When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
Ingredients:
2 Tbsp Vegetable Oil 1 Tbsp Butter 1 Onion, chopped 3-4 cloves Garlic minced 2 inch piece Ginger Root, minced or grated. 1 tsp Cumin Seeds 1 lb Baby Spinach 3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook. 1 tsp Turmeric 1/2-1 tsp Red Chili Powder or Cayenne 1 tsp ground Coriander 1 tsp Garam Masala 1 tsp Fenugreek Leaves Pinch of Cinnamon
Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.
Quick and Easy Spinach Curry Recipe
When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.
Notes
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This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.
Ingredients:
2- Eggplants, prepared as described below, see note.
3 – 4 Tbsp of Oil or ghee.
1- Onion
4-5 cloves Garlic, minced
3-4 inch piece Ginger, peeled and minced.
1-2 cups chopped Tomatoes, I like cherry tomatoes sliced in half.
1 tsp Coriander Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
1 tsp Turmeric
1 tsp Cumin Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
1 tsp Garam Masala
1-2 tsp Kashmiri Chili Powder, or sub with 1 tsp Cayenne Pepper Powder.
1 Tbsp Fenugreek Leaves
1 tsp Sugar
Preparation:
Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.
After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside.
Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also finely chop them if you don’t have a mini blender.
Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly.
Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water. A good sign that the dish is ready is when the oil separates from the sauce.
Serve over basmati rice.
Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.
Smoky Northern Indian Eggplant Recipe
This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.Â
1-2cupschopped TomatoesI like cherry tomatoes sliced in half.
1tspCoriander Seedsfreshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
1tspTurmeric
1tspCumin Seedsfreshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
1tspGaram Masala
1-2tspKashmiri Chili Powderor sub with 1 tsp Cayenne Pepper Powder.
1TbspFenugreek Leaves
1tspSugar
Equipment
Baking Pan
Heavy Pot or Wok
Method
Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.
After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside.
Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also
finely chop them if you don’t have a mini blender.
Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly.
Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water.
A good sign that the dish is ready is when the oil separates from the sauce.
Serve over basmati rice.
Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.
Notes
If you enjoy my recipes, Join the Kitchen and remember to click on the follow up email to confirm your subscription. Join the Kitchen
This is a favorite curry of mine. I have had it many times, but tried to recreate the stunning version I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close.
The key to making this a stunning dish, is to make sure the paste is fully cooked, so the spices lose their raw flavor. Making sure the cashew nuts are properly roasted and keeping to the final timing, so the cashews still have some crunch.
It is not a difficult recipe, but it’s worth reading it through to make sure the process is clear before you begin.
Note: I have added ground spice amounts for those of you who don’t have a whole spice grinder.
Ingredients:
1½ cups roasted Cashew Nuts
1 ½ cups diced Tomatoes, pureed
2 Tbsp Butter or Ghee
1 Tbsp Oil
2-3 Tbsp Coconut Milk
1/2 – 1 tsp Salt
Coriander/Cilantro Leaves, chopped
For Onion/Garlic /Ginger Paste:
1 tsp Garam Masala
3 Cloves, Approx 1/8 tsp ground cloves.
3 Green Cardamoms, peeled, approx 1/8 tsp ground cardamom
1 inch Cinnamon Stick, approx 1/2 tsp ground cinnamon
2 tsp Ginger Root, peeled and chopped  4 Curry Leaves
Preparation:
Preheat your oven to 350F and roast your cashews. Watch them closely. Usually, it takes about 5-7 minutes. Remove from oven and set aside.
Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.
Add the 2 tbsp of butter and your oil to the pan and bring it to a medium heat and add the ground paste mixture and curry leaves. Cook it on medium to medium low, stirring until the spices begin to become aromatic and its raw smell disappears and the oil starts to separate. It will take about 7 – 8 minutes.
Next, mix in tomatoes and cook for 4 minutes. Add salt and sugar. If needed, add just enough water to just loosen the mixture. Do not make it too thin.
Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice.
How to Make Perfect Cashew Curry at Home
This is a favorite curry of mine. I have had it many times, but tried to recreate the stunning version I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close.
Preheat your oven to 350F and roast your cashews. Watch them closely. Usually, it takes about 5-7 minutes. Remove from oven and set aside.
Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.
Add the 2 tbsp of butter and your oil to the pan and bring it to a medium heat and add the ground paste mixture and curry leaves. Cook it on medium to medium low, stirring until the spices begin to become aromatic and its raw smell disappears and the oil starts to separate. It will take about 7 – 8 minutes.
Next, mix in tomatoes and cook for 4 minutes. Add salt and sugar. If needed, add just enough water to just loosen the mixture. Do not make it too thin.
Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice.
I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.
This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.
Why this recipe is so good and how else can you use it.
This authentic Tandoori Chicken recipe came to me many years ago from Indian friends who wrote it down on a simple piece of paper long before cell phones and social media. Over the years I have made it countless times and have never found a better version.
The yogurt marinade gently tenderizes the meat while the spices create the deep flavor and beautiful color that make Tandoori Chicken so memorable. The result is chicken that practically melts in your mouth.
While it is wonderful on its own fresh from the grill, this marinade is equally good with lamb chops. In fact, some of the best baby lamb chops I have ever made started with this recipe.
Many Indian restaurants prepare Chicken Tikka Masala using pieces of Tandoori Chicken simmered in a rich tomato-based sauce. If you are looking for the perfect foundation for Homemade Chicken Tikka Masala, this is where to start.
1 lb. boneless Chicken Breast, cut into large cubes
1 tsp. crushed fresh Ginger
5 tsp crushed Garlic
1 Tbsp of fresh Coriander, chopped
Juice of one Lemon
1 tsp Salt
1 tsp. Cayenne Pepper
1 tsp. Turmeric
Freshly ground Black Pepper
1 tsp. Dhania Zeera (available at any Indian market)
1 tsp. Garam Masala (available at any Indian market)
2 Tbsp. Heavy Cream
2 Tbsp. Yogurt
Preparation:
Blend all ingredients together, except heavy cream and yogurt, and pour over chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.
Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).
How to Make Tandoori Chicken That Melts in Your Mouth
I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food, as they feel it’s not healthy. And all this time, I honestly thought it was the spices that gave it that reddish orange color.This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.
Blend all ingredients together, except heavy cream and yogurt, and pour over the chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.
Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).
