Eggplant and potato curry

Long time no see, blog of new recipes!  After becoming deathly bored of everything I normally eat (much of which is a variant of the few things you can find here, much of which I eat 4 or 5 days in a row because it’s infinitely more practical), and only a few days away from finishing a draft of my thesis, it’s time to learn something new.  I want to expand my range on vegetable-laden meals, for health and variety.  Where’s easily the world’s awesomest repository of vegetarian meals that are actually meals? The Indian subcontinent.  Now, to begin aimlessly experimenting until I learn how to do enough wrong that it’s time to get taught by someone who knows something.

For a first pass, last week’s dinner was this chana masala from Smitten Kitchen.  I’m not writing it up as it came out fine and I did nothing different.

On today’s agenda is eggplant and potato curry.  I suppose I could call it Baingan-Aaloo Ki Subji from the recipe that I’m more or less following, but that would be insulting to India.  This recipe came out fine to my ignorant taste buds—a good start on this adventure.  (This post is likely to be revised over time.)

Calorie Estimate: around 2400?

Ingredients

• 2 onions, diced however you like
• 6 japanese eggplant (or whatever equivalent by total size), cubed 1/3″-ish
• 2 large potatoes, diced 1/4″-ish
• 1 can chopped tomatoes
• 3 cloves garlic, minced
• oil to coat the bottom of the pot (I use my dutch oven)
• 1.5 T ground cumin
• 1 T coriander
• 1.5 T ground red pepper
• 1 t turmeric powder
• 1T garam masala
• 2 cinnamon sticks
• plenty of salt to taste
• juice of 1 lemon

Preparation

I had success chopping as I go, just keeping an eye on the heat and adding a few ounces of water as necessary to keep things under control.  It’s gonna stew at the end for 30 minutes, so it’s not essential that all veggies of a type get in at the same time.

1. Warm oil in a deep pot.  Soften onions.
2. Add in the spices.  Stir to coat well.  Cook the spices with the onions for a few minutes.  It will start smelling wonderful at this point.
3. Add in the  can of tomatoes, diced potatoes, and the eggplant.  If you notice, this is a huge recipe, so add in handfuls and stir every couple handfuls.  This is easier if you’re adding as you chop.  Also, if it’s getting too dry, add a little water.  The veggies will give up theirs soon, so not too much, but it helps if you’re about to burn the spices, which would be a disaster.As you’re adding the vegetables, keep in mind the single most useful piece of advice I ever got from a cooking show, Avec Eric with Eric Ripert:  “don’t salt the dish, salt the vegetables.” You know about how much salt a cooking onion needs, a potato, etc., but do you know how to salt 5 quarts of stewing vegetables all at once?(As an aside, there are probably only two cooking shows I actually recommend as being spot-on with the mix of useful to you right now, beautiful, aspirational, culturally interesting, and entertaining too: Avec Eric and Molto Mario with Mario Batali.)
4. Stir everything often until the spicing is really thoroughly mixed in with the veggies and everything is starting to cook.  Once it’s all getting together, turn down the heat to low and simmer covered for 30 minutes or so.
5. Turn off the heat, uncover, and let some of the water escape and get reabsorbed.  It should be moist but not soupy.
6. Stir in the lemon juice for some brightness and tartness.
7. Eat!

Because of the potatoes, you can maybe  do without  bread or rice, but that’s up to you!  I’ve got a small spinach naan in my toaster over right now!  Also, a little cool, tart yogurt on the side, mixed on the spoon, is nice.

Italian-American Chana Masala

That’s right, you heard me. This is probably the best improvised dish I’ve ever made.   I had some very nice, very sweet tomatoes from Pike Market (where does that vendor get tomatoes that good in December?), mushrooms, celery and green onions.  My newly-stocked pantry is loaded with chick peas.  I thought I wanted to make a pasta primavera, but then, the chick peas don’t really fit, and I’ve got this baguette that’s gonna turn into a rock so pasta isn’t really the right idea and…

Calorie Estimate: 750

Ingredients

• 5 plum tomatoes, quartered
• as much mushroom by volume as tomato
• 1 stalk celery, 1/8″ slices
• 2 green onions, 1/4″ slices
• 1 15 oz can chick peas
• 2 T olive oil
• anchovy fillets (about 1 oz)
• garlic powder to taste
• salt to taste
• black pepper (lots! chick peas love black pepper)
• red pepper
• italian herb blend

Preparation

1. Heat the oil over medium heat in a large skillet.  Add the chopped mushrooms and let them cook a couple minutes.  While the mushrooms get going, slice the celery and green onions.
2. Add celery and green onions to the pan.  Quarter the tomatoes and add them to the pan.
3. Add the anchovy fillets.  Break them down with your stirring spoon and mix them thoroughly through.  These provide a lot of savoriness, but don’t actually make the dish taste like anchovies unless you use too many.
4. Add the rinsed chick peas.
5. Season to taste.  Salt generously and use lots of black pepper.  For chick peas, I like to be able to see flecks of black pepper on the beans in the finished product.  I also realized garlic couldn’t hurt, but it was too late in the game, so I added a little garlic powder.  Any aromatic herbs will probably work, but the standard basil, parsley, oregano mix was just right.  And I like a little heat, so some red pepper flakes round it out.
6. Cook a few minutes until the peas are fully warmed and any liquid has thickened up and brought the dish together.

The flavor here was excellent: deep, warming, and very satisfying, especially served with that baguette.  The eating experience really was like a chana masala and so, the name!

Carrot, Spinach, and Rice stew

Based on this recipe by Mark Bittman.  A tasty, cuminy, very nutritious stew.

Calorie Estimate: 1900

Ingredients:

• 1 onion, diced
• 3/4 pound carrots (1/8-inch medallions)
• 1 pound spinach (chopped or baby)
• 3 cloves garlic, minced
• 1 C long grain rice
• 6-8 cups water/chicken broth
• 1 can chick peas, drained and rinsed
• 1-2 T cumin
• 1 T coriander
• 1 T black pepper
• 1-2 T butter
• salt to taste (1-2 t)
• optional: 3/4 pound chicken thighs or lamb, 1/2 inch pieces

Preparation

1. Place sliced carrots into 6-8 cups of water/broth.  Bring everything to a boil.  Put in a generous pinch of salt.  Add in 1 pound of spinach, diced onion, chick peas, rice, and any meat you’re including. Add pepper, cumin, and coriander.  Reduce to a simmer.
2. Stir occasionally for next 40 minutes.  Spinach should get silky and the mix should set up into more of a stew than a soup.
3. Add garlic and butter.  Check the seasoning.  Cook for 5 more minutes.   Let it sit for as long as you have patience, and enjoy.