Distinctly Montana Magazine

D I S T I N C T L Y M O N T A N A M A G A Z I N E • S P R I N G 2 0 1 9 56 GREAT FALLS SAIBEEN'S KITCHEN has been open a little over a year and recently moved to a new, larger space. Chef and owner Saibeen Acord has been cooking Indian and East African food since she was a child. She was born in Tanzania and grew up in Calgary, Canada with a passion for cooking the cuisine of East Africa and India. She first operated a successful catering business that then eventually turned into a restaurant. As she gave cooking demonstrations and classes, her popularity grew quickly. East African and Indian food are very similar in the spices they use so it's a natural fusion of cuisines. What sets them apart is when and how the spices are incorporated. In both types of food, you'll find cumin, turmeric, cardamom, garam masala among other spices. East African and southern Indian recipes use coconut as a base in their gravies. Saibeen's Kitchen is different than traditional Indian restau- rants in the way she blends East African and Indian food together. Saibeen will make an Indian curry with an East African twist. At her kitchen she grinds all her own spices and makes everything from scratch. One of the most popular dishes at Saibeen's Kitchen is butter chicken. Two other mild dishes to try are keema mutter (a ground beef and peas dish) and Indian curry meatballs. BILLINGS MIRCH MASALA opened their doors this past fall. It originally began in 2009 when Chef Vandana Patel and her family moved to Bozeman with a vision of introducing Indian food to Montana. Her son, Meet Patal, first came to Bozeman to attend MSU. After he graduated, his parents moved to Bozeman from Gujarat India and opened Mirch Masala. Chef Vandana has years of experience in home- style Indian cooking using traditional recipes, techniques, and spices from India. After seven years of serving Bozeman and the surrounding area, the family moved to Billings and found a new home for Mirch Masala. e ingredients are freshly sourced from local farmers' markets and vendors to create the most flavorful Indian dishes, including curries, dosas (a type of pancake made from fermented batter) and idlis (savory rice cakes). ey have a lunch buffet that changes daily and Indian platters and dishes dur- ing dinner hours. MATAR PANEER FROM MASALA IN MISSOULA MAKES 3 SERVINGS INGREDIENTS FOR THE ONION TOMATO PASTE: 2 T ghee (clarified butter) 2 t cumin seed 2 large onions, diced 15 cashews 4 cloves INSTRUCTIONS FOR THE ONION TOMATO PASTE 1. Heat ghee in a broad pan. Add cumin seeds and let toast (until faint smoke is emitted). 2. Now add the cashews, clove, garlic, ginger, and onions. 3. Let ingredients sauté over medium high heat for 5 minutes. 4. Add tomatoes and sauté for 4 minutes. Let cool for a few minutes. 5. Add the water and puree the onion, tomato, spice mixture into a smooth paste. INGREDIENTS FOR THE FINISHED DISH: 1T ghee ½ t asafetida 1 ½ C onion tomato paste (above) salt to taste 1 C green peas 2 C paneer cheese, cut into 1" cubes 2 t sugar ¼ C cream INSTRUCTIONS FOR THE FINISHED DISH 1. Heat 1 T ghee in another pan at medium high heat. Add asafetida. Add cubed paneer and sauté until most sides are browned. Sprinkle browned paneer with salt. 2. Add fenugreek, chilies, chili powder, turmeric and garam masala. Saute for 1 minute. 3. Add onion tomato paste (see above), sugar, cream, and water. 4. Add peas 5. Simmer everything for 5 minutes on medium heat. Finish with butter and mix into the hot curry. 6. Serve immediately with steamed basmati rice and garnish with chopped cilantro. 6 garlic cloves, chopped 1 inch piece ginger, chopped 2 large tomatoes, diced 2 t salt 4 T water 1 T dried fenugreek leaves 2 serrano or 1 jalapeno green chili, chopped 1 T red chili Powder 2 t turmeric ¼ to ½ C, as needed water 1 T butter – 1 T ¼ C cilantro, chopped

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