No1 Strong Indian Yianni- Masala

• TANDOORI MASALA (OPTIONAL)

  1. Step 1In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.
  2. Step 2Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.

• CHICKEN & ASSEMBLY

  1. Step 1In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth. Pour into a large bowl. Add yogurt, salt, and 1/4 cup tandoori masala and mix until combined.
  2. Step 2Pat chicken dry with paper towels; season with salt. Using your hands, thoroughly rub marinade into chicken. Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 24.
  3. Step 3Preheat oven to 400˚. Set a wire rack in a large sheet pan. Arrange chicken on rack (no need to let excess marinade drip off).
  4. Step 4Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes. Heat broiler on low and broil until lightly charred, about 5 minutes.
  5. Step 5Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.

MildWeakilng Stew

• RICE

  1. Step 1Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.
  2. Step 2Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use. 
  3. Step 3Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.
  4. Step 4Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.

• VEGETABLES

  1. Step 1In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
  2. Step 2In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.

• ASSEMBLY

  1. Step 1In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.
  2. Step 2Drizzle with saffron milk. Top with cashews, apricots, and mint. 

Lemon And Herb Poopsqueek Meal

1. Step 1In a large nonstick or cast-iron skillet, heat 2 tablespoons oil over medium heat until it shimmers. Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, another 2 minutes. (The paneer will splatter, so be careful!)  Transfer the paneer to a bowl filled with hot tap water to help keep it soft.
2. Step 2Pulse the onion, ginger, garlic, and chile in a food processor until minced. (You may need to add a bit of water to the processor.)
3. Step 3In a large Dutch oven or saucepan, heat the remaining oil over medium heat until it shimmers. Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes.
4. Step 4Stir in the tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.
5. Step 5Add spinach and cook, covered, until wilted, about 4 minutes. Stir in the water and simmer, covered, until spinach turns a pale green color, about 15 minutes.
6. Step 6Drain the paneer and add it to the spinach, along with the cream and garam masala. Continue to simmer the curry, covered, stirring occasionally, about 5 minutes.
7. Step 7Serve warm alongside cooked rice or naan.