Category Archives: vegan

Black Eyed Peas Curry – Lobia Curry

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Lobia1
There are times when we need to whip up a curry in a hurry. I know many of my readers are mothers that work full time and they need to care for their families too. This dish is easy to prepare. For vegetarians, black eyes peas is a great substitute for meat and a low-calorie option. It is loaded with fiber, potassium, zinc, and iron.

You can buy dry black eyed peas, soak it overnight, cook it in the pressure cooker, and then follow my recipe to make the curry. Save one and a half cups of water that you cook the black eyed peas in because you can use it instead of the water that is called for in this recipe. Or, you can buy black eyed peas in cans from the grocery store and you can skip the soaking and pressure cooking part. The whole garam masala, that is, the bay leaf, cardamoms, cinnamon, star anise, cumin, and cloves add a lot of flavor to this dish so please don’t skip using them.

This curry goes well with rotis or rice. Try it out and let me know how it turns out. Also, if you have a good recipe for black eyes peas, please share it with me.

Black Eyed Peas Curry – Lobia Curry
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:
3 15.5oz (439g) cans of black eyed peas, drained
¼ cup oil
1 cup finely chopped onion
1 bay leaf, torn into two
2 black cardamoms
1-inch piece of cinnamon, broken into bits
½ of one star anise
1 tsp cumin seeds
2 cloves
1 tablespoon ginger-garlic paste
2 cups blanched, skinned, and diced tomatoes
½ teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
1½ cups of water
salt
1 teaspoon garam masala powder
2 tablespoons kasori methi, crushed
2-3 slit green chillies, (optional)

Directions:
Place a heavy bottomed saucepan over medium heat. Add oil and when it shimmers, add the onion, bay leaf, black cardamoms, cinnamon, star anise, cumin, and cloves. Fry the onion and spices until the onion turns light brown. Add the ginger-garlic paste. Stir constantly and cook for about two minutes or until the raw smell of ginger-garlic disappears. Add the tomatoes, turmeric, and chili powder. Stir well and let the tomatoes cook until the oil separates.

Next, add the black eyed peas, water, and salt. Let it come to a boil. Once it comes to a boil, turn the heat to low and cook for 15 minutes. Finally, add the garam masala, kasori methi, and green chilli. Stir and let it cook for another five minutes. Garnish with chopped cilantro or whole green chillies.

 

Arugula Salad with a Middle Eastern Twist

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Hannah's Salad 1Every now and then my friend, Hannah, and I cook together. It was at one of those sessions that she whipped up this salad for lunch and shared the recipe with me. A salad within a salad, might be the best way to describe this dish. It’s a complete meal, full of protein, and fiber. Thank you, Hannah. It has become one of my favorites.

The Middle Eastern twist takes the ever popular arugula, mango, and avocado salad from ordinary to extraordinary! The recipe that I’ve included for the chickpea, black bean, and spice relish makes more than what you will need for the arugula salad. But I love having extra. It makes for a great side salad, by itself, and keeps well in the refrigerator. You can also combine it with your favorite salads to make them more elaborate, fancy, and nutritious.

I used Trader Giotto’s (Joe’s) Balsamic Glaze to make the vinaigrette. But you can use balsamic vinegar, if you desire. And one more note, before I end. I like choosing an “almost” ripe mango for the salad. That slightly tart-sweet taste of mango adds another dimension to this flavorful salad. You’ve got to taste it, to believe it!

Arugula Salad with a Middle Eastern Twist
Prep time: 10 minutes
Serves: 6

Ingredients:
1 tablespoon balsamic glaze
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallots
¼ teaspoon sugar
2 tablespoons extra-virgin olive oil
¼ tsp salt
1/8 tsp pepper
5 cups baby arugula, (about 5 ounces)
1 “almost” ripe mangoes, (pitted, peeled and diced)
2 ripe avocados, (pitted, peeled and diced)
1 small red onion, (thinly sliced)
1 cup chickpea, black bean and spice relish, (see recipe below)

Directions:
To make the vinaigrette whisk the balsamic glaze, lemon juice, shallots, and sugar in a small bowl. Slowly pour in the olive oil, while whisking constantly. Season with salt and pepper.

