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Indian
Tandoori Rajma with Ginger
Our Rajma leans on yellow onion and patience: the kind of plate you make on a quiet evening, then finished with Ginger.
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North Indian Saag with Fresh Cilantro
Our Saag leans on yellow onion and patience: built on a slow, honest base, then finished with Fresh Cilantro.
Ingredients
What you'll need
- 1 lb saag
- 2 tsp yellow onion
- 1 medium garlic-ginger paste
- 1 lb ground cumin
- a pinch turmeric
- 4 oz garam masala
- 1/4 cup fresh cilantro
- to taste a squeeze of citrus
Method
Step by step
- Bloom the whole and ground spices in hot oil until they smell toasty.
- Add the onion base and cook it down slowly until jammy and deeply colored.
- Stir in the saag and liquid, then simmer gently so the flavors marry.
- Finish with cream or fresh herbs, check the seasoning, and serve with rice or bread.
Keep cooking
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