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Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
INGREDIENTS:
500 gms Paneer (look below for recipe to make your own Paneer),2 medium-sized bunches of fresh spinach,1/2 bunch fresh fenugreek leaves,4 tbsps vegetable/ canola/ sunflower cooking oil, 1 large onion chopped fine, 1 large tomato diced, 2 tsps garlic paste, 1 tsp ginger paste,2 tsps coriander powder,1 tsp cumin powder,1/2 tsp turmeric powder1 tsp garam masala powder, Salt to taste,1 tbsp of butter to garnish
PREPARATION:
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside. Add 2 tbsps of oil to the same pan and fry the onions in it till soft. Add the ginger and garlic pastes and fry for a minute. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency......<<Read More>>
Ingredients:
8 chicken thighs, skinless,1/2 lb. potato or squash peeled and cut into chunks,1 onion diced,2 tbsp. canola oil, 1 tsp. mustard seed, whole2 one-inch sticks of cinnamon 4 cloves
fresh garlic, minced, 1 tbsp. fresh ginger peeled and finely chopped,3 tbsp. curry powder,
1 tsp. whole peppercorns, 1 can unsweetened coconut milk, 1 teaspoon salt
Method: Heat oil in medium saucepan. Add mustard seed and let them pop. Add cinnamon sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and ginger, continue cooking 2-3 minutes more.
Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices from scorching.
Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.....<<Read More>>