In a large salad bowl, combine the arugula, mango, avocado, and onion. Just before serving, add the dressing and toss gently to coat. Top with one cup of the chickpea, black bean, and spice relish. Serve immediately.

Chickpea, Black bean and Spice relish
Prep time: 10 minutes
Serves: 12

Ingredients:
1 (15.5 oz) can garbanzo beans, (drained)
1 (15.5 oz) can black beans, (drained)
2 ripe Roma tomatoes, (blanched, skinned, and diced)
½ cup diced shallots
½ cup chopped fresh flat-leaf parsley
1 teaspoon chopped mint
3 tablespoons extra-virgin olive oil
¼ cup lemon juice
½ teaspoon cumin powder
1/8 teaspoon chilli flakes, (optional)
1 garlic clove, (minced)
¼ teaspoon black pepper powder
Salt

Directions:
Combine garbanzo, black bean, tomato, shallot, parsley, mint, olive oil, lemon juice, cumin, chilli, garlic, pepper, and salt together in a bowl. Let it sit in the refrigerator for at least 30 minutes, for the flavors to blend. Use about a cup of the relish for the arugula salad and store the rest in the refrigerator for use later.

Eggplant in Tomato Curry

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Eggplant and Tomato Curry1

My friends and I enjoyed the mild weather in Maryland last week by taking a long drive over the Chesapeake Bay Bridge to the Eastern Shore. On our way back we stopped by a roadside market to pick up some farm fresh vegetables and fruits. That’s where I found these beautiful, deep purple, glossy-skinned eggplants.

Eggplant is also called aubergine in France and England. In Hindi, it is called baingan. The eggplant’s ancient ancestors grew wild in India and were cultivated in China, Africa, and other parts of the world. Eggplants come in a variety of colors, shapes and sizes. When shopping for them, choose eggplants that are firm and heavy for their size. The skin should be smooth and shiny. Avoid those with scars and bruises.

Eggplants have many nutritional benefits. They are good for heart, brain, and bone health. They contains antioxidants, fiber, and B vitamins. They are also good for weight loss and cancer prevention. With all these benefits, shouldn’t we add more eggplant to our diet? Here’s a recipe to get you started.

Eggplant in Tomato Curry
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:
2 large eggplants, cut into large cubes
3 tablespoons oil
1 bay leaf
1-inch piece of cinnamon
1 tablespoon finely sliced garlic
1 cup finely diced onion
4 cups blanched and diced tomatoes
3-4 green chillies, (optional, depending on heat and your preference)
1 teaspoon cumin seeds
1 teaspoon Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon turmeric powder
1 tablespoon dry fenugreek leaves, (kasoori methi)
salt
½ cup water
1 teaspoon garam masala powder
¼ cup chopped cilantro leaves

Directions:
Place a heavy bottomed saucepan over medium-high heat. Add oil and when it shimmers, add the bay leaf, cinnamon, and garlic. Fry for three seconds and then add the onion. When the onion begins to turn light brown, add the tomatoes. If you are using green chillies, slit them down the center without separating them into two, and add them. Turn the heat to medium and cook until the oil separates. Stir occasionally to make sure that the tomato-onion mixture is not catching to the bottom of the pan.

Next add the cumin, chilli, turmeric, crushed fenugreek leaves, eggplant, and salt. Add water, stir, cover, and cook for 10 minutes on medium heat. Sprinkle garam masala and two tablespoons of the cilantro leaves. Stir gently, cover, and cook for another five minutes. Garnish with the remaining cilantro and serve with rotis or chapatis.

