Gluten-Free Vegetarian Indian Recipe: Aloo Jeera Potato with Cumin Recipe

July 16th, 2008 yum Posted in Indian, North India, Potatoes 7 Comments »

When I went to Bangalore and Agra, India a year and a half ago I discovered the joys of Northern Indian cuisine, especially their vegetarian sautee dishes. Although they are usually served with gluten wheat flatbread, you can always order them with rice. Of all the dishes I enjoyed, Aloo Jeera, or potatoes with Cumin, was one of my absolute favorites. I never thought I liked cumin all that much, but somehow in this dish the tangy, pine-flavored cumin infused oil perfectly enhances the creamy, starchy potato. All I really needed for the perfect meal on the road in India (or in a parade of hotels) was a big scoop of Aloo Jeera and some basic white, long-grained rice. When I got home at first I was ready for a break from Indian food, but once I was back for a while I started daydreaming about hearty and satisfying aloo jeera. When our local Celiac Bay Area group had a potluck recently with a Indian food theme, I knew I had to try to make some to share with my fellow gluten-free diners. Not only is the dish vegetarian, and based on one of my favorite gluten-free starches, the potato, but it is naturally dairy and egg free. So, here’s my first attempt at recreating Aloo Jeera like I enjoyed in India. I don’t know that this is the perfect recipe- but it’s tasty, and a good start to some very enjoyable experiments.

Aloo Jeera Indian Potato and Cumin Recipe
Ingredients
1 1/4 lb. Potatoes, peeled, diced, and set in a bowl of cool water
2 tbsp. oil (I like mustard, but peanut, canola, safflower etc work)
4 tsp. Cumin seeds (Depending on your preference)
2 tsp. minced garlic (or less, to taste)
1 tsp. ground coriander
1/2 tsp. salt (or more, to taste)
1/2 tsp cayenne pepper, or less to taste
1 regular tomato or 2 small tomatoes, chopped and deseeded
1 small handful fresh cilantro, rinsed and chopped

Rating: 7
Original Source: Adapted from the Bombay Cafe and various online recipes.

Directions
Directions
Heat oil in your cast iron pan and add cumin seeds. Add your diced potatoes and then mix in your minced garlic, coriander, salt, and cayenne pepper. Combine thoroughly and then lower heat. Cover and cook for 25 minutes. Test for doneness. When almost fork tender, add your chopped tomato and cilantro, cover and let cook for another 5 minutes or so. Taste, add any seasonings you like, and serve.
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Gluten-Free Indian Wholegrain Naan Flatbread Recipe

July 7th, 2008 yum Posted in Indian, Indian Flatbread, North India, Teff 17 Comments »

I’ve always been more than a little envious of gluten-based flatbreads. Naan is one of the DH’s favorite things, and I definitely wish I could have tried the flatbread made in the home of the Bangalorean family that I saw on our last visit to India. But, I’ve learned over the years that the best consolation is coming up with my own gluten-free version of a dish at home later. That’s exactly what I did one evening when I found myself drowning in our favorite spinach chickpea curry recipe and out of rice. I had tried a recipe using all white flours from the gluten-free mall’s recipe index, and I liked it, but I wanted something a little more sophisticated and healthier for me, too. So, I played around with flours until I came up with a satisfying brown and white rice flour naan that had just enough teff to give it a lovely “wholegrain” flavor but not too much to overpower the bread. The resulting bread was lovely, and a huge improvement on the original. So, the next time you have curry- why not try a northern starch rather than a southern, and try my recipe for wholegrain Naan flatbread. Even if you don’t have curry, butter or margarine with dill or any traditional sandwich filling is great in this flatbread. The best part? Despite its fluffy, yeasty interior the crispy exterior is strong enough to keep it together when you slice it open, and sturdy enough to handle a heavy filling… even lots of whole chickpeas slow simmered in an Indian curry.

I am very pleased to enter this flatbread recipe in Bread Baking Day, with its theme of “small breads.” Enjoy more of the Book of Yum’s Indian Food Recipes and Reviews

Looking for more gluten-free flatbread recipes?

Try Ginger Lemon Girl’s Millet Flatbread

Kate’s GF Mock lavash Bread

or

Naomi’s Sweet Potato Pita

Gluten-Free Naan / Roti – Indian Flat Bread (Gluten-Free)
Ingredients
1 cup tepid milk (i used soy milk, but any kind of milk is fine)
1/2 cup brown rice flour (superfine)
1/2 cup white rice flour
1/2 cup sweet rice flour
3 tbsp. teff flour
1/2 cup tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
1 cup or more plain/natural yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
Directions
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then
sit bowl in warm place for 4-5 minutes.

Sift the flours, Xanthan gum, salt, baking powder into a bowl or
food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

Preheat oven to the highest setting. Make dough into 6 equal sized
balls. Roll out balls into round shapes that are about 1/4 in. thick .[my note: I rolled the dough out on parchment paper- you can then peel off parchment paper after transferring or bake directly on paper. I also put my hand inside a small plastic ziploc to pat out the dough rather than using a rolling pin, using liberal amounts of extra teff flour to decrease stickiness.]

Preheat a heavy baking tray in oven to 550 or so. Remove tray and put the naan on it [on or off of parchment paper]. Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

(my oven only heats to 550 and the first time it took me more like
5 minutes or six to get it brown. But then the second time i almost
burned it, so watch it carefully. My hubby liked it better the
browner it got.)

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