Vegetables in Creamy Cashew Sauce

Someone in my Facebook Group (Indian Plant Based Whole Food Junkies) asked earlier today for a Korma recipe without tomatoes. Now growing up in India, I remember Korma as a hearty meaty dish with lots of caramelized onions and tomatoes. But, they'd tried it at an Indian restaurant and wanted a WFPB version. So I decided to give it a try today. She recalled it being in a creamy white sauce - my guess, they just skipped the tomatoes in their recipe. 

This recipe is an adaptation of an older recipe for TVP Korma which I modified today to make the creamy white sauce. I, of course, changed up the vegetables :) but I didn't call this dish a korma as it is not a true korma in my opinion. Maybe this isn't what you were hoping for :) but that's my 2c. 

Prep Time: 30 min

Ingredients (Serves 4):

1. 2 cups Green Beans
2. 1 cup Corn
3. 1 x 12 oz Pack of Extra-Firm Silken Tofu 
4. 1/2 Medium Red Onion, pureed
5. 1 tbsp Ginger-Garlic paste
6. 1/3 cup Raw Cashews, ground (I use a coffee grinder)
7. 1 cup Non-Dairy Milk
8. 1 cup Water or Vegetable Broth
9. 1 tsp Ground Cumin
10. 1 tsp Ground Cilantro Seed
11. 2-3 tsp Garam Masala
12. Salt and Pepper, to taste

Directions:

Line a skillet with water and add pureed onions and 1/2 tsp of salt. Saute and caramelize onions until they are a rich dark golden color (keep a measuring cup with water handy; keep stirring the onions until they dry up and start to stick to the bottom of the pan, which is fine, add a splash of water, which will allow the caramelized onions at the bottom of the pan to soften up again. Repeat the process until the onions are are rich red color). Once onions are done, add the ginger-garlic paste and repeat the same process until the mix is fragrant (2-3 min). At this point, add beans, corn, cashew powder, 1/2 cup non-dairy milk, spices and water. Mix well, reduce heat to medium-low, cover, and let simmer for 5-10 minutes. Meanwhile dice half the tofu into chunks and puree the remaining with 1/2 cup of milk. When you have a smooth creamy paste of tofu and milk, add that to the skillet, mix well and allow to simmer for another 5 min. At this point you can also add the diced tofu to the pan but be careful when mixing so as to not smoosh the pieces. When ready to serve, garnish with fresh coriander leaves and a fresh sprinkle of garam masala. 

Nutrition Facts (Per Serving): Calories 190 (Fat Calories 78)
Total Fat 8.7 g; Carbohydrates 19.6 g; Fiber 4.2 g; Sugars 4.0 g; Protein 10.9 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

.. for the love of a Masaaldaani!

A Masaaldaani, or a Spice Box, is an essential part of Indian cooking and after many years of looking for the right (and reasonably priced) one, I finally am the proud owner of my very own Masaaldaani! My sister, bless her heart, will question my sanity at my excitement about a new spice box. Its just a silly old spice box she'll say ... what are you? Pregnant and tied to the stove? ... But the fact of the matter is that for both of us .. a Spice Box evokes memories of childhood days spent in the kitchen watching my mom fill the house with some delectable aromas. 

A traditional Masaaldaani is a round, stainless steel container that holds 7 or 9 small bowls for individual spices. Each one holds one's most commonly used and traditional Indian spices. The ultimate combination depends upon the region of India one might have grown up in. In Southern India, you might see split skinless urad dal (black lentils) and mustard seeds, while in the North, you might see Cardamom seeds and black peppercorns. They are usually small containers (mine is about 7 inches in diameter) and have a solid or glass-topped lid. Because most lids aren't completely air tight, spice boxes only hold enough spices to last a few days. Long term storage in a spice box is not advisable because they do lose aromatic essential oils when stored in open containers. The advantage however, of a Masaaldaani, is that it saves you from hunting for your favorite spices when you're ready to cook.

Traditional spice boxes can cost anywhere from $50 to $100 range at Indian Grocery stores. I've seen a few that cost that much and looked like they would break if I breathed on them wrong. I found mine for $10 at World Market and I knew I had to bring it home with me. It is sturdy, hammered steel, has a glass-window in the lid and is just the perfect size for me with its 7 compartments. I've started out mine with what I think are my favorite spices .. and I may switch some out as time goes on ... So what's in my Masaaldaani today?

1. Salt .. because one needs to feel the salt as you dust it on your dishes. And no one can estimate salt with a spoon, or with a shaker. 
2. Turmeric .. with its lusty ochre color is right next door. It is used to flavor and add color. It is a plant product (ginger family) and it is considered to have immense antioxidant powers. 
3. Deggi Mirch .. has a bold red color and is right next to the turmeric. It adds color and flavor without much heat.
4. Coriander Powder (Dhania) .. is the brownish powder on the other side of turmeric. It is the dried ground up seeds of the cilantro plant. This is a sweet, slightly tangy spice that adds depth and texture to Indian dishes.
5. Black Peppercorns .. are used to add a ton of flavor and warmth to North Indian Dishes such as kormas and pulaos. They include all the essential oils offered by ground pepper, but often without the heat because the oils are trapped inside the peppercorns. 
6. Cumin Seeds .. are an essential ingredient in Indian as well as Mexican cuisine. They add a distinctive and somewhat strong flavor with a warm perception on the taste buds due to the essential oils .. such as cuminaldehyde. Cumin seeds make a killer tortilla soup ;)
7. Cloves and Cardamoms .. offer the same benefits as black peppercorns. Warmth on the tongue and their own distinctive flavors. These last 4 ingredients are the main ingredients of Garam Masala. 