Tamarind Rice – Imli Chawal

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Tamarind Rice1

Tamarind rice is a tangy, spicy, nutty, flavor-infused rice dish from South India. Since the dish is made with tamarind, it keeps well without refrigeration. I am sure you will remember that I recently shared my lemon rice recipe with you. Both tamarind rice and lemon rice are popular dishes made by Indian families when they go on picnics and long journeys. There are several variations of this recipe and each dialect in India calls this dish by a different name. Here are a few – puliyodhari, puli sadam, puliyogare, and imli chawal.

Growing up in Pune, India, there were tall tamarind trees right next to my home. I remember plucking and eating raw green tamarind pods with salt and chilli powder. If you’ve done the same, your mouth must be watering just thinking about it! Tamarind pods are about five inches long and contain seeds. When they become ripe the thick, sticky pulp that surrounds the seeds have a sweet-sour taste. It can be found in various forms at the Indian and Asia grocery stores – concentrated pulp, whole dried pods, solid block form, powdered, and also in liquid form in cans. For this recipe, I’ve used the whole dried pods which I soaked in water and extracted the juice.

Did you know one of the ingredients in Worcestershire sauce is tamarind? As the story goes, the famous Worcestershire sauce was originally an Indian recipe that was brought back to Britain by Lord Marcus Sandys, the ex-Governor of Bengal. He took it to a chemist in Worcestershire, England, and asked him to make a batch of sauce from his recipe. They kept the sauce in barrels in a cellar. One day, in the middle of spring cleaning, they came across the barrel and tasted the special mixture. It had mellowed into a great sauce. The recipe was bought from Lord Sandys and today you will find Worcestershire sauce on kitchen shelves around the world. It’s a great story, however, I’m not sure if it is true!

For this recipe, I’ve made the tamarind rice spice powder from scratch. Once you’ve tried it, you will not want to use the store-bought packet again. This spice powder has a long shelf life, so you can store it in a clean bottle and use it to make tamarind rice again.

Tamarind Rice – Imli Chawal
Prep time: 15 minutes (does not include time to soak ingredients)
Cooking time: 35 minutes
Serves: 8

To make tamarind rice spice powder
Ingredients:
1 teaspoon vegetable oil
10-15 whole dry red chillies, (depending on heat and your preference)
½ teaspoon fenugreek seeds
1 teaspoon whole black pepper
½ teaspoon asafoetida powder, (hing)
6 tablespoons sesame seeds

Directions:
You only need a drop or two of oil to roast each of the above ingredients. Heat a small non-stick frying pan over medium heat. Fry all the above ingredients in the sequence that they are listed, one by one. Stir constantly while you roast each of them for 10-15 seconds or until they turn lightly brown and fragrant. When they are ready put them on a plate. Let them cool. Grind to a coarse powder in a coffee grinder. If you grind for too long the sesame seeds will turn oily. So, be careful. You will use only three teaspoons of this spice powder when you make the tamarind sauce. It keeps well and you can use the leftover spice powder when you make tamarind rice again.

To make the rice
Ingredients:
4 cups Basmathi rice
18 cups water
½ teaspoon turmeric powder
1 tablespoon salt
2 teaspoons vegetable oil

Directions:
Wash and soak the rice for 15 minutes. In a large pot, add water and bring it to boil over high heat. Add turmeric powder, salt and oil. Drain the soaked rice and add it to the boiling water. Stir and let the rice cook until al dente or almost done. Drain the water and spread the rice on a large sheet pan to cool.

To make the tamarind sauce
Ingredients:
1 cup tamarind, (tightly packed)
4 cups hot water
¼ cup sesame or vegetable oil
2 teaspoons mustard seeds
½ cup split Bengal gram
½ cup raw peanuts, (you can add up to one cup, if you like)
¼ cup split black gram
5 whole dry red chillies, (depending on heat and your preference)
1 sprig curry leaves
1 teaspoon asafoetida powder
2 teaspoons turmeric powder
1 teaspoons turbinado sugar or jaggery, (optional)
salt
2 tablespoons of sesame oil

Directions:
Soak the tamarind in four cups of hot tap water for 20 minutes. When it is cool, mash it with your fingertips to extract the tamarind juice. Strain the juice into a bowl and taste it to see if the juice is tart enough for the amount of rice that you plan to use. Adjust the tartness to suit your palate. Set it aside.

