Until a few years ago, I adored Indian-Chinese cuisine. So much so, that I would gladly stop by our nearby Hakka joint to pick up an order of Chowmein, Chilli Chicken and Spring Rolls, every other week. But over the past two years or so, nothing I’ve tried from their menu has seemed to tantalize my taste buds. I don’t blame the particular restaurant however, since I’ve had the same disappointing feeling no matter which Hakka restaurant we go to - and no matter how highly recommended it comes. Almost anything we’ve ordered has been a flavourless, salty plate of mush. I’ve come to realize that since I’ve started to reduce our salt intake through healthier cooking and eating habits, a lot of the take-out options we used to love don’t quite appeal to us anymore. Just goes to prove that if you reduce the amounts of oil and salt in many of these fast-food items, there’s not much left to be desired.

Now that Baby Dear is an independant ‘lil brat who chooses to entertain himself by nosying around the house, I find myself with enough time to whip up a delicious wholesome dinner almost every evening. Almost. The last couple weeks had been a whirlwind of hot summer days outside, impromtu BBQs, and lawn maintainence. So when this past weekend rolled by as a long one for Canada Day, we were delighted to take it slow and make full use of the heat advisory warning by chilling indoors with the AC cranked up and a bunch of fun movies. It was the perfect excuse and occasion for me to spend some quality tiime in my kitchen. Baby Dear is a big fan of noodles made anyway, and we were craving some Hakka food ourselves - that definitely called for some wok time!

This recipe is simple, quick and delicious. It’s a definite crowd pleaser and can surely be catered to suit your tastes. I kept it vegetarian since I had a wonderful stock of fresh veggies in my fridge and served it along side some Honey-Garlic Chicken Wings. If you’re up for it, toss in some sliced chicken or shrimp to take this a step further. I’ve also kept the heat level on the mild side since Baby Dear was eating it as well; but if you’d like a slight kick, then add in some finely chopped green chillies. On a lazy weekend afternoon or a busy weeknight, this would make a wonderful meal served by itself. Try it, and I hope you enjoy it as much we did.

VEGETABLE HAKKA CHOWMEIN
Prep time: 15 min | Cooking time: 20 min | Serves: 4

Ingredients:

1/2 lb dried noodles, boiled acc. to package instructions and soaked in cold water
2 tbsp light cooking oil
1 tsp sesame oil
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 small onion, thinly sliced
1 cup thinly sliced mushrooms
1/2 cup shredded carrots
1 cup shredded cabbage
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced red bell pepper
1/2 tsp white pepper powder
2 tbsp light soy sauce
1 tbsp dark soy sauce
salt & pepper, to taste
handful of finely chopped green onions, for garnish

Directions:

Heat oils in a deep wide wok and saute ginger, garlic and onions till they turn lightly brown. Add in mushrooms and fry for a few minutes till moisture evaporates and it starts to brown slightly. Toss in carrots, cabbage and peppers, and stir-fry for a few minutes. Add in white pepper and toss well.

Drain noodles from the cold water, and add it into the wok along with sauces and salt & pepper. Toss well so that noodles, veggies and sauces are well mixed. Garnish with green onions and serve warm.

A few days ago I had a wonderful lunch meeting with an editor of a local magazine. Over a slew of emails deciding on what time and day would best suit the both of us, she suggested we meet for Thai food. That’s when I knew I was going to really like her. And the moment she asked for her Tom Yum soup to be extra-spicy, I knew we were going to be best friends! Lunch was delightful, and the conversation we shared over fresh salad rolls, Pad Thai and Fried Bananas with ice cream was simply exceptional. Being the food editor of the magazine, she undoubtedly shared my obsession with all things culinary. We bonded over our favourite childhood snacks (who knew that ketchup on toast with a dash of pepper was not something that only weird ‘ol me enjoyed! I know, I know, it sounds like a hideous combination; but in my defence, I was 14, breaking out in pimples and was going through a phase where anything out of the ordinary was thought to be “in”…), how we usually plan our vacations based on places that are mostly know for their food more than anything else, and our dislike for broccoli! It was going great until she asked me the dreaded question - when and how did I learn to cook?

