Kaniwa, also known as baby quinoa, is a superfood that has been grown and consumed by indigenous communities in the Andean region for thousands of years. Rich in protein, fiber, and essential minerals, kaniwa is a nutritious and versatile ingredient that has gained popularity in recent years. In this article, we will introduce you to a delicious kaniwa Indian recipe that will not only satisfy your taste buds but also provide numerous health benefits. So, let's dive into the world of kaniwa and discover the flavors of traditional Indian cuisine.
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Ingredients
For the kaniwa:
1 cup of kaniwa
2 cups of water
1 teaspoon of ghee (clarified butter)
½ teaspoon of turmeric powder
½ teaspoon of cumin powder
½ teaspoon of coriander powder
½ teaspoon of garam masala
Salt to taste
For the curry:
2 tablespoons of vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 tomato, chopped
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
1 teaspoon of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of garam masala
½ cup of coconut milk
1 cup of vegetable broth
Salt to taste
Instructions
Rinse the kaniwa in a fine-mesh sieve and drain well.
In a pot, add 2 cups of water and bring it to a boil.
Add the kaniwa, ghee, turmeric powder, cumin powder, coriander powder, garam masala, and salt to taste. Give it a stir and reduce the heat to low.
Cover the pot and let the kaniwa cook for 15-20 minutes, until all the water is absorbed and the grains are tender.
Meanwhile, in a separate pan, heat the vegetable oil over medium heat.
Add the cumin seeds and mustard seeds and let them splutter.
Add the chopped onion and cook until it turns golden brown.
Add the minced garlic, grated ginger, and chopped tomato. Cook for a few minutes until the tomatoes are soft.
Add the coriander powder, turmeric powder, and garam masala. Stir well and cook for 2 minutes.
Add the coconut milk and vegetable broth. Bring it to a boil and then reduce the heat to low.
Let the curry simmer for 15-20 minutes, until it thickens.
Once the kaniwa is cooked, fluff it with a fork and add it to the curry. Stir well and let it cook for a few more minutes.
Serve the kaniwa Indian curry hot with rice or naan bread.
This kaniwa Indian recipe is a perfect blend of flavors and textures, making it a wholesome and satisfying meal for vegetarians and non-vegetarians alike. The nutty and earthy taste of kaniwa goes well with the creamy and aromatic curry, making it a unique and delicious dish. So, next time you're craving some Indian food, give this recipe a try and experience the goodness of kaniwa.
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