Put a large (non-reactive) pan over medium heat. Add oil and when it shimmers add the mustard seeds. When they splutter add the Bengal gram. When they begin to turn light brown add peanuts and fry for two minutes or until the peanuts are almost done. Add black gram and fry them until they turn light brown. Next, add the dry red chillies, curry leaves, asafoetida and turmeric. Fry for 10 seconds. Add the tamarind juice. Stir well and let the tamarind sauce thicken. It will take about 20-25 minutes. After the tamarind sauce thickens, add sugar, salt, three teaspoons of the tamarind rice spice powder, and two tablespoons of sesame oil. Stir, turn the heat to low and let it bubble gently for three minutes while the spices blend into the tamarind sauce.

To finish the Tamarind Rice
Directions:
If you make the same amount of tamarind rice as I did, divide the rice and tamarind sauce into three portions. Put one-third of the rice and one-third of the tamarind sauce into a large bowl. Toss gently so they mix well together. You can also use a fork to combine the rice and tamarind sauce. Once the rice and tamarind sauce is well mixed put it into a large pot. Do the same with the other two parts of rice and tamarind sauce. Cover the pot and let the tamarind rice rest for at least 30 minutes before you serve. Garnish with some fresh curry leaves.

Red Kidney Bean Curry – Rajma Curry

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Red Kidney Bean Curry3

Mea culpa! On Sunday, my trigger happy finger clicked the Publish button by mistake and my subscribers received a unintentional sneak preview of the pictures for Tuesday’s blog post. I hope it built up the anticipation for today’s recipe!

Red kidney bean curry, which is called rajma in Hindi, is a traditional dish prepared in almost every home in India. It is served with rice or whole wheat bread. Red kidney beans are naturally gluten free, nutritious, and well suited for those on a vegan or vegetarian diet. It is a great source of protein and good for lowering cholesterol because of its fiber content.

This recipe is ideal for a quick weeknight meal since you’ll be using canned kidney beans and spices that are already on your kitchen shelves. You can also make this dish with dried red kidney beans, but you’ll need to soak the beans overnight and then cook them in a pressure cooker the next day.

Please note that you can adjust the heat level of any recipe that I share with you, by lowering or raising the amount of green chillies, crushed red pepper flakes, black pepper, garam masala powder, or red chilli powder. The recipe below has a higher heat level, so you may wish to adjust the level to suit your family.

I wanted to take this opportunity to thank all of you that take the time to comment and “like” my blog. You inspire me to learn, teach, and share.

Red Kidney Bean Curry
Prep time: 8 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:
1lb 13 oz (822 grams) red kidney beans
3 tablespoons vegetable oil
1 bay leaf, (tej patta)
2 black cardamoms
1-inch piece cinnamon
2 cups finely chopped onion
salt
2 tablespoons ginger-garlic paste
2 cups diced tomatoes
3 green chillies, (slit down the center – adjust depending on heat and your preference)
1 teaspoon whole cumin seeds
½ teaspoon turmeric powder
2 teaspoons Kashmiri chilli powder, (depending on heat and your preference)
1 teaspoon crushed red chilli flakes, (depending on heat and your preference)
1 tablespoon coriander powder
2 teaspoons garam masala, (depending on your preference)
3 teaspoons kasori methi, (crushed in your palm)
1 cup warm water
¼ cup finely chopped cilantro
3-4 mint leaves, (torn into bits)

Directions:
Heat a heavy bottomed pot on medium-high heat. Add oil and when it shimmers add the bay leaf, black cardamoms, and cinnamon. After 30 seconds add the chopped onion and salt. Fry until the onion turns light brown. Lower the heat to medium and add the ginger-garlic paste. Fry until the raw smell of ginger-garlic disappears, then add the tomatoes and green chillies. Cook until you see the oil separate from the tomato-onion mixture.