I can’t even begin to count the amount of times I’ve been faced with that very question. If only I had a penny for each time I was asked, well, I guess I’d have a lot of pennies by now! As far as I can remember, I actually started cooking when I moved out of home for college; the food there sucked, and since I had an inbuilt kitchen in my room, I figured I could at least try and salvage my hunger and save some money in the process. But I wouldn’t be lying if I said that wasn’t really when I learned to cook. My mom didn’t think much of having me and sister learn to cook the real way. Sure, she’d often have us help her at dinner time by setting the table, making the salad, frying puris while she rolled them out splendidly, and of course, doing the dreaded dishes once everyone was fed. There were days during holidays and weekends, when I would spend time talking to her in the kitchen while she prepped meals. In the process I often took note of how she added one ingredient after the other, roasted spices in dry heat to bring out their aroma, and took special care to avoid any extra gravy while layering Biryani. Little did I know that these special sessions we shared would one day be the basis of my career.

Truth be told, I can’t really point an exact time frame in my life when I actually learned to cook. It kind of just happened, maybe it was always there somewhere. In fact, I’m on a constant learning curve. Each day I educate myself with something new - be it how to make the perfect hard-boiled egg without having the shells stick to it, or that soft, delicious naans could actually be made at home in a flash. Without a tandoor. Who knew! What I can tell you honestly though is that the one thing I actually learned to cook was fried egg. My mom decided to teach me so that I could make my own breakfast without her having to leave the laundry halfway to feed me. It wasn’t a fun experience at all. I must’ve had thrown away a couple dozen before I could manage to crack them just right without thrusting my thumb in and breaking the yolk. But it was all for a good cause. How else could I have made myself this delicious Egg Sambal had it not been for that fateful day.

So, now I ask you - when did you learn to cook?

FRIED EGG SAMBAL
Prep time: 10 min | Cooking time: 20 min | Serves: 4

Ingredients:

4 large eggs
1 medium onion, finely sliced
1 large tomato, finely chopped
1 tbsp tomato paste
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
3 tbsp light cooking oil
salt & pepper, to taste

Directions:

Heat about 1 tsp of oil in a non-stick pan (Use one large enough to cook the entire dish, since it makes it much easier to clean up. Personally I prefer using a wok to get perfectly round fried eggs.), and fry the eggs one after the other seasoned lightly with salt and pepper, adding in more oil if needed. Set aside.

Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

Slowly slide in the fried eggs, and carefully mix them with the tomato mixture to coat, without breaking the egg. Allow to heat through for a few minutes and serve warm.

It’s been a crazy and not to mention very trying past few days. Baby Dear caught one bug after another; and not the kinds you find out in the backyard! The poor ‘lil thing has been having on and off fever, equipped with a side of runny nose and cough for the last three weeks. First it was one virus, and now another. Sigh! The perils of daycare! And with him, I’ve not been spared either. A stuffy nose and an itchy throat are what I’ve been waking upto lately.

The book writing is moving along on high steam! The fridge and freezer is overflowing with food - raw ingredients to cook with as well as storage containers filled with the testing results. I’ve also given out a cry of desperation for anyone wanting good home-cooked desi khana to come and pick some up, in exchange for good dark chocolate and fine wine, of course!

With all this mayhem in the HoH household, I needed to take some time out and just sit. Breathe. Relax. Unwind. Although, being a mom of a toddler has taught me to pick my battles. So I patiently wait for Baby Dear’s nap-time to roll in, and like clock-work, he’s down for two hours after downing a warm bottle. As I rush to my office downstairs and quickly shoot off emails that have been flagged and waiting for replies, a quick glance at the clock tells me it’s almost lunch time. Perfect, I say to myself. Time to rustle up something quick, comforting and delicious! And this recipe hits all notes.

The fish defrosted over-night in the fridge, so I just let it hang out in the marinade while I set the rice to cook, and prepped the ingredients for the sauce and a quick salad. Twenty minutes later, I was on the couch - feet up on the ottoman, plate on lap, fork in hand and The Rachael Ray Show on TV. Bliss, finally. Until of course the munchkin wakes up and then it’s back to the grind!

QUICK FISH MASALA
Prep time: 10 min | Cooking time: 20 min | Serves: 2

Ingredients:

2 medium-sized firm fish fillets of choice (I used Tilapia)

For the marinade:

1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp fresh lemon juice
1 tbsp light cooking oil

For the Sauce:

1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 tbsp finely chopped garlic
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp amchoor powder
1 tbsp light cooking oil
fresh coriander leaves, chopped for garnish
salt, to taste

Directions:

Mix all the ingredients for the marinade together and gently rub on fish fillets to coat well. Let it sit for 10-15 minutes, before placing on a hot pan/grill and. Cook for 3-4 minutes on each side to get some browning. Remove from pan and set aside.

