We decided to bring some spice to the start of the summer months in Portland! The first FND was Indian themed! Indian food seems complicated, but it can be some of the easiest and most delicious food you will eat (as long as you don’t mind a little spice :)). Curries, naan, rice pudding, spiced chickpeas and lemonade are just a few of the wonderful dishes that could be made.
A couple of the delicious dishes at our dinner were Paneer Makhani and Baingan Bharta. Try these out and let me know what you think!
- 250 gms Paneer
- 200 gms Fresh Cream
- 200 gms Tomato Puree
- 2-3 tblsp Butter
- 2 tblsp Fenugreek leaves (dried kasuri methi)
- 1/2 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 2-3 Green Chillies
- Salt, to taste
- Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
- Add the cream and garam masala powder and cook for a further 2-3 minutes.
- Add the paneer pieces and cook for a minute. Serve hot, garnished with coriander.
- 1 large eggplant
- 1 T olive oil
- 1 T canola oil
- 1 yellow onion
- 1 jalapeño pepper
- 1 1-inch piece of fresh ginger, minced
- 1 15-oz. can diced tomatoes
- 3 tsp masala
- 1 tsp cumin
- 1 tsp salt
- 1 tsp turmeric
- Bunch cilantro, chopped
- Preheat oven to 400°. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up, for 25-30 minutes until tender. When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.
- While the eggplant is roasting, chop your onion, jalapeño and ginger. Heat up the canola oil in a large skillet and add the onion. Saute for five minutes until tender, then add jalapeño and ginger and saute another five minutes. Add spices and stir well.
- When the eggplant halves have cooled enough, scoop out the flesh into a bowl and remove as many seeds as you can (don’t stress about getting every single seed!). Then, add the eggplant and diced tomatoes to the onion mixture and stir together. Cook for five minutes.
- Carefully ladle mixture into a blender or food processor and process until smooth. Serve with brown rice or naan bread with cilantro scattered on top.