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
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
1/2 cup water (used the turmeric water used to boil vegetables in)
sea salt and freshly ground pepper
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.