Heat oil in a deep wide pan and saute onions till they turn lightly brown. Add in garlic and spices, and fry for a minute to blend well. Add in tomatoes and cook, stirring occasionally till all moisture evaporates and becomes a thick sauce. Season with salt.

Slowly place the fish fillets into the pan and spoon some sauce over it. Cover and cook for 5 minutes. Garnish with fresh coriander leaves.

I always get ask asked what I cook and feed my family on a daily basis. Truth be told, like most moms, I’m often at a loss come dinner time. I’ve found that having a meal plan ready helps me overcome the 5 o’clock stare-into-the-fridge-blankly symptom and also prevents us from getting unhealthy fast food.

I consider myself to be really lucky that Baby Dear can give any food connoisseur a run for his money. Truly, I shudder when I hear stories of how some kids won’t eat anything green; or even worse, how they will ONLY eat chicken nuggets and pasta. My 16-month old on the other hand, prefers spinach, artichoke & goat’s cheese on his pizza; will only eat a cheese quesadilla it it’s accompanied by tomatillo salsa on the side; and enjoys his grilled chicken marinated with exotic flavours. Nope, just “salt & pepper” on his food won’t work. Add in a dash of rosemary, some garlic and maybe even a splash fish sauce, and he’s a happy camper!

The little guy just started going to daycare part-time (every monday, wednesday and friday for the whole day), and this gives me plenty of time to prepare a heartier meal on those days.

Here’s what we’re having this week:

MONDAY: Masala Dosas (with potatoes), Sambhar & Tomato Chutney

TUESDAY: I’ve planned a V-Day special surprise dinner for my boys. Hubby Dear reads my blog, so I will have to update this once we’re done!

WEDNESDAY: Quick Tandoori Chicken, Mushroom Pulao, Raita

THURSDAY: Peanut Noodles, Ginger-Chilli Shrimp, Pineapple Salad

FRIDAY: Hubby Dear has take the day off. So after we drop Baby Dear to his daycare, we’re off to celebrate Valentine’s Day. The plan is to hit the mall for some retail therapy, have a fancy lunch at on of our favourite places and maybe catch a movie. Then we pick up Baby Dear, surprise him with a treat and we all go out to dinner at Applebee’s, which is one of our favourite places to dine in as a family!

WEEKEND: It’s a long weekend with Monday being Family Day, so we’ve plans for doing lots of family-related fun stuff. Dinners this weekend are up in the air right now!

Menu Plan Mondays hosted by Orgjunkie.com

AND THE WINNER IS: Nikhil, who said, “Turkey with stuffing, mashed potatoes on the side and chocolate cake for dessert!“

HO! HO! HO! Do I hear Santa on his way?

Christmas comes early this year for all you lovely readers of HoH. I’ve been busy working with the kind folks at Wayfair.com to rustle up something nice for you this holiday season. One lucky reader will win a T-fal Non-Stick 12 Piece Cookware Set ($80 value). A little too big to fit in your stocking (unless of course, you have one of those gigantic ones - which I’d love to have as mine!), but perfectly snug under that wonderfully lit tree, this is a gift that won’t stop giving. I always tell people that having a good set of cookware can do wonders to not only to the taste of your food, but also help in making dinner-time a breeze. I have a T-Fal frying pan that I bought when I first moved here for college (over 8 years ago - does that age me?), and I still love using it to make omelettes for Baby Dear’s breakfast!

Wayfair has a great product selection ranging from cookware sets, dutch ovens, grill pans, and much more! In addition to the wide selection of cookware, they also offer a breadth of items from home décor items, luggage, and shoes to bedding, accent chairs and everything in between! How awesome would a kitchen play set be for a kid of a food blogger to carry the torch on further. Start them young, I say!!

To enter this fabulous giveaway, all you would need to do is any/all of the following:

- Leave a comment on this post telling me ‘What is your favourite meal to cook for your family during the holidays?‘

- Follow me (@Meena_HOH) on Twitter and tweet about this Giveaway

- Like my page (Hooked on Heat) on Facebook

- Sign up for my RSS feed

- Add a link to this post on your blog

Each option will be counted as a separate entry, so everyone has 5 chances to win! Contest closes Sunday, December 4th, 12 midnight EST. One winner will be chosen via random.org and will have 3 days to respond or a new winner will be selected. Open only to residents of Canada and USA.

