A thoughtfully selected glass of wine can elevate the already vibrant tastes of an Indian dish. As the festival of lights approaches, Diwali not only illuminates our homes but also brings the opportunity to indulge in a tapestry of flavors. In the spirit of celebration, we've turned to Maya Kaimal to inspire a menu that compliments the rich tapestry of Indian cuisine with the perfect wine recommended by Coravin’s very own Sommelier.

And the best part? Thanks to Coravin, you can savor each pairing without the pressure of finishing the bottle. Enjoy a glass now and keep the rest preserved for the next time you decide to recreate Maya’s magic in your kitchen.

Spinach Koftas

Koftas are Indian spiced meatballs often made with lamb. This is a delicious vegetarian version made with spinach, paneer, herbs and spices. Simmering these koftas in Maya Kaimal’s Butter Masala sauce brings the whole dish together for a sumptuous meal!

SERVES 2-3

Ingredients

Koftas:
- 1 tsp neutral oil 1 tbsp small diced onion
- 1 tsp minced garlic
- 5 oz (140g) baby spinach
- ¼ cup mashed potato
- ½ cup grated paneer
- ½ tsp garam masala
- 1 mint sprig, chopped, no stems
- 2-3 cilantro sprigs, chopped
- ½ tsp sweet paprika
- 2 tbsp chickpea flour, plus more if needed
- ½ tsp salt
- Oil for deep frying

Curry:
- 1 jar Maya Kaimal Butter Masala Simmer Sauce
- Chopped cilantro, for garnish
- Garam Masala, for garnish

Preparation

Step 1
In a sauté pan, heat the oil, add the onions, garlic, and spinach. Sweat for 2-3 minutes until the spinach is wilted. Cool completely and blend in a blender or food processor to make a smooth paste.

Step 2
In a bowl, combine the spinach puree, and all the kofta ingredients and make a soft dough. Add more chickpea flour if it is too sticky. Wet your hands and roll into 10 balls, about 2 tbsp each.

Step 3
Heat about 1 inch oil in a pan for deep frying. Deep fry the koftas until golden brown. Take them out on a paper towel lined plate and set aside

Step 4
Pour the Maya Kaimal Butter Masala Simmer Sauce into a small pot. Heat through. Add the fried koftas and simmer for 2 minutes.

Step 5
Garnish with cilantro & garam masala. Serve hot with naan or rice. Enjoy!

Wine Pairing: Viognier

The fragrant bouquet of a Viognier, with stone fruit and subtle floral notes, complements the rich and creamy texture of spinach koftas in butter masala sauce. It’s a medium bodied wine, that's subtle creaminess will parallel the mild spices and paneer's texture without overpowering the dish.

Slow Cooker Pork Vindaloo

This traditional spicy and sweet-tart stew couldn’t be easier to make with the help of Maya Kaimal’s Vindaloo simmer sauce and a slow cooker.
Note: If you’re not a spice fan, omit or reduce the chili flakes.

SERVES 4

Ingredients

- 1 ½ lbs boneless pork shoulder, cut into 1-inch pieces
- 1 tsp kosher salt
- 1 jar Maya Kaimal Spicy Vindaloo Indian Simmer Sauce
- ¼ tsp red chili flakes
- Cilantro, for garnish
- Steamed rice, for serving

Preparation

Step 1
Season pork on all sides with salt, then toss with vindaloo sauce, ¼ cup water, and chili flakes in a slow cooker.

Step 2
Cook until meat is tender and falls apart when pressed, about six hours on high or eight hours on low.

Step 3
Serve topped with cilantro with rice alongside

Notes: To make on the stovetop, increase water to ½ cup, bring mixture to a boil over medium heat in a Dutch oven, reduce heat to a low simmer, and cook, covered and stirring occasionally, until meat is tender, about 2 hours.

Wine Pairing: Zinfandel

Zinfandel is a great wine to pair with a hearty and spicy pork vindaloo. Known for its robust character and jammy dark fruit flavors, Zinfandel can withstand the intensity of vindaloo without being dominated by the heat. What's more, its subtle sweetness can be a cooling counterpart to the dish’s spiciness.

Baked Butter Masala Salmon with Sizzled Scallions

Cooking with a simmer sauce doesn’t have to mean turning on the stove. Use it for baking, like this salmon baked in Butter Masala until juicy and flavorful. And while it’s in the oven, use the time to make a refreshing cucumber salad. Top with some sizzled scallions and you are in for a treat!

SERVES 3-4

Ingredients
- 4 salmon filets, 4 oz (120g) each
- Salt to season fish
- Neutral oil, for oiling the baking dish
- 1 jar Butter Masala Indian Simmer Sauce

Cucumber Salad:
- ½ an English cucumber, cut into half-moons, about 1 cup
- 1 tsp vinegar (sherry is nice)
- 1 tsp sugar
- Salt and Pepper

Sizzled Scallions:
- 1 tbsp neutral oil
- ¼ cup sliced scallions
- ¼ cup chopped cilantro
- ½ tsp chili flake

Preparation

Step 1
Heat oven to 350˚F (180°C)

Step 2
Lightly oil a baking dish and arrange the fish filets in a single layer and pour the Butter Masala sauce around the fish to cover the bottom of the baking dish.

Step 3
Bake, uncovered until the fish is opaque, about 20 to 25 minutes.

Step 4
While the fish is baking, make the cucumber salad in a small bowl by combining the cucumbers with vinegar, sugar, salt, and pepper, mix well and set aside.

Step 5
Make the sizzled scallions by heating the oil in a small saucepan over medium heat. Add the scallions and allow them to sizzle until the edges start to turn golden. Take the pan off the heat, add the chili flake and cilantro. Set aside.

Step 6
Once the salmon is baked, top with the sizzled herbs. Enjoy with the cucumber salad!

Wine Pairing: Chardonnay (lightly oaked)

The creamy texture and hints of vanilla and butter from a lightly oaked Chardonnay will seamlessly blend with the Butter Masala richness and tender flakiness of the salmon. The wine's understated oakiness will complement the dish without dominating the delicate flavors.

Pairing these exquisite dishes with the right wine can turn a simple meal into a celebratory feast. Remember, with Coravin, you can keep the rest of your wine fresh for the next gathering, allowing the celebration to continue beyond just one night. Light the lamps, set the table, and let the wine pour – here's to a Diwali filled with light, joy, and exceptional taste!

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