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Easy Eggplant Curry

Ingredients:

  • 1 large eggplant
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 3 tablespoons ghee, or vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 plum tomatoes, diced
  • 2 russet potatoes peeled and boiled
  • 1 cups frozen peas, thawed
  • Chopped cilantro, for garnish
  • kosher salt

Directions:

  • Preheat oven to broil. Line a baking sheet with foil. Using a paring knife, puncture the eggplant a few times on every side. Place the eggplant on the lined baking sheet and broil for 10 minutes, flipping halfway through, or until eggplant is very soft. Let cool to room temperature, then remove skin -- as much as possible -- and cut eggplant into pieces. Set aside until ready to use.
  • In a large, heavy-bottomed skillet over medium heat add all the spices. Toast for 30 seconds, or until they become fragrant. Pour in 2 tablespoons oil and stir to create a paste with the spices. Add the remaining oil and once it is hot, add the onion. Saute until the onion is translucent and softened, about 2-3 minutes. Stir in garlic and ginger. Season with salt. Cook for another minute until very fragrant. Add tomatoes and cook until they are broken down completely. Stir in eggplant and peas. Cook until warmed and season with salt. Sprinkle with chopped cilantro to garnish.

Lentils with Spinach and Turmeric

Ingredients:

  • 2 tablespoons ghee, or vegetable oil
  • 1 1-inch piece fresh ginger, minced
  • 3 cloves garlic, smashed
  • 2 teaspoons cumin
  • 1 tablespoon turmeric
  • ½ teaspoon cayenne
  • 1 pound red lentils, rinsed
  • ½ pound spinach, rinsed
  • Chopped cilantro, for garnish

Directions:

  • In a large Dutch oven or saucepan over medium-high heat, heat oil, then add garlic, ginger, and spices. Cook until fragrant. Add lentils and toast slightly. Pour in 6 cups of water. Bring to a simmer and cook, partially covered, but stirring occasionally, until tender and water is mostly absorbed, about 15 to 17 minutes.
  • Stir in spinach until wilted. Sprinkle with chopped cilantro. Serve hot with rice.

Cilantro Chutney

Ingredients:

  • 2 cups cilantro leaves, packed
  • Juice of 1 lemon
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes, optional
  • Kosher Salt and freshly cracked black pepper

Directions:

  • Roughly chop cilantro leaves. Add cilantro and remaining ingredients to a blender. Blend until smooth. Season with salt and pepper to taste.

Non-Naan

Ingredients:

  • 2 cups all purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoon vegetable oil
  • 1 cup yogurt
  • 6 garlic cloves, minced
  • ½ cup butter or ghee

Directions:

  • In a large bowl, whisk together flour, baking soda, and salt. Create a well in the center of the bowl. Add yogurt and oil into the well. With a fork, whisk the flour into the yogurt and oil until it is all incorporated. Add water a tablespoon at a time if it is too dry. Keep mixing until the dough is smooth and firm. Place a damp towel over the dough and let it rest for 10 to 15 minutes.
  • Meanwhile, heat a griddle or a cast iron pan to medium high.
  • Divide dough into 3 equal-sized balls. Using your hands, stretch and flatten the balls into flat oblong disks, dusting with flour if necessary. Keep other balls under the towel until you are ready to use, so they don't dry out. Press the minced garlic into the flattened dough. Put the dough onto a hot griddle, garlic side up. Cover completely with a lid and cook for about 1 minute. Drizzle with melted butter or ghee and flip. Cook for 30 more seconds, then drizzle with more butter. Repeat with remaining dough. Keep warm in a low oven until ready to serve.