A lot of readers have given me feedback that they really want to cook Indian food but generally find it too complicated. Too many ingredients or too many pots. It’s true, Indian food can get a little complicated. Especially if you want to cook the dishes you typically find in Indian restaurants. But those dishes are not what Indians eat at home. Indian home cooking is much much simpler.
Indian home cooking generally revolves around 7 spices – cumin powder, coriander powder, cayenne powder, garam masala, turmeric powder, cumin seeds (jeera) and mustard seeds (rai). Indians simplify storing these by having a single spice box which has smaller containers to hold each one. That way we just have to pull out one box to get all the spices.
You might be thinking that even 7 spices are a little too much. But not every Indian dish has all 7 spices. You really don’t have to use all of them to get an Indian flavor. In the recipe I’m sharing today, I use only 4 of these spices. Yet the dish is distinctively Indian. What I love about this recipe is that it’s super easy and quick to cook. (The blessings of leafy Read More