Top Chef Masters, Season 3, Episode 3, Elimination Challenge
1. Wash the baby spinach and dry on paper towels. Make slurry by adding water into the rice flour in a medium mixing bowl. The slurry should be the consistency of pancake batter. Throw in spinach and coat evenly.
2. Pour about 3 inches of oil into a large saucepan and heat to 360 degrees Fahrenheit over high heat. (Drop piece of bread in and if it floats and turn golden brown in 45 seconds, it’s at 360). Turn the heat down to low than add the spinach in 3-4 batches and cook, stirring every now and then with slotted spoon until crispy 4-5 minutes. Drain on paper towels.
3. Toast the cumin in a dry frying pan over medium heat, stirring until fragrant and lightly browned (2-3 minutes). Grind to a powder and set aside
4. Stir together the yogurt, 1/4 cup cilantro, green chili, 1 teaspoon of toasted cumin, sugar, salt, and cayenne in large bowl. Set aside.
5. Peel the potato. Slice it about 1/4 inch thick and then cut into 1 inch cubes. Put the potato in a second bowl and add the chickpeas. Add 2 tablespoons of green chutney and 1 tablespoon tamarind chutney and toss.
6. Assemble crispy spinach, leaving some behind for garnish, the potato-chickpea mixture and the yogurt mixture. Sprinkle a few leaves over bottom of dish, than potato-chickpea mixture on top. Drop leaves in yogurt, stir to coat leaves, lift them out and place on top of potatoes. Drizzle 1/2 tablespoons tamarind chutney over the top and 1/2 Tablespoon green chutney. Repeat process 3 more times to use all of spinach leaves. Pour any remaining yogurt on top with 1/2 tablespoon of each chutney drizzled over it. Sprinkle with 1/4 teaspoon cumin and cayenne and garnish with ginger and baby spinach leaves
1. Place all ingredients in blender and blend until smooth.
1. Heat the oil, cumin ginger, cayenne, fennel, asafetida, and garam masala in a medium sauce pan over medium-high heat until cumin is fragrant and lightly toasted, shaking the pan often for about 1 minute.
2. Whisk in 2 cups of water, sugar and tamarind concentrate until it is completely dissolved.
3. Bring to a boil and reduce the heat to medium and simmer until the sauce turns dark brown and is thick enough to leave a trail on the back of a wooden spoon (20-30 minutes). Turn off heat and set aside.