Aarti Party in my kitchen

One of my favorite shows is Next Food Network Star - I feel like it's one of the few reality/competition shows that still focuses on what's important (um hello, the FOOD!) and mostly avoids mind-numbingly dumb drama. [SPOILER ALERT] I'm excited that Jeff won this year, I can't wait to try out some of his terrific Sandwich King recipes. I'm also a fan of last season's winner, Aarti Sequiera - she's so genuine and loveable, I'm really glad she won and is now sharing her love of Indian food with the masses.

Having recently scored a huge knob of fragrant, spicy ginger, I knew I wanted to use it in something with the classic Indian spices I already had. Although at some point I'd like to attempt Chicken Tikka Masala or Indian Butter Chicken, the ingredient lists and number of steps can be impossibly long - and last night, I wanted something a little simpler. Aarti's recipe for Kheema looked quick and straightforward and got great reviews, so I decided to go with it, swapping turkey for beef. Bonus - no trip to the grocery store needed!

It's kind of like an Indian-style shepard's pie (minus the pie part)

Kheema (Indian Ground Beef / Turkey with Peas)
adapted from Aarti Sequiera (original recipe here)

2 T olive oil

1 medium onion or 1/2 large onion, finely diced

3 cloves garlic, minced

1-inch thumb fresh ginger, peeled and minced

2 t ground coriander

1 t paprika

1/2 t garam masala

1/2 t ground cumin

1/4 t cayenne

1 T tomato paste

1 pkg ground turkey (1-1 1/4 lbs)

1/2 large sweet potato (about 1 1/2 c), chopped into 1/2" pieces

1/3 c water

1 t kosher salt

1/4 t freshly ground black pepper

1/2 c frozen peas, thawed

2 t apple cider vinegar

1 t frozen chopped cilantro (if you have fresh, use about 1/4 c chopped)

In a large skillet, heat the oil on medium, then add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the spices (coriander, paprika, garam masala, cumin, cayenne) and cook for 2-3 minutes, until the spices have toasted and the onion/garlic/ginger mixture has taken on a deep color and fragrance. Add the tomato paste and really work it into the mixture, stirring and cooking for another 2 minutes.

Add the turkey, breaking up lumps with a spoon, and saute for about 5 minutes (meat will not be done yet). Add the sweet potatoes and stir to combine, then season with salt and pepper and cook another 2-3 minutes. Next, turn up the heat to medium-high and add the water, then simmer covered for about 3-5 minutes until potatoes are cooked through. Remove the cover and add the frozen peas, vinegar and cilantro. Stir to incorporate everything, allowing to cook for another minute (the peas will warm through in this time). 
For serving: I spooned this on top of oat groats I'd cooked overnight in the slow cooker earlier this week, but you can serve with rice, naan or even tortillas.

Indian at home = easy

Indian food is one of my favorite cuisines, but I don't go to Indian restaurants that often. When I got a gift card to The Spice House for Christmas from my lovely roommate J, I seized the opportunity to finish equipping my pantry for at-home Indian cooking, and picked up two fragrant flavorings - cumin seeds and garam masala. Combining those with pantry staples like curry powder, turmeric and coriander, now I'm covered to make Indian food at home whenever I get a craving! 


For my first foray into Indian territory, I used this recipe as a starting point. Chickpeas, tomatoes and yogurt turn into brilliantly golden and fragrant stew-like meal that's perfect over rice and served with some garlic naan (I tried out Trader Joe's brand and it's pretty good!).

Enjoying my meal with a nice cold glass of Riesling

Chickpeas in Tomato Yogurt
(adapted from Big Caprese Salads, original recipe here)



1 1/2 T vegetable oil
1 small onion, sliced
3 cloves garlic, minced
1 serrano chili, seeds and ribs removed, minced
1 1/2 t coriander
2 t cumin seeds
1 t turmeric
1 T garam masala
1 14 oz can crushed tomatoes
1/2 c stock or water (I used chicken stock, but you can make this vegetarian if you wish)
1 can chickpeas, drained
2/3 c plain yogurt
2 T heavy cream, half and half or whole milk


Heat the oil in a medium-sized skillet over medium heat. Add the sliced onions and minced garlic and chili, and cook for about 5 minutes, until the onions have begun to soften. Add all the spices to the pan, and stir frequently to coat the vegetables and toast the spices, about two minutes. Add the tomatoes, drained chickpeas and stock to the pan, and stir everything to combine. Simmer on medium heat, and allow the liquid to reduce and start to thicken. Remove the pan from the heat, and slowly stir in the yogurt and cream to incorporate. Important: When I did this last step, either I mixed it in too quickly or there was too much residual heat left in the pan, but either way - the yogurt curdled a little. What I'll do next time is mix in some of the liquid in the pan into the yogurt first, almost to 'temper' it like you would with egg yolks, and then add the yogurt to the pan. Done!