Articles tagged as Masala (view all)

Cauliflower & Potatoes with Sweet Turmeric Masala and Vindaloo Masala

06 April, 2022 0 comments Leave a comment

½ a head of cauliflower, cut into florets
1 heaping cup cubed potatoes, 1 ½ inch cubes, boiled 5 minutes, then drained
1 teaspoon brown mustard seeds (optional, but they provide a nice crunch)
1 cup diced or pureed tomato, canned or fresh
½ teaspoon Sweet Turmeric Masala
½ teaspoon Vindaloo Masala
2 tablespoons neutral oil or ghee
2 cloves garlic, minced (~1 tablespoon)
juice of 1/4 lemon
salt to taste

Heat oil to a shimmer in a large skillet.  Add the mustard seeds and toss in the pan until they start to pop, being careful not to scorch them. Remove them to a small bowl and reserve for later. Lower the heat to medium low and add the garlic to the pan. Cook, stirring, for a minute or two. Add the curry powders to the pan and cook, stirring, for 60 seconds.  Add ½ teaspoon to a teaspoon of salt to the mix.  Add the cauliflower, potatoes, and tomatoes. Cover the pan and cook for 5 minutes.  Check the doneness of the potatoes and cauliflower, as well as the level of liquid in the pan.  Add more liquid as needed and re-cover until vegetables are done to your liking. Add the lemon juice, top with mustard seeds, and serve.

Lamb Korma

06 April, 2022 0 comments Leave a comment

Lamb Korma -- serves 4                                   

1 ½ tablespoons Garam Masala
½ teaspoon mace or nutmeg
2 t. fresh, minced ginger
2 cloves garlic, minced
1 hot chili, minced or
¼ teaspoon cayenne
2 teaspoons salt
1.5 pounds lamb shoulder, cut into bite-sized cubes
2 tablespoons butter or oil
1 onion, chopped
10 raw cashews or almonds, soaked in just enough boiling water to cover
1 cup yogurt (whole milk is best)

Toss the lamb with the salt. In a mortar & pestle or food processor, grind the dry spices into a paste with the garlic, chili, nuts, and ginger.  Toss the lamb with this paste.  Marinate the lamb 1 hour to overnight.  Sauté the onion in the butter until browned lightly.  Add the meat and cook for 5-7 minutes. Bring to a bubble. Turn the heat down, cover the pot, and cook for 1 ½ to 2 hours.  Stir in the yogurt. Serve with rice and green beans.