do, so we’ve been playing around with a few recipes that bring our favorite flavors home. These meatballs were kid-approved. Add your favorite store-bought Indian simmering sauce mixed with some plain Greek yogurt to round out the dish.

20180703 Indian Meatballs 03

We made these with ground lamb, although you could substitute whatever ground protein you want. We also thought the flavor was even better the next day; try making them in advance for a quick meal during the week!

You will need:

  • 3/4 c panko breadcrumbs
  • 3 T milk
  • 1 yellow onion, roughly chopped
  • 3 inches fresh ginger, peeled and grated
  • 3 T garlic powder
  • 4 t garam masala
  • 2 t cumin
  • 1/2 t ground pepper
  • 1/4 t salt
  • 5 oz fresh baby spinach
  • 1 1/2 lb ground lamb
  • 2 T olive oil

20180703 Indian Meatballs 04

Then you will…

  1. In a small bowl, stir together the panko and milk.
  2. In a food processor, blend together the onion with the ginger, garlic powder, garam masala, cumin, salt, pepper, and baby spinach until just mixed.
  3. Add in the panko-milk mixture, and blend until smooth.
  4. In a large bowl, mix together the spinach-spice mixture with the ground lamb.
  5. Form into three dozen meatballs.
  6. Preheat your oven to 375 degrees. Line an edged baking sheet with nonstick foil
  7. In a large skillet, warm the olive oil over medium high heat.
  8. Brown the meatballs, about 2 minutes on each side.
  9. Transfer to the prepared baking sheet.
  10. Bake 15-20 minutes until cooked through and not pink in the center.

20180703 Indian Meatballs 05

h1

Slow Cooker Squash, Lentil and Chickpea Stew

October 30, 2016

This is a hearty fall stew that requires very little prep work. You could allow everything to simmer on the stovetop or toss it into a crockpot while you head out for the day. D said it reminded him of a chili, and it went well with a salad and some crusty bread. It would also be a great dish to prep, pop in the freezer, and save for a busy day.

You will need:

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, peeled and minced
  • 1 T garam masala
  • 3 c butternut squash, peeled and chopped
  • 28 oz diced tomatoes with chilies, with their juices
  • 1 qt vegetable broth
  • 1 c red lentils
  • 30 oz chickpeas, drained and rinsed
  • Salt and pepper, to taste

Then you will…

  1. Heat the olive oil in a large skillet over medium heat. (If not using a crockpot, use a large soup pot and then add the rest of the ingredients to the pot throughout the recipe).
  2. Add the onion, carrot, celery and garlic. Saute for 5 minutes or until the onion begins to soften.
  3. Stir in the garam masala and saute until fragrant, about a minute.
  4. Combine along with the remaining ingredients in the crockpot. Cook on LOW for 6-8 hours.

20161003-lentil-stew

 

h1

Tomato and Spinach Pilau

June 7, 2014

We served this when D’s parents were in town. It was pretty easy to put together and a really fun veggie side dish with tasty rice. It’s not particularly spicy, which makes it an easy complement to other flavors.

You will need:

  • 1 c brown rice (we used a brown rice medley from Trader Joe’s)
  • 2 T vegetable oil
  • 1 T unsalted butter
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 medium tomatoes, chopped
  • 1 t cumin
  • 1/2 t garam masala
  • 3 carrots, coarsely grated
  • 3 3/4 c unsalted vegetable stock
  • 10 oz fresh baby spinach
  • 1 c unsalted and roasted cashews, roughly chopped
  • Salt and pepper, to taste

Then you will…

  1. Place the rice in a small bowl and cover with cold water. Allow to soak for 20 minutes and then drain.
  2. In a large, deep skillet, heat the vegetable oil and the butter over medium heat.
  3. Add the onion and garlic and cook for about 5 minutes, or until starting to soften.
  4. Add the tomatoes and continue cooking, another 5 minutes.
  5. Mix in the rice, stirring to coat. Continue cooking another 2 minutes.
  6. Mix in the cumin and garam masala spices.
  7. Stir in the carrots. Season lightly with salt and pepper.
  8. Mix in the stock and stir well.
  9. Bring to a boil and then cover. Simmer over low heat for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid cooked away.
  10. Place the fresh spinach on top of the rice mixture. Cover again and cook another 2 minutes to start wilting the spinach.
  11. Remove from heat and mix the spinach into the rice.
  12. Stir in the cashews.
  13. Season with salt and pepper to taste.

20140524 Indian Pilau

%d bloggers like this: