Friday, June 10, 2011

Shrimp Tikka Masala with Lemon-Saffron Rice

Indian food is awesome. But did you know that you can make it at home?!?!?!
While Indian restaurants and their delicious, affordable buffets are ubiquitous here in Philly, it's always more fun to do it yourself, and thanks to companies like Seeds of Change and their line of Indian simmer sauces, preparing your own Indian feast is now really really easy!

Shrimp Tikka Masala

- 1 jar Tika Masala Sauce
- Fresh Shrimp, peeled (enough for 4)
- 1 medium Onion, chopped
- 1 medium Eggplant, peeled and chopped
- 1 c frozen peas
- Onion and Garlic Powders
- 2 tbsp Greek Yogurt
In a pot, saute Eggplant in oil until it begins to soften, then add Onion and sprinkle with salt. Add onion and garlic powders, stir, and cook until onions are translucent. Add sauce and broth and simmer until it comes to a boil. Add shrimp and peas and reduce to a simmer until the shrimp are pink on the outside. Turn heat off, stir in Greek Yogurt and let sit covered for 5 minutes before serving.

Lemon-Saffron Rice
- 1 c Jasmine Rice
-1 1/2 c water
- Pinch of Saffron
- 4 thin slices of Lemon
Boil water, and then stir in rice with a tablespoon of oil. Add the Saffron and let simmer until all of the water is absorbed. Turn heat off, arrange lemon slices on top of rice and let sit covered for 10 minutes. Fluff rice with fork and serve alongside Tikka Masala Shrimp with Onion and Mango Chutneys on the side.

variations: use any kind of jarred simmer sauce (curry, jalfrezzi, korma...), swap out shrimp for chicken or tofu or seitan, and add any veggies that come to hand (zucchini, mushrooms...)

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