Curried Potato Dumplings

This was the second course of our “one ingredient: 3 courses” dinner and I knew I wanted something a little different than the first course, the Potato and Mushroom Galette, but also that still had potatoes as the star of the dish. Since potatoes can be a little heavy and we had three courses to get through, I also wanted something that wouldn’t leave me needing to change to elastic pants halfway through the meal so these pierogies-meet-Indian flavors were the perfect choice–albeit labor intensive.

I opted to use pre-made wonton wrappers rather than make my own dough, since I had a big day ahead of me and don’t always have luck with making my own wrappers. If you have your own recipe, feel free to use it. I know I usually like to make everything from scratch when I do these posts, but as our dinner date approached and my back started to ache from stuffing these dumplings, I had no regrets. This will make quite a few dumplings and if you use full fat yogurt they should freeze nicely.

So, if you aren’t sick of potatoes yet, here is course #2:

Ingredients:

  • 2 medium potatoes
  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 3 cups roughly chopped spinach
  • 1 tsp garam masala
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp oil
  • 1 cup plain, full fat yogurt
  • 2 tbsp butter
  • Salt & Pepper
  • Potsticker or wonton wrappers

Yogurt Sauce:

  • 1/2 cup plain, full fat yogurt
  • 1 tsp curry powder
  • 2 tsp lime juice

Instructions:

  1. Peel and cut the potato into quarters. In a medium size pot, add your potato pieces, enough water to cover them and a heavy pinch of salt.
  2. On the stovetop, bring the pot to a boil and cook the potatoes until fork tender, about 10 minutes.
  3. Drain the potatoes and mash. with a masher, ricer or food mill.
  4. Meanwhile, in a small skillet or saucepan over medium-low heat, add 1 tbsp of oil, onion and the minced garlic.
  5. Stir the garlic and onion, careful not to burn it, until fragrant: about 1-2 minutes. Add the garam masala, curry powder, cumin and turmeric and stir for an additional minute.
  6. Add the spinach and cook until fully wilted and turn the heat to low. Add the potato mash, yogurt, butter, and salt and pepper (to taste) and ensure that everything is fully incorporated in the potato mash. Remove from heat and allow to cool so that you can safely spoon it in the wonton wrappers.
  7. Once ready to start your dumplings, lay out your potsticker wrappers and a small cup of water to dip your fingers for sealing.
  8. Spoon 1 tsp of the potato mixture into the center of the wrapper and using a finger dipped in the water, wet one half of the outer 1/4″ of the wrapper. Fold the wrapper in half being sure to push out any air and making sure the filling does not come out. Press the two sides of the wrapper together firmly to make sure the dumpling is sealed.
  9. Repeat until you have no more filling. At this point, you could freeze these for later by lining the dumplings up on a cookie sheet and freezing flat for 30 minutes. Then, transfer the frozen dumplings to a plastic bag for freezer storage.
  10. When ready to cook the dumplings, first, whisk together the yogurt, curry powder and lime juice in a small bowl and set aside.
  11. Heat 1 tbsp of oil in a large pan and cook the dumplings on each side for about 3 minutes, until the skins look crispy and brown.
  12. Transfer the cooked dumplings to a plate and drizzle with the yogurt sauce and some fresh cilantro or green onion slices. Enjoy!

Vindaloo Spiced Breakfast Tacos

As you know, Amanda and I recently took a little run-cation to Nashville where we enjoyed the best experiences the city had to offer and of course the best food. I quite enjoy researching a new town and seeing what restaurant I would be sorry to miss while visiting. When I came across the Chauhan Ale & Masala House in my research I knew I was in love. If you’ve seen these posts, you definitely know that we both have a favorite place in our hearts for both Indian cuisine as well as brunch, and this place does….BOTH!? I had to go. Not even realizing this restaurant is co-owned by the James Beard Award winner Maneet Chauhan, we made our reservation as soon as we could for a nice, lazy Sunday brunch to help our legs heal from the beating the previous morning. While choosing just one thing from the menu was difficult, I chose the Breakfast Parantha Taco and it was absolutely wonderful. It was a flaky Malaysian paratha flatbread with vindaloo sausage, scrambled eggs, provel cheese, kachumber and mango-mint chutney. My only regret is that I could not enjoy more dishes from this restaurant but I knew I wanted to take this idea of a dish home with me.

Paratha/Parantha is an Indian flatbread that does seem some variation across regions. I did make my own for this recipe since I like to go as little store-bought as possible for these posts at least in initial tests. I used a recipe from my favorite cookbook, Hot Bread Kitchen (check them out–they’re pretty cool), and let me tell you–these were unbelievably delicious. However, making them involved a lot of brushing with butter (see previous sentence about deliciousness), folding, rolling, and more brushing, then folding, rolling, then brushing, then cooking–it was a lot. I was pretty exhausted when i finished the batch. So, if you’re a flatbread expert, have at it (I mean, I don’t regret the results)! Otherwise, grab some tortillas.

