Tag Archives: turmeric

Swiss Chard and Paneer Curry

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
  • Oil

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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.

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New Year’s Day Black-Eyed Peas Curry

Growing up in the South in Texas and Louisiana, my Mom followed a Southern tradition of making black-eyed peas on New Year’s Day for good luck and prosperity in the upcoming New Year. When Mom made black-eyed peas, she cooked it the only way she knew how which was an Indian black-eyed peas curry. Continue reading New Year’s Day Black-Eyed Peas Curry

Red and Green Swiss Chard Sauté

This is an easy no fuss side dish that is just plain good for you.  Super greens like Swiss chard are packed with nutrients and this recipe uses up a good amount of chard leaves. Leafy greens like chard are full of vitamins and minerals,  They are rich in fiber, rich in calcium, potassium, antioxidants, vitamin C, lutein, zeaxanthin, beta-carotene, vitamin A, rich in folate, and have a good amount of vitamin E. Is there anything more I can add that is good about leafy greens? For more information on leafy greens and their nutrient packed value to our diet take a look at this link  Leafy Greens. How Food Affects our Health from Joybauer.com. Continue reading Red and Green Swiss Chard Sauté

Turmeric Spiced Brussels Sprouts

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

Potato Curry with Edamame and Tomatoes

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

Eggplant and Pepper Curry

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

Purple Potato, Pepper & Baby Turnips 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