Swiss Chard and Paneer Curry
- 3 bunches of Swiss chard – about 6-8 cups finely chopped
- 4 garlic cloves finely crushed
- 1 tbsp ginger paste or shredded fresh ginger
- 1 block paneer or tofu cut into small chunks
- 1 green chili – seeds removed and cut length wise
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or paprika
- Cilantro for garnish
- Juice of 1 lemon
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Fenugreek otherwise known as Methi in Hindi is extremely healthy for you. The tender leaves are used in many Indian dishes and are cooked just as you would any greens such as spinach or chard. Fenugreek leaves give a distinct flavor and aroma to any dish they are added to. Fresh fenugreek leaves can be found at Indian grocery stores but are mostly available only seasonally. Now a days, frozen fenugreek leaves can be bought in the freezer section of Indian grocery stores all year round. These frozen leaves have the same flavor and aroma as fresh fenugreek leaves and look like frozen spinach. Continue reading Fenugreek Spiced Spinach and Potato Curry
Cauliflower can be such a tough vegetable to get right in a curry. For so long it seemed like no matter how little or how long I cooked cauliflower, and no matter when I added salt to the dish, my cauliflower florets by the time the curry was done were small crumbly pieces of mush. The cauliflower curry tasted great, but didn’t always look great. I just couldn’t figure out how to get a dry cauliflower curry that looked good,
Then it occurred to me one day that roasting vegetables always cooked vegetables “al-dente” – firm outside yet tender inside. So I thought why not try roasting cauliflower florets first before making them into a curry. I roasted cauliflower and then added onions, garlic and all the spices. What I ended up with was a beautiful golden colored cauliflower curry that looked and tasted great. Here is the recipe.
Continue reading Dry Roasted Cauliflower Curry
Brussels sprouts have garnered a new wave of popularity in recent years. For decades it seems brussels sprouts were given a bad rap sheet, mainly because of the way they were cooked – usually steamed or boiled and then seasoned with salt and pepper or a cheese sauce 😝. It’s no wonder these vegetables were relagated to the “yuk 😝” pile. But Mom always made brussels sprouts sautéd with a few Indian spices that transformed the little brussels sprouts into a delicious dish. Continue reading Turmeric Spiced Brussels Sprouts
I usually make my potato curry with peas or cauliflower and sometimes with bell peppers, this potato curry on the other hand was made with edamame which I thought was rather unusual, but tasted great. This new variation of potato curry is something I had at our friend Padmini’s home for dinner. I asked Padmini to share her recipe and here it is. Continue reading Potato Curry with Edamame and Tomatoes
Creamy eggplant, sweet peppers, ginger, garlic and onions all cooked together with tomatoes and spices makes this dish a wonderful vegetable curry to have with chaptis or tortillas. This outstanding eggplant and pepper curry is a dish I had at my friend Padmini’s home for dinner one day 😋. Here is the recipe. Continue reading Eggplant and Pepper Curry
My friend Pallavi made this outstanding Indian curry with purple potatoes, peppers and baby turnips when we went to her and her husband Parag’s place for dinner one Saturday evening. This combination of vegetables was very unusual for me, but as I found out it wasn’t a veggie combination that Pallavi makes often either. Pallavi explained that she had just picked up these vegetables from the Farmer’s Market and decided to use this rather unusual combination of veggies as the inspiration for her very delicious North Indian spiced curry. Here is the recipe. Continue reading Purple Potato, Pepper & Baby Turnips Curry
This is my all time favorite way to have haricot vert beans – lightly seasoned and cooked to perfection. If you are looking for a unique way to serve green beans, this is the recipe to try.
Haricot vert beans also known as French green beans tend to be skinnier than the regular green beans, and because of this, they cook faster and taste fresh even after being lightly sautéed with spices. Hericot vert green beans are so tender that they taste amazing when they are cut into tiny pieces allowing the delicate flavors from the interior of the green beans to come through. Continue reading Haricot Verts with Cumin Seeds, Asafoetida and Turmeric
I made this zucchini curry with mushrooms and paneer with a third of a giant zucchini I received from my friend Karen. This zucchini was huge and I had to come up with some creative ways to use this crudités.
My first dish was an Indian curry. I was having some friends over for dinner and a fresh zucchini curry with mushrooms and paneer seemed like a perfect dish to make for the occasion.
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Mattar Paneer is a North Indian vegetable dish made with green peas and paneer in a spiced tomato gravy. I had a delicious Mattar Paneer at my friend Pallavi’s home one evening, and asked her for the recipe. Continue reading Mattar Paneer. Green Peas and Paneer in Tomato Gravy