Cottage Cheese & Spinach (Palak Paneer)

Cottage Cheese & Spinach (Palak Paneer)

Ingredients:

1 lb. chopped spinach

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 large tomato, pureed

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. cottage cheese

1 tsp. salt or to taste

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic, together with cumin and coriander powder for five minutes. Add cottage cheese, chopped spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour.

Cottage Cheese & Peas (Paneer Matar)

Cottage Cheese & Peas (Paneer Matar)

Ingredients:

1 lb. shelled green peas

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, pureed

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. cottage cheese

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Green Beans & Potato Curry

Green Beans & Potato Curry

Ingredients:

1 lb. French style cut green beans

1 onion, pureed

1 tbsp. ginger paste

1 tbsp. garlic paste

2 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. potatoes, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Peppers & Potato Curry (Shimla mirch ki sabzi)

Peppers & Potato Curry (Shimla mirch ki sabzi)

Ingredients:

1 lb. green bell peppers, sliced fine

1 onion, pureed

1 tomato, pureed

1 tbsp. ginger paste

1 tbsp. garlic paste

2 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. potatoes, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers, turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Peas & Potato Curry

Peas & Potato Curry

Popularly known as "Alu Matar", this one's a vegetarian veteran.

Ingredients:

1 lb. shelled green peas

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 large potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Okra & Mustard: (Shorshe Dharosh)

Okra & Mustard: (Shorshe Dharosh)

Originally a Bengali dish, I have used ingredients easily available in the West. This is one of those recipes that can be ready in a few minutes and still taste great.

Ingredients:

1 lb. whole okra.

1 tbsp. mustard powder, made into a paste with equal amounts of water (this is the recommended amount, but feel free to use more paste if you're fond of mustard).

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. mustard seeds

1 tsp. salt or to taste

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute, followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders and salt, and cook on medium low heat for ten to fifteen minutes.

Okra Curry (Masala Bhindi)

Okra Curry (Masala Bhindi)

Okra is one of the commoner vegetables used all over India; it has a place in most regional cuisine's.

Ingredients:

1 lb. okra, sliced lengthwise or chopped into small pieces.

2 onions, pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 potato, cubed

1 tsp. salt or to taste

1 large tomato, pureed

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.

Mustard Greens (Sarson ka Saag)

Mustard Greens (Sarson ka Saag)

Ingredients:

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

1 lb. chopped mustard greens

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm water.

Potato & Spinach Curry (Alu Saag)

Potato & Spinach Curry (Alu Saag)

Ingredients:

1 lb. chopped spinach

1 lb. potatoes, cooked and cubed

2 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during cooking.

Chickpea & Spinach Curry (Chana Saag)

Chickpea & Spinach Curry (Chana Saag)

Spinach is a popular ingredient used as a base for the curry.

Ingredients:

1 lb. canned chickpeas

1 large potato, cooked and cubed

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

1 cup of spinach leaves, pureed

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes, before serving.

Paneer (Cottage Cheese curry)

Paneer (Cottage Cheese curry)

Ingredients:

1 lb. cottage cheese

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. green chilli, chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before serving.

Eggplant (Baigan Bharta)

Eggplant (Baigan Bharta)

Ingredients:

1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed

1 tbsp. oil

1 large onion, chopped fine

1 large tomato, chopped fine

1 tsp. green chilli, chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

Method:

Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done. Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and cilantro/coriander. Season with salt and serve hot.

Chickpea Curry (Chole Masale)

Chickpea Curry (Chole Masale)

Curried chickpeas have been going strong for years.

Ingredients:

1 lb. canned chickpeas

1 large potato, cooked and cubed

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

Cilantro/coriander leaves

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.

Mushroom Curry

Mushroom Curry

I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets.

Ingredients:

1/2 lb. mushrooms

1 small onion, chopped

1 tomato, sliced

1 tsp. ginger paste

1 tsp. garlic paste

1/4 tsp. cumin powder

1/4 tsp. coriander powder

1/4 tsp. turmeric powder

1 tsp. chilli powder

1 large potato, cooked peeled and cubed

1 tsp. salt or to taste

1 tbsp. oil

Method:

Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the mushrooms and potatoes, season with salt and cook for another five minutes until done.

Mixed Vegetable Curry

Mixed Vegetable Curry

Ingredients:

6 small onions, quartered

6 small tomatoes, quartered

6 cauliflower florets

6 baby potatoes

1/2 lb. chickpeas

1 tsp. ginger paste

1 tsp. garlic paste

1 tbsp. oil

1 tsp. salt or to taste

Method:

Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.

Cabbage, Carrots & Potatoes

Cabbage, Carrots & Potatoes

Strictly speaking, this is not a curry, but can be served as the main course nevertheless.

Ingredients:

1 lb. cabbage, shredded

1/2 lb. cooked potatoes, peeled and cubed

1/2 lb. carrots, shredded

1 tsp. mustard seeds

1 tsp. ground mustard

1 tsp. chilli powder

1 tsp. lemon juice

1 tsp. salt or to taste

2 tbsp. oil

Cilantro/coriander leaves

Method:

Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After 15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.

Cauliflower & Mashed Potato Curry

Cauliflower & Mashed Potato Curry

The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple

recipe.

