Spinach kofta curry (without onion-garlic)

Spinach Kofta Curry

This recipe is adapted from Sanjeev Kapoor's website. Not only is it made without onion and garlic, but best part is this is a great way to sneak in dudhi (lauki) and lal bhopla (red pumpkin) which may not always be appreciated otherwise.

Here's how I make this Spinach Kofta curry:

For the koftas - Mix together boiled, peeled mashed potatoes, grated paneer and chopped spinach in equal proportion. If using frozen spinach, be sure to thaw it and drain out the water. You can also add some finely chopped veggies if desired like green beans and carrots. Add seasonings to taste - salt, red chilli pwd, dhana-jira pwd, ginger paste, little sugar and chat masala. Mix well and add little corn flour to bind it together so you can form kofta balls. Deep fry, drain and set aside.

For the curry - Heat 3 tsp oil in a kadai. Add 1 inch cinnamon stick, 4 green cardamoms, few black peppercorns and cumin seeds. Fry 2-3 mins on low heat till fragrant. Add 1 cup red pumpkin cubes, 1 cup dudhi cubes and 1 cup chopped tomatoes. Fry well. Add spices to taste - red chilli pwd, cumin pwd, coriander pwd, garam masala pwd and kitchen king masala. Add salt to taste, little sugar and turmeric. Add 1 cup of water, cover and cook on medium heat till veggies get soft. Cool a bit and grind to fine puree along with handful of soaked cashews.

Before serving, heat the curry. You can add 2 tbsp. yogurt and mix well into it. Arrange koftas in the serving bowl and pour the hot curry over it. Serve immediately with roti, paratha or rice.

Crockpot Coconut Veggie Curry

Crockpot Coconut Veggie Curry

This is the first recipe I tried in my new crockpot. It can ofcourse be made in a regular pot on the stove top, but slow cooking this flavorful curry in the crockpot for 4 hours spread an amazing aroma that made the mouth water right on entering home.

Here's how I made this Crockpot Coconut Veggie Curry:

1/2 cup chopped onions
1/2 cup chopped potatoes
1/2 cup cauliflower flowerets
1/2 cut chopped carrots
1/2 cup chickpeas (I used the canned ones, well drained and rinsed)
1 can coconut milk
2 cloves garlic - minced
1/2 cup frozen peas (added after 3.5 hrs)
Seasonings added at the beginning - 2 tsp salt, 1/4 tsp sugar, 1 tsp cumin pwd, 1 tsp coriander pwd, 1 tsp garam masala pwd, 1 tsp kitchen king masala, 1/2 tsp red chilli pwd, 1 tbsp crushed kasuri methi
Seasoning added at the end - 1 tbsp soy sauce, 2 tsp fresh lemon juice

I threw in all the ingredients (except those marked as added later) at 2:30 PM, set the slow cooker on high and tried very hard to resist the temptation to open the pot for the next 2 hrs. Thereafter I did give the curry a stir or 2.

I added the peas at around 6 PM

By 6:30 PM the curry was ready. I added the soy sauce and lemon juice at that time. We had it with Dhakai Paratha and also with rice.

Soya Mutter Pasanda

Soya Mutter Pasanda

This recipe is adapted from Tarla Dalal's food magazine, I had noted it down few years back during my Mumbai visit. It's one of Neerja's favorite dishes.

Here's how I make Soya Mutter Pasanda:

1 cup dry Soya chunks (like Nutrela brand) - Soak in boiling salted water for 5 mins. Then drain (reserve the water), squeeze to remove excess water. Nuggets will soften. If you wish you can cut them into smaller pieces.

1 cup peas (I use frozen)

For the Pasanda gravy - Fry 1/2 cup chopped onions in oil on medium heat for 15 to 20 mins until well browned, stirring in between. In the meanwhile soak 2 tbsp cashew pieces in water for same time. Once onions are well browned (but not burnt) add 1 minced garlic clove and 1 tsp grated ginger. Fry abt 3 mins until aromatic. Add 1/2 cup chopped tomatoes. Fry till softened. Add 1 tsp salt, little sugar, 1 tsp cumin pwd, 1 tsp coriander pwd, 1/2 tsp red chilli pwd, pinch of turmeric pwd. Fry another 2-3 mins. You can add few tbsp of water using to cook soya chunks. Take off heat, cool slightly and blend to fine paste with the soaked cashews.

