“What’s an extern?!”
That’s the question our talented extern Mahima Govil gets at parties when she tells people she works with us. As a Culinary Arts student at San Francisco Cooking School, Mahima’s “externship” is a core part of her curriculum. Essentially, it’s a chance to apply her cooking skills in a real-world setting—this year by working with us remotely, hence “extern” rather than “intern.” In the Williams Sonoma Test Kitchen, our interns test recipes, build them for social media, and sometimes even help develop them. Mahima’s culinary skills were put to the test this summer and she came through with flying colors! We’re thrilled to share her Indian-inflected recipes below.
Williams Sonoma brings just one or two talented interns into the test kitchen each year annually, test kitchen director Belle English says, and Mahima came very highly recommended. “Mahima was really excited and really organized,” says Belle, “which is always a good characteristic for a test kitchen cook.” Belle was so impressed by her skills and intuition that she asked Mahima to help develop an orzo meatball recipe. “Our interns usually do a special project, but this is the first time it involved recipe development.”
Mahima grew up in Maryland, in an Indian-American family. “My mother and grandmothers taught me how to cook,” she tells us, “while my father taught me that food is best enjoyed with the people you love.” Here are four of Mahima’s Indian-inflected recipes (a whole menu!) she’s thrilled to share with you, including a little note from her about why they shine. Thanks, Mahima!
Spinach and Corn Pot Pies
My mom’s spinach & corn is a staple at family dinners. Her secret ingredient is tandoori masala, a spice blend found in Indian grocery stores. I knew this dish belonged in a pie, but it took some testing to determine the correct form. A hand pie had too much crust, while a single crust pie wouldn’t hold shape. The pot pie ended up being the clear winner – a twist on a family favorite.
1 package (14 oz./440 g) puff pastry, thawed
3 Tbs. extra-virgin olive oil
1 yellow onion, finely diced
2 garlic cloves, minced
10 oz. (315 g) spinach, coarsely chopped
1 1/3 cups (8 oz./250 g) fresh corn kernels (from about 2 cobs of corn)
1 Tbs. unsalted butter
1 Tbs. all-purpose flour
1/2 cup (4 fl. oz./125 ml) half-and-half
2 tsp. tandoori masala spice mix
1/4 to 1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
1 egg whisked with 2 tsp. water
Line a baking sheet with parchment paper.
Place the puff pastry on a lightly floured work surface. Gently roll it out into a 13-inch (33-cm) square about 1/8 inch (3 mm) thick.
Arrange four 4-inch (10-cm) ramekins upside down on the pastry. Using a paring knife, cut around each ramekin, leaving a 1-inch (2.5-cm) border all around. Place the rounds on the prepared baking sheet, then refrigerate while making the filling.
To make the filling, in a fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic until fragrant, about 1 minute. Add the spinach and corn and cook, stirring, until the spinach has wilted, about 3 minutes. Remove from the heat and set aside.
In a large saucepan over low heat, melt the butter. Add the flour and cook, stirring constantly, until thoroughly combined and the smell of raw flour has gone away, about 1 minute. Add the half-and-half, tandoori masala and cayenne, using 1/4 to 1/2 tsp., depending on how spicy you want the dish to be. Increase the heat to medium-high, then cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to a simmer and whisk constantly until the sauce is thickened, about 2 minutes. Turn off the heat.
Using a slotted spoon, spoon the spinach-corn mixture into the spice mixture, leaving behind any liquid in the pan. Stir to combine and season generously with salt and pepper. Transfer to a bowl and refrigerate for 30 minutes.
To assemble the pot pies, divide the filling evenly among the ramekins. Using a pastry brush, brush the outside edges of the ramekin with egg wash. Place a puff pastry round on top of each ramekin, then press the pastry to the sides of the ramekin until sealed. Using a paring knife, cut a 1/2-inch (12-mm) vent in the center of the pastry. Brush the top of the pastry with the remaining egg wash. Place the pot pies on a baking sheet and refrigerate for 30 minutes.
