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It’s time!  Thanksgiving is over!  You can let out your holiday spirit!

Put up the Christmas tree!

Start buying gifts!

Blast Pandora’s Holiday Station!

Make Indian food!

That’s right, I said Indian food.

What?  It doesn’t have to be all sugar cookies and holiday ham from now until the end of the year.  Put a little curry in your Christmas spirit.

True, there isn’t actually any curry in this recipe.  But it is full of all kinds of flavors and spices you didn’t overindulge on at Thanksgiving, and there is no turkey in sight.  It should be a welcome guest at your dinner table this week.

We ate this tikka masala with basmati rice and dal (recipe coming soon.)  It was delish.

Go make yourself an Indian feast.  And eat it under the Christmas tree. It’s that time of year.

Ingredients

Masala Paste:

2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1 tsp cayenne pepper powder
1 tbsp paprika
1 tsp garam masala

Everything Else:

4 Tablespoons olive oil
5 cardamom pods
1 cinnamon stick
1 and 1/2 sweet onions, finely diced
1 large tomato, finely diced
1/2 cup water
salt
2 medium russet potatoes, diced
1/2 green cabbage, sliced into thin strips
2 cups frozen peas
yogurt

Directions

Mix all of the ingredients for the Masala Paste together.

Heat the olive oil in a large skillet over medium heat.  Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them.  Add the onions and stir until they are browned.

Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. Salt to taste.

Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.  Add yogurt to taste–the yogurt will create a sauce.

Serve over basmati rice.

Source:  Melissa Ray Davis

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