Vegetarian Curry

Punjabi Garam Masala

1 Tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp cardamom seeds
3 cinnamon sticks, 3″ long, broken into smaller pieces
3 bay leaves

Heat a small skillet over med-high heat, and toast all the spices until warm and fragrant- usually 1-2 minutes. Take care not to burn. Immediately transfer nutty-smelling hot spices off pan to cool. Once cool, place them in a spice grinder and grind until powdered. The blend will be dark reddish brown, and will be fragrant and complex- every different from untoasted spices.

Cashew Garam Masala- Vegetarian Style

2 small onions, 1 chopped, 1 sliced in thin half-moons
1/4 cup raw cashew nuts
1 can chopped tomatoes with juice, 14.5 oz.
2 Tbsp canola or other high-heat oil
1 1/2 lbs cauliflower florets (or chopped potatoes, or canned garbanzo beans, or chicken breasts, cut into 1″ strips- use whatever you enjoy most)
1 tsp sea salt
1 tsp fresh Punjabi Garam Masala powder (yay for making it!)
1/2 tsp cayenne pepper

In a blender, add 1/2 cup water, the chopped onion, the cashews and the can of tomatoes with juice. Puree, scraping the sides of the blender if needed, until the mixture is smooth.

Heat oil in a large skillet over med-high heat. Add the sliced onion and cook until onion is caramelized, about 3-5 minutes. Pour in the tomato/cashew mixture, and cook over medium heat, stirring occasionally, until most of the liquid evaporates.

Add the cauliflower florets (or whatever you are using) and stir-fry until you develop a brown fond on the bottom of the pan. Add 1/2 cup water to release the fond, stirring to create a rich sauce.

Add the Punjabi Garam Masala powder, salt and cayenne pepper. As sauce comes to a boil, reduce heat and cover, simmering until the vegetables are tender (or chicken is done) 6-10 minutes.

Serve with rice. Yum!!