#Pure Turmeric Powder

[viral-spices]

Selecting the Best Pure Turmeric Powder: A Comprehensive Guide

Turmeric is a golden-yellow spice used for enhancing flavour, colour and nutrition to your food. There are several health benefits of turmeric powder as it boosts your immunity, improves your brain function and kidney health, control cholesterol and anxiety. Some studies suggest that it is also used for cancer treatment (pancreatic cancer, prostate cancer and multiple myeloma). Ancient people have been using turmeric for ages as it has several medicinal uses.

Choosing the right quality of turmeric powder is very important these days as a lot of adulterated qualities are available in the market. Irrespective of your uses, it is important that you choose the right pure turmeric powder. Below are some useful guidelines that will help you to choose the right quality of pure turmeric powder.

It is very important to analyse the source of raw materials when it comes to pure turmeric powder procurement. Go for brands who source their raw materials from well-known farms and follow organic practices.

Certifications does play a major role in understanding the quality of turmeric powder. Look for organic certified brands as they ensure that the turmeric powder you are buying is free from chemicals and pesticides. Check the packaging of the band if they have USDA organic, EU Organic or India organic logo.

Identification of pure turmeric powder can be determined by checking the colour and aroma. Pure turmeric powder is golden yellow colour and has a unique earthy aroma whereas inferior quality turmeric powder looks dull and have a mouldy aroma.

Pure turmeric powder can be determined by testing the presence of chemicals present in it. Mix one tablespoon of turmeric powder in a glass of water and dissolve it. If the waters turns pale yellow and the powder settles at the bottom, it is the right quality but if the water turns dark yellow then it is an adulterated quality.

Pure turmeric powder can also be identified by the curcumin percentage which is an active compound present in it. Curcumin in the main compound present in turmeric which has numerous health benefits. Look for the curcumin content embedded on the labels as high content indicates higher quality.

Cross check the packaging of the turmeric powder if it is properly sealed to ensure its freshness and reliability.

Before purchasing your turmeric powder give some time to read the reviews from other customers as their experiences can provide you valuable insights about the effectiveness and quality of the product.

Although price is not the sole factor albeit excessively cheap turmeric powder may be indicative of low quality. You should invest in a product that offers value for money and meets your required quality standards.

If you follow the above tips then you can confidently choose the right and pure turmeric powder that would suffice your requirements.

Although there are several organic turmeric powder manufacturers in India, Veerral Agro Tech/Kisan Agro leads the industry and convers all your needs. Every batch of organic turmeric powder supplied by Veerral Agro Tech/Kisan Agro is carefully manufactured and passes a stringent quality check to ensure highest level of customer satisfaction.

We not just provide you the quality of top notch but also ensure that the prices you get is highly competitive in the market. Seeking for a reliable organic turmeric powder manufacturers in India, visit us at www.viralspices.com and get your needs covered.

[itsherbalagic]

Beyond the Golden Hue: Exploring the Versatility of Organic Turmeric Powder

The culinary and medicinal properties of turmeric, with its brilliant golden hue, have long been appreciated. Organic turmeric powder is a multipurpose superfood rich in antioxidants and nutrients that have been used in everything from recent wellness movements to traditional Ayurvedic remedies. Together, we will explore the many applications and health advantages of this highly valued spice, going beyond its golden exterior.

1)The Essence of Purity: Harnessing the Power of Organic Turmeric Powder

Organic turmeric powder is highly valued for its potency and purity, as it is extracted from the Curcuma longa plant. In contrast to regular types, organic turmeric powder, also known as curcuma powder, is grown without the use of artificial fertilizers or pesticides, guaranteeing that you will get the full health benefits of this age-old spice without being exposed to hazardous chemical additives. 

2)A Culinary Delight: Elevating Dishes with Pure Turmeric Powder

In addition to its therapeutic qualities, organic turmeric powder enhances the taste and complexity of a broad range of food preparations. Turmeric adds a subtle earthy aroma and a distinctive golden hue to dishes and drinks. It can be added to soups, curries, and lattes. Its adaptable character allows for countless culinary experiments, tantalizing the senses and bringing dishes to life with its distinct flair. 

3)The Golden Spice of Wellness: Unleashing the Healing Potential of Turmeric

Turmeric's active ingredient, curcumin, has been recognized for centuries for its therapeutic benefits. Because of its strong anti-inflammatory and antioxidant qualities, organic turmeric powder is a useful ally in enhancing general health and well-being. Turmeric offers a complete approach to wellness with its medicinal benefits that go well beyond its culinary appeal. These benefits range from reducing joint pain and inflammation to promoting immunity and digestive health. 

4)Beauty Unveiled: Turmeric Powder as a Natural Skincare Remedy

In addition to its internal benefits, organic turmeric powder serves as a cherished beauty secret for radiant skin. Its anti-inflammatory and antimicrobial properties make it a potent ingredient in homemade face masks and skincare formulations. From brightening dull complexion to combating acne and reducing signs of aging, turmeric's skin-loving properties make it a staple in natural beauty rituals, leaving skin glowing with vitality and shine.

