Aloo Gobi

Aloo Gobi
Cuisine: Indian

This is one of my favorite simple Indian dishes. I can whip it up in about 30-45 minutes. It’s simple, it’s delicious and I typically have the ingredients on hand in the fall/winter time.
  • 2-3 Potatoes, cut into bite sized pieces
  • Head of Cauliflower/Romanesco, cut into similar size of potatoes
  • 1-2 Tbsp. Driftless Sunflower Oil
  • 1 Tbsp. Coriander Powder
  • ¼ tsp. Turmeric
  • 1 c. water, divided
  • 1 Tbsp garlic paste (or microplaned)
  • 1 Tbsp. ginger paste (or microplaned)
  • 1 “hot” pepper (Serrano, Jalapeno, or Poblano)
  • 1 onion, coarsely chopped
  • 1 tsp. Cumin seeds

  1. Start by cutting up your potatoes, cauliflower/romanesco, onions and “hot” pepper.
  2. Make “wet” curry mix: 1⁄2 c. water, Ginger paste, Garlic paste, Coriander powder and turmeric. Heat oil in a good sized pan (about 3 qt). When it’s shimmering (but not smoking) add cumin seeds. Saute for 30 seconds – 1 min.
  3. Add onions and peppers. Saute for about 1-2 minutes.
  4. Add wet curry. Cook for about 2-4 minutes, until it gets a little darker and slightly reduced. Now Add the potatoes and cauliflower. Mix well, coating the veggies.
  5. Add remaining ½ c. water and cover. Simmer for 10-15 minutes (however long is needed to cook vegetables thoroughly.).
  6. Uncover and let moisture cook off. This dish should be fairly dry at the end.
  7. Serve with Indian bread of choice. **Naan or Paratas are our favorite.**


Cilantro Mint Sauce

Cilantro Mint Sauce
Recipe type: Condiment
Cuisine: Indian

This sauce is great with all things Indian – gives a nice cool minty flavor. Not spicy, just flavorful!
  • 1 bunch of cilantro, coarsely chopped
  • 1 c. loosely packed fresh mint leaves
  • 1 jalapeno or poblano pepper, seeded
  • 3-4 cloves garlic, peeled
  • 2 Tbsp fresh lime juice
  • 2 tsp sugar
  • ½ tsp salt

  1. Combine all ingredients in a food processor until smooth. Taste for seasonings and add more salt if necessary.


Indian Eggplant Fritters

Indian Eggplant Fritters
Recipe type: Appetizer
Cuisine: Indian

A great appetizer or snack…rich flavors, crispy outside – don’t forget to serve with a Cilantro Mint Sauce for an added fresh layer!
  • 1 eggplant, diced (about 3 c.)
  • ½ sweet onion, minced
  • ½ c. water
  • 1 Tbsp lemon juice
  • 1 tsp chili-garlic sauce
  • 1 Tbsp fresh mint, minced
  • ½ c flour
  • 1½ tsp ground coriander
  • ¾ tsp cumin
  • ½ tsp baking powder
  • ½ tsp salt
  • Driftless Organics Sunflower Oil (for frying)

  1. In a large saucepan, combine eggplant, water and lemon juice.
  2. Bring to a boil, then reduce heat and let simmer for about 10 min (until eggplant is tender).
  3. Drain eggplant, pressing out excess liquid and place in small bowl. Mash it up.
  4. Add minced onion, chili-garlic sauce and mint. Mix.
  5. In a separate bowl, mix flour and spices.
  6. Combine flour and eggplant mixtures.
  7. In a large skillet, heat a thin layer of oil over medium-high heat.
  8. Add mixture, about 1 Tbsp at a time.
  9. Don’t overcrowd the pan. You can flatten the fritter when you turn it, turning as needed, until brown all over (about 2-3 minutes).
  10. Best served with Cilantro Mint Sauce.


Butternut Squash Vindaloo

Butternut Squash Vindaloo
Recipe type: Main Dish
Cuisine: Inidan
Serves: 4

  • 1 ½ Tbsp. grainy mustard
  • 1 tsp. ground cumin
  • ¾ tsp. ground turmeric
  • ½ tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. white wine vinegar
  • 3 Tbsp. Driftless sunflower oil
  • 1 small onion, cut into thin half rings
  • 5 cloves garlic, minced
  • 1 medium butternut squash (apr. 1½ lbs.), peeled, seeded, & cut into 1” cubes (should be about 4 cups squash)
  • 1 c. coconut milk (well stirred)
  • ½ c. water
  • Cilantro & roasted cashews, for garnish (optional)

  1. Mix mustard, spices, salt, & vinegar well in a small bowl.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Put in the onion & fry until golden brown.
  4. Add garlic, stir, & fry for 30 seconds.
  5. Add the spice past & stir for a minute.
  6. Add sweet potatoes, coconut milk, & water & cover.
  7. Bring to a boil, lower the heat, & simmer for about 30 minutes, or until squash is tender but not falling apart.
  8. Garnish with cilantro & cashews if you wish, & serve with rice.


Indian Turnips with Cumin

Indian Turnips with Cumin
Recipe type: Side Dish
Cuisine: Indian
Serves: 4

  • 5-6 medium turnips
  • 2 Tbsp. chickpea (“gram”) flour (can be found at food co-ops or Indian grocery stores).
  • 1 12 oz. can chopped tomatoes, with juice.
  • 2 Tbsp. Driftless Sunflower oil
  • ½ tsp. cumin seeds
  • 2 – 3 hot, dried whole red chilies OR 1 tsp. crushed red pepper
  • ⅛ tsp. ground tumeric
  • ¾ tsp. salt

  1. Peel turnips & quarter lengthwise.
  2. Put chickpea flour in a bowl.
  3. Slowly add 2 Tbsp water & mix until smooth.
  4. Add tomatoes & ¼ c. water.
  5. Put oil into medium sized pan over medium-high heat.
  6. Put in cumin seeds, stir, then add chilies.
  7. Add turnips & tumeric.
  8. Stir for a minute & add ½ c. water, chickpea-tomato paste, & salt.
  9. Bring to boil, cover, & simmer on low heat until turnips are tender, about 20 minutes.