So what are you waiting for?

*Image taken off T-Fal.com

This contest is now closed. Thanks to all who participated!

Growing up, the only mushrooms I ever had were the ones my Mom drained out of a can to spread on pizza. It may sound completely appetizing, but I loved it. So much so, that I would actually fish out and pieces I could find on leftover slices of the pizza. And yes, sadly, pizza was the only time my Mom opened the can of mushrooms. It wasn’t until I actually moved to Canada that I had my first taste of a real, fresh mushroom. One bite, and I was blown away. The canned stuff felt like rubber and I was instantly obsessed. Still am, to this day, mushrooms remain a favourite vegetarian option for me. Only second to the humble eggplant, of course!

When my parents were visiting during the early months of Baby Dear’s birth, my Dad had a craving for mushrooms. Like many people from Indian households back home, where mushrooms were a very rare sight at the dinner table, he wanted to know what they were like. He had often heard and read of recipes where mushrooms were cooked in a thick, almost dry masala base. He asked me to cook up a batch for him. I was more than than eager too!

It was almost too simple to put together. Like most Indian recipes, I started with a base of onions and tomatoes, slowly sauteing it till all moisture evaporated and the flavours of the various spices had a chance to deepen. Next came the mushrooms, a few more minutes of slow cooking, and voila! Dinner was ready. My Dad had waited a long while to eat mushrooms cooked this way, and his expectations were pretty high. He took a bite, looked at me, and said that I HAD to teach my Mom this recipe. My Mom’s retort - they didn’t sell mushrooms at the vegetable market she shopped at!

This is a recipe I often fall back on on days when the heart desires something meaty, rich and lip-smackingly good! I’ve made it for fancy dinner parties, used it as an extravagant side for a simple Dal-Chawal, and also as a filling for sandwiches and wraps. I chose white button mushrooms since they easily take on robust flavours and shine through. I suspect creminis and oysters would also work well, but honestly, I have yet to try them this way.

MASALA MUSHROOMS
Prep time: 10 min | Cooking time: 30 min | Serves: 4

Ingredients:

15-20 white button mushrooms, quartered
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp amchoor powder
1/4 tsp garam masala
1 tbsp tomato paste
3 tbsp light cooking oil
fresh coriander leaves, chopped for garnish
salt, to taste

Directions:

Heat oil in a deep wok or kadhai and saute onions till they turn lightly brown. Add in ginger-garlic paste, spices and tomato paste, and fry for a minute to blend well. Add in tomatoes and cook, stirring occasionally till all moisture evaporates and becomes a thick sauce.

Throw in mushrooms and mix well with the masala. Let mushrooms cook through, until all its water dries up. Season with salt, and garnish with fresh coriander leaves.

Happy Thanksgiving!! With this being the long Canadian Thanksgiving weekend here, we had a chance to put in some great family fun time. Although I didn’t go all out put together a big feast (we have been crazy busy with some commitments and had to really let a big dinner pass by this year, but I’m planning on doing a big family feast in the next few weeks - American Thanksgiving weekend maybe!), we did enjoy a lovely family meal of simply Indian Home-style Chicken Curry and Biryani.

This coming Friday, Baby Dear turns a milestone - he turns one people, ONE!!! I can’t even believe how quick this past year passed us by! It’s been a fun journey so far, and with the ‘lil dude just fresh on his feet, I’m looking forward to a gazillion fun experiences more! We also got a chance to unpack all our sweater and warm, comfy blankets, so Fall in on my mind. Which can only mean - soups, stews and curries!

MONDAY: Leftovers from Thanksgiving long weekend
There’s Biryani, Chicken Curry, some delicious Dal and bit of Baingan Bharta. And for dessert, some yummy leftover Cherry Pie from Whole Foods!

TUESDAY: Mixed Bean Soup & Crackers

WEDNESDAY: Honey-Garlic Chicken, Stir-fry Veggies, Rice

THURSDAY: Spaghetti & Meatballs, Salad

FRIDAY: Chicken Marsala with Sauteed Mushrooms, Roast Potatoes, Salad. And homemade Chocolate Cupcakes with rainbow icing for Baby Dear’s first b’day!! Yes, my ONE year LOVES Chicken Marsala with Mushrooms & Roast Potatoes on the side. I may have hit the jackpot! 

