We have one Indian restaurant in a 90 mile radius of our turn. To boot, it’s not even that good. So what’s a girl to do when there’s an Indian craving going on?
I’ve been slowly learning how to make several types of Indian food. It’s such a diverse cuisine and just getting hold of the different spices has been an interesting challenge. It takes time to learn the flavor combinations and techniques. I’ve found myself often falling back on Moroccan spice combinations instead of testing out the Indian flavors. While both cuisines have healthy doses of fresh spices, they are different spices for sure.
MarocBaba often tries to steal me away for lunch at our neighborhood Indian haunt, but this week I surprised him instead. But I had a little bit of help.
Tell me that doesn’t look amazing?
I made the entree and fritters in under 45 minutes. If you’ve made Indian foods before you’ll know there are very few meals you can pull off with that timetable. Saffron Road’s new Chana Saag entree was the star of this meal and with the help of Rogan Josh Simmer Sauce and a food processor I made delicious fritters to round out the meal. This meal is gluten-free, halal, and vegetarian. It tastes delicious too!
Recipe for Rogan Josh Fritters
- 1-2 cups spinach
- 1 zucchini
- 2-3 large carrots or 10 small carrots
- 2-3 oz paneer (Indian cheese)
- rice flour (or regular flour if you’re not gluten-free)
- 1 package Rogan Josh Simmer Sauce
- vegetable oil for frying
1. Peel the zucchini and carrots. Roughly chop and add to a food processor (or blender) along with spinach and diced paneer.
2. Pulse the ingredients in the food processor to roughly break up. Slowly stream the Rogan Josh Simmer Sauce. Continue to mix until there are no chunks in the batter.
3. Transfer the batter to a mixing bowl and begin to add flour. The amount will vary depending on how wet the batter is. Add several spoonfuls at a time and mix to incorporate.
4. Keeping adding flour until the consistency holds together in a ball shape. The batter should still be soft but able to stick together.
5. Preheat vegetable oil in a frying pan or heavy bottomed pan. Roll each of the fritters in flour and then carefully add them to the oil. Take care not to crowd the pan with too many fritters at a time.
6. Cook until the outside is brown. Keep in mind, there’s nothing inside that needs to be “cooked” so you can do this more quickly than with normal frying. You’re just going for taste and texture with frying.
7. Remove cooked fritters from the oil with a slotted spoon and drain on a towel before serving. Eat hot!
Fritters can be cooled and frozen in a single layer. To re-heat place into a pre-heated 350F oven until cooked through (15-20 minutes).
From the time I started preheating my oven until the time I was plating this meal was 45 minutes. I was really impressed with the flavor of the Chana Saag entree. Even though it’s a frozen meal the flavor is wonderful. MarocBaba has eaten nearly all of the fritters and likes to add additional hot sauce, even though I think the Rogan Josh simmer sauce packs enough of a punch! I hope you’ll give this meal a shot next time you want a quick Indian inspired meal!
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