Armed with this baby, I can cook up pretty much any Indian dish. Let the Hunger Games begin .. and may the odds .. be evahh in my fayvah!! :)

Be sure to check out my Recipe Index for Whole-Food, Plant-Based, No-Added-Oil recipes and my Herb & Spice Fact of the Day page for information about individual spices. You can also like Rugrat Chow! on Facebook. Thanks!

Mama Sawhney's Garam Masala

A fellow herbie asked me to recommend a generic blend of spices for curry today. I thought for sure I had posted my mom's recipe for Garam Masala on my blog. When I started to look for it, I couldn't find it anywhere. So during our regular call this evening, I had her list out all the ingredients so I could share it with Shirley, as well as anyone else who might be interested.  

Curry is a generic and rather Western term used to define what is actually a huge variety of dishes with origins across South East Asia. Varieties of curry vary even within different states and regions of India, Pakistan, Bangladesh, Sri Lanka, Thailand, Maldives, Fiji and even Seychelles.  A common feature of all curries is that they incorporate more or less the same few spices and herbs (both fresh and dry) and some curries also include red hot chili peppers. Recipes for curry vary within each household and depending also upon the dish. Some recipes call for whole spices, while others use only ground powders and still others may use a combination.  

Curry powder, is a commercially prepared mixture of spices, and is again a very Western notion, originating back to the 18th century. Spice merchants returning from the then British colony of India would bring mixtures to Great Britain. Similar to family recipes in India, there are literally tens of varieties of curry powder in stores .. Balti Curry, Badia Curry, Madras Curry, Maharaja Style Curry, Sate Curry, Rogan Josh Curry, Sweet Curry, Red Curry, Yellow Curry, Tandoori seasoning, Vindaloo Curry .. the variety is a little mind-boggling. Interestingly, most Indians don't use commercially prepared curry powders. Most of us simply use home-made Garam Masala, or a blend of different whole or ground spices depending upon the dish.  The best way to find your favorite blend of curry is to play with the recipe until you find a blend you love :)

Garam Masala - North Indian Curry Powder

In Northern India, Garam Masala is the most common form of curry. Literally translated, it means 'Warm Spice' and the root of that term rests in tranditional Indian medicine (Ayurveda). This blend of spices is supposed to have a warming effect on the body and should be consumed sparingly, especially when used as a blend of all the spices together. While the recipe is quite traditional, depending upon individual families and their palate, the recipe varies across all of Northern India. The recipe below is what my mom has prepared for as long as I can remember. At the end of this post, I've also provided a list of optional ingredients that can be included. My mom only uses the Magic 8 in her recipe. 

I buy all my whole spices at the local Indian grocery store. I almost always pick up the in-store generic whole spices and almost never, except in case of an emergency, buy Brand-name spices. Most Indian stores import whole spices in bulk and then package them into smaller generic packs here. Also, whole spices last forever when stored appropriately (cool, air-tight conditions). 

Ingredients: 

1. Cumin Seeds (whole) 100g (3.5oz)
2. Black Cardamom (whole) 100g  (3.5oz)
3. Black Peppercorns (whole) 100g (3.5oz), or to taste.
4. Cinnamon sticks 25-35g (~1oz)
5. Cloves (whole) 25-35g (~1oz)
6. Green Cardamom 25-35g (~1oz)
7. Bay Leaves 4-6 Medium sized leaves (~0.5oz)
8. Nutmeg (whole bulb) 2-3 pcs 

Directions: 

Make sure that spices are dry and free of damp. Roasting spices prior to grinding is not recommended as that strips them of essential oils and aroma. Traditionally, my mom would sun-dry the spices in a metal tray on a hot and sunny day. One afternoon was usually sufficient to get rid of any residual moisture in any of the spices. In the U.S. during the winter months, it is also sufficient to leave them on a tray on the kitchen counter, or on top of the fridge, for a couple of days when the furnace is on (unless of course you have humidifier on!). Then, simply grind the spices to a fine powder and store in an air-tight container. My mom still sends me a jar every time someone visits from India, or whenever I visit her and when stored in a well sealed container, it will retain its aroma and essential oils for well over a year. Enjoy!!  

Optional Ingredients (Add in addition to those noted above):

1. Cilantro seeds (whole) 100g (3.5oz)
2. Turmeric root (whole)  (~0.5oz)
3. Mace 25-35g (~1oz)
4. Star Anise 25-35g (~1oz)
5. Dried Red Chilli Peppers (whole), or to taste.
6. Mustard Seeds (whole) 25-35g (~1oz), for a Southern Indian flavor.