Namaste,
I started cooking about 28 years ago on Kashi. Kashi is my cooking school.
I learn about cooking in all ways, from people, from books, the web, and experience. Thank you Ma and Baba, for in all these ways they have taught me how to cook, and continue to teach me every day and every moment.
This is called the Grace of the Guru.
Grace of the Guru is a your deep heart connection with your beloved. It may be your Guru, or the Christ or The Torah or maybe no religion at all, the love of nature, or simply love and kindness.
For me, cooking is devotion for my guru, for my Ma.
And nothing gives me greater joy than feeding people in her name.
In my first year of cooking, there became a moment when it was time to serve an Indian meal. I knew nothing about Indian cooking. I was walking to Kashi house (where Ma lives and teaches) and passed through a breeze way that had some out door closets. I opened a door and there were boxes of books. I pulled out a box. All the books were placed sideways so you couldn’t read the title. I pulled out a book to see, and it was an Indian cookbook!
This cookbook is where i learned how to cook Indian food.
This recipe came from that cookbook many years ago. Thank you Ma and Baba. It is all by your Grace.
Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients:
- Base of the Curry:
- 2.5 lbs. Potatoes – Russet – Organic
- 1 Onion (Large or 2 small) – Organic
- 4 Garlic Cloves – minced – Organic
- 1 Ginger Root – minced – Organic
- Vegetable Oil or Ghee (clarified butter) – Organic
- Spices:
- Pinch Cumin Seeds – Whole – Organic
- Pinch Brown Mustard Seeds – Whole – Organic
- Pinch of Red Chile Flakes or a few Whole Dried Red Chiles – Organic
- 2 teaspoons Cumin Ground – Organic
- 2 teaspoons Coriander Ground – Organic
- 2/3 teaspoon Turmeric Ground – Organic
- 2/3 teaspoon Garam Masala – Organic – (Indian & Health Food Markets)
- 1/3 teaspoon Black Pepper – Organic
- 1 1/2 teaspoons – Himalayan Salt
- Vegetable Stock:
- 3 Celery Stalks – Organic
- 1 Onion – Organic
- 2 Carrots – Organic
- 4 cups Water
- Additional Vegetables: (what you like, these are some suggestions)
- 1/2 bag Green Peas – frozen – Organic
- 1/2 bunch Asparagus – Organic
- 1 bunch Green Beans – Organic
Utensils:
- Wok or Large Skillet
- Cutting Board
- Knife
- Pot and Lid
- Colander or Strainer
Directions:
Step 1: Make the Vegetable Stock.
First we prep the stock vegetables. Peel the carrot and onion. Wash the celery (keep the leaves, it is great for flavor), rinse the carrots and onion and cut into large pieces. Place into the pot and add 4 cups of water. Cover with lid, bring to a boil and lower to simmer for 15 minutes. Now strain the liquid into another pot, you can save the cooked stock vegetables to eat later. Cover the stock and leave to the side for later.
Step 2: Prep the Base Vegetables.
Now we peel the potatoes and place into a bowl with water (keeps them from turning brown). Pee the onion, peel the ginger root, and peel the garlic cloves. Rinse them all and put to the side. Medium to small dice the onion. Finely chop the garlic and then the ginger, place to the side in a bowl. Now we dice the potatoes into a medium to large chowder size cube. Place them in a pot, cover with water, cover with lid and bring to boil , lower to simmer and cook until just tender. Strain and leave to the side.
Step 3: Prep the Additional Vegetables – If you have them .
Thaw green peas in a colander with running water. Place to the side. Wash and cut asparagus into bite size pieces. The trick to prepping asparagus is to break one stalk. Where it snaps in half, use the top part. The bottom half is tough and can be used in a puree another time or discarded. Wash and prep your green beans, leave to the side.
Step 4: Cook the Spices.
Place wok or large skillet on stove and put on medium heat. Add some oil or ghee to the pan and then add the cumin seeds and mustard seeds. When they start to pop add the diced onion and minced garlic and ginger, stir together well. Now add the chile flakes or whole chilies. Now the ground cumin, ground coriander, turmeric, garam masala, salt, black pepper. If it is too dry add some oil or ghee. Frequently stir the spices (so they do not burn) on low to medium heat for about 15 minutes and until the onion is translucent.
Step 5: Add Potatoes and Vegetable Stock to Finish the Curry Base. Then the Additional Vegetables and Serve.
Add the precooked diced potatoes and mix well into the cooked spices. Add 2 cups of the vegetable stock and mix well with the heat on medium. After a few minutes the sauce will thicken from the potatoes. Add up to one more cup of stock if more sauce is desired. Stir well and taste.Add more salt if needed. Now the curry base is finished. Next steam or blanch the asparagus green beans, and green peas. Fold the cooked additional vegetables into the curry.
Serve and enjoy!!!
Love Swami Rudra Das