Indian Food Cooking Spree

Patel Bros. shopping haul.

At some point, I think we’ll probably get a little sick of Indian food.

 We haven’t reached that point yet. Not even close.

Good thing too because I have at least two more dishes planned this weekend alone.

This week, I made a Chickpea Flour Curry with Vegetables and served it alongside a Tandoori chicken (from a paste I got for Christmas). I erred a bit with the curry dish. At first I thought the yogurt had curdled. But then I realized the grainy texture was explained by the fact that I didn’t get the correct consistency when I tried to make a paste out of ginger and garlic. Next time I’ll have to use a smaller food processor or add a little liquid to get the two to fully blend.

I really loved this dish, on its own over rice. And especially 

Next up I made – again – a Spiced Cauliflower and Potatoes dish. This was better than the first time I made it, though my chili powder (from my New Mexico stash) was potent. So this is XX-Spiced Cauliflower and Potatoes. This was excellent as a side to pan fried catfish.

For the Bears game, I made Punjabi Curried Kidney Beans. I’d made this before and it’s absolutely one of our favorites. I cut the heat down a bit this time and expect we’ll be eating this for a few more days.

I’m planning two more dishes for tomorrow: Garlic and Chili Split Pigeon Pea Curry, and Curried Spinach.There’s a recipe for making your own paneer. But I bought mine frozen at Patel Bros. the other day on my trip to Devon Ave. to stock up my Indian cooking pantry.

All recipes are from The Indian Slow Cooker: 50 Healthy, Easy & Authentic Recipes. In the book, author Anupy Singla often suggests serving these dishes with naan, roti or rice. Most of the time, though, I’ve found that no extra carbs are needed to enjoy. These are fine just on their own.