Just like Mom makes. Well, not really. more like Just how Ranj makes.
Halfway thru – it will look wilted, ugly, and nothing like Saag. But smell delicious…
Look at those colors!
Yes, after what seems like a million years, I’m finally back to making a posting on my blog.
Why the hiatus you ask? Well, I really grew to dislike the process of how I updated my blogs, the inconsistencies from post-to-post, as well as the inability to have a properly formatted “Print” button, I hated printing something from here and having a bunch of improperly formatted pages printing. I think I may have got something I like now…let’s see if I stick with it this time.
Anyway, onto the recipe – I was reading an Indian Slow Cooker book last year and stumbled upon this…I tried making it the “desi way” before (e.g. – in front of the stove all day making tarka, etc.) and it was a pain in the butt, and ended up tasting terrible, so I was doubtful this would turn out at all, but was surprised (shocked, really) at how good this tasted. This is a staple recipe whenever we’re craving some Indian food. The added bonus of this dish is the fact that it is super simple and extremely healthy, at least before you add the Ghee…
Slow Cooker Indian Saag
Credit – Modified from The Indian Slow Cooker
- 2 Bunches of Spinach (washed) – I typically cut the stems off but you can leave them on if you like
- 2 Large Yellow Onions – I cut them into quarters
- 3 Medium Tomatoes – I cut them into 6 or 8 pieces
- Ginger – I use my Microplane grater and grate a couple of tablespoons worth – modify the amount based on your taste preferences
- 20 Cloves of Garlic (guessing about 3 Heads of Garlic)
- Serrano Peppers – modify this based on how spicy you like your dish. I would recommend a minimum of one and up-to 5 based on how hot you like it, take the seeds out if you don’t like it too spicy
- 4 Tbsp Ground Cumin
- 1 Tbsp Chilli Powder
- 1 Tbsp Garam Masala
- 2 Tsp Haldi (Tumeric)
- 1 Tbsp Salt
- Makhani/Butter (optional)
- Place all Ingredients in order into the Slow Cooker except the Salt and Makhani
- Cook on HIGH for 3 hours – if you like you can give it all a mix after 90 minutes to ensure none of the Spinach burns on the side, but I usually skip this step
- After the 3 hours, what’s left in the Slow Cooker is going to look ugly. Really, it will. But don’t worry – it smells good so “Follow Your Nose” like Toucan Sam and use your Immersion Blender and blend everything directly in your Slow Cooker (if you don’t have one – you can pour everything into your blender, process it, then put it back in) – blend it until no big pieces of vegetable or garlic are left.
- Put it back in your Slow Cooker with the Salt and cook on LOW for 2 hours
- Sit back and eat Saag with next to no effort…add Makhani for flavor
Nutrition Info (per 1/6th, not including any Makhani)
Calories – 70 calories, Protein – 5g, Fat – 0.5g, Carbs – 14g
I make this dish using a slow cooker…I’m not even sure where we got a slow cooker, as I don’t remember buying it. But once or twice a year, I pull it out and put it to use. Afterwards, I marvel at how easy it was and how good the kitchen smelled all day, and vow to use it again soon. I guess I’ll see you in 2013!
- 2 tbsp Butter
- 2 tbsp Vegetable Oil
- Pack of Chicken Breast or Thighs (I used Thighs)
- 1 small onion, diced
- 3 cloves of Garlic, diced
- 2 tsp Curry Power
- 1 tbsp Curry Paste
- 2 tsp Tandoori Masala
- 1 tsn Garam Masala
- 1 can Tomato Paste
- 1 Jalapeno Pepper, diced
- 12-15 Cardamom pieces
- 1 can Coconut Milk
- 1 cup Yogurt
- Melt the butter + oil in a skillet over medium heat.
- Add the diced chicken, onion, jalapeno, and garlic. Cook and stir until the onion has softened, took about 8 minutes for me.
- Add the curry powder, curry paste, tandoori masala, garam masala, and tomato paste and mix well.
- Pour the chicken into a slow cooker, and stir in the cardamom pods, coconut milk, salt, and yogurt.
- Cook on low 7-8 hours, and serve with Rice or Naan
The title says it all – I tried experimenting tonight and wanted an Indian flavored theme as opposed to the usual roasted chicken recipes. Also – since it was a weeknight and I was in a bit of a rush, I cut up the chicken into pieces to ensure that it cooked quicker. The good thing about this recipe is that it’s super simple, and all the ingredients are items you probably already have!
