It’s no secret that my husband and I love Indian food. We were fortunate enough to visit India a few years ago and while I left for the trip liking Indian food, I came back obsessed. I’ve even gone so far as to take a Vegetarian Indian Cooking Class, which helped me become much more comfortable using different Indian spices and cooking techniques.
I love the way Indian food is filled with so many spices, tons of vegetables and of course, served with one of my favorite things ever: warm naan.
If you’re intimidated to cook Indian food, the best thing you can do is get familiar with the spices. I was able to find the most common spices at a small, local Indian grocery store (yes, I know this is the luxury of living in a city, but you can find them at your grocery store, they just may be more expensive). Some of the most common spices are garam masala,cumin seeds and curry powder. You can even cheat and get an “all in one” deal from buying an Indian spice blend from Penzeys Spices.
While this dish still doesn’t compare to what we ate New Dehli, Varanasi or Jaipur it at least allows me to relive the amazing experience and temporarily satisfy my craving for Indian food.
Vegetarian Tikki Masala
Keywords: slow-cooker entree vegan vegetarian potatoes Indian
- 1 15 oz. can crushed tomatoes
- 1 can chickpeas, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbs. tomato paste
- 2 tsp. garam masala
- 1/4 tsp. ground coriander
- 1/2 tsp. curry powder
- Salt and pepper
- 3 red potatoes, peeled and cubes
- 3/4 cup peas (I use frozen)
- 1 cup brown basmati rice
- Naan, to serve with
1. In slow-cooker, combine all ingredients except rice. Cook on low for 7-8 hours, until potatoes are cooked through and tender.
2. About 30 minutes before cooking time is over, prepare rice according to package directions. Serve with naan, over warm rice and enjoy!
~Do you like Indian food? If so, what is your favorite Indian dish?