5)Embracing Curcuma: Exploring the Diversity of Turmeric's Uses

Beyond its traditional culinary and medicinal applications, organic turmeric powder finds its way into an array of lifestyle products and wellness rituals. From turmeric-infused teas and supplements to natural dyes and textile treatments, turmeric's versatility knows no bounds. Whether incorporated into daily rituals or cherished as a symbol of cultural heritage, turmeric transcends boundaries, weaving its golden thread into the fabric of diverse traditions and lifestyles.

In conclusion, 

pure turmeric powder goes beyond its golden hue, offering a multifaceted tapestry of culinary, medicinal, and beauty benefits. From enhancing flavors to promoting wellness and radiance, turmeric's versatility makes it a cherished companion in healthy living. Embrace the richness of organic turmeric powder and unlock its transformative power to nourish body and mind.

[mineofophir]

Pure Turmeric Powder

Get chemical-free, handcrafted, pure turmeric powder made with premium ingredients. Our turmeric power is natural and helps you improve your joint health and eliminate the risk of pain. For more information, Email mountmeruholistic@gmail.com.

[aroyan-org1]

[starbrandon1]

Turmeric Health Benefits and Usage.

[bishopbraden]

Indian Spicy Chilies Sauce Over Rice

This recipe for Indian Spicy Chilies Sauce Over Rice is a delicious and flavorful vegetarian dish that is ideal for a quick and easy weeknight meal. The spicy and tangy sauce, made with green chilies, ginger, and tomatoes, is poured over fluffy Basmati rice, creating a filling and hearty meal. Made with Salt, Basmati Rice, Tomato Puree, Cumin Seeds, Ginger, Onion, Cloves Garlic, Lemon, Coriander Leaves, Vegetable Oil, Garam Masala, Green Chilies, Coriander Powder, Salt, Turmeric Powder.

[lumviis]

‧₊˚ 🥘chicken curry

what you'll need: - sunflower oil - one onion - three chicken breasts (approx. 500g) - two cloves of garlic - two tsp of minced ginger - two tsp of cumin - two tsp coriander - one tsp cardamom - one tsp nutmeg - one tsp cinnamon - ½ tsp of chilli powder - ½ tsp of turmeric - salt - pepper - two tsp of tomato paste/puree - 120ml of plain yoghurt - 120ml of coconut or heavy cream - two tsp of ground almonds - one tbsp of sugar

step one: about thirty minutes before cooking, dice up your chicken into small cubes and marinate it in milk to tenderize it. once it's done marinating, heat the oil in a large pan until it's hot. dice your onion, cook it for five minutes, and stir often until it's softened.

step two: add the cubed chicken and cook for five minutes until it's sealed while stirring occasionally. add garlic, all the spices and the tomato paste. then simmer it on low heat for about two minutes, until the chicken is completely coated in all the spices and the paste.

step three: add the yogurt, coconut/heavy cream, ground almonds, and sugar. stir everything, bring it to a gentle boil, and then simmer for about eight to ten minutes, until the chicken is completely cooked through. serve with rice, and some additional cream on top, and you're done!

some photos . . .

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[thoughtimmolition]

Vegan Katsu Curry Recipe

Ingredients

For the Curry

- 1 cup diced vegetables (carrot, beans, onions, cabbage)

- 1 onion, thinly sliced

- 2 tbsp olive oil

- 1 tbsp curry powder (mix of turmeric, ginger powder, garlic powder, onion powder, cinnamon, black pepper, cumin powder, coriander powder, red chili powder, star anise, nutmeg, fennel seeds and black cardamom)

- 1 tbsp coconut oil

- 1 tbsp all-purpose flour

- 1 tbsp Japanese soy sauce

- 1 tbsp ketchup

- Water, as needed

For the Katsu

- 2 boiled potatoes, mashed

- ½ cup tofu, mashed

- 1 slice of bread

- 1 tsp ginger paste

- 1 tsp garlic paste

- 1 tsp chili paste

- Salt, to taste

- 2 tbsp all-purpose flour (for slurry)

- Breadcrumbs, for coating

- Oil, for deep frying

For Serving

- Hot steamed rice

- Homemade furikake (optional)

- Fresh coriander leaves, chopped

---

Instructions

For the Curry

1. Heat olive oil in a pan and sauté the sliced onion until caramelized.

2. Add the diced vegetables and stir-fry for a few minutes.

3. Sprinkle in the curry powder and mix well to coat the vegetables.

4. Add enough water to cover the vegetables and cook until they are tender.

5. Blend the cooked mixture into a smooth puree using a blender or immersion blender.

6. In the same pan, heat coconut oil and add the flour. Stir continuously until the flour turns golden brown.

7. Gradually pour in the vegetable puree, stirring to combine.

8. Add a little more water, Japanese soy sauce, and ketchup.

9. Simmer the curry for 5 minutes, adjusting the consistency with water if needed. Set aside.

For the Katsu

1. In a bowl, combine mashed potatoes, bread

and tofu.

