Indian Inspired Meal

I used a few recipes from the March 2005 issue of Food and Wine to create an Indian meal.





I made Tandoori chicken using a bottle of Tandoori sauce and the recipe that was on the bottle. It was very tasty and just the right amount of spice and heat for me. The 2 side dishes came from the F&W magazine.

Coriander-Spiced New Potatoes in Spinach Sauce

HEALTHY
MAKE-AHEAD

ACTIVE TIME: 45 MIN
TOTAL TIME: 1 HR 10 MIN
SERVES: 12

This recipe is Batra's riff on the ubiquitous restaurant dish saag paneer (spinach with Indian cheese), with tender chunks of potato coated in a silky spinach puree.

ingredients
2 1/2 pounds small red potatoes (about 1 1/2 inches in diameter), scrubbed
1/4 cup water
2 pounds baby spinach
3 tablespoons vegetable oil
1 large onion, finely chopped
3 large garlic cloves, minced
2 tablespoons peeled, minced fresh ginger
2 jalapeños, minced with some seeds
3 large tomatoes, finely chopped
1 cup coarsely chopped cilantro, plus cilantro leaves for garnish
2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garam masala
3/4 cup plain yogurt
Salt
Cherry tomatoes, quartered, for garnish


directions
Put the potatoes in a large pot of salted water and bring to a boil. Boil over moderate heat until tender when pierced with a knife, about 25 minutes. Drain and let cool, then halve the potatoes.

Meanwhile, in a large, deep skillet, bring the water to a boil. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach. Squeeze the spinach dry, then transfer it to a food processor and puree. Wipe out the skillet.

Heat the oil in the same skillet. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.

Slowly stir in the yogurt. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally. Add the pureed spinach and stir well. Cover and simmer for 10 minutes to blend the flavors. Season with salt. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.

MAKE AHEAD The new potatoes in spinach sauce can be prepared up to 4 hours ahead and gently reheated.

~~~~ I cut this recipe down to 1/3 of everything to give me about 4 servings. Delicious!


Spicy Carrots with Parsley and Cilantro

HEALTHY
MAKE-AHEAD

ACTIVE TIME: 20 MIN
TOTAL TIME: 40 MIN
SERVES: 6

This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish.

ingredients
1 1/2 pounds large carrots, quartered lengthwise, then halved crosswise
4 garlic cloves, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup chopped cilantro
1 1/2 teaspoons sweet paprika
1/2 teaspoon crushed red pepper
Salt
2 tablespoons sliced blanched almonds


directions
In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.

In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.

MAKE AHEAD The carrots can be prepared early in the day and kept at room temperature or refrigerated.

~~~~ I did not like this. It was much too oily for me.

~~~~ Overall I think I may have tried too many different spices/flavors in this meal. It was quite overwhelming to the senses.

chicken on left, potatoes on right

potatoes

carrots

everything on a plate, what a mess