To assemble to Soya Mutter Pasanda - Pour the blended onion-tomato-cashew paste back into the pan. Add about 1/2 to 1 cup more water (use the reserved water). Check seasonings and add more if needed. Also add 1/2 tsp garam masala pwd, 1/2 tsp kitchen king masala pwd and 1 tbsp crushed kasuri methi. Mix well. Add the softened soya chunks and peas. Give it one good boil. Then take off heat. Garnish with chopped cilantro.

Serve hot with roti or naan. In my opinion this tastes even better next day when the soya chunks have soaked in the gravy more.

Sindhi Kadhi

I learnt this recipe from my husband's aunt who visited us over the summer. It was totally new and unusual to me. My idea of kadhi was always buttermilk based, but this one has no buttermilk, but a tangy tomato-gram flour based gravy. Also love the addition of all kinds of veggies. This time I used okra, guvar beans and cauliflower (as done by maami); next time I will be adding more (like carrots, potatoes etc.). The one change I made was to sauté the veggies instead of deep frying them.

Here's how I made Sindhi Kadhi:

Prep the veggies by cutting the okra into 1 inch long trin strips, the guvar beans also into 1 inch long pieces and the cauliflower into flowerets.

Shallow fry each separately in abt 2 tsp oil till lightly browned and almost done.

Take 2 tbsp. oil in a non-stick pan. Fry 1/4 cup gram flour in it on medium low heat stirring occasionally until lightly browned and very fragrant, about 15-20 mins.










Slowly add up to 1 cup water. Keep stirring constantly to break up lumps as they form.

Add puree of 1 tomato (abt 1/2 cup). Continue stirring.

 

 

Add the seasonings - salt, red chilli pwd, coriander pwd all per taste. Add 1 tsp tamarind paste and 2 tsp jaggery (gul). Add more water if needed to get desired consistency. Bring to a boil, stirring all the time.

 

Just before serving, add the prepped veggies and let boil once more.

 

 

Serve hot with roti or rice.

Karela Bhaji

I was never a big fan of Karela (Bitter Gourd) until I ate it this way. Now I crave this bhaji every week. I think this bhaji is a great combination of flavors - bitter from the karela of course, sweet (gul/jaggery), sour (tamarind), salty, spicy and crunchy (peanuts).

Here's how I make Karelyachi Patal Bhaji (Bitter Ground Gravy Vegetable):

1. Wash the karelas and slit length wise. Deseed and remove remove any pulp in the center. Chop the karelas fairly fine. Sprinkle abt 1 tsp salt and leave for 1/2 hour.

2. After 1/2 hour, squeeze out as much water as possible from the karelas. I like to wrap the karela pieces in a thin cloth or handkerchief to help squeeze out the juice. For about 1 cup of chopped karelas, I got little over 1/4 cup juice. I usually throw this juice away, but I know people use it for medicinal purposes too.

 3. In a pressure pan, make the tempering by heating 2 tsp oil, dropping 1 tsp mustard seeds and after they stop crackling, adding 1/2 tsp cumin seeds and 1/4 tsp hing. Then add few curry leaves and the karela. Saute for abt 3 mins. Add 1 cup water, 1/4 cup shredded coconut, 2 tbsp. roughly chopped peanuts, salt to taste (remember the karela will already be slightly salty), 1/2 tbsp. tamarind paste, 2 tbsp. gul/jaggery, 1 tsp goda masala, 1 tsp coriander-cumin pwd, 1 tsp red chilli pwd. Give it a good stir, close the pressure pan and cook for 1 whistle.

4. When the pressure comes down, open the pan. You may need to adjust water and seasonings, if needed at this time. I have not done so, but if you add more water/seasonings, give it one boil. Serve hot/warm with polya.

