Indian Feast

In celebration of Thursday, I made an Indian feast today! These two recipes are adaptations from The Taste Divine, a wonderful Indian cookbook Jo gave me (and that has appeared several times on this blog before.) We have very few leftovers.

Siddhi/Chickpea Curry/Chana Masala

Saute 1 chopt jalapeno chili, 1/2 chopt onion in 2T oil. Add 1.5t turmeric, 1.5t cumin, 1/4t cinnamon, 1/4t cloves, 1/4t cardamom, 2T grated ginger, and a sprinkling of red pepper flakes and cook until fragrant.

Meanwhile, place 3c chickpeas, 1 can tomatoes, and 2 bay leaves in the slow cooker (I'm sure this would work fine in a big pot, too). Cook on lo for 6 hours. At the end, stir in 1T sugar and 1t salt. Enjoy with rice!

Anaandi/Spicy Spinach Saute/Saag
Saute 1 chopt jalapeno chili, 1/2 chopt onion in 2T oil. When they start to soften, add 1/2t cumin and ~1t mustard (1/2t black mustard seeds were recommended, but I do not have those). Let it sputter and then add 1/2 can petit diced tomatoes. Stir in 1/2t turmeric, 1/2t salt, and 6 cups fresh spinach. Steam until spinach is soft and then mash it with a fork. Enjoy with rice and the chickpeas!

 Above: Saag with rice and skewered salmon