Capsicum Besan Sabzi
I recently tried a unique sabzi Ddshes one of the dishes made with bell peppers and chickpea flour which completely changed my opinion of the vegetable. Even though I never liked the taste of bell peppers before, this dish had a unique texture with a soft and slightly crispy combination. It’s a popular dish in Maharashtra, a western state in India, and some people even pack it for lunch because it’s quick and easy to make in the morning rush.
There’s also a version of the dish where crushed groundnuts are added to the flour mix, which adds another layer of flavor. Each family has their own special blend of spices that they add to the dish, making it unique to their household. These spice blends are often kept secret by the elder women in the family.
Even if you don’t have access to these unique spice blends, just using the regular spices found in Indian cuisine will still result in a delicious stir fry that you’ll want to make again and again.
- 1 1/2 teaspoons red chile powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 tablespoons vegetable oil or ghee
- 1 teaspoon black mustard seeds
- 1 small onion, chopped
- 1 cup de-seeded and chopped green bell pepper (1/2-inch squares)
- To make this tasty dish, start by mixing chickpea flour, red chili, cumin, coriander, and salt in a small bowl. Cook this spiced flour mix in a cast iron skillet over medium heat until it becomes fragrant but not browned. Then transfer the mix to a separate bowl.
- Next, return the skillet to medium heat and heat oil or ghee until it begins to shimmer. Add mustard seeds and cook them while stirring until they start to splutter. After about 30 seconds, add chopped onion and fry it until it becomes slightly soft but not browned.
- Add chopped bell pepper and a pinch of salt and stir until the mixture is coated with the oil or ghee and becomes fragrant. Lower the heat and allow the bell pepper to cook through for about 5 minutes, stirring occasionally to prevent it from sticking to the pan.
- the bell pepper has softened, add the spiced flour mix to the skillet and stir vigorously to blend the flour with the oil and juices in the pan. Cook this mix for about 1 minute until it has a scrambled egg consistency. Then stop stirring and let it cook for an additional minute. Season the dish with salt to taste and serve it hot with rotis and dal tadka.
Potato and Spinach Curry
When making Indian curry with spinach, it’s important to use a lot of spinach because the leaves wilt down dramatically and become a sauce for the dish. A pound of spinach may sound like a lot, but it’s necessary to get spinach in every bite of the dish.
While the spinach cooks down, you can focus on the sweet potatoes. The soft and sweet orange cubes add a pop of color to the dish.This creates a flavorful and complex vegetarian curry with a genuine kick, rather than a bland, one-note dish.
- 2 tablespoons of canola oil
- 1 tablespoon of whole cumin seeds
- 1 medium white onion, chopped (approximately 1 cup)
- 2 medium garlic cloves, minced (approximately 2 teaspoons)
- 1-inch piece of fresh ginger, peeled and minced (approximately 1 tablespoon)
- 1/4 teaspoon of ground cayenne pepper
- 1 teaspoon of sweet paprika
- 1 teaspoon of ground cinnamon
- 1 1/2 teaspoons of kosher salt
- 1 large sweet potato (approximately 1 1/2 pounds), peeled and cut into 1-inch cubes
- cup of water
- 1 pound of spinach, ends trimmed, leaves rinsed and roughly chopped
To start making this dish, heat oil in a large saucepan over medium-high heat until it’s shimmering. Then, add cumin seeds and stir them constantly with a wooden spoon until they become fragrant, which should take about 15 to 20 seconds. Next, add onion, garlic, and ginger and cook everything until the onion becomes lightly browned. This should take around 5 minutes.
After that, add cayenne, paprika, cardamom, cinnamon, and salt to the pan and stir everything together until it’s well combined. Then, add the sweet potatoes and stir them until they are evenly coated in the spice mixture. Add water to the pan and stir to dislodge any browned bits on the bottom of the pan. Reduce the heat to medium-low, cover the skillet, and cook everything until the sweet potatoes are tender. Stir occasionally, and this should take around 10 to 15 minutes.
Once the sweet potatoes are tender, remove the cover from the skillet and increase the heat to medium. Stir the mixture frequently until the sauce thickens, and some of the sweet potato cubes may break down into the sauce. Add a handful of spinach leaves to the pan, and stir them until they become wilted. Repeat this process until all of the spinach is added.
Finally, season the dish with more salt if necessary and serve it with white rice.
If you have any queries you can contact us via doramas pro contact us page