Based on the shahi korma in Julie Sahni's Classic Indian Cooking, I bumped up the cumin, reduced the mace a touch, and added more yogurt so we'd have more sauce. This is probably the 10th time I've made this recipe, adjusting spices each time to try and find what I wanted, and I think I finally nailed it. Also, this time I didn't overcook the chicken.

Best. Korma. Yet.

I'm going to try a new recipe, an Indian style curry from Wendy Hutton's Singapore Food. I pulled this one out since it uses yogurt instead of coconut milk and I used up all our coconut milk making masaman curry the other night.



Update: Didn't have cardamom, but my references said it was lemony, so I added a little lemon juice. I also used more yogurt than the recipe calls for, because I like my curry to have lots of sauce. (As an American, I feel that gravy is my birthright, even if that gravy is made from plain yogurt and turmeric.) Turned out great. We're going to call it "Golden Curry" from now on, to distinguish it from other curries, and next time we're going to toss some golden raisins in to give it a little more oomph.

RATING:

INGREDIENTS:

1 1/2 cups masoor dal or red lentils

4 cups water

1 teaspoon turmeric

1 teaspoon salt (or to taste)

1/8 teaspoon canola oil (or canola oil spray)

1 tablespoon panch phoran

1 large onion, diced

2 cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon ginger paste (or 1 tsp. minced ginger)

16 ounces diced tomatoes (or 1 can)

1 head cauliflower, cut into small florets)

1/2 cup water

ANALYSIS:

Makes about 6 servings. Per serving: 193 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 34g Carbohydrate; 0mg Cholesterol; 378mg Sodium; 16g Fiber. Weight Watchers Core (or 3 Flex points).

RATING:

KOFTA INGREDIENTS:

2 medium red potatoes, about 12 ounces

6 ounces fresh spinach

2 ounces firm tofu

2 teaspoons nutritional yeast flakes

2 teaspoons lemon juice

1 teaspoon salt (reduce for low-sodium diets)

1 teaspoon cumin seeds

1/2 onion, minced

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1/2 teaspoon garam masala

3 tablespoons chickpea flour (besan)

SAUCE INGREDIENTS:

1 small or 1/2 large cucumber

1 cup plain soy yogurt

1/4 cup diced red onion

1-2 tablespoons minced mint leaves

1-3 tablespoons lime juice (use more if you are using store-bought soy yogurt because it tends to be sweetened)

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

salt and freshly ground pepper, to taste

ANALYSIS:

Makes 4 servings. Per serving: 116 Calories (kcal); 1g Total Fat; (9% calories from fat); 6g Protein; 22g Carbohydrate; 0mg Cholesterol; 568mg Sodium; 3g Fiber.

saag paneer (excellent)
chicken shish kabob
naan
1 cup of chai
assorted chutneys

Amy & I ate an Indian buffet joint after tooling around Redmond like big dorks. I wonder if she is reading this.