Punjabi Masala: Vegan, Vegetarian, Gluten-Free!
Think of this Punjabi Masala as a starter for virtually any North Indian curry. In the weeks before my own wedding, my mother made buckets of this mixture so that small amounts could be pulled out for quick meals during the two-week celebration. Consider yourself now privy to the 'secret sauce' that most Punjabi families keep on hand for quick and easy meals during the week.
Cooking Tip: Heat 2 tablespoons of oil or ghee, add 1 teaspoon of cumin seeds and 1/2 teaspoon turmeric powder. Cook until the seeds sizzle. Add 1 pound of protein (paneer, tofu, chicken, beef, or pork, lamb, or fish), cook through, add 1/2 jar of Punjabi Masala, 1 cup of vegetables, and 2 teaspoons each of garam masala, red chile powder, and salt. Mix well and add 4 cups of water. Simmer 15-20 minutes until it thickens slightly and your ingredients cook through. Make the popular dish Mattar Paneer (peas and cheese) by using paneer as your protein and peas as your vegetables, following the recipe above. Serve with basmati rice, roti, or naan.
Tamarind Curry: Vegan, Vegetarian, and Gluten-Free!
Just thinking about Tamarind Curry takes me back to my days visiting India's narrow south-western region, the Malabar Coast, where I first tasted it and where many of the world's spices are grown. There, I learned how to use black mustard seeds, tart tamarind, and fragrant curry leaves to make this flavorful dish. Once you taste it, I know you'll be back for more.
Cooking Tip: Sprinkle 1 to 1 1/2 pounds protein (tofu, shrimp, chicken, paneer, lamb, beef, or pork) or vegetables with 1/2 teaspoon each turmeric and coriander powders. Marinate at least 1/2 hour. Sautee in 2 tablespoons vegetable oil (coconut is best) until cooked through. Add 1 jar of Tamarind Curry, 1/4 cup water or coconut milk and heat through. Serve with basmati rice, dosa, naan or roti.
Finally, a Plant-Based Tikka Masala - made with almonds - not dairy!
In Indian cuisine, curries are the equivalent to gravies. And, a good Tikka Masala is at once rich and flavorful. With its roots in Punjabi cuisine, this sauce balances the tartness of tomatoes with the subtlety of spices. With earthy, flavorful notes from cumin and coriander seeds, this sauce is made heartier with almonds and is a perfect backdrop to any main ingredient, whether meat or vegetables.
Cooking Tip: Gently sear meats or veggies before adding a jar of Tikka Masala. Heat through and serve with Indian bread like roti or naan or over basmati rice. Our Tikka Masala is made creamy with almonds rather than milk products. If you want to add a little cream, please do. But know that it's delicious right out of the jar.