Aloo Sabzi (Potato curry)

I've started draining the oil that separates on my natural peanut butter to use in recipes. The taste is a bit pronounced, but in this recipe it just becomes part of the rich and layered flavouring.

6 servings

160 calories per serving

Quick

Experienced cook: ~30 minutes

Novice cook: ~45–50 minutes

3 Tbsp. peanut oil (or any cooking oil)

1 tsp cumin seeds

1 tsp mustard seeds

1 pinch asaphoetida

3 cloves garlic, minced

1 inch ginger root, grated

1 onion (6oz/170gr) sliced

3 potatoes (24oz), cubed (peeled or unpeeled)

½ tsp turmeric powder

¾ tsp red curry powder (Kashmiri blend is good)

1 tsp cumin powder

1 tsp coriander powder 

1 tsp garam masala

1 + ½ tsp Salt 

¼ cup cilantro, chopped 

Squeeze of lemon or lime per serving

1. Heat oil in a heavy bottom wide shallow pan, add cumin seeds and mustard seeds.
2. Once the seeds pop, add the asaphoetida, ginger, garlic and onions along with 1 tsp salt.
3. Sauté on medium heat until the onions start to soften.
4. Add the potatoes to the pan and cook until fork tender. Add a few Tbsps. of water when it starts to stick.
5. Add all dry spices and salt and gently toss until all the potatoes are evenly coated with the spices. 
6. Cook for 2-4 minutes more, covered, to allow the spices to flavor the potato.
7. Serve immediate with chopped cilantro sprinkled on top and a plate of sliced citrus to add on top per serving.

Kitchari

This is such a soothing dish without skimping on lots of flavor. 

Timing: 45 minutes

1 Tbsp mild vegetable oil (sesame is good)

2 tsps whole cumin seeds 

2 tsps whole mustard seeds 

5 Tbsps (100gr) finely grated fresh ginger

2 carrots, sliced 

1 cup basmati white rice

1½ cups red lentils (or the more classic split yellow moong dal aka split mung beans)

½ tsp ground cardamom

1 tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric (plus more to taste)

1½ tsps sea salt (plus more to taste)

8 cups water

2-3 Tbsps tamari sauce (to taste)

FOR SERVING 

Chopped fresh cilantro

Lemon or lime juice 

1. Soak the lentils and rice overnight. Drain completely before using.
2. Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
3. Add everything else EXCEPT for the tamari sauce.
4. Bring to a boil then simmer for at least 20-30 minutes or until the rice and lentils are completely cooked and tender. Leave it longer and it will break down more, which I personally quite enjoy. It's up to you, but keep in mind that you can't overcook it, unless you burn it!
5. Add the tamari sauce and taste to adjust the seasoning.
6. Serve and provide garnishes of fresh cilantro and citrus juice.

Sunshine in a bowl - Golden Onion Soup

I had the opportunity to perfect this recipe over a couple of years. It's simple and flavourful, and the little bit of chili gives it a nice-but-not-overpowering kick. The garnish is not just to make the soup look pretty - although the rounded, delicate leaves of the cilantro are beautiful floating on the golden broth of the soup - it contributes to the delight of the soup's flavour. There are two elements to be particularily mindful of: slice the onion thinly (if not using a mandolin to do this, the onion should be as thin (or thinner) as if you were using one), and be sure to allow the onion to cook slowly enough to not burn, but at a good enough temperature that the onion's sweat (the liquid that forms while cooking) and the onion pieces start to brown; a lot of the richness of the soup comes from this process.

3 large Spanish onion or 4 yellow onions (24oz/680gr), finely sliced

3 cloves garlic, finely sliced

2 Tbsp vegetable oil

1 Tbsp (½ oz/14gr) butter

1 small red chilli, seeded and finely chopped

1 tsp. mild chilli powder

½ tsp turmeric

1 tsp ground coriander

8 cups chicken or vegetable stock

1 tsp salt

pepper

1/3 cup couscous OR quinoa (optional but it lends a lovely texture to the soup)

Fresh cilantro

1. Heat oil and butter until the butter started to foam and crackle. Add the onion and reduce the temperature to medium-medium high and cook until nicely browned, about 15-30 minutes.
2. Stir in chopped chili and spices, cook for 1-2 minutes over low heat, to avoid burning the delicate spices. Add stock, salt and pepper and birng to a boil. Cover and simmer for 20 minutes. If using quinoa, put it in now.
3. At the end of 20 minutes, if using couscous, stir it in now. With or without couscous or quinoa, simmer another 10 minutes. Season to taste.
4. Garnish with cilantro, chopped or whole leaf, and serve.