SATURDAY: OUT!!!

SUNDAY: Potato & Egg Curry, Rice, Raita, Salad

Menu Plan Mondays hosted by Orgjunkie.com

The past weekend we had some of our closest friends and family join us to celebrate Hubby Dear’s b’day. It was a surprise party I managed to pull off for him at the very last minute. And that was after I sent him 3 big, fat helium balloons and a box of chocolate covered strawberries to his workplace. Yes, I know, I AM the most awesome wife there is. But don’t worry, I more than let him make up for it on my b’day by making sure I am showered with a boat load of presents! Ladies, if you want to know how I do it, it’s simple - give him a list of all the things you want and make sure to let him know where to get them at. And if your hubs is super busy trying to get multi-million dollar deals for his company like mine is, then just give him a hand by shopping for yourself. With his credit card. Like I do.

Anyway, where was I? Right, awesome wife! Who gave him a fabulous surprise party! And might I add he had no clue. Even with a fridge full of food. But most importantly, even with a clean, pristine home on a Saturday. With Baby Dear around. Yup, he sure didn’t see it coming! Needless to say, it was fun and of course, a tad bit tiring for me too. But to see a large crowd gathered in our home, over delicious comforting food - I’d do it again, in a heart beat!

There was a time when we would have large dinner parties like it was nobody’s business! I would cook a lavish buffet of food, making sure there were at least a few of everyone’s favourite dishes. I have been told that some skip their lunch knowing that sitting down for dinner at our table would totally be worth it. I have also been told (by Hubby Dear, of course) that when I entertain, I turn into this crazy cooking monster who has all the burners on her stove working at once while the food processor’s running and the oven on full steam! Yes, I admit, I do tend to go a bit overboard - most times making twelve different dishes for ten people. And that’s not including appetizers and dessert! But alas, that was all pre-Baby Dear.

Which is why I have no idea what possessed me to send out that email ten days before D-day to a collective group of fifteen. And the fact that I actually pulled it off, has me even more stunned. What I have learnt from it though, is that I have in fact, changed. I’m no longer the Kitchen Hitler who shuns away anyone wandering in while she’s cooking. I do however, blame that on the tiny apartment kitchen we had. Our kitchen now, in our new home, is literally the center of it all. It’s bang in the middle of the main floor, connecting both, our dining and family rooms. It’s open, with an island in the middle where Hubby & Baby Dears often sit while I rustle up something yummy. The island is also where some our friends sat and munched while I continued getting dinner ready at the b’day party, all the while making me feel part of the festivity and not a short order cook!

This weekend is Canadian Thanksgiving, and while there will be some among us who won’t let anyone tip-toe into the kitchen until all the food is perfectly set in their respective serving dishes on the table, I encourage the rest of you to accept all the help you can get and be thankful for those hands that do. As for me, I’m making a large pot of spicy chili in my beautiful red dutch oven, and serving it up alongside some chips, roast potatoes and fixin’s. After all, I’ve never been one to serve a turkey. It just takes too much time!

BLACK BEAN CHILI
Prep time: 10 min | Cooking time: 30 min | Serves: 6

Ingredients:

1 medium onion, finely chopped
1 can diced tomatoes
2 can black beans, drained & rinsed thoroughly
1 can diced tomatoes
1 tbsp finely chopped garlic
1 jalapeno, finely chopped
1 tsp red chilli powder
1 tbsp cumin powder
1/4 tsp dried oregano
2 tbsp tomato paste
2 tbsp olive oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste

Directions:

Heat oil in a deep pan and saute onions, jalapeno and garlic till onions become transparent and soft.

Season with salt, chili powder, oregano and cumin powder and cook for another minute, stirring constantly. Add in the canned tomatoes and tomato paste, and cook for a few minutes to combine well.

Add in canned beans and about a half cup of water, and let it simmer for 10-15 minutes on low heat.

Garnish with fresh coriander and serve warm.

I need to confess. I have a love-hate relationship with menu planning. There have been weeks where I find myself all put-together: completely balanced meals planned for the entire week in advance, a grocery list filled with healthy food choices and snacks, and my grocery budget in check. Then there are weeks in between where I endlessly stare at my open fridge and pantry slowly shaking my head at the lack of options to throw down a good dinner, Baby Dear wailing and tugging at my pants for attention, and a frantic call is made to Hubby Dear to pick up something, anything on his way home for dinner. And most often than not, it’s the dreaded tasteless fast food that walks in the door with him in tow.

