Benjamin Kemper (Senior Editor, Travel) is a native New Englander based in Madrid, Spain. He writes and edits travel stories at SAVEUR. He has lived in Boston, London, and New York and travels often to the Caucasus region. Find him on Twitter and Instagram, and don't miss his cooking column, One Pot Bangers.
1 cup finely chopped cilantro leaves, divided, plus more for garnish, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.is a section devoted to kofta, Indian-style meatballs bobbing in rich, spicy gravy.
1 cup finely chopped cilantro leaves, divided, plus more for garnishTo a large pot set over medium heat, add ¼ cup of the ghee and onions and cook, stirring occasionally, until very soft and beginning to brown, about 20 minutes. Stir in the ginger, mustard seeds, turmeric, and garlic and cook until fragrant, about 1 minute. Add the coriander, aniseed, cumin seeds, Kashmiri chile, and nigella seeds and cook for 1 minute more. Remove from the heat.
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