Ingredients:

1 lb. cauliflower florets

1 tsp. ginger paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin seeds

1 potato, cooked and mashed

1 tsp. salt or to taste

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes.

Cauliflower & Potato curry (Alu Gobi)

Cauliflower & Potato curry (Alu Gobi)

Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to

be prized in the all-to-short winter months.

Ingredients:

1 lb. cauliflower florets

2 onions chopped fine

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 large potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped

cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,

cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm

water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables

blend with the spices. Be careful not to over cook the cauliflower. Garnish with

cilantro/coriander leaves.

Chicken Korma

Ingredients:

6 chicken breasts, sliced into pieces
5 garlic cloves
10 strands of saffron
2 onions (chopped)
2 green chillies (chopped) (OPTIONAL)
2 cups plain yoghurt
1/4 cup oil
4 cloves
8 green cardamoms
4in / 10 cm cinnamon stick
1/2 tsp turmeric powder
1/2 tsp ground ginger
2 cups chicken stock
1/4 tsp ground black pepper
3 tbsp chopped coriander leaves
½ can on Coconut Milk (optional)

Procedure:

1. Boil the chicken breasts for 3-4 minutes with 2 garlic cloves.
2. Crush the remaining garlic and soak in 1/2 cup of water to make a garlic infusion. Repeat with the saffron.
3. Puree the onions with the green chillies (optional).
4. Heat the oil, fry the onion puree until golden brown. Add the cloves, cardamoms, cinnamon and turmeric last.
5. Add the chicken, garlic infusion and yoghurt. Simmer covered for 10 minutes.
6. Add the ground ginger, and sauté for 4 minutes until the chicken is lightly browned. Add the chicken stock. AT THIS POINT, YOU CAN ADD THE COCONUT MILK IF REQUIRED.
7. Simmer for about 40 minutes, and when the chicken is tender sprinkle with the saffron infusion, pepper and coriander leaves.
8. Serve with plain boiled rice.

Chicken Passanda

Ingredients:

5 tbsp natural yogurt
0.5 tsp black cumin seeds
4 cardamom pods
0.5 tsp ground black pepper
2 tsp garam masala
2.5 cm / 1 inch cinnamon stick
1 tablespoon ground almonds
1 teaspoon garlic pulp or 1 clove fresh Garlic
1 teaspoon fresh ginger, chopped
1 teaspoon chili powder
675g / 1.5 lb chicken (boned and cubed)
5 tablespoon corn oil or Ghee
2 medium onions (diced)
3 fresh green chillies (chopped) (OPTIONAL)
3 tablespoons chopped fresh coriander
150ml single cream

Method:

1. Mix the yogurt and the spices in a large mixing bowl. Add the chicken pieces and leave to marinate for 2 hours minimum. This is better if left overnight in the fridge.
2. Heat the oil or Ghee in a deep frying pan and fry the onions until golden brown.
3. Pour in the chicken mixture and stir to blend in the onions. Cook over a medium heat until the chicken is cooked through and the sauce has thickened.
4. Add the chillies (Optional), fresh coriander and cream. Boil briefly and serve immediately garnished with more coriander.

Chicken Bhuna

Ingredients:

120ml/4fl.oz. Vegetable Oil (or Ghee)
2 teaspoon Garlic Paste
2 teasoonpoon Ginger Paste
200g/7oz Natural Yoghurt
1 teaspoon Cumin Seeds
2 teaspoon Coriander Seeds
1/2 teaspoon Turmeric
1-2 teaspoon Salt   1 teaspoon Chilli Powder
675g/1 1/2lb Boneless Chicken Breasts, cut into 2.5cm/1 inch pieces
1 Large Onion
5 Tomatoes, chopped
Freshly chopped Coriander to garnish

Instructions

1. Heat the oil or Ghee in a large pan, add the garlic and ginger pastes and cook for 1 minute.

2. Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.

3. Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.

4. Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes.

5. Add the tomatoes, mix well and cook for a further 5 minutes.

6. To serve - transfer to a heated serving dish and garnish with chopped coriander.

To make Lamb Bhuna, just use a good quality Lamb, diced and as fresh as possible.

Chicken Vindaloo

Ingredients:

4 Chicken Quarters (or breast pieces), skinned
2 Large Onions, sliced
6 tbsp Vegetable Oil or Ghee
2 Green or Red Chillis, chopped
25g/1oz Fresh Ginger, chopped
3 Garlic Cloves, chopped
2 teaspoon Turmeric
2 teaspoon Ground Coriander
1 teaspoon Garam Masala
2 tbsp Vinegar
300ml/10fl.oz. Water
1-2 teaspoon salt
50g/2oz Desiccated Coconut

Instructions

1. Heat the oil in a large pan, add the onions and fry until golden brown. It is better to use Ghee, which is clarified Indian butter, but oil will do if this is not available.

2. Add the chillies, ginger, garlic, turmeric, coriander and garam masala and fry for a further 3 minutes. Don’t forget to wash your hands after chopping the chilles!

3. Add the vinegar and water, mix well then add the chicken pieces and turn to coat thoroughly. Cover and simmer for 30 minutes.

4. After this time, remove the lid and boil rapidly until the sauce thickens then add the salt and coconut and continue to simmer for 15 minutes. Serve hot.