Now that I'm finished cooking and finished dining, I have no idea why I have not tried to make Indian food before. It's one of my most favorite ethnic foods and we order takeout often from Mountain City Coffeehouse.
So, Leana and I decided on Indian fare and we decided to make our friend Robyn's Chicken Tikka Masala. To that I added Panjabi Aloo Gobi (spiced cauliflower and potatoes), homemade Naan, and Jasmati rice. Of course, I wanted basmati rice, but that's asking too much in Frostburg. I was glad to find Jasmati...which I'm guessing is Jasmine and Basmati rice? I don't know...it was yummy.
Unfortunately, my cell phone was dead and I couldn't retrieve Leana's phone number!!! It just wasn't right cooking without chatting with her! Honestly, it wasn't nearly as fulfilling as having our monthly chat during the cooking process! Darn phone...it won't happen again!
I used Rob's recipe as is...and it rocked. The spiced cauliflower and potatoes are another story. I surveyed many different recipes and came up with the recipe below. For the homemade Naan, I followed the recipe at Allrecipes.com...it was the BEST Naan I've ever tasted. I amended the recipe a bit, see below.
Here are the recipes:
Robyn's Crockpot Chicken Tikka Masala
Recipe: Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
- 2c russet potatoes, peeled and cut into cubes
- 2c cauliflower, cut into small-medium sized florets
- 1.5c canned diced tomatoes
- 1c frozen peas
- 5-6 inches long ginger, finely chopped
- 4 large garlic cloves, finely chopped
- 2 teaspoons garam masala
- 1/4 teaspoon ground turmeric
- Bunch of cilantro leaves, chopped
- 2 tablespoons canola oil
- In a large skillet heat the ghee or canola oil over medium heat. Add the chopped garlic and ginger and gently stir-fry until they begin to turn golden, approx. 1 minute.
- Lower the heat, add the potatoes, garam masala, turmeric and a pinch of salt. Carry on stir-frying until the spices cook and begin to smell fragrant – approx. 2-3 minutes.
- Add the cauliflower and toss to incorporated with the spices, then pour in the diced tomatoes. Stir once or twice, cover and allow to simmer over a medium heat for approx. 30-35 minutes. Stir occasionally. The vegetables should be tender but still firm.
- Add the peas about 10 minutes before the cooking time is completed and gently stir
- Sprinkle with coriander leaves and serve with homemade naans.
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons powdered garlic
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.