Tag Archives: turmeric

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

Blistered Shishito Peppers with Mustard Seeds and Turmeric

Shishito peppers are a Japanese variety of peppers that are bright green mild chili peppers that have a green chili pepper flavor without the heat. It is said that one in every 10 shishito peppers is spicy, and it’s hard to know if that one spicy pepper will end up in your batch, making the entire experience of eating shishito peppers a lot of fun. The excitement, the anticipation, the unknown, and the wondering of  “Am I going to bite into that one spicy shishito pepper?”  makes it a fun experience eating shishito peppers 😳😡😀. Shishito peppers are so pupular these days that restaurants around town serve blistered peppers as appetizers.  Continue reading Blistered Shishito Peppers with Mustard Seeds and Turmeric

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

Leek and Mushroom Egg Curry

With loads of naturally colored hardboiled Easter eggs in my refrigerator I needed to get creative with an egg recipe. As its spring and big fat leeks are in abundance at the Farmer’s Market I decided to make a leek and mushroom egg curry.  The mushrooms that work well in this curry are white button mushroom rather than the brown cremini mushrooms, main reason being that the mild white mushrooms compliment the leeks really well. Continue reading Leek and Mushroom Egg Curry

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

Continue reading Swiss Chard and Paneer Curry

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

Spicy Indian Lemon Pickles

Indian lemon pickles are typically made with lemons, salt, spices and oil, and are used as a spicy condiment to accompany everything from rice to vegetables to chapatis and tortillas, to have with fish, chicken, and even to use as spreads in sandwiches. Lemon pickles are a great way to use not just the juice of the lemon but the entire lemon, skin and all. Continue reading Spicy Indian Lemon Pickles

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.

Continue reading Dry Roasted Cauliflower Curry