Soy Nuggets Bhaji

Soy Nuggets are a good vegan alternative to paneer and my daughter loves them just as much as she loves paneer. I usually buy the Nutela brand soy nuggets from the Indian store.

Here's how I make Soy Nuggets Bhaji/Subji/Curry:

2 tsp oil
Tempering ingredients - 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of hing (asafetida), 1/2 tsp turmeric pwd
2 handful of soy nuggets
1 to 2 cups other chopped veggies - I have used onions, potatoes, green beans, carrots and tomatoes
Salt to taste
Other seasonings to taste - 1 tsp coriander pwd, 1 tsp cumin pwd, 2 tsp goda masala, 1/2 tsp red chilli pwd, 1 tbsp. gul (jiggery)

Drop the soy nuggets in boiling salted water. Cover and take off heat. Let soak for 5 mins. They will soften and almost double in size. Drain the water (you can use this later in the bhaji). Squeeze the soy nuggets to release some of the soaked up water. Cut the nuggets into smaller pieces.

Heat oil in the pressure pan. Drop in the mustard seeds. When they stop spluttering, add the other tempering ingredients and sauté 2 mins. Add the chopped onions, fry 5 mins. Add the potatoes, fry another 5 mins. Add the beans and carrots, fry a few more mins. Add the tomatoes, soy nuggets, salt and other seasonings. Add about 2 cups water, including that in which the nuggets were soaked. Give it all a good stir and increase heat to high. Close the pressure pan and cook for 2 whistles. After the pressure cools down, your bhaji is ready to serve. Garnish with some chopped cilantro.

 

Lentil kurma

This is a good protein rich side dish for rotis and rice. I have used only whole masur and moong this time, but any combination of lentils works well.

Here's how I make it:

1 cup whole masur (brown lentils)
1 cup whole moong (sprouted are better)
1 tsp veg/canola/olive oil
1 tsp cumin seeds
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/4 tsp ginger paste
1/4 tsp garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/4 tsp red chile pwd
1/4 tsp garam masala pwd
1/4 tsp kitchen king masala
salt to taste
1/4 cup milk
handful of cashews and almonds

To sprout the moong, soak overnight in water. Next morning drain and leave covered in a colander. Depending on the weather, the moong should sprout in abt a day or so. Soak masur in water for atleast one hr before cooking. Now pressure cook the lentils together with 1 cup water for 3 whistles. Or you can cook them on the stovetop till well cooked.

As the lentils are cooking, soak the cashews and almonds in milk.

Heat oil in a pressure pan. Add the cumin seeds and onions. Fry till onions slightly brown. Add the tomatoes, ginger paste, garlic paste and all the dry masalas. Fry well till the tomatoes get mushy. Add the cooked moong and masur. Add upto 1/2 cup water if too dry. Add salt, check and adjust seasoning. Grind the milk-soaked nuts and add to the curry. Adjust consistency with water as needed, it should be a bit on the thickish side.

Garnish with chopped cilantro and serve hot with rotis or rice.

Squash Curry

This unique and delicious curry is based on a recipe I read in Raghavan Iyer's cook book. My cousin who is an ophthalmic dr always advises us to include orange/red squash/pumpkin (laal bhopla) in our diet as it is very good for the eyes. So I try to make a squash or red bhopla dish once a week. But it is hard to get my daughter to eat subjis containing cubed pieces of this veggie - she picks them out and eats the rest! I do make squash puris (gharges) and a squash sauce for pastas, both of which she loves. So when I came across this recipe, it opened up a new way for me to sneak in this healthy veggie in our diet.

To make the squash curry - if using cubed pieces, boil them with 1/2 cup of water for 15 mins until very soft. If using the frozen cooked squash, you just need to thaw it to room temperature.

To make the masala for the curry - dry roast 2 tbsp coriander seeds, 2 tsp udad dal, 1/4 tsp methi seeds and 1 or 2 dry red chillies per taste. Roast at low heat till aromatic. Take off heat, cool. Grind this along with the cooked or thawed squash.