Add cumin seeds, turmeric powder, chilli powder, crushed red chilli flakes, coriander powder, garam masala powder, and kasori methi. Cook for 30 seconds and then add the canned red kidney beans along with the liquid in the can and one cup of warm water. Turn the heat to high and let the beans come to a boil. Once it comes to a boil, turn the heat to low, and let the beans simmer for 15-20 minutes. Garnish with cilantro and mint. Serve with plain steamed rice or rotis.

Vegetarian Puffs

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Vegetarian Puffs1

Some time ago I shared my recipe for Minced Chicken Puffs and many of you told me how much you enjoyed serving these puffs to your friends and family. Some of you asked if I could share a vegetarian version. This recipe is for you.

I was at Whole Foods and they were giving out samples of this soy-free, gluten-free, beef-free, cholesterol free, 100% vegan crumble called Beyond Meat. It tasted good so I decided to try it as a filling for my puffs. Beyond Meat is a new soy free, fake meat company. The crumble is made from pea proteins. You could also make the filling with two cups of boiled vegetables like carrots, peas, potatoes and cauliflower instead of the feisty beef-free crumble and the potato that is listed in this recipe. The Shakti meat masala gives the filling a nice flavor.

No, Whole Foods or the company, Beyond Meat, is not paying me to promote these products. I just think the Beyond Meat Beef or Chicken Crumble is a great option for my vegetarian friends. I’ve included a picture of the packet so you can identify it in the freezer section of your Whole Foods grocery store. Try it and let me know how it turns out.

Vegetarian Puffs
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 6

Ingredients:
1 pkg. (17.3-ounces) Puff Pastry Sheets, thawed
3 tablespoons oil
1 teaspoon cumin seeds
2 cups finely chopped onion
Salt
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 teaspoon finely chopped green chillies, (depending on heat and your preference)
2 tablespoons finely chopped cilantro
¼ cup finely chopped tomato
3 teaspoons Shakti meat masala powder, (or any other meat masala powder)
1 medium sized potato
1 11-oz package Feisty Beef-Free Crumble, (available in the frozen section)
2 tablespoons soy milk

Directions:
Thaw the pastry sheets at room temperature for 40 minutes or use the directions on the package. Heat the oven to 400°F. Lightly grease or line two baking sheets with parchment paper.

To make the filling for the puffs, boil the potato until it is fork tender. Remove the skin and dice into small pieces. Heat oil in a small non-stick frying pan over medium-high heat. Add cumin seeds and when they sputter add onion, and salt. Cook onions until they turn translucent. Then add the ginger, garlic, green chillies, and cilantro. Cook for three minutes or until the raw smell of the garlic disappears. Add tomato and the meat masala powder. Let the tomato cook until you see the oil separate from the mixture. Turn the heat to low and add the potato and beef-free crumble. Break up the pieces with your spoon, so there are no large lumps. Cover with a lid and cook for five minutes. Stir to dry out any water that may remain. Remove from heat and cool the filling completely.

To assemble the puffs:
Unfold one pastry sheet on a lightly floured surface.
Cut the pastry sheet into three strips along the fold marks. Gently roll each strip to make it slightly wider.
Cut each strip in half crosswise, making six pastry rectangles.
Place the pastry rectangles onto the baking sheet.
Put one heaped teaspoon of the filling onto each pastry rectangle.
Brush the edges of the pastry rectangles with a little water.
Fold the pastries in half over the filling to form small rectangles.
Brush the tops of the filled puffs lightly with soy milk.
Put the tray in the freezer.
Repeat this process with the second puff pastry sheet.
Bake the puffs for 20-25 minutes or until they are golden brown. Let the puffs cool on the baking sheets on wire racks for 10 minutes. Serve with ketchup or Cilantro and Mint Chutney.