For the past few weeks, I’ve been trying to slowly get the HoH household on track. Since Baby Dear is now a regular at our dinner table, I’ve been forced to plan meals ahead that are not only nutritious, but also a delight to eat. Thank heavens, Baby Dear has been a trooper thus far - eating anything and everything we put in front of him. Except for bananas that is, the mere smell of us peeling one makes him gag. Can someone please enlighten me on how an 11-month old who can scarf down such gourmet creations as Chicken Marsala (which by the way, is delicious at Olive Garden!!), Lamb Biryani and Malaysian Chicken Curry feels like throwing up just looking at a banana? Well, I can’t really complain. I mean, how many 11-month olds do you know that happily eat such strong vibrant flavours anyway?

This is exactly why I’ve decided to give this weekly meal planning gig another whirl. A little more seriously this time around. My philosophy is simple: plan well balanced dinners, include a variety of flavours & textures, leftovers for lunch, and enjoy a night out on the weekend! Hubby Dear is away on business for most of this week; Monday to Friday, to be exact. So it’s just Baby Dear and me. But we gotta eat too, and there no reason why we can’t enjoy a good meal on our own now is there! So here’s what Mommy and Baby plan to gorge on while Daddy’s away…

MONDAY: Leftovers from Hubby’s surprise b’day party
There’s Tandoori Chicken Wings, Kebabs, Rosemary Roast Potatoes and Eggplant Parmesan to choose from. Not to mention, a Chocolate Mousse Cake and Pineapple Trifle too!

TUESDAY: Soy Ginger Fish, Sauteed Bok Choy, Fried Rice (brown)

WEDNESDAY: Chicken Noodle Soup with Veggies

THURSDAY: Homemade Pizza

FRIDAY: Chana Dal Masala, Sauteed Peppers & Potatoes, Rce (Basmati)
Hubby Dear’s back, and there’s nothing like a big comforting bowl of Dal and rice after a week of restaurant meals!

SATURDAY: OUT!!!

SUNDAY: Indian home-style Chicken Curry, Rice (Basmati), Salad

Menu Plan Mondays hosted by Orgjunkie.com

Let me start by saying that I love receiving your comments and emails. And although I try to respond to them as frequently as I can, many do manage to slip through the cracks - and for that, I apologize. However, although I may not reply to some of your comments, requests or suggestions, you can be assured that I do take each and every one of them into consideration. Well, almost all of them.

Of all the legitimate requests I get for recipes, Lamb & Potato Curry has to be one that most frequently occurs. But not just any lamb curry, many of you want to know how to make this rich and creamy restaurant classic a tad bit healthier, simpler and quick enough for a regular weeknight meal. Well, my friends, I hear ya! This may come as a surprise, but I’m not a fan of restaurant lamb curries myself. I find most restaurant versions too bland and not to mention, oily for my taste. So when a craving of something rich and sinful hits me, I head to my kitchen instead of the Punjabi take-out next door. I created this recipe on one such day when I was desperate to find something that feed my need. I wouldn’t call this a classic Lamb and Potato Curry recipe, but it does come fairly close to feeling rich and creamy, without the added dose of extra fat. On days when I’m feeling extra healthy, I also throw in a bunch of chopped spinach for some added green. Blasphemy yes, delicious - you bet!

LAMB & POTATO CURRY
Prep time: 15 min | Cooking time: approx. 1hr | Serves: 4

Ingredients:

4-5 whole cloves
4-5 whole cardamoms
1 cinnamon stick
1 tsp cumin seeds
1/2 tsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1 tbsp ginger-garlic paste
1 large onion, finely chopped
2 medium tomatoes, finely chopped
2 medium potatoes, peeled and quartered
1 lb lamb pieces, bone-in
salt, to taste
water, as needed
3 tbsp light cooking oil

Directions:

Sauté whole spices with cumin seeds and onions in hot oil till lightly browned. Add in tomatoes, ginger and spices, and cook for a cou-ple of minutes till tomatoes soften and pulp.

Add in lamb and water, and cook covered for about 40 minutes. Add in potatoes and salt, and cook covered for another 20 minutes till lamb is tender and potatoes are cooked through.