To proceed - Heat 1 tsp oil and make the tempering by adding mustard seeds. When they stop spluttering add cumin seeds, asafotida, turmeric pwd and curry leaves. Add veggies of choice. I usually use colored bell peppers, onions and potatoes. Saute well for 5 mins. Add the squash curry. Season with salt to taste. Add 1 tsp jaggesry and 1 tsp tamarind paste. Stir in upto 1 cup of water, cover and cook on medium heat till veggies are cooked. Adjust seasonings and water per desired consistency.

Garnish with chopped cilantro. Excellent with rotis. The first time I made this and set it out on the table, my daughter stopped right in her tracks as she was passing by and remarked "This looks very interesting!". And proceeded to lap it up, eating it with twice the rotis she usually has. What more can I ask for!

Microwave Kofta Curry

I almost always use my microwave to heat food. Only once in a blue moon, I actually cook something in it. On my trip to India in Dec., I had noted this MW kofta curry recipe down from a Tarla Dalal magazine. When Srivalli annnounced her MW curry event, I immediately thought to try this curry out.

Here's how I made it:

For the koftas -
1/2 of a russet potato - boiled, peeled & mashed
1/2 cup chopped spinach
Salt, cumin pwd, coriander pwd, red chilli pwd, chaat masala - all to taste
1 tbsp gram flour

Mix all the ingredients well. Shape into koftas. These made abt 15 koftas for me. Microwave for 2 minutes each side.

For the curry -
2 tsp oil
1/2 cup chopped onions - grind to a paste
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp cashew pieces
1/4 cup yogurt
1/2 cup milk
Salt, 1/2 tsp cumin pwd, 1/2 tsp coriander pwd, red chilli pwd per heat desired, pinch of garam masala, sugar to taste, pinch of kitchen king masala, 1 tbsp kasuri methi
1 tbsp soy flour or corn flour

Mix the oil and onion paste in a microwave safe glass bowl. Cover and microwave for 3 mins, stirring once or twice in between. Add the ginger and garlic pastes, mix well and again microwave (covered) for 2 mins.

In the meanwhile, blend together the cashews, milk, yogurt, flour and seasonings. Add this to the onion mixture. Again cover and microwave for 5 mins, stirring every minute or two. Add some water if required, to get desired consistency.

Just before serving, drop the kofta balls into the gravy, stir gently, cover and microwave for 2 minutes until heated thru.

I was pleasantly surprised by this curry dish. It came together so easily and tasted pretty good. I served it in the same bowl, so cleaning was a cinch.

This Microwave Kofta Curry goes to the Microwave Cooking - Curries and Gravies event at Srivalli's Cooking 4 All Seasons.

Pineapple Curry

This is a delightful side dish for rotis and rice, especially good if you have company since it is so easy to make but looks and tastes kinda exotic....has a wow factor. I've found that even picky kids like this curry.

Here's how I make it:

1 cup pineapple cubes (with 1 - 2 tbsp juice saved)

1/2 cup chopped onions

1/2 cup frozen peas and carrots

For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric, few curry leaves

Masala paste - 1 tbsp Thai red curry paste, 1 tbsp shredded coconut, 1 small piece of ginger, 1 small clove of garlic. Grind all to a smooth paste with a little water.

Salt to taste

Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients.

Add the onions and saute 5 mins till softened.
Add the masala paste, frozen peas and carrots and salt. Cook 5 mins.
Add the pineapple cubes with the juice. Simmer 5 more minutes.

Thats it. An incredibly tasty curry is ready. Serve hot with rotis and rice.

This pineapple curry goes to the Cooking with Fruits event at Taste Buds.

Pumpkin Curry

I made this curry for the first time, inspired by Meera's Moroccan Pumpkin & Lentil Soup.

1 cup lentils (whole masur) - soaked for 4 hrs and pressured cooked for 3 whistles

handful of any other hardy bean (I used harbare/brown chana) - cooked

2 cups cubed pumpkin

For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric, few curry leaves, 1 clove garlic (minced)

Other seasonings per taste - salt, red chilli pwd., cumin pwd, coriander pwd, goda masala or any other curry masala

4 amsul or 1/2 tsp tamarind paste

Cilantro to garnish

Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients.

