Sunday Dinner: Indian

One of the restaurants we miss the most from Salt Lake City is an Indian restaurant. As I have perused different recipes, I discovered that the restaurant food was so tasty because they used copious amounts of butter & cream.  While I continue to search for the perfect guilt-free Coconut Shrimp Kurma, I am experimenting with other Indian flavors.

I'm very happy with the first recipe I tried from the Food Network's new Indian host. Aarti takes popular American dishes & infuses Indian flavors. This one was a hit with everyone in the family - it takes about an hour to make.

Sauce:

2 tablespoons vegetable oil

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 serrano chile, seeded and finely minced (save the other half for the turkey)

1 teaspoon garam masala

1/2 teaspoon paprika

1 (15-ounce) can tomato sauce

1 cup water

Turkey (or meat substitute):

3 to 4 tablespoons vegetable oil

Small handful shelled pistachios, about 1/4 cup (I left this out for the kids)

Small handful raisins, about 1/4 cup (I left this out for the kids)

1 teaspoon cumin seeds

1/2 large white onion, finely diced

1 red bell pepper, seeds and membrane removed, finely diced

1/2 serrano chile, seeds intact (I didn't chop it up & the turkey wasn't too spicy)

Kosher salt

1 pound ground turkey

1/2 teaspoon honey

1/4 cup half-and-half

Small handful chopped fresh cilantro (soft stems included)

4 to 6 hamburger buns

Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (optional). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve.