For more on the flavors of India series, check out: Dhal Aloo Kofta, Payasam Pudding, Gluten-free naan and Malai Kofta.
Pure, natural, flavorful, colorful, exciting and rich — these are the first words that come to mind when I think about my food experiences in India.
Ingredients came straight from the source and you could taste that purity in every bite.
Flavor combinations I had never imagined danced on my tongue and brought an instant smile.
Chutneys, banana leaves, and bright curries added vivid color and life to every plate.
The variety was vast — I stayed curious and intrigued the whole time.
Dairy was often unpasteurized and served in its freshest form, which made it easier to digest and gave dishes incredible richness. Butter and ghee were embraced and enjoyed openly.
During my visit I developed a deeper respect for my body and a renewed sense of nourishment. I ate when I was hungry, sat quietly to enjoy meals, chose foods with intuition rather than strict rules, and returned home with a healthier relationship with food.
And a powerful craving to eat Indian-inspired meals at least twice a day.
On the last day of the trip, knowing I’d miss the curries, puddings and samosas, my friend Jody and I signed up for a two-hour cooking class at a local kitchen.
It turned out to be one of the best ideas of the trip.
Although I tested the patience of our teacher by swapping milk for water, butter for cashew paste, and wheat flour for chickpea flour, I learned to make authentic Indian dishes adapted to a Healthful Pursuit style — limited dairy, gluten-free, healthy and delicious.
What more could I ask for?
Over the next six weeks I’ll share techniques, spices and recipes from that favorite day in India. If you enjoy them, maybe we’ll keep adding weekly Indian recipes.
First up: aloo palak — simple, quick, delicious, vegan, and likely to become a favorite.
- 1 small potato, quartered
- 1/2 tomato, quartered
- 1 tablespoon vegetable oil
- 1/3 cup red onion, diced
- 1/2 teaspoon Himalayan rock salt
- 1 cup fresh spinach
- 1/4 cup water
- 1 tablespoon Earth Balance or ghee *see note
- 1 teaspoon cumin seeds
- 1 teaspoon fresh ginger, diced
- 1 teaspoon fresh garlic, diced
- 1 teaspoon garam masala
- 1 tablespoon fresh cilantro, minced
- 1 teaspoon ground cumin
- 1 teaspoon chat masala
- 2 tablespoons cashew paste *see note
- 1/2 cup water
- 2 cups cooked rice
- Steam the potato for about 15 minutes, until crisp-tender. Set aside with the tomato.
- Heat the oil in a frying pan over medium-high heat. Add the onion and salt; sauté 2–3 minutes. Add spinach and cook until just wilted. Remove from heat and blend with 1/4 cup water until smooth. Set aside.
- In the same pan, heat Earth Balance or ghee with cumin seeds, ginger and garlic for about 1 minute. Add the spinach puree and remaining spices: garam masala, cilantro, ground cumin, chat masala, cashew paste and 1/2 cup water.
- Add the tomato and steamed potato and cook until heated through.
- Serve over a bed of rice.
View Nutritional Information
Many readers have asked about an ingredients page listing pantry staples I use frequently. I’ve set that up and it’s available from the main navigation on the blog. I’d love your feedback if you think any items are missing.
Now that I have several Indian recipes under my belt, I’d love to know — what are your favorite Indian dishes?