Add the cubed pumpkin, stir well, add 1/2 cup water, cover and cook for 5 mins.

Add the cooked lentils and beans.

Add seasonings listed above.

Stir and cook another 5 minutes or till pumpkin is cooked.

Add the amsul/tamarind paste and water to get consistency desired.

Served garnished with chopped cilantro.

This turned out to be such a tasty curry, perfect with rotis and rice. I will surely be making this again and again.

Dhabey Ki Daal and Green Peas Pulav

This Dhabey ki Daal recipe is adapted from an old issue of Tarla Dalal's magazine. It reminded me of Dal Makhni, without the cream/butter, kinda like a low-fat version of it. It pairs very well with the simple peas pulav. Not sure if this is an actual combo-meal at any dhaba, the only dhaba I've eaten at is Preetam Da Dhaba in Dadar TT, Mumbai, that too a long time ago. But it sure makes for a great combination!

Here's how I make the Dhabey Ki Daal:

1/2 cup urad dal with skin
1/4 cup chana dal
1 can rajma beans - drained & rinsed
1 cup onions - finely chopped
3 cloves garlic - minced
1 cup tomatoes - finely chopped
1 tsp oil
1 serrano pepper - slit lenght wise
1/2 tsp red chilli pwd or to taste
2 tsp cumin pwd
1/2 tsp garam masala
1/2 tsp kitchen king masala
2 tbsp kasuri methi
Salt to taste
pinch of sugar
Chopped cilantro to garnish

Soak the dals in water for atleast 6 hrs and pressure cook for 1 whistle.
Heat oil and fry the chopped onions till golden brown. Add the garlic and green chilli and fry till garlic is aromatic, about 2 mins. Add the tomatoes, red chilli pwd, cumin pwd, salt and sugar. Cook on medium heat for about 7 mins. Add the cooked dals and the rajma beans. Add water to get desired consistency. Simmer for another 7 mins. Add the kasuri methi, garam masala and kitchen king masala. Adjust seasonings as desired. Serve hot garnished with chopped cilantro.

Like I said, I love to pair it with peas pulav. Here's how I make the peas pulav:

1 cup basmati rice - rinse 2-3 times in cold water and drain
1/2 cup onions - sliced lenghtwise
handful of cashew
1 cup frozen peas
whole masalas - 1 tsp cumin seeds, 4 cloves, 2 bayleaves, 4 cardamons, 1 1/2 inch stick of cinnamon, 6 balck peppers
1 serrano pepper - slit lenghtwise
1 tsp salt or to taste
1/4 tsp sugar or to taste
1 tsp lemon juice
1 tbsp oil

Heat the oil, fry the onions till golden brown, drain. Fry the cashew pieces for 2 mins, drain. If required add some more oil. Add all the whole spices and stir for 2 mins. Add the pepper and the washed rice. Fry on low heat for 2 mins. Add 2 cups of water, increase heat to high and bring to a boil. Add salt and sugar. Lower heat to medium low. Cover and cook for 10 mins till rice is partially cooked. Add the frozen peas, fried onions, cashew and lemon juice. Add a little additional water if required. Mix gently. Cover and cook another 5 mins till the rice is fully cooked and the water is absorbed.

Serve hot.

This Dhabey ki Daal and Peas Pulav combo goes to the Flavors of Punjab event at Foodelicious. This event was started by Nayna.

Palak Matki Amti

I adapted this recipe from Aayi's Kitchen. I have made it Shilpa's way many times, only I also add some jaggery, tamarind paste and goda masala. Yesterday I wanted to make it without onions & garlic, hence modified it some more.

Here's how I make it:

For tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, big pinch of asafotida, 1/2 tsp turmeric pwd

1/4 cup chopped onions (if using - I omitted this yesterday)

1 tomato - chopped

1 potato - chopped (optional)

1 cup sprouted & boiled matki (moth beans) - see Note

2 cups chopped spinach

2 tsp Goda Masala

Salt to taste

2 tbsp grated jaggery

1 tsp tamarind paste

For masala paste (without onion version) - Grind together 2 tbsp coconut or 2 tbsp grated carrot, 2 tbsp gram flour, 1 tsp ginger paste, 1 tsp roasted coriander seeds, 1 tsp roasted cumin seeds, 2 dry red chillies or to taste, pinch of methi seeds, 1/4 tsp clove pwd, 1/4 tsp cinnamon pwd. Use about 1/4 to 1/2 cup water.

