The Wandering Kitchen: India
In the Skagit Valley Food Co-op’s Wandering Kitchen Travel Blog Series, we’re taking you on a virtual trip to some of the best places on Earth for world-class cuisine. Whether it comes from your backyard or a different continent, good food has the power to transport you anywhere you want to go. So while you might not travel to the heart of India, the Caribbean, or the boot of Italy by plane, train, or automobile, you can take your taste buds on a trip simply by turning your dining table into a delicious destination for some of the world’s best food.
We’ll be featuring locations near and far known for their food, inspirational recipes to try in your own kitchen, as well as products you can find in the Co-op to give you a taste of the cuisine.
In this edition of The Wandering Kitchen, we invite you to prepare your taste buds for deeply flavored, colorful dishes full of bright spices, and warming ingredients. We’re taking a trip to India!
Why India?
India is a diverse country, with everything from ancient mausoleums and temples to the hustle and bustle of open-air markets and cities like Dehli and Mumbai.
Not to mention, their food is vibrant and so widely known, that just about every city in the U.S. seems to have an Indian restaurant, including downtown Mount Vernon!
India Inspired Recipes
Whether you’re a meat-eater or vegetarian, prefer spicy or mild foods, there’s an Indian dish with your name on it. Check out some of our favorite India-inspired recipes that will transform your dinner table into a parade of flavors any night of the week, no passport required!
Photo Courtesy of Love and Lemons
Aloo Gobi
A classic vegetarian takeout item that you can find on just about every Indian restaurant’s menu, Aloo Gobi is a curry dish consisting of cauliflower, potatoes, and Indian spices.
Popular in both India and Pakistan, Aloo Gobi has a distinct bright yellow color, thanks to the ground turmeric in the dish. Aloo refers to the potatoes, while gobi refers to the cauliflower. While there isn’t a whole lot of history behind the dish, there is one fun musical fact: the band Weezer had a track on their 2021 album OK Human titled “Aloo Gobi”.
To make Aloo Gobi at home, you only need a handful of ingredients, including potatoes, cauliflower, spinach, peas, cilantro, and coconut milk. You’ll also need a variety of spices including mustard seeds, curry powder, garlic, ginger, and lime juice.
Photo Courtesy of RecipeTin Eats
Butter Chicken
Traditionally known as Murgh makhani, butter chicken is ubiquitous with Indian cuisine. It’s one of those dishes that you try when you’re not so sure what to get at an Indian restaurant or when you want to compare one restaurant to another… if a takeout spot has a really good butter chicken, it can be an indicator of how good all of their food is.
Butter chicken is a fairly simple dish comprised of yogurt marinated chicken and a spiced tomato and butter sauce. Known for its rich, sometimes silky smooth texture, butter chicken is traditionally prepared in a tandoor, but can also be grilled, roasted, or pan-fried.
Given that butter chicken is as popular as it is, it of course has a fairly detailed history! The story goes that in the 1950s, the founders of the Moti Mahal restaurant in Dehli, India made up the concept of butter chicken by chance when they mixed some leftover tandoori chicken into a tomato-butter gravy. What they called "Murgh makhani” was soon translated into butter chicken when a restaurant in Manhattan added the dish to their menu.
Nowadays, you can find some version of butter chicken in just about any locale, including the Caribbean, where they add it as a filling to pizza, poutine, rolls, wraps, and so much more. And if you want to try making it yourself, this recipe from RecipeTin Eats breaks down each step into simple, easy-to-digest pieces.
Photo Courtesy of The Kitchn
Dosa
France has crepes. The United States has pancakes. Norway has Lefse. And India has dosa!
Originating in Southern India, dosa are thin pancakes made from a fermented batter of lentils and rice. Served as a hot savory dish, dosa is usually paired with a chutney sauce or sambar, a lentil-based vegetable stew.
