I came across a recipe for a Maharashtra Indian Style chicken recipe from Milk Street Magazine that I want to try sometime. I read that this type of Indian style is always very deeply flavored. I had plenty of grilled and sous vide meats prepared and only had boring cauliflower around so I figured out on how to convert this recipe for cauliflower. I didn’t make it with the creamy yogurt that this dish should contain…Instead I changed it up a little more and put jack cheese and the sauce on my roasted cauliflower and it was MIGHTY FORKING TASTY and DELICIOUS. This comes out very hot but not too hot if you eat at South Indian Restaurants. My husband said that this taste just like it came from a very good Indian Restaurant. I think this sauce makes around 6 servings. I used it on cauliflower at least 4 times and on grilled chicken twice….maybe I used it more I forget? I wanted to write down how I made it before I forget how the heck I made it.
Ingredients for 6 (or more) servings
1 – 14 oz can Italian diced tomatoes
1 large onion fine chopped
1 Tablespoon canola oil
8 cloves garlic – fine chopped
1/2 teaspoon ground ginger (fresh is better but I didn’t have any)
1 1/2 Tablespoons paprika
1 1/2 Tablespoons cayenne pepper (We thought that this was delicious but you might want to use less)
1 teaspoon sea salt
3 Tablespoons cumin seeds (you need a spice grinder to grind them but these don’t go in to the end)
1/2 cup fresh cilantro leaves (some tender stems ok)
Directions
In a sauce pot and medium high heat add the oil. When hot add the onions and cook until clear. Now add the tomatoes. Stir occasionally. Now add garlic, ginger, paprika, cayenne, and salt. Bring to simmer. Cook until you are satisfied with the way the tomatoes taste.Before you are finished add the ground cumin seeds. Finish your dish with fresh cilantro leaves.
Sorry I didn’t get a better picture for you.
This is pretty simple but very delicious. Would be a great for Indian pizza too!
A special THANKS to Milk Street Magazine for this inspiration.
