Indian Dinner
Ingredients
- For the meat
- 2 pork chops (you can also use 2 chicken breasts)
- 1 cup tandoori paste ⓘ
- For the cole-slaw ⓘ
- 1 teaspoon butter ⓘ
- 1 cup onion, shredded
- 2 cups cabbage, shredded ⓘ
- 1 cup carrot, shredded ⓘ
- 1 cup water
- 1 red chili pepper, finely chopped ⓘ
- 1 teaspoon cumin powder
- 1 teaspoon garlic sea salt
- 1 teaspoon pepper ⓘ
- Saffron rice ⓘ
- 2 cups brown rice ⓘ
- 4 cups water ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon saffron ⓘ
- For the sauce ⓘ
- 1 cup yogurt ⓘ
- 1 cup sour cream ⓘ
- 1 teaspoon sesame seeds ⓘ
- 1 teaspoon basil, chopped ⓘ
- 1 teaspoon garlic salt ⓘ
- To accomplish ⓘ
Instructions
- Spread meat with tandoori marinade and set aside.
- Melt butter in a pan and add onion.
- When the onion turned golden, add cabbage.
- When the cabbage turned soft, add carrots.
- Add water and shimmer with lid on for about 20 minutes.
- Add the spices when ready and stir.
- Put rice and water into another pot, when water boils add salt and saffron, stir once and cook until tender.
- In the meanwhile mix all the ingredients for the yogurt sauce and set aside.
- Heat grill (Note: if you are not using an outside gas grill you should start turning the oven to 220°C and grill the meat in the oven for about 30 to 40 minutes).
- Grill the meat until tender.
- Spread oil over pappadums and heat them on the bread-shelf of your grill, be careful, this will be quick.
- Put some chutney into a nice bowl.
- Arrange everything around the dinner table, preferably in good quality china.
- Eat with fingers if you like.
Nutrition & Diet Analysis (per serving)
1293
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).