During the course of reading through Chef Sanjeev Kapoor's latest magnum opus 'How to cook Indian', I came across a couple of north Indian recipes that appeared to completely omit a crucial ingredient, viz 'garam masala'.
In one of the recipes, The gravy was a rich indulgent makhani (buttery), which as the name suggests (in hindi), is made with a lot of butter & cream. what was interesting about this dish is that there was no 'garam masala' (the mandatory spice blend in almost all North Indian dishes) at all... instead in its place, just cardamom & mace. When I asked Chef Kapoor about this at a book signing event a month ago, his simple reply was.. 'I was just trying out something new & it worked great!' which is absolutely in line with this foodie passion of mine.
Taking this approach of Chef Kapoor, I took his gravy recipe one step further and paired it with a 'new' vegetable, another wonderful candidate for Indian food, the baby artichoke. the artichoke is incorporated in a kofta (meatball, only in this case its vegetarian) - Panfusine —Panfusine
What an incredible fusion of tastes and textures. The spicing is expert -- I was afraid it would be very spicy but it was just the perfect amount of heat. The Kofta are beautifully spiced and the ricotta and the baby artichoke work beautifully together. (I had to add an additional tablespoon of garbanzo flour for the Kofta to hold together in the oil after the first one fell apart.) The Makhani sauce is so smooth and so creamy and wonderfully satisfying -- it goes perfectly with the Kofta. This recipe is a wonderful way to utilize baby artichokes. Delicious. I’d call it comfort food at its best. - sdebrango