Adventures in the kitchen: Indian spiced veggies and redemption salad

I can’t say I’ve ever had any success with homemade Indian cuisine, and unfortunately, the trend continues.

Up this time is a recipe from Dish magazine, streamlined for a quick weeknight dinner.

500g potatoes, 500g carrots, 1tsp turmeric

To cook
1 thinly sliced onion
2 garlic cloves, crushed
1tsp each whole cumin and black mustard seeds (only had ground cumin and yellow mustard seeds)
1tsp ground coriander (skipped)
1/2  tsp each ground cinnamon and turmeric
1tbsp honey
1/2 cup water (used the turmeric water used to boil vegetables in)
sea salt and freshly ground pepper

To serve
slivered almonds
chopped mint
orange flower water, optional

Cooking is pretty straightforward: Boil small cubes of potato and carrot until cooked through and drain. Cook onion in oil, then add garlic, spices and honey and fry for a minute. Add water, bring to boil, then add veggies. Cook for another five minutes.

While tasty, it wasn’t anything to write home about. I definitely need to breathe some fresh life into our spice rack (most are old and nearly exhausted quantity-wise). It probably didn’t help that I had none of the extra ingredients to serve it with.

Rather, that’s dished up with a pauper’s version of Redemption Salad – shredded cabbage, carrot, steak, barely dressed with a mix of brown sugar, lemon juice, rice wine vinegar, soy and minced ginger and topped with spring onions.

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