- 1 3-4 lb Roast Chicken, cut into 8 pieces (you could leave as a whole Chicken, and roast for 80 minutes instead if you like)
- 1/2 cup honey
- 1/4 cup butter
- 1/4 cup Dijon Mustard
- 1 tsp Salt
- 1.5 tsp Curry Powder
- Set the oven to 375 F
- Mix all ingredients together except the chicken until uniformly mixed…then add the chicken and coat well. If you have time, let it marinate in the fridge for an hour
- Place on a pan and bake for an hour, flipping half way thru
- Serve with a Salad and Basmati Rice
This was my favorite Sunday brunch when I was a kid…I think it still is. Nothing like some fresh, hot, Aloo Paratha on a rainy day served with some Sour Cream on the side. Not quite how Mom makes it, but a close enough second place for me.
- Roti Dough
- 2 Medium Russet Potatoes
- 1 tsp Chilli Powder
- 0.5 tsp Jeera (Cumin)
- 0.5 tsp Chaat Masala
- 0.5 tsp Salt
- Small handful of Cilantro, diced
- Ghee (or Butter)
- Boil the potatoes until done, roughly 20 minutes
- Remove from hot water, and peel (be careful, it will be HOT!)…traditionally, people will normally mash it at this stage, but I used a grater to cut them, although next time I’m hoping to have bought a ricer by then and put it through that
- Mix all the spices and cilantro and mix well
- Take your dough and split into 6 golf ball sized balls…do the same with the potato mixture (my pic has 8…I ended up merging some of them so that the dough was bigger than the potato ones)
- Flour and flatten the dough
- Place the potato ball over the dough
- Fold the excess dough over the potato mixture and crimp so you have a disc
- Flour and flatten again as above…
- Heat the frying pan over medium heat and put some ghee in to melt
- Roll out the paratha and put on the frying pan, frying for 2-3 minutes until nicely browned
- Flip and put some more ghee on the Paratha
- Once browned on this side, flip again for another couple of seconds and serve…
This was on my to-do list for awhile…never got around to making it but on the weekend I had a massive craving for Aloo Paratha so decided this was the weekend…so I put on some Football and had at’er…all-in-all, it was actually pretty damn quick. The recipe makes from 6-8 roti’s depending on how big you make them…
- 1.5 cups Whole Wheat Flour
- 0.5 cups Water
- 1 tsp Oil (I used Olive)
- 0.5 tsp Salt
- Mix the flour and salt in your stand mixer (with the dough hook attachment)and turn onto the Stir setting for 30 seconds just to mix the ingredients
- Pour in the water a tablespoon or two at a time into the flour to moisten it
- Once you’ve put all the water in, add the oil now and continue mixing until the dough has come together
From here – you would roll into 6-8 golf ball size pieces of dough, flour, and use a rolling pin to flatten out. Heat over medium heat on a tawa (or non-stick frying pan) and top with some butter (preferably Ghee) when you’re done. I don’t have any more pics or detailed instructions from here, since the rest of this post goes with my Aloo Paara
Considering the title of this blog, I guess it’s about time that I posted an Indian recipe (depends on whether or not you count my “Kulfi” recipe).
This is one of my staple Indian dishes that I love to make. One of the “complaints” I hear a lot about Indian cooking is that it takes too long to cook…totally not true! Some dishes can be ready in under an hour of cooking time (like this one), while others can take half a day (same as any culture). This dish is very simple to make, and tastes great.
- 1 cup Yogurt
- 1 tbsp Lemon Juice
- 2 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 2 tsp Cayenne Pepper
- 2 tsp Black Pepper
- 1 tbsp fresh Ginger, minced (my sisters favorite ingredient)
- 2 tsp Salt
- 1 tsp Garam Masala
- Chicken cut into bite size pieces (I prefer thigh since I put it on the grill, but you could you breast if you like)
- 1 tsp Butter (or Ghee if you have it)
- 3 cloves of Garlic, minced
- 1 tsp Ginger, minced
- 2 tsp Ground Cumin
- 2tsp Paprika
- 1 tsn Salt
- 1 tomato, diced
- 1 can tomato paste + 1 can water
- 1 cup Heavy/Whipped Cream
- 1/4 cup chopped Cilantro
- 2 tsp Garam Masala
- 1 or 2 Jalapeno Peppers, diced (optional)
- Mix all the Marinade ingredients + Chicken in a container, and refrigerate for at least an hour
- Grill the Chicken on the BBQ in a grill pan on medium heat until cooked through. If you prefer to not use a BBQ, you could also bake at 350F for 25 minutes, but the smoky taste of the grill can’t be beat
- Melt the butter/ghee in a skillet on medium heat, and add the garlic, ginger, and jalapeno for a minute or two
- Add the cumin, paprika, garam masala, and salt and mix until incorporated nicely (not very long)
- Add the diced tomato, tomato paste + water, and cream. Turn heat to low since you don’t want the cream to curdle on too high a heat, and let simmer roughly 20 minutes
- Add the chicken, and simmer for another 10 minutes for the flavor to mix well
- Transfer to serving dish, and garnish with your cilantro.
Serve with Naan or Basmati Rice. (eventually I’ll post recipes for those as well…)