FLAVORFUL, SPICE-CENTRIC DISHES
RECIPES AND PHOTOGRAPHS BY KARISTA BENNETT
When cooking Indian food, the inviting aroma of spices fills the air. The pairing of fresh ingredients and traditional flavors creates a meal that excites the senses. Each recipe in this menu uses a delicious blend of spices, including mace—the ground-up covering of the nutmeg seed. (Traditional nutmeg spice is derived from the seed itself.) Mace was once commonly used for dishes such as apple pie, pudding, and custard. It has a bit of a cinnamon and pepper flavor and can be used in sweet or savory recipes. Today, nutmeg is more popular than mace; however, mace is still used in many Indian recipes and can be found in most major markets. If your local market doesn’t carry it, turn to specialty suppliers or online retailers. Some of the following recipes can be made last minute and others are a bit more time-consuming. Regardless, all of these recipes are prepared to please with sweet and spicy fragrances, jewel-tone colors, and delicious flavors.
BEEF KOFTA WITH SAAG ALOO
Serves 4
4 tablespoons ghee or coconut oil, divided
1 sweet onion, chopped, reserve ¼ cup onion
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon mustard seeds
¼ teaspoon ground cinnamon
4 cloves garlic, minced, reserve 1 teaspoon minced garlic
½ cup chopped fresh cilantro
3 medium-sized yellow potatoes, cubed into bite-size pieces
1½ cups chicken broth, or more if needed
1 pound ground beef
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons tandoori masala (or madras curry powder), divided
½ teaspoon salt
½ teaspoon pepper
1 (14-ounce) can full-fat coconut milk
½ cup chopped fresh cilantro
Salt and pepper to taste
6 ounces baby spinach
In a skillet over medium heat, add 2 tablespoons ghee or coconut oil. When the oil is hot, add the sweet onion (minus the ¼ cup), cumin, turmeric, mustard seeds, and cinnamon. Cook the onions until soft. Then stir in the garlic and cilantro and cook 1 minute longer.
Stir in the cubed potatoes and then cover the mixture with chicken broth. Turn the heat down to low, cover and simmer for about 15 to 20 minutes, or until the potatoes are tender.
While the potatoes are cooking, make the meatballs.
In a large bowl, mix together the ground beef, ground coriander, garlic powder, onion powder, 1 teaspoon tandoori masala, ½ teaspoon salt, and ½ teaspoon pepper. Once combined, make bite-size meatballs and place them on a baking sheet.
Heat a skillet over medium heat and add 2 tablespoons ghee or coconut oil, using more as needed. When the oil is hot, fry the meatballs until cooked through and golden brown. Transfer the meatballs to a platter and set aside.
Add 1 teaspoon tandoori masala, ¼ cup chopped onion, and 1 teaspoon minced garlic to the remaining oil in the skillet over medium heat. Cook the onions until soft and then add the coconut milk. Stir over medium heat until the mixture has thickened a bit. Add the meatballs and ½ cup chopped fresh cilantro back into the coconut milk mixture and stir to combine. Season to taste with salt and pepper.
Add the baby spinach to the potato mixture and stir to combine. Season to taste with salt and pepper.
Ladle some of the beef kofta (meatballs) into a bowl and top with the saag aloo (curry). Serve warm.
SPINACH LENTIL SOUP
Serves 6
2 tablespoons ghee or coconut oil
1 large sweet onion, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon mace
⅛ teaspoon cayenne
1 (14-ounce) can whole tomatoes
1 tablespoon tomato paste
2 cups yellow or green lentils, soaked overnight, drained and rinsed
2 to 3 cups vegetable or chicken broth
1 (6-ounce) bag of fresh baby spinach
1 tablespoon fresh lemon juice
½ cup chopped fresh cilantro plus 1 tablespoon chopped cilantro, for garnish
Salt and pepper to taste
In a soup pot over medium heat, add the ghee or coconut oil. When the oil is hot, add the onions and carrots and cook until soft, about 5 to 8 minutes. Then stir in the garlic and fresh ginger and cook 1 minute longer.
Stir in the ground cumin, coriander, turmeric, mace, and cayenne. Then add the tomatoes, tomato paste, lentils, and at least 2 cups broth. Add more broth if needed. Bring the soup to a boil and then turn down the heat to a simmer. Simmer on low for about 15 to 20 minutes.
When the lentils are done, stir in the fresh baby spinach, lemon juice, and ½ cup cilantro. Season to taste with salt and pepper. Serve warm and garnish with additional cilantro.
