We love the fragrant aromas and bold flavors of Indian cuisine, but cooking Indian food from scratch at home can be a daunting task. With so many exotic spices forming the foundation of this great food, where does one begin? But Neena Patel Williams, a passionate home cook with northern Indian roots, has solved this cooking challenge with her new Kitchen Curry Master kit - and we are simply jumping for joy at its brilliance!
Kitchen Curry Master is complete with a contemporary stainless steel spice box known as a tiffin (spice-filled tiffins are traditionally handed down from generation to generation) that is filled with 12 essential spices to Indian cuisine, many of which are hard to find in the United States. Nestled within the tiffin box is a 5-ounce mixed spice bag (cinnamon sticks, star anise, green cardamom pods, cloves, and peppercorns), 5 ounces each of fenugreek seeds and mustard seeds; 3 ounces each of garam masala, chili powder, turmeric powder and whole cumin seeds; and 6 ounces of ground cumin and coriander mix. That’s over 2 pounds of spices (also available for refill on the Kitchen Curry Master website).
Plus, the Kitchen Curry Master kit comes with The Simple Cooking Guide, a cookbook featuring 25 easy recipes. All recipes are gluten free and feature a variety of vegetarian, meat, and seafood dishes. It’s organized with easy-to-read lists including user-friendly shopping lists and step-by-step preparation and cooking instructions. The book also includes information about each spice, its flavor profile, and how it’s used in dishes. You will not be left guessing!
Visit her website for more recipes (you can even add your own!), including helpful video recipes too. Check out her Cabbage, Peas and Potato Curry recipe below.
A sliced and diced dish of goodness that couldn’t be easier to make
THINGS YOU NEED:
2 tablespoons olive oil
1 medium cabbage
1 cup of fresh or frozen peas
1 medium potato
1 cup cashew nuts
1 teaspoon salt
1 handful fresh cilantro
½ cup water
FROM THE SPICE BOX:
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ tablespoon ground cumin & coriander
1 teaspoon turmeric powder
¼ teaspoon chili powder*
*Note: if you prefer a hotter spice level increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!
Thinly slice the cabbage
Peel and dice the potato into ½ inch square pieces
Lightly chop the cilantro
Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
1. Heat the oil in the pan so it’s hot, then with the lid in one hand add the mustard seeds and cumin seeds, put the lid on immediately and leave it to pop for 1 minute.
2. Turn the heat down to low, then add the broccoli and onions followed by salt, turmeric powder, chili powder and ground cumin & coriander, add 1/2 cup water and stir it together and leave it on a low heat for 10 minutes with the lid on.
3. Put the heat on low for 1 minute then carefully open the lid and add the diced potatoes, cabbage, peas and cashew nuts, salt, ground cumin & coriander, chili powder, turmeric powder and water. Stir thoroughly and simmer for 30 minutes on a low heat with the lid on. Stir frequently.
4. Take it off the heat and stir in the chopped cilantro.
6. Suggested serving accompaniments include plain yogurt, rice, quinoa or cous cous and non gluten free options such as naan or pita bread.
Approximate nutritional values per serving (serving size 391g)
Carbohydrates 40.2g, 13%
Fat 23.7g, 37%
Saturates 4.3g, 21%
Editorial disclosure: Foodista received a Kitchen Curry Master kit in exchange for our honest review. No other compensation was received. We like it so much we are featuring it in our 2014 Holiday Gift Guide.