As far as fillings go, there are several takes on dosa that have become popular over the years. Masala dosa is made up of spiced potatoes; Paneer dosa features a spiced paneer filing; and palak dosa is filled with spinach paste.
Though making dosa requires a little TLC, it’s a great traditional recipe if you’re trying to dive deep into Indian cuisine.
Photo Courtesy of RecipeTin Eats
Dal
Spelled dal, dahl, daal, or dhal, this classic Indian dish is simple and delicious and surprisingly easy to make at home. With a main component of dried, split lentils, peas, and/or beans, dal is often prepared as a soup or thick stew with tomatoes and onions added.
It should come as no surprise that there are many different versions of Dal throughout India. Masoor dal is made of split red lentils, rajma dal is made of split kidney beans, while dal tadka is the version highlighted below!
Dried chana dal (yellow split peas) are rinsed and soaked for 1 hour. Meanwhile, onions, garlic, ginger, and curry leaves are cooked in ghee before being combined with tomatoes and cumin. Finally, the soaked lentils are drained, and added to the ghee mix before being simmered with water, turmeric, and salt till thick. Garam masala is added at the end for that extra touch of Indian flavor.
Serve your dal over basmati or jasmine rice with some homemade naan on the side.
Photo Courtesy of Cookie + Kate
Chana Masala
Another classic takeout dish, chana masala is a vegetarian-friendly Indian entree that’s made up of chickpeas, onions, crushed tomatoes, ghee, and a variety of Indian spices. It’s also known as channay, chole, and chole masala.
Compared to some of the other Indian dishes we’ve mentioned so far, chana masala tends to be a bit drier, with a spicy, citrusy, flavor. Cumin, turmeric, coriander powder, garlic, chillies, and ginger provide the spice, while lemon juice gives the whole dish a citrusy punch.
Beyond its popularity in India, there are a number of versions of it in other countries, too. In Bangladesh, chana masala is called choctpoti, and is served as a snack or appetizer to a larger meal. In Pakistan, Aloo chole is their version of chana masala, and is made with either the traditional chickpeas or potatoes. Morroco’s version includes butternut squash and is served over couscous.
In this quick and easy version from Cookie + Kate, garlic, ginger, onions, and serrano peppers are cooked along with a variety of Indian spices. Tomatoes and chickpeas are added before being cooked down and served over basmati rice. Don’t forget the fresh cilantro leaves!
Photo Courtesy of Feasting at Home
Masala Chai
Masala = spice. Chai = tea. Spiced tea! You’re probably familiar with chai tea, but likely in the form of a concentrate or dried tea leaves. While both of those versions are certainly spicy and delicious, if you want to drink like a local, making masala chai from scratch is absolutely the way to go.
Masala chai is made up of a base tea, warming spices, milk, and a sweetener. Traditionally, strong black tea, such as Assam is used, as well as water buffalo milk, and a sweetener of either plain white sugar, coconut sugar, or honey. But what really sets chai apart is the spices.
While there are several variations, the most common and traditional chai spices start with a base of ground ginger and green cardamom. This base is referred to as karha. Once the karha is made, other spices such as cinnamon, star anise, fennel seeds, peppercorn, nutmeg, cloves, cardamom seeds, and vanilla are also incorporated.
In this recipe from Feasting at Home, blogger Sylvia keeps her masala chai as traditional as possible. She even has a video of masala chai that was prepared for her during a trip to India. For her version, you’ll need cardamom pods, whole cloves, star anise, peppercorns, ginger, a cinnamon stick, loose-leaf black tea, and the milk and sweetener of your choice.
Find the full recipe at Feasting at Home
Indian Food Staples Available at the Co-op
Variety of grains including millet, rice, and lentils.
Indian spices including turmeric, coriander, garam masala, and more
Fresh ginger and turmeric from our Produce Department
Simmer sauces from Maya Kaimal
Tasty Bites heat & eat meals
Veggie Samosas from our Deli
Paneer cheese from our Cheese Department