Mendolonium

Source: Gina Mendolo

Ingredients:

• 1 T canola oil
• 1 t shallots, minced
• 1/4 fresh ginger, crushed
• 1/4 t cumin seeds
• 1/4 t mustard seeds
• 1/16 t hing*
• 1 medium onion, finely diced
• 1 pint tomatoes, diced, pureed, or milled to a smooth sauce
• 1 t ground cumin
• 1 t ground coriander
• 1 t turmeric
• 1 t garam masala
• 1/4 t crushed red pepper
• 1 cinnamon stick
• 3 bay leaves
• 1 1/4 t salt
• 2 1/4 cups chickpeas (garbanzo beans), cooked or canned

Directions:

1. Heat the oil in a large skillet.
2. Add the shallots, ginger, cumin seeds, mustard seeds, and hing.
3. When you hear the seeds “popping” add the onion and saute until soft (about minutes).
4. Stir in the tomatoes and spices.
5. Stir in the chickpeas.
6. Simmer for 10 minutes.
7. Serve hot with rice and/or nann.

* Hing can be tricky to find (it won’t be at your standard grocery store or even at Whole Foods), however, it makes all the difference in Indian dishes. It is worth seeking out online or at an Indian grocery store. One bottle should last you a long time as most recipes only use a very small amount.

Source: Gina Mendolo

Ingredients:

* 2 T butter or ghee
* 2 sanam chili peppers, seeds removed, finely minced (Alternative: use one or two Anaheim chili peppers)
* 3/4 cup onion, finely minced
* 28 ounces tomatoes (canned is fine), pureed (use a food mill or a food processor)
* 3/4 cashews, ground (use a food processor)
* 3/4 t garam masala
* 1/2 t ground cumin
* 1/4 t turmeric
* 1/8 t hing
* 1/4 c fresh cilantro, chopped
* 3/4 c heavy cream
* 2 cups paneer, crumbled or cut into blocks (Paneer is a traditional Indian cheese made from cows milk. I make my own or you can buy it at an Indian grocery store.)

Directions:

1. Melt the butter in a skillet over medium high heat.
2. Saute the onion and peppers in the butter until just tender, about 3 – 5 minutes.
3. Add in the tomatoes, cashews, and spices.
4. Mix well and reduce heat to a simmer.
5. Simmer for 20 minutes without stirring.
6. Turn off heat and stir in cilantro, cream, and paneer.
7. Serve with rice and/or nann.