Today I was craving Indian food, so I turned to my favorite Indian cookbook author, Madhur Jaffrey. I have several of her cookbooks and I love her recipes. They are easy and very authentic tasting. Since I had a bunch of CSA carrots that I hadn’t found a use for yet, I added them in to this recipe. I was missing a babysitter today, so I had to do my prep in little bits. First, I decided to make my own Garam Masala. It’s easy enough to find at the store, but I love the taste and smell of the real deal. There are about a million recipes on the web. I use a pretty standard one with peppercorns, cumin seeds, cardamom seeds, coriander seeds, cinnamon stick, and cloves. Some recipes say to toast the spices, some don’t. I always toast them. The smell is heavenly. After the toasting, you cool the spices and then grind them up in a coffee grinder, and add some freshly grated nutmeg. I also added a little saffron.
So that was step 1. Then I checked over the recipe and did some prep work:
I also stuck the ingredients for the rice pictured below in the rice cooker. After that I had to deal with snacks and naps and all things toddler, so my lovely spices and veggies rested for a while. The actual prep was pretty fast and easy, but it’s good to have everything on hand when you are cooking at high temperatures.
Looks delicious! I’ve been wanting to experiment with more Indian flavors, too.