Dateline: April 28, 2020 Indian food again! YEAH!

I do love Indian food, there are very few dishes that I don't like or wouldn't eat a second or third time.  Tonight's menu is Rasedar Jinga, or shrimp in dark sauce, from Madhur Jaffery's Indian Cooking.

I really like this recipe because it is tasty, first and foremost, but it is also easy and relatively quick to make.

To go with it, I am making jeera aloo, cauliflower with cabbage, and a relish/salad, with beets, yogurt and spices.  I had some frozen naan so that will stand in for some rice.

spices and ginger garlic paste browning

tomatoes and tumeric now in

finished with shrimp and cilantro

We had a zoom happy hour with some friends prior to dinner and in order to not over cook the shrimp, I let the sauce come to a boil, then added the shrimp and turned off the heat during the call. Worked great.  I just brought the pot up to a simmer before bringing to the table.

Little potatoes were steamed in the instant pot then spiced up in a cleaned inner pot and lightly fried.

finished taters

cauliflower cooking down

I cut the cauliflower up into tiny florets, sliced the cabbage into ribbons, and cut a jalapeno up into thin strips.  Into the pot went some ghee and cumin and mustard seeds and a pinch of asafetida.  When the seeds started popping, in when the veggies.  Stir around and then I added a cube of chicken stock and let them mingle until cooked

beets, ready to eat

The 2 beets were steamed in the instant pot as well and then after 25 min or so, the skins will slip right off when cool.  I cut into little cubes, added 1/4 c plain yogurt and a tsp of salt.  In a sauce pan, I heated up some ghee and added mustard seeds, cumin seeds and some asafetida and then poured it over beets. Mix and serve.

Note:  I think without the happy hour interruption, the sauce would have been thicker, but in the future, I would hold the shrimp for the duration of the hiatus while the sauce was left uncovered on simmer.  I'd add the shrimp and cook for an additional 5 minutes until cooked through.  I would have a clinging sauce and perfectly cooked shrimp