Saag Paneer is a popular Indian dish chock full of finely diced spinach cooked with paneer cheese, garlic, ginger, onions and Indian spices. Saag paneer is extremely easy to make and tastes amazing. Saag paneer is usually served with chapatis, but one can easily have it as a stuffing inside a burrito or serve it as a side dish. There are many versions of saag paneer, this recipe is the simplest way to make it which is typically made in the home kitchen and the villages of India. Continue reading Saag Paneer. Spinach and Paneer with Indian Spices
Tag Archives: curry
Cauliflower Curry with Peas, Potatoes & Peppers
Cauliflower Curry with Peas, Potatoes and Peppers
Ingredients:
- 1 large cauliflower cut into large florets
- 1 medium onion chopped
- 4 cloves garlic crushed
- 1 inch ginger shredded
- 2 medium tomatoes finely cut
- 2 cups frozen peas
- 1 large green bell pepper cut into chunks
- 4 Yukon gold potatoes cut into chunks
- 1 small bunch fresh cilantro chopped
- Spices:
- 1 tsp cumin seeds
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1/2 tsp turmeric
- 1 tsp asafetida powder (optional)
- 1/2 tsp paprika or chili powder
- 1 tsp garlic powder (optional)
- Juice of 1 lemon
- Salt
- Oil
Continue reading Cauliflower Curry with Peas, Potatoes & Peppers
Cauliflower Broccoli & Potato Curry
Cauliflower, broccoli and potato curry is a dish I had at my friend Radhika’s home when we all went over for dinner recently. Radhika had made a traditional South Indian Tamil meal for the evening that was outstanding. One of the veggie dishes was a broccoli cauliflower and potato curry that was so good that Rani was having seconds and thirds. It seems this curry is a favorite of Radhika’s two sons and is a dish that Radhika’s Father used to make when she was young. Continue reading Cauliflower Broccoli & Potato Curry
Mattar Paneer. Spiced Peas and Paneer
This recipe is for the very popular Indian dish called mattar paneer (peas and paneer). Mattar paneer is a North Indian green peas curry delicately spiced and cooked with paneer cheese. Mattar paneer is one of the easiest and quickest curries to make and tastes positivity delicious. Matter paneer tastes wonderful with chapati, as a stuffing inside a burrito, or even to have as a side dish with chicken or fish. Continue reading Mattar Paneer. Spiced Peas and Paneer
Cauliflower Potato Curry in Tomato Gravy
The aroma of cauliflower and potatoes cooking with onions and spices in a saucy tomato gravy always makes me smile 😊. I fondly remember my Mom making this cauliflower potato curry when I was growing up. When Mom served the curry in little stainless steel bowls along with her warm homemade chapatis, we would take pieces of chapati and dunk them in the tomato gravy and then eat spoonfuls of tender cauliflower potato curry. The tomato sauce is what gives the curry a nice tangy sourness that is yummy. Mom used to call this cauliflower curry “raswala cauliflower sabzi” translation “cauliflower curry in gravy.” Oh how fondly I remember my younger days and my Mom’s cooking. Funnily I get the same warm and feel good reaction when I make this curry for my family as well. This recipe is simple yet packs a ton of flavor. Give it a try! Continue reading Cauliflower Potato Curry in Tomato Gravy
Sarson Ki Saag. Mustard Greens Curry
I am so excited to share this greens curry recipe with you all, it is positively packed and I mean packed with good for you leafy greens and tastes amazing! Sarson ki saag is a springtime mustard greens curry that is cooked seasonally in spring in northern India in states such as UP when mustard greens are readily available at the farmer’s markets. Because mustard greens are rarely available rest of the year mustard greens curry is a favorite dish in the spring in this region. Even here in California I find that mustard greens are mostly available in the spring at the farmer’s markets, and if I am lucky I can sometimes find them in the freezer section at our local grocery stores. Continue reading Sarson Ki Saag. Mustard Greens Curry
Curried Zucchini Soup with Capsicum & Potato
The family loved loved this zucchini soup when I made it with flavorful spices, peppers and potatoes. Rani even requested a few times that I make this soup again. I told her I’ll make it as many times as she wants when we receive our giant zucchini from Karen Aunty’s veggie garden 😃. Continue reading Curried Zucchini Soup with Capsicum & Potato
Swiss Chard and Paneer Curry
Swiss Chard and Paneer Curry
Ingredients:
- 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
- Oil
Fenugreek Spiced Spinach and Potato Curry
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
Dry Roasted Cauliflower 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.
