25 Bold Indian Flavors

I have been fortunate enough to meet some great chefs cooking great Indian food.  This article is inspired by a Chef named Sanjeer.  Sanjeer is from India, currently living in Poland in hopes to make it to the United States.  If someone has a job for a Chef with papers, he is a talented Indian food Chef.  If you have such an opportunity please reach out to me and I can share contact information with you.

The recipe for Lamb garam masala is his recipe that is included here.  Garam masala is a bold rich flavor that can be used ground as a spice or the ingredients used in a recipe whole.  There are a number of ingredients in garam masala.  Below is a recipe.

Garam Masala –recipe

• 1 T black peppercorns
• 2 T. cloves
• 1 crushed cinnamon stick
• 1 tablespoon green cardamom pods
• ¼ cup shah Jira / black cumin seeds
• 1/3 cup Coriander
• 2 tsp whole Cloves
• 1 red chili
• 1/8 tsp mace
• 2 bay leaves

Indian food is loaded with distinct flavors.

They use a lot of legumes such as lentils, peas, and chick peas.  They use these in many of there vegetable dishes and soups.  Indian cuisine often mixes chic peas or lentils with rice.  Basmati and Jasmine are the rice’s of choice which unlike our white rice is very flavorful.

Here are some dishes and general descriptions of them

Dals – legume- lentils, peas, beans, chickpeas

Curry Red – in indian cuisine has the addition of tomato

Curry- the classic spice blend that has its signature yellow Hugh from a high concentration of turmeric

Chutneys – spiced fruit “jam” type spread or condiment that goes with meals, meats

Tandoori – anything tandoori is a dish that is cooked in a tandoori oven. (resembles a well, temperatures are close to 500 deg. F)

Biriyani Bowl- bowl of basmati rice layered with indian style cooked meat, coconut milk, ghee

Samosa- spicy potato and pea stuffed dough that is served crispy

Raitas- Yogurt dressing based salads, meant to cool and cleanse the palate

Naan – Indian Flatbread

Drinks –

            Chai – tea with milk and classic cinnamon, clove, ginger sent

            Lassi – yogurt, milk, some flavoring fruit or juice or spices (Indian spiced yogurt smoothie)

Basmati Rice

Ghee – clarified butter

Drinks – Lassi – Yogurt Drinks

Below is a list of the spices that are commonly used

Indian Spices

The ingredients they use are very different in many respects.  Different then our spices, their spices and blends are all very strong in flavor.  Heat is also a component of their dishes which use many chilis.  In my opinion the heat level starts at medium, which is their normal like a non-spicy dish for us.   Medium is there base line, then it is hot and oh my hot.

Indian food 

primes itself for vegetarians because many of the bold flavors offer just that bold flavors that can give life to some otherwise plain dishes of vegetables and legumes.

Below lists a description of how you would approach cooking many of the dishes that they make.  Many of the dishes they make, weather vegetarian or with meat, are very similar to how we would make a ragout or stew. 

Standard Indian Recipe production for “Stewed style dishes”

1. Marinate meats using yogurt and a blend of spices
2. Sauté spices on medium heat to release flavors and infuse oils with flavors
3.  then infuse your vegetables in the pan with the seasoned oil, add herbs and spices such as garlic, ginger, leeks, chilies and your spices Remove vegetables, and sear your meats,
4. Combine meats and vegetables and then add sauce ingredients such as tomato, coconut milk, cream or milk, add finishing spices such as currys or chili powders, or garam masala ingredients
5. Serve over  Rice (basmati or jasmine)

Lamb Garam Masala

Ingredients

• 3 oz. oil vegetable
• 1 small onion sliced
• 1 Tablespoon fresh grated ginger
• 2.2 lbs lamb leg meat, cubed
• 10 0z tomato sauce (unseasoned)
• 3 oz. coconut Milk
• 1 T degi mirchi (Indian spice similar to spicy paprika
• 1 T. Jeera Powder (roasted ground cumin)
• ½ T. Coriander Powder
• ½ T. Turmeric
• 1  T. Garam Masala Powder
• Marinate lamb cubes yogurt, fresh grated ginger
• Sauté onions and ginger with oil and degi mirchi spices on medium heat
• Add lamb meat and cook at high heat to brown slightly
• Add remaining ingredients and cook on medium-low heat until meat is tender
• Serve over Steamed Basmati rice