Aarti Sequiera's AMAZING Bombay Sloppy Joe's

Bombay Sloppy Joe's recipe is courtesy of Aarti Sequeira. 

I finally mustered up the courage to make Aarti Sequiera's Bombay Sloppy Joe's recipe from her premiere episode of Aarti Party on Food Network TV. I have been thoroughly enjoying Aarti Sequiera's new program on Food Network ever since she won The Next Food Network Star competition. In order to make these Bombay Sloppy Joe's, I had to buy the garam masala, whole cumin seeds, raisins, cilantro and serano chile. Everything else, I had on hand in my pantry or refrigerator. I already love making sloppy joe's from scratch with ground turkey meat, so Aarti's recipe was particularly intriguing to me. I wasn't sure how I would like the raisins and pistachios in this, but low and behold, they were absolutely DELICIOUS! I have to say that I have never cooked with raisins or pistachios, let alone in the same recipe! (I have baked with these ingredients, but that's different!) What struck me the most was cooking the raisins and pistachios in oil and watching them plump up and tasting them after they cooled a bit. The flavors are so radically different than when they are just raw. I am hooked on that flavor combination now! It's so fantastic in a surprising way! I'm glad I took the plunge and just tried out Aarti's recipe head on! Bombay Sloppy Joe's looked so good when Aarti made it on Aarti Party that I knew I just had to make it so I could see how it tasted.

Anyway, I am here to say that Aarti's Bombay Sloppy Joe's recipe is practically full proof! The only thing you need to do is taste it for seasoning and adjust it to how you like it. I like a lot of salt and pepper, so I added quite a bit during the cooking process. I was so determined to make this recipe that I shelled my pistachios by hand (I couldn't find any at the store that were pre-shelled!). The only other suggestion I can make is that if you like your sloppy joe's a little sweeter, then add more honey. The 1/2 teaspoon in this recipe didn't seem to make a difference to me and I couldn't really taste it behind all the other seasonings. 

I am so excited about Bombay Sloppy Joe's and I am thrilled it came out tasting wonderfully yummy!! Bombay Sloppy Joe's were a hit in my house and I must say that this is going to be a new staple on our monthly menu! I know I'm going to crave this at least once a month because the flavors are insanely tasty and the smells that come out of the kitchen when preparing this are just divine! 

My husband made a great suggestion and thought this would taste good over rice! I agree. I think if you had leftovers, you could serve it over rice the next day or the day after to change it up a bit. Or, if you're like me, you can freeze the leftovers and use it the next week for a quick fix meal on one of those nights you just don't feel like cooking!

This recipe took me about 45 minutes to make because of all the chopping and because it was the first time I made it. I had to read the directions very carefully and make sure I did things in the correct order. I'm sure the total cooking and prep time will go down later when I get better at making this. But for now, I totally recommend making this if you love new and exciting food. You can't buy Bombay Sloppy Joe's anywhere! And it's special enough that you can invite your friends over and have a casual dinner in the middle of the week together!

THANK YOU AARTI SEQUIERA FOR SHARING THIS RECIPE!!!!! I love your show!

         Ingredients

           Sauce:

• 2 tablespoons vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
• 1 teaspoon garam masala
• 1/2 teaspoon paprika
• 1 (15-ounce) can tomato sauce
• 1 cup water

           Turkey:

• 3 to 4 tablespoons vegetable oil
• Small handful shelled pistachios, about 1/4 cup
• Small handful raisins, about 1/4 cup
• 1 teaspoon cumin seeds
• 1/2 large white onion, finely diced
• 1 red bell pepper, seeds and membrane removed, finely diced
• 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
• Kosher salt
• 1 pound ground turkey
• 1/2 teaspoon honey
• 1/4 cup half-and-half
• Small handful chopped fresh cilantro (soft stems included)
• 4 to 6 hamburger buns

         Directions

Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!

Watch Aarti prepare Bombay Sloppy Joe's