Please note:
There are two pastry sheets in one package. If you do not want to use the second pastry sheet, you can wrap it in parchment paper, put it in a ziplock bag, and freeze it. Or, you can fill the puffs and freeze them individually wrapped in parchment paper. Bake them at 400°F for 30-35 minutes straight from the freezer. No thawing required.

Vegan Puffs Crumble

Strawberry Lemonade

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Strawberry Lemonade2

Strawberry lemonade is my all-time favorite drink. My recipe is made with ripe strawberries and freshly squeezed lemon juice. It’s a refreshing drink that both adults and children will love. It also adds so much color and elegance to a breakfast or brunch table. Treat your mom to this delicious drink this coming Mother’s Day!

Strawberry Lemonade
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4-6

Ingredients:
1 cup sugar
2 cups water
1 cup freshly squeezed lemon juice
3 cups hulled and roughly chopped fresh strawberries
2 cups cold water
Ice
4-6 whole strawberries, garnish
Mint leaves, garnish

Directions:
In a small saucepan, bring sugar and water to a boil, over medium-high heat. Once it comes to a boil, turn the heat to low and let it simmer. Stir occasionally until the sugar dissolves. Let it cool completely.

In a blender, puree the strawberries along with two cups of cold water. If you don’t like the seeds, then strain the strawberry puree through a fine sieve. Pour into a pitcher. Add lemon juice and sugar syrup. Stir and refrigerate until well chilled. Pour into glasses filled with ice.

For the strawberry garnish:
Hull a firm, ripe strawberry. With the stem side down on a cutting board, cut the strawberry in half, but not completely. Carefully spread the slices apart so it sits on the edge of a glass. Add a small sprig of mint on top.

 

Tamarind and Tomato Rasam

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Rasam4

There are as many rasam recipes as there are South Indian families in India. Every home has their own unique blend of rasam powder and steps that they follow to make their favorite rasam. There are also several variations, such as, pepper rasam, cumin rasam, garlic rasam, lentil rasam, and buttermilk rasam. The list goes on and on! Today, I am sharing a rasam receipe that is easy and fool-proof. You won’t need to buy rasam powder. Everything is made from scratch. This post is for a my good friend, Bhadri, who requested this recipe.

Rasam is a popular soup used as an Ayurvedic remedy for coughs and colds all over Southern India. Whether you are sick or not, do give this recipe a try. It goes well with rice and a vegetable side dish like my avial, green bean thoren, or cabbage thoren.

Tamarind and Tomato Rasam
Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 2-3

Ingredients:
3 cups hot tap water
¼ cup of tamarind, (or one small lime-sized ball of tamarind)
1 ripe Roma tomato
¼ teaspoon turmeric
½ teaspoon sugar
1 teaspoon salt
1 teaspoon whole black pepper corns
2 teaspoons cumin seeds
3 cloves of garlic
1½ teaspoons ghee or sesame oil
½ teaspoon mustard seeds
½ teaspoon black gram dal, (urad dal)
¼ teaspoon fenugreek seeds, (methi seeds)
2 whole dry red chillies, (depending on heat and your preference)
1/8 teaspoon asafoetida powder, (hing)
1 sprig curry leaves
2 teaspoons chopped cilantro leaves

Directions:
Soak the tamarind in one cup of hot water for 10 minutes. When it is cool, mash it with your fingertips to extract the tamarind pulp/juice. Strain the juice into a bowl. Using the same tamarind, repeat the process with the remaining two cups of water. This will give you three cups of tamarind juice. Set it aside.

Crush the tomato with your fingertips and add it to the bowl with the tamarind juice. Trust me, the rasam tastes better when you use your fingers to mash the tomato! But you can cut it, if you prefer. Add the turmeric, sugar, and salt to the tamarind and tomato mixture.

Grind to a coarse powder the pepper and cumin seeds. You can do this in a mortar and pestle or spice grinder. Add the pepper and cumin powder to the tamarind and tomato mixture. Taste, and if the mixture is too sour, add a tablespoon or two of water. Crush the three garlic cloves and set them aside.