Indian Garlic Shrimp

Indian Garlic Shrimp
Recipe type: Appetizer
Cuisine: Indian

  • 1 lb. medium shrimp, peeled & deveined (or 1 lb. of firm tofu/tempeh)
  • 5 cloves garlic, peeled, crushed, & minced
  • 3 Tbsp.Driftless Sunflower oil
  • ½ tsp. black or yellow mustard seeds
  • ¼ tsp. ground tumeric
  • 1 fresh cayenne pepper, seeded & minced
  • salt to taste
  • 1 Tbsp. fresh cilantro, chopped

  1. Heat oil in large frying pan/wok over high heat.
  2. Add mustard seeds, when they start to pop, add garlic.
  3. Stir a couple of times & add shrimp (or tofu or tempeh), tumeric, & cayenne.
  4. Stir until shrimp just turn opaque (2-3 minutes).
  5. Add salt & cilantro & serve.


Greens with Ginger

Greens with Ginger
Cuisine: Indian

This dish can be served over rice or as a side to other Indian dishes, especially mild curries
  • 3 Tbsp. Driftless Sunflower oil or safflower oil
  • 1 inch piece fresh ginger, peeled, sliced thinly, then chopped
  • 2 cloves garlic, minced
  • 2 fresh hot green chili peppers, chopped OR 1 Tbsp. crushed hot red pepper flakes
  • ½ tsp. garam masala (Indian spice mixture available at any food co-op)
  • ¼ tsp. sugar
  • ⅛ tsp. cayenne pepper
  • 1 bunch lacinato kale, stem removed & chopped coarsely

  1. Put oil in a wok or large sauce pan over high heat.
  2. Add ginger & stir until ginger starts to brown.
  3. Add garlic, kale, & chilis or pepper flakes.
  4. Stir, cover, & cook until kale is tender, about 5 minutes.
  5. Add salt, garam masala, sugar, & cayenne & cook for a couple of minutes.


Curried Cauliflower with Snap Peas

Curried Cauliflower with Snap Peas
Recipe type: Side Dish
Cuisine: Indian
Serves: 4-6

  • 3 c. cauliflower, cut into bite-size pieces
  • 3 c. snap/snow peas or green beans
  • 4 cloves fresh garlic, minced
  • 1 Tbsp. oil
  • 1 tsp. cumin seed
  • salt & pepper to taste
  • 2¼ c. milk
  • ½ stick butter
  • 4 Tbsp. curry powder
  • 2 Tbsp. all-purpose flour
  • juice & zest of ½ lemon
  • cilantro, chopped, for garnish
  • scallions, chopped, for garnish

  1. In a large lidded skillet, heat oil over medium-high heat.
  2. Add cauliflower, stir, & cover.
  3. Meanwhile, set milk to heat over medium heat until about to boil.
  4. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover.
  5. After another minute, add garlic & stir a few times.
  6. Season with salt & pepper to taste & transfer on to a plate.
  7. Return empty skillet to stove & melt butter.
  8. Whisk in curry powder until bubbly.
  9. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated.
  10. Continue whisking until boiling & thickened (about a minute after boiling.
  11. Stir in lemon juice/zest & veggies & serve over rice with garnishes.


Cauliflower and Carrot Quick Pickles

Cauliflower and Carrot Quick Pickles
Recipe type: Pickle
Cuisine: Indian

  • 1½ cups water
  • 3-4 cloves fresh garlic
  • ½ teaspoon coriander seed
  • ½ teaspoon mustard seed
  • ½ teaspoon black peppercorns
  • ½ cups white vinegar
  • 3 teaspoons salt
  • 3 medium carrots, cut in half & then ½” sticks
  • ½ of a cippolini onion cut into thick chunks
  • 1½ cups cauliflower, cut into bite sized chunks (may need more or less to fill your jar)
  • 4 hot red chiles or 1 tsp red pepper flakes (optional)

  1. In a medium saucepan, bring water to a boil, reduce heat to a simmer, and add garlic. Cook for five minutes.
  2. Add next five ingredients, bring to boil, and stir until salt dissolves. Reduce heat to simmer for five minutes.
  3. Remove from heat.
  4. Into a clean, 1-quart mason jar: Using tongs, remove garlic from the brine and place into jar.
  5. Then, using a spoon, ladle up and add the coriander, mustard, and peppercorns.
  6. Then, pack the jars full of cauliflower, carrots, beans or whatever other vegetables youre using. You want them to be tightly stuffed.
  7. Pour hot brine over the vegetables to completely cover, let cool, and refrigerate.
  8. Pickles will taste good in just a few hours, better after a couple of days, and they’ll keep for a few months.


Indian Cucumber Raita

Indian Cucumber Raita
Recipe type: Sauce
Cuisine: Indian

  • 2 cucumber, diced or thinly sliced
  • 1 c. plain yogurt
  • 2 Tbsp. onion, minced
  • 2 Tbsp. fresh mint, chopped
  • ¼ tsp. ground cumin OR ½ tsp. toasted
  • whole cumin seed (optional)
  • salt & pepper to taste

  1. Combine everything but cucumbers in medium bowl & fluff with fork to mix.
  2. Add cucumbers & stir to coat. Serve cold.