2. Add ginger paste, garlic paste, chili paste, and salt. Mix thoroughly to form a dough-like consistency.

3. Shape the mixture into small, flat patties.

4. Prepare a slurry by mixing flour with water to form a smooth paste.

5. Dip each patty into the slurry, then roll it in breadcrumbs to coat evenly.

6. Heat oil in a deep pan and fry the katsu until golden brown and crispy. Remove and drain on a paper towel.

To Serve

1. Place steamed rice on a plate and pour the curry over it.

2. Top with freshly fried katsu.

3. Garnish with homemade furikake and chopped coriander leaves.

Enjoy your flavorful Vegan Katsu Curry!

[viral-spices]

HOW TO CHOOSE THE RIGHT PURE TURMERIC POWDER?

[itsherbalagic]

Buy Pure Organic Turmeric Powder Online - The Essence of Indian Cooking

Discover the natural goodness of pure organic turmeric powder, a special ancient spice that is the heart of Indian cuisine. Derived from the root of Curcuma longa, this vibrant yellow organic turmeric powder adds an earthy, bitter flavor to your savory dishes and even enhances some sweet creations. Known for its amazing qualities, this pure turmeric powder not only preserves the flavor of your dishes but also infuses them with rich tradition. Buy turmeric powder online today from Herbal Magic’s website and elevate your cooking with this essential culinary spice.

Website: https://itsherbalmagic.com/products/organic-turmeric-powder

[ourrecipebook]

Dum Aloo

Serving: 2

Ingredients

12 baby potatoes (or large potatoes cut into small pieces)

2 tablespoons and 1 teaspoon of vegetable oil, divided

12 whole cashews, soaked in water for 30 minutes

½ teaspoon fennel seeds

2.5 cm (1 inch) piece of cinnamon

2 green cardamom pods

1 bay leaf

2 cloves

1 medium onion, chopped

1 ¼ cm (½ inch) piece of ginger, chopped

2 cloves of garlic, chopped

2 spicy green chilies, chopped (adjust to taste)

2 tomatoes, chopped

1 teaspoon cumin seeds

1 ½ teaspoons chili powder

2 teaspoons coriander powder

¼ teaspoon turmeric powder

Salt, to taste

1 cup water

Fresh cilantro, to garnish

Directions

Bring a medium-sized pot of water to a boil and boil the potatoes until tender but not mushy. Drain the potatoes and allow them to cool. Peel them once cool enough to handle. While to potatoes are cooking, puree the soaked cashews with a bit of water in a food processor to a thick paste.

Heat one teaspoon of oil in a large pan over medium heat. Fry the potatoes until lightly browned and crispy on all sides. Set aside on a paper towel to drain.

Add one tablespoon of oil to the pan and allow it to heat on high. Once the oil shimmers, reduce the heat to medium and add the fennel seeds. Fry just until the seeds crackle and darken slightly and then add in the cinnamon, cardamom, bay leaf, and cloves. Continue frying for just a few seconds until they release their aromas.

Add the onion, garlic, ginger, and green chili to the spices and cook until translucent. Add the tomatoes and cook until soft. Remove the pan from the heat and allow to cool. Once cool, puree in a food processor or blender.

Heat one tablespoon of oil in your pan over high heat. Once shimmering, reduce the heat to medium and add in the cumin seeds. Fry until they begin to crackle and then add in the onion-tomato puree. Cook, stirring occasionally, until the liquid has evaporated and it forms a thick paste.

Add in the dry spices: chili powder, coriander, turmeric, and a pinch of salt. Allow to cook for a minute, then stir through the cashew paste. Finally, add the water and bring to a boil. Poke the potatoes all over with a fork to allow the sauce to penetrate and add them to the pan. Simmer for 5 minutes or until the gravy has reached your desired consistency.

Serve garnished with chopped fresh cilantro leaves.

Notes

Adapted from this recipe, but I didn't see that note when we made it.

(Source 1, Source 2)

[deliciously-vegan]

Mexican-inspired Chowder

[[MORE]]

1 tbsp olive oil 1 onion, peeled and chopped

1 green pepper, cored and diced 1 tsp garlic paste 1/4 tsp chili flakes

3 cups small potatoes, chopped 4 cups vegetable bouillon 1 can (400 ml) coconut milk 1 tsp cumin 1 tsp chili powder 1 tsp oregano 1/2 tsp achiote (or paprika) 1/2 tsp turmeric

2 cups frozen corn kernels 2 cans (540 ml each) black beans, drained and rinsed

the juice of one lime 2 tbsp minced cilantro 1 tbsp pure maple syrup 1 tsp sea salt 1/4 tsp black pepper

Heat olive oil in a large saucepan over medium-low heat. Saute onion for several minutes. Add the green pepper, garlic paste and chili flakes and saute for another minute or two.

Stir in the; potatoes, vegetable bouillon, coconut milk, cumin, chili powder, oregano, achiote, and turmeric. Turn heat to high. As soon as soup comes to a boil, reduce to low heat and simmer about 10 minutes.

Stir in the corn kernels and black beans and cook for another few minutes. Remove from heat and stir in the; lime juice, minced cilantro, maple syrup, sea salt, and black pepper. Taste and adjust seasoning if needed.

Yields; about 6 servings.