Posted 12 August 2013 - 08:19 PM
I have been experimenting with sous-vide cooking and decided to see how low-effort an Indian dish I could make. I stuffed a vacuum bag with fresh spinach and then I mixed fenugreek leaf, kalonji, chaat masala (home-made, with black salt) ground coriander, turmeric, mango powder, yogurt and a touch of cream. After mixing all that I poured it into the spinach and sealed. No frying, no onions, no chili, no garlic, no ginger. I cooked it at 85C for 40 minutes. This should have been a total failure on moral grounds alone--so little effort deserves a commensurate reward. But it wasn't. The sauce developed a nice golden color and the dish was pleasantly sour. It complemented some other dishes quite well. I think sous-vide Indian (or "Indian-inspired") cooking is well worth exploring.