Start by making the tempering - heat the oil, add the mustard seeds, when they stop spluttering add the rest of the tempering ingredients. Then add the chopped onions and/or potatoes. Fry till lightly brown. Add the tomatoes, beans, spinach, masala paste, salt, Goda Masala and jaggery. Add water to get desired consistency. Bring to a boil and simmer till potatoes cook. Add the tamarind paste. Adjust seasonings and consistency if required.

Serve with rotis or rice.

Note - In addition to or in place of matki, you can use other beans like sprouted & cooked mung, black chana or canned red beans (drained & rinsed) etc.

Methi Mutter Malai

I was never a big fan of this dish, mainly due to the 'malai' part. But a few months back, we had one of those ready-made frozen versions and my daughter loved it. So started my quest to make it at home. I have finally settled on this version that we all love. I keep the fat content kinda lower by using low-fat cottage cheese (not paneer, but the regular cottage cheese from the grocery store) and have adjusted the quantities of the ingredients such that the methi taste of the methi (which I actually love) does not over-power, making it suitable for kids.

Here's how I make it now:

1 cup fresh methi leaves - washed and chopped fine
1 1/2 cup frozen peas
1/4 low fat cottage cheese
1 tsp oil
1/2 tsp cumin seeds
pinch of turmeric pwd
1/2 cup chopped onion
1 green chilli (deseed & derib for lower heat)
1 large clove garlic
1 1/2 inch ginger - peeled
1/4 cup cashewnuts
1/4 tsp cardamon pwd
1 inch stick of cinnamon
4 cloves
4-5 sprigs of cilantro
1 tsp salt or to taste
1 tsp sugar
1/8 to 1/4 tsp garam masala pwd

Heat oil and add the cumin seeds and turmeric pwd. Toast on low heat for 2-3 mins. Make a paste of all the ingredients listed above from onion to cilantro as well as the cottage cheese. Add this paste to the oil and fry on medium low heat for 15 mins., stirring occasionally to prevent burning. Then add the chopped methi and about 1/4 cup water. Cover and cook 5 - 7 mins. The methi gets cooked pretty fast. Add more water to get desired consistency (not too runny). Add the frozen peas, salt and sugar. Give it one boil. Add the garam masala and mix well.

Methi Mutter Malai goes well with any kind of Indian bread.

Vangi - Batatyachi Bhaji

This is a simple and tasty vegetable side dish for rotis. Here's how I make it:

2 cups eggplant - cubed

2 small red potatoes - cubed (I keep the skin on, you can peel if preferred)

1 small onion - chopped

1 tomato - chopped

For tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafotida, 1/2 tsp turmeric pwd

Other spices - 1 tsp coriander pwd, 1 tsp cumin pwd, 1 tsp Goda Masala, 1/2 tsp red chilli pwd

1 tbsp jaggery/gul

1/4 tsp tamarind paste

salt to taste

First make the tempering by heating the oil, then dropping the mustard seeds. When they stop spluttering, add the cumin seeds, asafotida and turmeric pwd.

Then add the onions and saute till softened. Add the potatoes and saute a couple minutes. Add 1/4 cup water, cover and cook about 5 - 7 mins till potatoes are semi-cooked. Add the eggplant and another 1/4 cup water. Cover and cook another 5 mins on medium heat. Add the tomatoes, other spice pwds given above, salt and jaggery. You can also add a handful of frozen peas at this stage if desired. Add 1/4 - 1/2 cup water to get desired consistency, cover and cook 5 mins till all the veggies are well cooked, but not mushy. Add the tamarind paste, stir well to well. Simmer couple of mins and take off heat. Garnish with chopped cilantro if desired.

Serve with rotis/polis/phulkas.

