Samosa

Samosa

Prep time: 

Cook time: 

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Serves: 6

Ingredients
  • For dough:
  • 2 cups all-purpose flour
  • 1 tablespoon vegetable shortening
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon ajwain seeds
  • Water as needed
For filling:
  • 2 russet potatoes, boiled and mashed
  • 2 tablespoons canola oil, plus more for frying
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 small shallot, finely chopped
  • 1 jalapeno or serrano chili, finely minced
  • 1 inch piece of ginger, finely minced
  • 1 garlic clove, finely minced
  • ½ teaspoon garam masala
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 2 teaspoons salt
  • 1 teaspoons sugar
  • 2 teaspoons aam-chur (dried mango powder) or juice of ½ a lemon
  • ½ cup frozen green peas, thawed
  • 1 tablespoon cilantro, finely chopped
  • ¼ cup loosely packed mint leaves
Directions
  1. Make the dough: Put flour in a medium mixing bowl. Add salt, ajwain seeds, oil and shortening, mix it with hands. Gradually add water while mixing and kneading until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest for 30 minutes to one hour.
  2. Make the filling: In a wok or a frying pan heat 2 tablespoons of oil on medium high heat until simmering. Add cumin seeds and let them sizzle. Next add mustard seeds and let them sizzle. Add shallot, green chili, ginger and garlic. Sauté the mixture until shallot is translucent, about 1 minute. Add all dry spices and sauté for 30 seconds.
  3. Add mashed potatoes, season with salt, sugar and mango powder or lemon juice. Stir everything to combine spices with mashed potatoes. Let the mixture cook on low heat for 2 minutes.
  4. Add peas, cilantro and mint. Stir to combine and let the filling cook for 1 more minute. Adjust the seasoning. Let the filling cool for 20 to 30 minutes.
  5. Make samosas: Divide the dough into 20 or so equal parts. Roll into balls and cover with a plate or a towel. Take one ball of dough and roll out into about 6 inch circle. Cut the circle in half. Put about 2 tablespoons of filling in the middle of half circle, leaving about ¼ inch space on the round side. Pick corner of flat side and cover the filling. Pick another corner of flat side and cover the dough with filling. Press gently to seal dough over the filling. It should make a triangle. Pinch together round side of dough and the corner. Cover the prepared samosa with a towel. Repeat the process with remaining dough balls and filling.
  6. Heat oil in frying pan until ready for frying. Drop 4 to 5 samosa in hot oil and fry until golden brown, about 3 to 4 minutes. Remove from oil and drain excess oil on a paper towel lined plate.
  7. Fry remaining samosa same way. Serve warm with cilantro chutney and tamarind and date chutney.

 

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Mutter Paneer

Mutter Paneer

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Serves: 4

Note: If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Ingredients
  • 1 lb. frozen peas (mutter), thawed
  • ½ lb. fried or plain cubed paneer
  • 3 tablespoons canola oil or butter
  • 3 teaspoons garlic-ginger paste
  • ½ teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 8 oz. can tomato sauce
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • ½ cup heavy cream
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. Heat oil or butter in a wok or a frying pan. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. All tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
  2. Add peas, fried paneer and stir to combine with sauce. Cover the wok or pan and let peas cook until tender, 4 to 5 minutes.
  3. Add heavy cream, stir and adjust the seasoning. Let mutter paneer cook with sauce for 3 minutes, stirring occasionally so that sauce does not stick to bottom.
  4. Garnish with cilantro and serve warm with Nan or Paratha.

 

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Rajma

Rajma

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Serves: 4

Dark Red Kidney Bean Soup
Ingredients
  • 2 15.5 oz. cans dark red kidney beans
  • ½ cup masoor dal (red split lentils), uncooked
  • 1 small onion, thinly sliced
  • 1 small tomato, small diced
  • 1 small russet potato, small diced (optional)
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Rinse masoor dal and transfer to a small pot. Add ½ cup of water, cover the pot and let dal cook on low heat until soft, about 15 to 20 minutes.
  2. Rinse and drain the beans from cans and set it aside.
  3. While dal is cooking, heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let it sizzle. Add onions and sauté them until light golden brown, 4 to 5 minutes. Add garlic, green chili and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  4. If you are not using potato, go to step 4. Add diced potato, ½ cup water and season with ¼ teaspoon of salt. Cover the pot and let potato cook until tender, 10 to 12 minutes.
  5. Add beans and ½ cup of water. Let them heat on low heat until dal is cooking. As soon as dal is cooked, add dal and season with remaining salt. Cover the pot and let everything cook for 7 to 10 minutes. Uncover, add lemon juice and cook for 2 more minutes. Adjust the seasoning. If rajma is too dry, add some water.
  6. Serve warm with Nan or Paratha and over rice.

