Paneer Palak

Paneer is a common Indian cheese that doesn't melt. It is curdled with lemon juice, and does not involve rennet. You can find recipes online to make paneer from cow's milk, though if you have a Indian store locally, you can buy it frozen or fresh.

Paneer Palak

Prep Time: 25 minutes

Cooking Time: 1 hour, 15 minutes

Serves: 3-4

Ingredients:

2 lbs spinach

1 large onion, chopped

3 tomatoes, chopped

3-4 green chilli pepper, minced

1 inch ginger, grated

8-9 cloves garlic, minced

salt to taste

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

6 oz paneer cheese, cut into 1 inch cubes

Cooking:

Wash spinach leaves, boil them in water for several minutes until cooked. Strain, and using a food processor, turn into a thick paste.

Put some oil into a pressure cooker, and fry onions until translucent. Remove the onions, mix them in a food processor, and return the onion paste to the pressure cooker, and fry for several minutes.

Mix ginger, tomatoes, garlic, and chillies in food processor until it's a paste, and add to the onion paste, and fry for several more minutes. Add the salt, turmeric, coriander, and garam masala.

Add the pureed spinach, mix, and pressure cook for 3-4 minutes after it whistles.

Separately, fry the paneer cubes with a little salt, until lightly browned.

When the pressure has left the pressure cooker, add the paneer cubes, return to a simmer for 5 minutes. Add more salt if needed, and serve with Bugha Chawar.

Kidney Bean Curry

This red kidney bean made its way to India from Central America, and this dish certainly, in some ways, is reminiscent of Chilli con Carne, minus the Carne, but the uniquely Indian blend is sure to impress anyone who thinks they've tasted it all.

Rajma

Prep Time: 30 minutes

Cooking Time: 1 1/2 hours

Serves: 3-4

Ingredients:

1 cup red kidney beans, soaked overnight

3 cups water

1 onion, chopped

1 tsp ginger, grated

1 clove garlic, minced

1 pinch asafoetida

pinch of turmeric

1 tsp cumin seeds

1 tsp red chilli powder

2 big tomatoes, finely chopped

1/4 tsp garam masala

1/2 tsp cumin powder

1 tbsp coriander

1 1/2 tbsp ghee or oil

salt to taste

Precook the beans:

Pressure cook or boil red kidney benas in water until they are soft. Remove half a cup of beans and crush coarsely.

Preparation:

In a food processor, grind onion, garlic, and ginger into a fine paste.

Cooking:

Heat ghee or oil in a pot, and then add the cumin seeds, frying them until they are browned slightly. Add red chilli powder, turmeric, coriander powder, cumin powder, and salt, and mix well.

Add the tomatoes, and cook until the ghee seperates.

Add whole kidney beans and a couple cups of water, return to a simmer and cook for three minutes.

Add crushed kidney beans and a cup of water. Add garam masala and cook until thickened.

Garnish with fresh cilantro. Serve with Jeera Rice.

Palak-Chana Daal Ka Saag

You will need a pressure cooker for this wonderful dish, best served with Bugha Chawar. Even people cautious about foreignfoods will have a hard time turning this down.

You will need a pressure cooker to make this dish come out right.

Palak-Chana Daal Ka Saag

Prep Time: 45 minutes

Cooking Time: 90 minutes

Serves: 3-4

Ingredients:

1 bunch spinach

1/2 bunch fresh dill

1 tsp tamarind juice

2 medium tomatoes, chopped and diced

1 onion, diced

1/2 cup chana daal (hulled, split chick peas)

1/2 tsp grated ginger

6-8 cloves garlic, minced

1 fresh green chilli, minced

1 tsp coriander

1/2 tsp chilli powder

1/2 tsp turmeric

1 tsp cumin

1 clove garlic, minced

1 cup water

2 tbsp oil

salt to taste

Preparation:

Wash and soak the chana daal in water for 15 minutes.

Wash and chop spinach and dill.

Cooking:

In a pressure cooker add oil and diced onions and fry until translucent. Add chana daal, tomatoes, ginger, 6-8 garlic, green chili, coriander, chilli powder, and turmeric. Cook for a few minutes or until lightly browned.

Add spinach, dill, and tamarind juice and stir until greens are wilted.

Pressure Cooking:

Add water and pressure cook for 5-7 minutes after it whistles.

Remove from heat and allow pressure cooker to cool off, and roughly mash with a potato masher.

Fry cumin:

In a separate pan, heat a little oil and fry cumin and 1 clove garlic, and then add mixture to the chaana daal/spinach mixture.

Serve hot with Bugha Chawar.