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!).
- 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
- Dissolve yeast in water. Add salt, sugar, baking powder, flour, and olive oil. Mix well.
- 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)
- 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
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
- 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
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
- 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
- Place the tofu in a single layer on a large paper-towel-lined plate; set aside.
- 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.
- 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.
- 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.
- 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.
- 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