Warming, Nourishing Indian Recipes for Dinner

Even though we’re moving our of winter this month, it’s still plenty cold and wet enough out there to come home and have a savory, warming dinner filled with delicious spices and veggies. The below recipes are simple and easy to make (or experiment with) and do take bit of time to prepare, so a weekend afternoon in the kitchen may be best to try these out. I’ve been really enjoying these Indian recipes on the frigidly cold nights, and these recipes make a hefty amounts so leftovers are abundant (if you’re not sharing them with a crowd!).

Naan Bread

Ingredients:

  • 2 cups flour
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 tsp sugar or honey
  • Pinch of baking soda
  • 2 tbsp olive oil
  • 2.5 cups yogurt
  • 3/4 cup warm water
  • 1 teaspoon ghee
  • Flour for rolling

Directions:

  1. Dissolve yeast in water. Add salt, sugar, baking powder, flour, and olive oil. Mix well.
  2. Add yogurt and mix. Add yeast water and mix. Form the mixture into a soft dough. Let dough stand for 3-4 hours until it doubles in size. Punch down the dough and form into 6 balls to roll in the flour (to prevent sticking) and roll out to about 1/4 inch thick. Bake on a pizza stone in the oven at 500F or grill for about 3 minutes (bake until they bubble and then flip – watch them closely). Brown the baked naan with ghee.

Tandoori Chicken (or tofu)

Ingredients:

  • 1 pound of skinless chicken breasts, legs or thighs (or optional firm tofu).
  • 2 tablespoons of tandoori seasoning
  • 2 tablespoons of plain yogurt
  • 1 tsp lemon juice
  • 1 tbsp ghee
  • Salt and pepper to taste

Directions:

Make diagonal incision with a sharp knife in the chicken or tofu. Mix all of the ingredients together and apply over the chicken or tofu. coat well. Refrigerate for 3-4 hours. Skewer chicken or tofu and grill until done.

Spiced Garbanzo Beans

Ingredients:

  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 2 tbsp. Coconut oil
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1 tbsp. flour

Directions:

Preheat oven to 425°. In a medium bowl, combine the beans, oil, coriander, cayenne, salt and flour. Spread on a rimmed baking sheet and roast at 425° for 30 minutes or until crisp. If they start to pop, they’re done!

Saag Paneer with Tofu

Ingredients:

  • 14 ounces firm tofu, drained and cut into large dice
  • 3 tablespoons Coconut oil
  • 1 medium yellow onion, finely chopped
  • 3 medium garlic cloves, minced
  • 1 tablespoon peeled, minced fresh ginger (from about a 1 inch piece)
  • 1 serrano chile, stemmed and finely chopped
  • 1 1/2 teaspoons garam masala
  • 1 1/4 teaspoons kosher salt, plus more for seasoning
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3 (10-ounce) packages frozen chopped spinach, thawed and excess water squeezed out
  • 1 cup heavy cream
  • 1/2 cup water
  • 1/2 cup plain yogurt

Directions:

  1. Place the tofu in a single layer on a large paper-towel-lined plate; set aside.
  2. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook (be careful—the oil may splatter), turning occasionally, until it’s golden brown on a few sides, about 10 to 12 minutes. Meanwhile, dry the plate and line it with fresh paper towels.
  3. Use a slotted spoon to transfer the tofu to the paper-towel-lined plate. Spread it into a single layer and season with salt; set aside.
  4. Reduce the heat to medium, add the onion to the pan, and season with salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, serrano, garam masala, measured salt, coriander, and cumin and cook, stirring occasionally, until the spices are fragrant, about 1 to 2 minutes.
  5. Add the spinach and stir constantly until heated through, about 3 minutes. Add the cream and water, stir to combine, and bring to a simmer.
  6. Remove the pan from the heat and stir in the yogurt. Taste and season with salt as needed. Add the reserved tofu and let sit until heated through, about 1 minute. Serve with steamed rice or naan.

 

Lindsay Kluge M.Sc, CNS, LDN | HealthCoach@EllwoodThompsons.com

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