Indian Something or Another

I hope Ganesha doesn't scorn me! But I thought I would try to make a little something tonight with an Indian flair...it was really good...and I'm sure the furthest thing from authentic!

In preparation for cooking, make yourself a simple cocktail in a pretty glass...in this case, Clementine Vodka and Soda Water. Mmmm!

Ground Turkey with Chickpeas, Potatoes and Tomatoes
Serves 4

1 lb ground turkey
1 TB olive oil
Salt/Pepper
1 tsp red pepper flakes
(dashes of Tandoori spice, ground fenugreek, cumin and coriander)*
1 medium onion, diced large
2 tomatoes, peeled, seeded, cored and diced large
2 medium white potatoes
4 TB butter
1 can chickpeas, drained and rinsed
2 TB tomato paste
2 TB chana masala (spice blend: Coriander, Chilli, Cumin, Dried Mango Powder, Bayleafe, Dry Ginger, Pomegranate Seeds, Black Cardamon, Salt, Cassia{cinnamon}, Black Salt, Clove, Tumeric)
1 green pepper, diced
1 handful cilatro, chopped (reserve some for garnish)

This can of Chana Masala cost about $1.50 at Giant. If your store has a nice international aisle, you should be able to find it there. If not, check around the spice section. I've checked various online resources and can't seem to find one...anyone else know if your stores carry this spice blend? I'd be curious to know how easy it is to find.

This is the first time I've bought chickpeas to prepare at home. They Stink! I opened that can it smelled like cat food. Ick! Gave those things a good rinse and cooked 'em up and they were tasty good. But I also didn't make it...the smell was pretty potent. I had the organic brand from Giant.

In a large skillet, heat olive oil over high heat. Add turkey and cook until brown. Season with salt and pepper, red pepper flakes and some other tasty spices. When cooked, remove from heat and reserve.

*I thought it might be nice to make sure the meat has some good spice to it, so I added the tandoori spice, coriander, cumin and fenugreek. I wouldn't fret if you don't have the spices, but make sure to add the red pepper to get some heat in there.

Add the diced potatoes to a large pot filled with cold water and large pinch of salt. Bring to a boil until tender. (make sure to use the boiling water to help you peel your tomatoes...cut an X in the bottom of your tomatoes and drop them into the boiling water for 15-20 seconds, remove and rinse with cold water. The skin will slip right off!) Reserve nearly two cups of the potato water. When the potatoes are just fork tender, drain and reserve. (Basically the al dente for the potato--they will cook a bit more later).

In the same large pot, melt butter over high heat and add the onions. Saute for a few minutes until they just start think about getting tender, just a few minutes. Add the chickpeas, cook for two minutes. Add the tomato paste and stir to incorporate, cook for another minute or two until the aroma of rich tomato-ness is coming from the pot. Add the Chana Masala spice blend. Stir to incorporate and allow to cook for one minute, the spices "blossom" in the hot fat/butter. Now your kitchen will start to smell like an Indian restuarant.

Tomatoey goodness. Buttery goodness! Spices are next. The whole pot will try up as they spices absorb the butter. Make sure to allo to cook for a minute.

Add 1 cup of the potato water. Stir. You want the pot to be slightly soupy, but not runny. Add more water if necessary.

Add the pre-cooked turkey, peppers and potatoes. Stir to incorporate. Drop temperature to low. Add more of the potato water if necessary. Cover and allow to simmer, very gently, for about 10 minutes. Add tomatoes and most of the cilantro and simmer for another 5 minutes.

Serve in bowls with toasted pita and garnish with more cilantro!


Namaste. And don't forget to make yourself a second cocktail!