To make this Indian Curry, I opened the spice cabinet and started to scoop in all my favorite flavors. Over the last few years, Madhur Jaffrey and others have taught me the crucial importance of spice toasting. This is so that one may extract each spice’s full potential, but I’m still a little unclear about the provincial nature of Indian flavors. I hope I have not disobeyed any rules regarding Northern or Southern Indian spice combination etiquette? All I know is what I like, and of course, watching those little popping mustard seeds gives me such a thrill! So, I mixed willy-nilly in a saute pan and finished with extra oil like you would a chimichurri or pesto. Use this sauce on any vegetable, to dip breads or as a marinade. This one served as a marinade for baked tofu, a dip for roasted potato spears and the topping for yesterday’s whole cauliflower.
Oh, by the way, I know the sauce looks hot, but it actually wasn’t, just flavorful! Buen Provecho!
Spanish Lesson: Buen Provecho means enjoy your meal! Andale!
- 1 onion, finely chopped
- 3 cloves of garlic, finely minced
- 1” piece of ginger, finely minced
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 2 tsp. dried pepper flakes
- 2 tsp. ground coriander powder
- 1 tsp. ground cumin powder
- 1 tsp. turmeric
- 1 tsp. Garam Masala
- ½ tsp. red chili powder, to taste
- salt & pepper to taste
- 1 lime, juiced
- 1/2 cup olive oil
Coat the saute pan with half of the oil, and saute the onion until it begins to brown. Add chopped ginger and garlic and cook until they release their flavor. Next add the cumin seeds and mustard seeds. You want to make sure there is enough oil in the pan to coat the spices. Add the rest of the spices one after the other and stir them around in the pan until you hear the mustard seeds popping. Squeeze the lime juice into the mixture and then the rest of the oil. Turn off the heat, and remove the sauce from pan into a bowl. You don’t want anything to burn! If you want to smooth the sauce out, you can run it through a food proessor or blender.