North Indian Spiced Vaho

Ingredients

In the North Indian Spiced Vaho, we incorporate the flavors and spices commonly found in North Indian cuisine, such as cumin, coriander, turmeric, and garam masala. These spices add a distinct aroma and taste to the dish, giving it a unique twist compared to the original Colombian Vaho. We alse have the original recipe for Vaho, so you can check it out.

• 500g (1.1 lb) boneless chicken or lamb, cut into pieces 500g (1.1 lb) boneless chicken or lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the diced tomatoes and cook until they soften and release their juices.
4. 4.
   Add the chicken or lamb pieces to the pot and cook until they are browned on all sides.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well to coat the meat with the spices.
6. 6.
   Add the cubed potatoes, sliced carrots, and bell pepper to the pot. Stir to combine.
7. 7.
   Pour enough water into the pot to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken or lamb — Ensure that the meat is cut into evenly sized pieces to ensure even cooking throughout the dish.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to incorporate its taste into the dish effectively.
• Tomatoes — Choose ripe and juicy tomatoes for a flavorful broth.

Tips & Tricks

• For a spicier version, add a chopped green chili along with the ginger and garlic.
• Serve the North Indian Spiced Vaho with steamed basmati rice or naan bread for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of garam masala and chili powder.

Serving advice

Serve the North Indian Spiced Vaho hot, garnished with fresh cilantro leaves. Accompany it with a side of steamed basmati rice or warm naan bread.

Presentation advice

Present the North Indian Spiced Vaho in a deep serving dish, allowing the vibrant colors of the vegetables and meat to shine through. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.