While the pot pies are chilling, preheat an oven to 400°F (200°C).
Bake the pot pies on the baking sheet until the tops are a deep golden-brown, 20 to 25 minutes. Let cool slightly before serving.
Serves 4
Egg Curry
Egg curry represents everything I love about the food I grew up with. It’s simple, hearty, and packed with flavor. What’s best is that you can choose your own adventure! My family boils the eggs until firm, but you can certainly go with a jammy egg. I like my tomatoes sweeter, but you can add as much sugar as you’d like. The garnishes aren’t strictly necessary, but they do add some fun. No matter what you decide, I hope you enjoy this piece of my childhood.
For the garlic crisps:
1/4 cup (2 fl. oz./60 ml) olive oil
3 garlic cloves, sliced
Kosher salt
For the egg curry:
8 large eggs
3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 bay leaf
2 tsp. ground coriander
1 1/2 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 can (14.5 oz./455 g) crushed tomatoes
1/2 tsp. sugar, or as needed
Kosher salt and freshly ground black pepper
Coarsely chopped fresh cilantro for garnish
Steamed rice or naan for serving
To make the garlic crisps, in a small fry pan over medium heat, warm the olive oil. Once the oil is sizzling, add the garlic to the pan. Using a rubber spatula, gently spread the garlic into an even layer. Fry the garlic, stirring occasionally, until golden brown, about 45 seconds.
Using a slotted spoon, transfer the garlic to a paper towel–lined plate to drain. Sprinkle with salt while the garlic is still hot, then side aside.
To make the egg curry, place the eggs in a saucepan and cover with water. Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs sit for 8 minutes if you prefer softer yolks, or 10 minutes if you prefer them firmer. Immediately transfer the eggs to a bowl of ice water. Once they are cool enough to handle, peel them. Set aside 6 of the eggs. Cut the remaining 2 eggs in half lengthwise and set them aside separately.
In a large fry pan over medium-high heat, warm the olive oil. Add the onion and bay leaf and cook, stirring occasionally, until the onions have softened and are just beginning to color, about 6 minutes. Stir in the coriander, turmeric, cayenne, cumin and cinnamon until the onions are evenly coated with the spices.
Add the crushed tomatoes with their juices and 1/2 cup (4 fl. oz./125 ml) water to the pan and bring the mixture to a boil. Add the 6 whole eggs to the pan use a spoon to gently coat them with the sauce. Reduce the heat to a simmer and cook until the sauce is thickened, about 3 minutes.
Discard the bay leaf and, using a slotted spoon, remove the eggs and transfer them to plate. Season the tomato mixture with salt and pepper, then stir in up to 1/2 tsp. of sugar (the amount will depend on the sweetness of the tomatoes).
Return all the eggs to the pan, including the halved eggs. Garnish with the garlic crisps and cilantro and serve with rice or naan alongside.
Serves 4 to 6
Sheet Pan Chili Paneer
My favorite kinds of home-cooked meals are ones that require minimal cleanup. This dish, inspired by my grandma’s cooking, is perfect for weeknights. Marinate the paneer for maximum flavor, roast the colorful vegetables, add the paneer midway, don’t forget the herbs, and voila! The Test Kitchen team especially loved this with tortillas.
2 1/2 Tbs. ketchup
2 1/2 Tbs. low-sodium soy sauce
1 1/2 Tbs. sesame oil
1 Tbs. rice wine vinegar
1 Tbs. chili sauce, such as sriracha or sambal oelek
12 to 14 oz. (375 to 440 g) paneer, cut into 1/2-inch (12-mm) cubes
1 red onion, halved and sliced 1/4 inch (6 mm) thick
1 green bell pepper, seeded and cut into 1/4-inch (6-mm) strips
1 red bell pepper, seeded and cut into 1/4-inch (6-mm) strips
1 yellow bell pepper, seeded and cut into 1/4-inch (6-mm) strips
1 orange bell pepper, seeded and cut into 1/4-inch (6-mm) strips
2 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Kosher salt and freshly ground pepper
For garnish:
1/2 cup (3/4 oz./20 g) coarsely chopped fresh cilantro
1/2 cup (3/4 oz./20 g) coarsely chopped fresh mint
1/4 cup (3/4 oz./20 g) coarsely chopped green onions
Cooked rice or warmed tortillas for serving
In a large bowl, whisk together the ketchup, soy sauce, sesame oil, vinegar and chili sauce. Add the paneer and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
Preheat an oven to 400°F (200°C).
