Indian Summer Casserole Recipes

INDIAN-SPICED TOMATO AND EGG CASSEROLE

Steps:

• Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
• While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings.
• Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
• Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs.

INDIAN CHICKEN CASSEROLE

Steps:

• Melt butter in deep saucepan.
• Add onions, cardamom and cinnamon.
• Cook until onion is tender and lightly browned.
• Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
• Stir to paste.
• Stir into butter mixture.
• Add tomatoes.
• Simmer, covered 20 minutes.
• Add chicken and remaining water.
• Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
• Add salt to taste.
• Serve with hot, cooked rice.