Place a wok (kadai), over medium-high heat. Add the ghee and when it shimmers, add mustard seeds. When the mustard seeds splutter, add black gram dal. Watch carefully so you don’t burn the ingredients. When the dal turns light brown, add fenugreek seeds. Break the dry red chillies in half and add them next. Then add the asafoetida powder, curry leaves, and the tamarind and tomato mixture.

When you see the rasam beginning to boil and bubbles forming along the edges add the crushed garlic cloves. Let the rasam come to a rolling boil. As soon as you see froth forming on the top of the rasam, add the cilantro leaves and turn off the heat. Transfer the rasam to a serving bowl and cover it with a lid. Serve rasam with plain rice, papadums and a vegetable side dish. Yum!

Korma with Potatoes and Peas

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Potato & Pea Korma1

I want to introduce you to Parmotrema perlatum, commonly known as black stone flower, a species of lichen used as a spice in India. This mysterious lichen is the secret ingredient to my Chettinad and korma preparations. In India, it is called patthar ke phool in Hindi, dagad phool in Marathi and kalpasi in Tamil. It slightly resembles mushrooms and the plants grow on rocks and walls. An interesting fact about black stone flower is that it only grows in unpolluted air.

Black stone flower is sometimes included in some of the spice blends sold in Indian grocery stores. However, few home cooks use it knowingly. It is one of the ingredients in the famous Goda masala from Maharashtra. This unusual spice adds a very distinct, strong earthy aroma, and deep flavor to many vegetarian and non-vegetarian dishes. You will see, in the picture above, that I have added the spices I used in this recipe on a small white plate. Black stone flower is in between the bay leaves and cloves.

Well, now that my mystery ingredient has been disclosed, let’s use it in the korma recipe that I’m sharing with you today. Do you use black stone flower in your recipes? Tell us what recipes you use them in and how.

Korma with Potatoes and Peas
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:
3 tablespoons ghee
1 whole green cardamom, lightly crushed
1 clove
1 bay leaf
½ inch piece cinnamon, broken into bits
2 cups finely diced red onion
2 cups medium diced tomatoes
¼ teaspoon turmeric, optional
2 tablespoons chopped cilantro
5 mint leaves, torn into bits
2 cups medium diced potato, (I used red potatoes)
1 cup frozen green peas
2 cups water
salt
½ teaspoon garam masala, (use my Home-made garam masala)

To be ground
1 inch-piece cinnamon, broken into bits
2 cardamoms, outer cover removed
2 cloves
1 bay leaf
1 teaspoon fennel seeds
4 small pieces of black stone flower
8 cashew nuts, (soaked in ¼ cup hot water for 15 minutes)
¼ cup grated fresh coconut
1 tablespoon roughly chopped ginger
1 tablespoon roughly chopped garlic
2 roughly chopped green chillies, (depending on heat and your preference)

Directions:
First, prepare the ingredients to be ground. Add the dry spices to your blender or spice grinder and powder them. Next, add the cashew nuts along with the water it was soaking in, coconut, ginger, garlic, and green chillies. Grind everything to a smooth paste. Set aside.

Heat ghee in a large pan over medium-high heat. Add the whole spices – cardamom, clove, bay leaf, and cinnamon. Sauté for 30 seconds and then add the onion. Cook until the onion turns translucent. Add the ground spice and coconut mixture. Fry for five minutes being careful not to burn the ingredients. Sprinkle a few drops of water, if it is catching to the bottom of the pan. Add tomato, turmeric, cilantro, and mint. Fry until the tomato turns mushy and you see the oil separate. Add potatoes, two cups of water, and salt. Cook on high until the water begins to boil. Turn the heat to medium-low, add peas, cover with a lid, and cook for 15 minutes or until the potatoes are done. Sprinkle garam masala and cook for another three minutes. This dish goes well with chapatis or puris.