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Curry Masala Fondue and Garlic Naan

I'm about to start my last rotation next week! Woop di dooh! I just finished my family rotation out in the boonies of Virginia. I'll say that was interesting... There were patients that came in and was like "I fell on an electric fence, woke up and came here - No Big Deal". Another person came in with a leg half open and was like "I filled it with sawdust when I cut it with my chainsaw to stop the bleeding". Like what?!
Since I'm leaning towards the surgery side, I didn't think I was going to enjoy the rotation that much, but I really did in the end. There's something about the long-term patient care aspect, where you could potentially care for your patient from cradle to the grave, that appealed to me. But, I dunnooo.... I still really enjoy cutting and sewing stuff :P
Anyway, I had an Indian friend who left me with all her spices when she moved. SCORE! Seriously, every time I open my pantry door, it smells like India. And then I receive this fondue pot from Swissmar, and I was like yeaaaa Curry fondue! I usually find cheese fondues really heavy with one flavor profile, but adding all the spices really made in multi-dimensional in flavvahhh! It kind of resembled a cheesy chicken tikka masala (but without the chicken). And with some homemade fluffy garlic naan and roasted vegetables, it'll be a party!
Apparently, fondues are making a come back... so it's time to dust up your old pot and put it to use. Or get this heavy duty cast iron one! I love that it's cast iron because it heats the cheese sauce more evenly and not just under the flame. I was able to cook the sauce directly in the pot and then transfer it onto the set. No pouring cheese over myself by accident! The inside is also enamel coated, so you don't have to worry about seasoning it or avoiding acidic foods and it's very easy to clean. It's a classy no fuss multi-purpose pot!

Hope you guys enjoy the recipe! AAaaand, have an awesome weekend full of fun and of course...lots of cheese :)

Curry Masala Fondue

serves 4-6

2 cloves garlic minced
2 tbsp butter
2 tbsp flour
1 cup milk + 1 cup
3 tbsp tomato paste
1/4 cup water
2 tsp curry powder
2 tsp turmeric
1 tsp paprika
1 tsp ground cumin
3 dried red chilies
1 tsp black peppercorn (or 2 tsp black pepper)
1 bay leaf
2 cups cheese (cheddar, parmesan)

Roasted cauliflower and red potatoes

  1. In the fondue pot, melt butter and add garlic and stir until fragrant. Whisk in flour and milk until it becomes a paste. Dilute tomato paste in water and whisk that in too
  2. Add in spices (turmeric, paprika, cumin, chilies, pepper and bay leaf). Whisk occasionally until it becomes somewhat thickened. You could honestly mix in any kind of curry spices together and it will taste good! Thin with the extra cup of milk 
  3. Add in a mix of cheese. I liked cheddar to give it some sharpness. I think adding mozzarella could work just to get the stringiness. I used a mix of cheddar and parmesan (mostly because I can't afford expensive cheese :P)
  4. Now fondue is ready for dipping! I roasted some cauliflower and diced red potatoes drizzled in olive oil and seasoned with simply salt and pepper!

Garlic Naan   makes 9

1 package active dry yeast
1 cup warm water
1 tbsp sugar

2 tbsp sugar
3 tbsp greek yogurt
1 egg
2 tsp salt
1/2 tsp baking soda
3.5 cups flour
4 tsp garlic, minced
ghee for frying
  1. Dissolve yeast and sugar in warm water for 10 mins until frothy and bubbly
  2. In your mixer bowl, stir sugar, yogurt, egg, salt, baking soda and flour together. Add yeast mister and knead 10-15 mins until smooth
  3. Place in a greased bowl, cover and let rise for an 1 hour in a warm place until about double it's size
  4. Punch down the dough to release gas (my fave part hehe). Knead in garlic evenly, but don't over knead! Pinch into 9 pieces and roll into balls, cover with wrap or a towel and rest 30 mins
  5. Heat a cast iron pan on medium heat. Roll out with a roller and kind of spread it pretty thin with your hands (like shaping pizza). Brush ghee on one side and place that side onto hot cast iron pan. Cover with lid and fry for 1-2 mins. Spreading it real thin allows you to get all those awesome bubbles in your naan!

I developed this recipe for Swissmar; all opinions expressed are my own. They also have a wide range of fondue pots (think meat!) and other cool kitchen stuff :) Thank you for the support!


  1. I still can't get over that you deal with stuff everyday that would definitely make me faint - were you always OK with it or is that something that goes away when you're around it all the time?? Or maybe this isn't something you discuss here..... but ANYWHO, Indian food is my jam and fondue is the most amazing combo you could've picked and you are just amazing. The end. :D

    1. I actually didn't ever want to be a doctor until after college! I think all those meat market visits growing up in Hong Kong made me really hate the smell of blood. But, I dunnoo... in real life, it's so sterile and exciting in the OR! Thanks Courtney! I could eat Indian buffet until curry comes out of my pores!

  2. Wow! Whodathunk something as foreign as fondue could be imbued with Indian flavors? Very creative. Love the photos too.

  3. I have an Indian roommate and we have an entire drawer full of spices!! But I've just never mastered Indian cooking...or attempted it actually. But fluffy garlic naan is one of my all-time favorites-mhmmmmm!!

    1. It's actually super simple! Although, I've never actually made real Indian food. I just like their spices haha

  4. MABEL!!!! This is so amazing, I'm allllll about the Indian food. And the fondue. And all the naan.
    I felt the same way about family medicine! I didn't do it in the boonies though haha yours sounds wayyy different from my rotation. YAY for being almost done with them!! Are you surgery then for sure!? That's so so exciting, you're going to be a great one!!!! <3

    1. hehe thanks! I could bathe in curry if I could! I think surgery for sure for now...although I really should know by now :P I'm too indecisive

  5. Looks delicious, I would love to taste this kind of food. Thanks for sharing your recipe Mabel.

  6. Great idea! I was planning on making something similar this weekend actually, and stumbled upon your blog :). Did you find the fondue stayed smooth without an emulsifier (ie. American cheese, sodium citrate..)?

  7. I felt that when cooled down, a skin would form on the top pretty quickly. But while warm it was ok!

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