Ovenless Series, Finale

Rachael and I watched Mississippi Massala and ate Indian food. I did not have the energy or spices to make real Indian food so I improvised. The curry was not as hot as young Denzel Washington.

Vegetable curry:

chiles

butter

few tbsp curry powder

2 potatoes, diced

cup chickpeas

2 cups frozen chopped spinach, thawed

cup plain yogurt

cup crushed tomatoes

salt

Preparation: heat butter in pot. Add chiles and cook until fragrant. Add potatoes and some curry powder and cook several minutes. Add chickpeas, spinach, and remaining curry powder and cook another few minutes. Then add tomatoes and yogurt and cook on medium-low heat until the potatoes are soft.

Paratha:

(adapted from Mark Bittman’s How to Cook Everything Vegetarian)

1 1/2 cups white flour

1/2 tsp salt

2 tbsp butter or neutral oil (I used vegetable)

Preparation: combine flour and salt in a bowl. Add water and mix with hands (or machine) until sticky. Allow the dough to rest 20 minutes at room temperature. Break dough into 4-6 pieces. Roll each piece into a circle and brush with oil. Then “roll up like a cigar, then into a coil not unlike a cinnamon bun.” I was totally confused when I read this so I hope my pictures make it more clear. Put a griddle over medium heat. Then press each piece of dough flat and roll out into a circle. Place in griddle and cook each side for a few minutes, brushing with oil. I found that after the first batch the griddle was oily enough and stopped brushing the bread. Cover bread loosely with foil or towel and serve immediately.

Also, my landlord got us a new oven. It’s a Christmas miracle.

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