Spread the onion and all the bell peppers evenly on a baking sheet. Drizzle with the olive oil, cumin, 2 tsp. salt and 1 tsp. pepper. Toss to coat.
Roast the onions and bell peppers for 20 minutes. Remove from the oven. Add the paneer and any marinade remaining in the bowl to the baking sheet and toss to combine. Spread the vegetables evenly on the baking sheet.
Return the baking sheet to the oven and roast for 10 minutes. Turn on the broiler and broil until the edges of the onion, peppers and paneer are beginning to brown, about 3 minutes.
Remove from the broiler and season with salt and pepper to taste. Toss again to combine.
Garnish with the cilantro, mint and green onions. Serve immediately with rice or warm tortillas.
Serves 2 to 4
Dark Chocolate Spiced Bread Pudding
I usually don’t prefer chocolate desserts, but the chocolate bread pudding we made in class at San Francisco Cooking School changed my mind. This recipe takes inspiration from that, as well as a Mexican hot chocolate. I tested it a whopping 5 times (I counted!) for optimal creaminess and meltiness.
1 loaf challah, about 1 lb. (500 g), cut into 1/2-inch (12-mm) cubes
3 cups (24 fl. oz./750 ml) half-and-half
1 3/4 tsp. ground cinnamon
1 tsp. cayenne pepper
1 tsp. kosher salt
6 oz. (180 g) semisweet chocolate, finely chopped
4 egg yolks
1/2 cup (3 1/2 oz./105 g) firmly packed dark brown sugar
1/4 cup (2 oz./60 g) granulated sugar
1/2 tsp. vanilla extract
1/2 cup (3 oz./90 g) semisweet chocolate chips
1/2 cup (4 fl. oz./120 ml) heavy cream
Unsweetened cocoa powder for dusting
Vanilla ice cream for serving
Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
Spread the bread cubes evenly on a baking sheet. Bake until the bread is dried out but not browned, 8 to 10 minutes. Set aside and let cool completely.
In a small saucepan over medium heat, warm the half-and-half. Once it reaches a simmer, about 5 minutes, whisk in the cinnamon, cayenne and salt, then turn off the heat.
Add the chopped chocolate to the half-and-half mixture and let sit for 5 minutes. Gently whisk until the chocolate is fully melted and the mixture is smooth.
In a large bowl, combine the egg yolks, brown sugar, granulated sugar and vanilla and whisk until combined.
Whisking constantly, slowly drizzle the chocolate mixture into the egg yolk mixture, adding the chocolate mixture slowly so you don’t cook the eggs. Gently fold the bread cubes into the mixture. Set aside to soak for about 1 hour, occasionally stirring the mixture so the bread evenly soaks up the liquid.
Fold in 1/4 cup (1 1/2 oz./45 g) of the chocolate chips into the chocolate-bread mixture.
Pour 1/4 cup (2 fl. oz./60 ml) of the cream into the prepared baking dish, tilting the pan to cover it evenly. Spread the chocolate-bread mixture evenly in the dish, then drizzle the remaining 1/4 cup (2 fl. oz./60 ml) cream evenly over the top.
Cover the baking dish with aluminum foil over and bake for 20 minutes. Remove the aluminum foil and sprinkle the remaining 1/4 cup (1 1/2 oz./45 g) chocolate chips on top. Continue baking, uncovered, until the bread pudding is fully set and the top is beginning to crisp, 20 to 25 minutes.
Transfer to a wire rack and let cool for 10 minutes, then dust with cocoa powder to garnish. Serve warm with a scoop of vanilla ice cream on top.
Serves 4 to 6