Matar paneer

Adapted from Spice Up The Curry and Edible Garden

Ingredients:

400 g green peas, boiled 2-3 min (I used frozen)
175 g paneer, cubed (I used smoked tofu instead)
1 lemon
ghee (if you have it, otherwise I used butter)
2 large onions
2.5 cm ginger, grated
1 garlic, minced
chopped, ripe tomatoes
2 small green chilies, chopped

Spices
1 pinch of kasuri methi (dried fenugreek leaves) — I didn’t have
garam masala, cumin, turmeric, red chili, coriander
salt to taste

Garnish
1 spoonful of cream
cilantro
50 g Cashews, soaked in water for 30 min.

Directions:

  1. Fry any spices (that you have whole) and chilis in oil/butter. Saute onion, ginger, garlic until fragrant. Season with salt.
  2. Add tomatoes. Add your powdered spices now and cook until the liquid evaporates.
  3. Grind soaked cashews into a paste with some water.
  4. Fry the paneer separately, then add this to the sauce with the peas and cashew paste.
  5. Add the cream and cilantro.
  6. Serve hot.

Smoked tofu is extra-firm and ideally smoked in tea leaves, but I don’t taste it much. Very similar to dry tofu, but lighter in flavor. Serving suggestions: Mater paneer masala can be served with roti, paratha, or naan; if served with plain rice, thin the sauce.

~Jessica

Chana masala

Chickpea (चना) curry, aka chole masala or channay or Chholay (काबुली चना)

Adapted from smitten kitchen

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
ground coriander
ground cumin
ground cayenne pepper
ground turmeric
amchoor powder (I did not have)
paprika
Garam masala
500 g can of tomatoes with their juices, chopped small
150 mL water
480 g canned chickpeas, drained and rinsed
salt
1/4 lemon (juiced) — I like it a bit less sour

~Jessica

Aloo gobi

Indian cauliflower and potatoes. Adapted from smitten kitchen and VahRehVah

1 head of cauliflower, cut into little florets
250 g Yukon Gold potatoes, peeled and cut into cubes
tomatoes, chopped (I only had canned “chili” beans)
some green peas
5 glugs of vegetable oil
salt
grated fresh ginger
2 garlic cloves, minced
minced fresh jalapeño (even green chili is not in season here)
1 medium onion, finely chopped
cumin seeds, garam masala, ground coriander, turmeric, cayenne/red chili powder
1/2 cup water
fresh cilantro (also not in season here!)

  1. Heat oil in a pan, saute cumin seeds and ginger-garlic paste for a minute, then add crushed tomato, onion, green chilli, turmeric, cook till it sizzles. Add the rest of spices mixed in the water, add potatoes, cauliflower, and salt. Fry for a few minutes.
  2. Lower the heat, cover, and simmer for about 15 minutes until the vegetables are cooked.
  3. Serve hot with naan, chapati or roti.

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~Jessica

Brinjal masala

Indian Eggplant coconut curry, aka Vaingan (Hindi: वैंगण)
Adapted from LMU München Serves 4

butter
2 large aubergines
4 onions
2 big pinches of coriander powder
2 little pinches of mustard seeds
a pinch of Chili powder (if desired)
2 little pinches of turmeric
1 can (220 g) of coconut milk

Slice the onions. Add the ground coriander, half of the mustard seeds, turmeric, and chili powder with a little oil to the onions; mix and crush well with your fingers. Peel the eggplant and cube it. Heat the butter in a saucepan and roast the other half of the mustard seeds. Then sauté the onion mixture for 5 minutes. Add the eggplant and stir. After 2 minutes, add half a cup of water and half the can of coconut milk (I also threw in some paprika because I had no chili powder), bring to a boil, and cook until the eggplants are very soft. Season with salt and pepper (I also added a bit of organic vegetable broth). Add the rest of the coconut milk to the basmati rice and serve.

Raita (Yoghurt dip)
A cup of yogurt with a little salt, pepper and stir in half a teaspoon of cumin powder (Depending on your preference, you can add tomato, cucumber, mint, or onion to the raita. To do so, just dice the vegetables small and mix.)