Paneer - Chole Spinach Curry

This recipe is adapted from the Indian Cooking without fat book by Mridula Baljekar. I had borrowed it from the library and the moment I read the title of this recipe I fell for it - you can't go wrong with this wonderful combination of paneer, chole and spinach - all my favorites. Plus her way of pre-cooking the paneer to help it absorb the curry flavors really intrigued me and I have followed this method ever since with excellent results.

Here's how I make it:

1 cup cubed paneer - drop in boiling water and drain after 1 min.
1 can chole/garbanzo beans/chickpeas - drained and rinsed
1 cup roughly chopped spinach
1 onion - chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tomatoes chopped
Salt & Sugar to taste
Other spices  - 1/4 tsp turmeric pwd., 1 tsp cumin pwd., 1 tsp coriander pwd., 1/2 tsp red chilli pwd, 1/4 tsp garam masala pwd.
1 tbsp oil

Heat the oil. Fry the onions for 5 -10 mins until soft. Add the ginger and garlic paste. Fry 2 mins. Add the tomatoes. Cook on low 5 - 10 mins until very soft. Cool slightly and grind to a puree. Return to the pot. Add the chole, paneer, spinach, salt, sugar and all the other spice pwds. Mix well. Simmer on medium low for 5 - 10 mins.

This goes well with any kind of Indian bread or rice dish.

This curry goes to the Letz Relish Paneer event at Taste Appetite.

This Paneer-Chole-Spinach curry also goes to the Show Me Your curry event at Divya's Dil-Se.

Cabbage Curry

Here is a tasty and simple cabbage curry.

1/2 cup toor dal & handful of mung dal - wash and pressure cook together for 3-4 whistles
1/4 head of cabbage - shredded
1 small onion chopped
1 small tomato chopped
1 small potato chopped
handful of frozen peas & carrots mix
2 tbsp shredded coconut - fresh or frozen
1 tsp coriander seeds
1 tsp cumin seeds
1 spring curry leaves
For tempering - oil, mustard seeds, cumin seeds, asafotida
Other spices to taste - sambar pwd or goda masala, turmeric pwd, red chilli pwd
Salt
1 tbsp jaggery (gul)
1/2 tsp tamarind paste

Make the tempering by heating 1 tsp oil and dropping 1/2 tsp mustard seeds in it. When they stop spluttering add 1/2 tsp cumin seeds & 1/8 tsp asafotida. Add about 1/4 tsp turmeric pwd, then the chopped onions. Fry for a couple mins, then add the chopped potatoes and fry about 2 mins. Add the shredded cabbage, 1/2 cup water and some salt. Cover and cook on medium for about 10 mins. In the meanwhile grind the coconut with 1 tsp each of cumin and coriander seeds and few curry leaves. Add this along with the chopped tomatoes and frozn peas and carrots mix to the cabbage. Cover and cook another 5 - 10 mins till the vegetables are well cooked. Add the pressure cooked dals, salt and all other spices, gul and tamarind paste. Add enough water to get desired consistency. Bring to a boil. Serve garnished with chopped cilantro.

This curry goes well with plain boiled rice and/or phulkas/rotis.

Palak Paneer

This is a healthy and tasty way to incorporate spinach in your diet. After many trials & errors I have found this procedure best retains the fresh green spinach color.

4 cups packed spinach leaves - washed
1 1/2 cup cubed paneer
1 cup chopped onion
1 cup chopped tomatoes
1 tsp ginger paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp red chilli pwd
1/4 tsp cinnamon pwd
1/4 tsp cloves pwd
1/2 tsp garam masala
1/2 tsp kitchen king masala
1 tsp salt or per taste
1/2 tsp sugar
1 tsp lemon juice
2 - 3 tsp oil

Microwave the spinach with a sprinkling of water and salt for about 2 - 4 mins.

Heat the oil in a large non-stick pan. Lightly fry the cubed paneer. Drain them onto a paper towel.
Update 4/28/2013 - These days I have been marinating the paneer, per recipe from Aarti Sequeira at foodnetwork.com. I marinate the cubed paneer is some oil that is seasoned with salt, red chilli pwd and little turmeric pwd. After about 10 mins, I shallow fry the paneer and proceed as always. This adds a little extra zing to a dish which could sometimes be a little bland for some palates.

