2 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1⁄2 Tbsp Kashmiri chili powder
1⁄2 Tbsp Amchoor (dry mango powder)
1⁄2 Tbsp ground fennel seeds
1 tsp fresh ginger-garlic paste
1 Tbsp lemon juice
1⁄2 C plain yogurt
Salt and pepper, to taste
3 lbs paneer, cubed
3 red bell peppers, chopped into 1-inch cubes
3 green bell peppers, chopped into 1-inch cubes
1 red onion, chopped into 1-inch cubes
2 C tomatoes, cored and chopped
1 jalapeño, sliced
6 cloves garlic, roasted
2 tsp yellow mustard
1⁄2 C rice wine vinegar
1⁄2 C sugar
3 tsp lemon zest
1 Tbsp pectin
Prepping time: 45 minutes / Cooking time: 5 minutes / Sous vide cooking time: 6 hours, 30 minutes
The sous vide method ensures perfectly cooked sprouts, while harissa-tahini pack a bold flavor punch.
For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.
Thick Manuka honey is an ideal glaze for sous vide shrimp finished on the grill.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.