~Jessica

Indian potato curry with mushrooms

Adapted from LMU München Serves 2

glug of olive oil
½ cm ginger, grated
2 cloves of garlic, minced
Mustard powder
Curry powder
Paprika spice
½ handful of arugula
2 tomatoes, chopped
3 medium potatoes, chopped
1 ½ onion, diced
~ 5 mushrooms

Note: This dish is cooked mainly by feel. Go with your gut!

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With Roti paratha

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Peel and cut potatoes, cook about 5 minutes in slightly salted water. Drain. Finely chop onions and chop the tomatoes small. Add two glugs of olive oil to pan, heat for about 3 minutes. Add the chopped onions and stir until fragrant. Fry the ginger and garlic. Then stir in the potatoes and chopped tomatoes. Season with a teaspoon each of paprika, curry, and mustard powder. Carefully add arugula; arugula has an intense flavor, so do not add too much — 6-7 stalks should be enough (I didn’t have any on hand). In a second pan, fry the mushrooms in a little oil for a few minutes. Then add those to the first pan. May be served with either bread or rice!

~Jessica

Indian potato tomato curry

Adapted from LMU München and Show Me the Curry

1 big or 3 small sweet potatoes
200 g Green beans
Butter
200 g Tomatoes (I left this out this time)
coconut oil or butter
Cumin Seeds – if you have it
Asafoetida – if you have it
Salt – to taste
pinch of Turmeric powder
pinch of Cumin powder
pinch of Coriander powder
Red Chili Powder – to taste
pinch of Garam Masala
200 g Coconut milk

Dice peeled potatoes small (two small potatoes per person), add to pan with a little butter, sauté until potatoes are tender. Add salt, pepper, spices, chopped tomatoes (same amount as potatoes) and coconut milk, stir evenly. I also threw in some organic vegetable broth powder for extra umami. Simmer on medium low for 25 minutes. Serve hot with chapati or roti.

~Jessica

Tarka baked beans curry

Adapted from Give Me Some Spice and Kitchen Treaty

Fry on medium heat
50 g butter
1 red onion, chopped
3 clove of garlic, crushed
thumb-size ginger, grated

Add
1 spoon of curry powder (turmeric, garam masala, cumin)
a pinch of crushed red pepper flakes (optional if you can’t handle heat)
a pinch of salt
a pinch of paprika
400 g chopped tomatoes, canned

Wait 5-7 min, then add
415 g Heinz Beanz
1 tbs lemon juice
2 pinches of brown sugar
400 mL can coconut milk (optional)

If you have… 
2-3 green chilies (I didn’t have any)
mustard seed
cumin seeds
Fry these in the beginning

cilantro, chopped (as garnish at the end)

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I served on broken lasagna pasta

~Jessica

Indian red kidney bean curry

aka Rājmā (Hindi: राजमा). Adapted from smitten kitchen

glug of extra virgin olive oil
chopped fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (if you can get it)
500 g chopped tomatoes, canned
pinch of salt
pinch of ground cumin
pinch of ground coriander
pinch of cumin seeds
pinch of ground turmeric
pinch of cayenne
canned red kidney beans, undrained
1 plum tomato, diced

If you haven’t all the individual spices, garam masala will do in a pinch. Serve with basmati rice, topped with fresh chopped cilantro and dollop of plain yogurt!

~Jessica

Chickpea curry spaghetti

Adapted from smittenkitchen‘s Spaghetti con ceci

Ingredients:
400 g canned chickpeas, rinsed and drained or freshly cooked chickpeas
120 mL vegetable stock
75 mL extra-virgin olive oil
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch of chile flakes
Pinch of turmeric
Pinch of cumin (or garam masala)
400 g can tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1/2 kg spaghetti
Freshly grated Parmesan cheese to taste

I subbed butter and coconut oil for the olive oil. Added bell pepper and carrot to the onions, garlic, and chile flakes. I don’t turn the chickpeas to mash right away, didn’t have fresh basil so used frozen, and cooked De Cecco Mezzi rigatoni no.26 until al dente. Served with grated Grana Padano.

~Jessica