In the meanwhile, puree the onions. (I bought a Magic Bullet blender/processor a while back and it works great for quick purees/pwds etc.). Add the pureed onions to the same pan in which the paneer was fried. I do not usually add any more oil at this stage. Fry the onions on medium high for atleast 5 mins. Puree the tomatoes and add to the onions, along with the ginger paste, cumin pwd, coriander pwd, red chilli pwd, cinnamon pwd and cloves pwd. Fry another 5 - 7 mins on medium. Puree the microwaved spinach. Do not add too much water, 2 - 3 tbsp should be enough. Add the pureed spinach to the onion - tomato mix. Add salt, sugar, lemon juice, garam masala and kitchen king masala. Mix well. Simmer on low for 5 mins. Add the fried paneer and simmer for another 5 mins.

Thats it. Tasty, healthy palak paneer is ready. Goes well with rotis/naans/parathas or pulavs.

Mili Juli Subji

The basic recipe for this subji is from Tarla Dalal's magazine. Here's how I made it:

1/2 cup cubed paneer - lightly fried

1 potato - boiled, peeled & cubed

1/2 cup cauliflower flowerets

1 cup frozen peas & carrots mix

2 small tomatoes - chopped

Salt & Sugar to taste

1/2 tsp garam masala

1/2 tsp Kitchen King masala

Grind to a paste - 1 medium onion, 1 tbsp washed pohe (thick), 10 peppercorns, 2 inch long pieces of cinnamon sticks, 2 cloves, 1 dry red chilli (increase if more heat desired), 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp garlic paste, 1 tsp ginger paste.

Heat 1 tsp oil and add the ground masala. Fry on medium low heat for 5 - 7 mins. Add chopped tomatoes and fry another 5 mins. Add all the other veggies and paneer, along with salt and sugar. Add enough water to get desired consistency (semi liquid). Cover and simmer till all veggies are cooked. Towards the last 2 - 3 mins. of cooking, add the garam masala and Kitchen King masala pwds. Garnish with chopped cilantro and serve hot with any kind of Indian bread or rice dish.

Dudhi/Lauki Kofta Curry

Dudhi is such a mild veggie that I usually like to cook it with minimum spices. But last weekend, I found such tender dudhi (bottle gourd) at the Indian store that I splurged and bought extra. After making my regular dudhi chi bhaji and some dudhi theplas, I still had one dudhi leftover. So I decided to make Dudhi/lauki kofta curry.

Here's how I made it:

For the koftas -

1 c. grated dudhi - squeezed to remove as much water as

4 tbsp lightly roasted gram flour

1 tbsp rice flour

1 tsp cumin pwd

1 tsp coriander pwd

1/2 tsp red chilli pwd or to taste

1 tsp salt or to taste

Mix all of the above. For into balls (makes about 25 - 30). Deep fry in hot oil until golden brown. Drain on a paper napkin.

For the curry -

1 cup chopped onions

1 cup chopped tomatoes

1 chopped green chilli (more or less depending on heat level desired)

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp turmeric pwd

1 tsp cumin pwd

1 tsp coriander pwd

1/2 tsp red chilli pwd

1/2 tsp garam masala pwd

1/2 tsp Kitchen King masala pwd

1 tsp kasuri methi

1 tsp salt or to taste

2 tsp oil

Heat the oil. Fry the onions till lightly browned. Add the green chilli, ginger, garlic & fry 2 mins. Add the tomatoes and fry for 10 minutes. Add the turmeric, cumin pwd, coriander pwd, red chilli pwd and salt. Fry 2-3 mins. Take off heat. Cool slightly and grind in mixie. Degree of coarseness is as desired. Return the curry to the pan, add the garam masala, kasuri methi & kitchen king masala. Mix well & heat thru. All the koftas and bring to a gentle boil. Serve hot garnished with chopped cilantro. This dish goes well with any kind of Indian bread.