We decided to make an Indian Feast for our Christmas dinner this year. This could very well turn out to be a tradition… It was both delicious and enticing and warming like Christmas dinner should be – but it was also, dare I say, healthy. It’s funny how “healthy” in our culture has come to suggest something mediocre to unappealing in the taste department – something you virtuously eat because it’s good for you. Indian food, prepared using whole foods, flies in the face of that myth because it’s a treat to the palate and it’s kind to your body.
Indian spices sauteeing are poetry. It’s easy to cook intuitively with these spices. I don’t like Coriander so I don’t add as much. I like Cumin Seeds so I add more. We’re light on Cinnamon Bark around here. So I roughly follow a recipe but I also make it up as I go along…yet it always comes out just right! I used organic, unrefined peanut oil instead of ghee.
The spread for our feast include Sag Paneer (with homemade paneer), Dal Tarka, Khumbi (Mushrooms with Coriander and Cumin), Raita, and Mango Chutney.
