Kadai Paneer

Ingredients:
5 tablespoon of oil
1 teaspoon of cumin
1 cup chopped onions
one 2" stick of cinnamon
4 bay leaves
one dry red chili
1 tablespoon of coriander seeds crushed
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 cups of chopped tomato
1 teaspoon of garam masala
3 cups chopped red yellow and green bell peppers
1 teaspoon salt
2 cups paneer

Preparation:  Heat a pan with oil on medium heat.  Add cumin seeds to the oil.  When the cumin seeds sizzles add the chopped onions cook till the onion is brown.  Add red chili, bay leaves, crushed coriander seeds, saute for a few minutes add tomato stir cover and cook till the tomato separates from the oil about 5 minutes.  Add garam masala, add the bell peppers stir cover and cook for 2 minutes.  After two minutes take out the cover stir and cook open for 5 to 6 minutes.  Bell pepper should not be over cooked., just before turning off the heat add the paneer mix heat on high for 2 minutes and turn off heat.  
Serves 2.

This is a popular restaurant dish.  It can be made at home easily.  It is an absolute compliment to nan or chapati.

Spinach and Potato curry

Ingredients:
1 bunch of fresh spinach can substitute with frozen
2 cups of chopped cubed  potato
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon salt
1 teaspoon of garam masala

Preparation:  Wash and cut the spinach.

Heat a pan with 3 tablespoon of oil, when hot add cumin seeds, when cumin seeds sizzle add turmeric powder and paprika powder immediately add the washed spinach and chopped potato after five minutes add salt.  Let it cook until uncovered for 18 to 20 minutes till the potato is done.  Add garam masala mix and cook for another two minutes.  

Serve with rice or chapati.  Serves 2.

Spinach and potato go so well together.  Both are available fresh throughout the year.  Buy spinach with the crisp leaves.  

Cauliflower curry

1 medium size cauliflower, red bell pepper, green bell pepper, half a carrot all washed and chopped
4 turmeric root about 2" inches, with skin removed can be substituted with 1/2 teaspoon of turmeric powder
1 tablespoon of chopped ginger
3 tablespoon of oil
1/2 teaspoon of cumin seeds
1/2 salt or to taste

Heat oil in a pan.  When hot add cumin seeds, when cumin seeds sizzles add ginger and whole turmeric.

Saute for about a minute add chopped vegetables, cover and cook for about 8 to 10 minutes stirring occasionally.

The vegetables taste best when cooked el dante.  Add salt turn the heat high mix cook for about 2 minutes and turn the heat off.  Serve with rice or chapati.  Serves 2.

Buy cauliflower with a compact head and no blemish.  Cauliflower is the member of the mustard family.  Using mustard oil for seasoning in this recipe enhances the taste.

Tomato Coconut Chutney

1 small tomato
1/2 cup fresh ground coconut
1 red chili adjust to taste

For Seasoning
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1/2 teaspoon salt
some cilantro for garnish

Chop tomato and grind it with coconut.  If necessary add some water.  The tomato has enough water you may not need to add water.  Remove the ground tomato and coconut from jar and pour it into a bowl add salt.

Season:  Heat oil in a pan on medium heat.  When hot add channa dal, urad dal, when dal turns brown add mustard seeds, when mustard seeds crackle add the seasoning to chutney.  Garnish with cilantro leaves.  Serves 2.

There is so many ways to make chutney.  This is another one of them.  This is a nice way to use up ripe tomatoes.  Serve with dosa, idli, upma or pongal.