You’ll notice I did not make my own mango-mint chutney but I have included recipes below for Kachumber (which is delicious on its own) as well as an Indian spiced sausage, which I found to be the real star. Now, there are scrambled eggs involved with this one but I have not included a recipe. While I prefer my scrambled eggs Gordon Ramsay style, not everyone does (much to my embarrassment when I tried to make Amanda these style eggs while visiting). It seems as though every chef has a slightly different technique for “perfect scrambled eggs” so you go with the technique most suited to you whether that be creamy, fluffy or any texture in between. Once you have all these elements ready, you can’t go wrong with a delicious taco and an extremely enjoyable brunch. Enjoy!

Kachumber Salad Topping:

  • 1/2 medium cucumber, seeded
  • 1/2 beefsteak tomato, seeded
  • 1/2 medium red onion
  • 1-2 small green Serrano chiles, seeded
  • 1/4 cup cilantro leaves
  • 1 tbsp vinegar
  • salt & pepper to taste

To Make:

  • Dice the cucumber, tomato, onion and chiles as evenly as possible. Roughly chop the cilantro leaves.
  • Combine all ingredients including everything you just chopped so beautifully into a small bowl and allow to sit in the refrigerator for at least 1 hour.
  • Then this is ready to serve on its own as a salad, but also the delicious topping for our breakfast.

Vindaloo Breakfast Sausage Crumbles

  • 1 lb ground sausage meat of your choice
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1sp turmeric
  • 1/2 tsp coriander
  • Salt & pepper to taste

To make: 

  • Combine all spices except for salt and pepper in a small bowl so it is easier to add to the meat.
  • Place meat into a small skillet/saucepan and pour in spice mix. Brown the meat and ensure the spices are well combined while cooking (your kitchen will smell amazing).
  • Salt and pepper to your liking and once everything is evenly browned the sausage is ready to top your taco!

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Other Taco Fixin’s:

  • Scrambled Eggs to your liking (seems like every chef has an opinion these days on the perfect way to cook)
  • Flour tortillas (or paratha if you can get/make it)
  • Crumbled feta or shredded sharp cheddar cheese

Assembly: 

  • Although I think this part probably self-explanatory and customizable, here’s what I like: I like to add about 2 eggs worth of scrambled eggs on top of my tortilla, top with about 2 tablespoons of sausage, 2 big tablespoons of kachumber and top with cheese.
  • You will have leftover toppings unless you’re cooking for a brunch party (jealous!), so I’d recommend looking into making some freezer burritos for later enjoyment. It’s pretty easy–assemble, roll, wrap well with plastic wrap in a freezer bag and freeze. To reheat, remove plastic wrap and wrap in a paper towel. Then, microwave on high for 2-3 minutes.

Wine pairing: Well, if we’re doing brunch, have a mimosa! Although any aromatic white wine would also be good–and what I had when I had this for dinner.

Chicken Tikka Masala

 

Indian food is my favorite cuisine – the flavors are so complex and warm. Chicken tikka masala is a great introductory dish for someone unfamiliar with Indian cuisine. The familiar tomato based sauce and glorious spicy smell will win over even the most suspicious and picky eater! This recipe is an adaptation from Christine Ha’s Recipes from my Home Kitchen, which Merideth got me for Christmas this past year! An “adaptation” because it has my new favorite secret ingredient: fenugreek! When I was in Boston earlier this spring, I happened to grab a barstool next to a Nepalese chef visit for “research” (excellent excuse to tour Boston’s culinary scene!). I told him about my favorite tikka masala dish and he gave me three suggestions: 1) marinate the chicken overnight instead of the hour that this recipe instructs; 2) don’t discard the marinade when adding in the chicken; and 3), use fenugreek! I added 1 tablespoon to have a similar balance with the other spices.

Ingredients

1 cup plain yogurt

1 tablespoon lemon juice

4 teaspoons ground cumin

1 teaspoon ground red pepper (I substituted red pepper flakes once, but I don’t recommend it since the flavors do not blend as well).

1 teaspoon ground black pepper

1 tablespoon peeled, minced ginger (I typically grate it)

1 teaspoon cinnamon

salt

 

3 boneless skinless chicken breasts or thighs, cut into cubes

2 tablespoons butter

3 cloves garlic, minced

1 tablespoon paprika

1 1/2 cups tomato sauce

1 1/2 cups heavy cream

Top with cilantro (optional)

 

Instructions

1) In large bowl, combine yogurt, lemon juice, 2 teaspoons of the cumin (half), red pepper, pepper, ginger, cinnamon, and salt. Add the chicken and marinate overnight (or at least one hour).

2) In a large saucepan, melt the butter, stir in garlic, and cook. Add paprika , remaining cumin, and salt to taste. Stir in the tomato sauce and cream and simmer for 20 minutes, or until the sauce thickens.

3) Add the chicken to the simmering sauce for an additional 10 minutes. Serve over basmati rice. I also serve it with fresh baked naan (more info on naan to come)!

Wine Pairing

For this dish, we paired with a nice merlot. Not toobold, but complimented the flavors nicely with it’s slightly spicy flavor and hints of berries–it matched the spiciness of the dish while  also adding calming notes between bites. IMG_0246.JPG