Indian soups and Garam Masala

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Last night’s new recipe met with mixed results. This time around I made a cauliflower, potato, and lentil soup with some Indian flavor, a recipe from Nava Atlas’ wonderful Vegetarian Soups for All Seasons. While I was pleased with the Indian flavor that the Garam Masala gave the soup, Huyen thought it was a little bit too overpowering, negating the taste of the cauliflower. I think had we used larger chunks of potato and caulflower rather than dicing them so finely, it might have turned out a little better.

I must admit, though, I’m becoming a fan of Garam Masala, a blend of cinnamon, cumin, coriander, cloves, and black pepper that’s traditionally used in North Indian cooking (the South Indian version has fenugreek and turmeric and more coriander). CuisineCuisine.com has a some good information on Garam Masala, as well as some recipes for making your own. Like curry, when it’s used in soup, it makes the house smell wonderful (one of my favorite by-products of cooking an Indian-style dish).

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