 

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Tikka Masala

Paneer Tikka Masala

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • About 1 lb. paneer, cut into ¾ inch dice
  • 1 tablespoon chopped cilantro, for garnish
For Marinade:
  • 1 tablespoon canola oil
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 2 teaspoons garlic-ginger paste
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon salt
For Gravy:
  • 3 tablespoons canola oil or butter or coconut oil
  • 2 teaspoons garlic-ginger paste
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 8 oz. can tomato sauce
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • ½ cup heavy cream
Directions
  1. Pre-heat oven to 400 degrees.
  2. Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
  3. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 10 to 15 minutes.
  4. Heat oil or butter in a wok or a frying pan until simmering. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. Add tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
  5. Add the baked paneer and stir with the gravy. Adjust the seasoning and let paneer cook with gravy for 5 minutes, stirring occasionally so that gravy does not stick to bottom. Add heavy cream, stir and let the gravy cook for another 2 minutes.
  6. Garnish with cilantro and serve warm with Nan or Paratha.

 

 

 

Paneer Tikka Masala with Pumpkin Gravy

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • About 1 lb. paneer, cut into ¾ inch dice
  • 1 tablespoon chopped cilantro, for garnish
For Marinade:
  • 1 tablespoon canola oil
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon salt
For Gravy:
  • 3 tablespoons canola oil or butter or coconut oil
  • 1 small shallot, finely minced
  • 1 jalapeno or serrano pepper, finely minced
  • 2 inch piece of ginger, minced
  • 1 clove of garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon ginger powder
  • ½ teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • ¾ cup butternut squash or pumpkin puree
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon salt or to taste
  • Juice of ½ a lime or lemon
  • ½ cup heavy cream
Directions
  1. Pre-heat oven to 400 degrees.
  2. Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
  3. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 10 to 15 minutes.
  4. Heat oil or butter in a wok or a frying pan until simmering. Sauté shallot, green chili, garlic, and ginger with spices until fragrant, about 3 minutes. Add tomato paste and sauté for a minute. Add pumpkin or squash puree, kasuri methi, lime or lemon juice and stir to combine everything. Season with salt and let it cook for 2 to 3 minutes.
  5. Add the baked paneer and stir with the gravy. Adjust the seasoning and let paneer cook with gravy for 5 minutes, stirring occasionally so that gravy does not stick to bottom. Add heavy cream, stir and let the gravy and paneer cook for another 2 minutes.
  6. Garnish with cilantro and serve warm with Nan or Paratha.

 
Tofu Tikka Masala

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 packet extra firm tofu
  • 2 tablespoons canola or coconut oil
  • 1 tablespoon chopped cilantro, for garnish
For Marinade:
  • 1 tablespoon canola oil
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon salt
For gravy:
  • 1 8 oz. can of tomato sauce
  • 1 tablespoon almond or cashew butter
  • 2 teaspoons corn starch
  • 1 medium shallot, roughly chopped
  • 1 medium tomato, roughly chopped
  • 2 inch piece of ginger, peeled and roughly chopped
  • 1 Jalapeno or serrano pepper, roughly chopped
  • 2 cloves garlic
  • 2 tablespoons canola or coconut oil
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ cup almond or any nut milk
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • 1 teaspoon salt or to taste
  • 1 teaspoon raw sugar or ½ teaspoon honey
Directions
  1. Cut tofu into ½ inch slices. Drain the liquid of the tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice. Combine marinade ingredients and diced tofu in a medium mixing bowl. Let it stand for 30 minutes to an hour.
  2. Combine tomato sauce, almond butter, almond milk, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
  3. Heat 2 tablespoons oil in a wok or a wide heavy bottomed pan. Stir fry tofu, until golden brown, 4 to 5 minutes. Remove from a wok or a pan with a slotted spoon on a paper towel lined plate to remove excess oil. Keep the extra oil in wok or pan.
  4. Heat 2 tablespoons oil in same wok or pan until simmering. Add tomato sauce mixture and stir to combine with oil. Add spices, kasuri methi, and season with salt. Stir to combine everything. Let the gravy cook for 2-3 minutes. Add stir fried tofu and stir to combine with gravy. Cover the pot and let gravy and tofu cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
  5. Garnish with cilantro and serve with vegan flat bread or rice.
Notes
To make this recipe nut less, replace nut butter and milk with ½ cup silken tofu.

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Palak Paneer

Palak Paneer

Prep time: 

Cook time: 

Total time: 

Serves: 4

If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Ingredients
  • 2 lbs. baby spinach (palak)
  • ½ lb. fried or plain cubed paneer
  • 1 medium onion, roughly cut into ½ inch dice
  • 2 garlic cloves, roughly chopped
  • 1 inch piece of ginger, roughly chopped
  • 1 green chili, roughly chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 tablespoon tomato paste
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon salt or to taste
  • 3 tablespoons oil
Directions
  1. In a wok or a frying pan heat oil over medium high heat. Add mustard seeds and cumin seeds and let it sizzle. Add onion and sauté it until translucent, 3 to 4 minutes. Add garam masala, dhana-jeeru, green chili, ginger and garlic. Sauté everything for two more minutes. Add tomato paste and sauté for a minute. Add spinach and ½ cup water. Cover the pan and let spinach cook until slightly wilted, 2 to 3 minutes. Season with salt, add kasuri methi and let spinach cook until it is fully cooked, 4 to 5 minutes. Take off the heat.
  2. With a blender or an immersion blender puree the spinach until smooth. Transfer pureed spinach to a wok or a frying pan again and add fried paneer. Let it simmer for 5 minutes covered with a lid.
  3. Serve warm with Paratha or Nan.

 

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