Sunday Rice

3 tablespoons canola oil
One 1-inch piece cinnamon stick
3 whole cloves
1 cup finely chopped white onion
4 scallions (white and green parts), thinly sliced
2 bay leaves
2 cups white basmati rice, rinsed, soaked, and drained (see here)
1 1/2 cups diced tomatoes
2 small or 1 large chicken bouillon cube, preferably Maggi brand
3 cups boiling water
Kosher salt

Heat the oil in a 4-quart stew pot over medium heat until shimmering.

Add the cinnamon stick and cloves and cook until fragrant, about 1 minute.

Add the onion and scallions and cook, stirring, until softened (don’t let them color), about 3 minutes.

Add the bay leaves and drained rice, stirring to coat the rice with the oil. Cook, stirring frequently, until the rice starts to stick to the bottom of the pot, 4 to 6 minutes.

Add the tomatoes, bouillon cube, and water, taste, and add salt as necessary.

Increase the heat and bring the mixture to a boil. Gently stir the rice with a silicone spatula a couple of times and cover the pot.

Reduce the heat to medium and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.

Turn off the heat and let the pilaf stand, covered, for 15 minutes.

Paneer and Cauliflower Makhani

Ingredients send grocery list
3 quarts fresh tomatoes
1 serrano chilli
4 cloves garlic
1 tablespoon cumin powder
1 tablespoon turmeric powder
1 tablespoon chili powder (he uses Kashmiri chilies)
1 tablespoon freshly ground black pepper
1/3 cup honey
2 cups water, plus more according to preference
1 dash salt, plus more to taste
1 1/2 cups heavy cream
1 cup (2 sticks) unsalted butter
1 piece 2-inch ginger knob, cut in 1/2-inch long julienne strips
1/4 cup toasted fenugreek leaves, crushed
4 cups roasted cauliflower florets
3 cups soft paneer, cut into cubes
2 handfuls cilantro, to stir in and for garnish
8 servings steamed long grain basmati rice
8 servings Indian flatbread like naan

In a large blender, puree tomatoes, garlic, and chili. If your blender won’t accommodate all the tomatoes at once, work in batches.

Add the ground spices and honey to the pureed tomato, garlic, and chili mixture.

Place a large pot on moderate heat. Add the puree, along with the water, and bring up to a boil. Lower the heat and simmer for about 1 hour.

After an hour, strain the mixture into a pot. Season and add the heavy cream, butter, julienned ginger, and crushed fenugreek. (This sauce can be prepped a couple of days in advance. At this point, store in the refrigerator until ready, or proceed to next steps for serving).

For serving: Add the cauliflower to sauce and bring the sauce up to a boil. Lower the heat, add the paneer and continue to cook for a few minutes. Stir in the cilantro (and garnish on top), and serve with Indian flatbread and/or long grain basmati rice.

Scrambled Eggs Patia

For the spice paste:
1 jalapeño (less spicy) or serrano (more spicy), stem and seeds removed
2 garlic cloves
1-inch piece peeled ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground chile powder
1/4 teaspoon cayenne

For the finished dish:
1 small onion, diced
1/4 cup canola or other neutral oil, divided
one 15-ounce canned diced tomatoes, drained
1 teaspoon salt
1 tablespoon tamarind paste
1 1/2 tablespoons vinegar
1 teaspoon brown sugar or jaggery
12 eggs
Black pepper
1 cup roughly chopped cilantro, plus more for garnishing

Combine all ingredients for the spice paste in a food processor or mini blender with 1/4 cup water.

In a large sauté pan over medium heat, add 2 tablespoons of the oil and the onions. Cook until deeply golden but not yet brown, about 10 to 12 minutes, then add the spices and the rest of the oil and continue to cook for another 3 to 4 minutes.

Add the tomatoes and salt and cook for another 8 minutes, until the tomatoes juices are a bit reduced and thickened. Then add the tamarind paste, vinegar, and brown sugar and stir to combine. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.

Meanwhile, whisk the eggs in a large bowl just to break up the whites and yolks.

Reduce the heat to the lowest possible sitting, add the eggs, salt, and pepper, and cilantro, and cook gently, stirring constantly with a Silicone spatula in a figure-8 motion, until the eggs thicken and are soft and silky, 15 to 20 minutes. Serve hot with more cilantro.

Note: Feel free to halve the recipe, but keep a close eye on the eggs, which will (obviously) cook in less time.