Roasted Eggplant with Spices

Baigan Bharta

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Serves: 4

Ingredients
  • 2 large eggplants (baigan)
  • 1 bunch scallions, thinly sliced
  • 2 medium Roma or plum tomatoes, ½ inch diced
  • 3 garlic cloves, finely chopped
  • 1 jalapeno or serrano chili, finely chopped
  • 3 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • 1 teaspoon salt or taste
  • ¼ cup regular yogurt (optional)
  • 3 tablespoons chopped cilantro, for garnish
Directions
  1. Pre-heat oven to 400 degrees. Line a large baking pan with parchment paper or aluminum foil sprayed with non-stick spray.
  2. Wash and cut eggplants in half. Arrange them on baking pan cut side down, leaving some space in between. Roast the eggplants until tender, about 30 to 35 minutes.
  3. Let eggplants cool for few minutes. Scoop out the pulp from eggplants, discarding the seeds. Cut the pulp in small pieces or mash with a potato masher.
  4. Heat oil in a frying pan or a wok. Add cumin seeds and let it sizzle. Add garlic and sauté it until light golden brown, 2 minutes. Add scallions, green chili, all dry spices and sauté them for 2 to 3 minutes. Next add tomato and sauté until the mixture is almost dry, 2 to 3 minutes.
  5. Add eggplant pulp, season with salt and stir everything. Cover the pan or wok and let eggplant cook for 7 to 10 minutes to blend all the flavors. If you want to add yogurt, add at this point, and let it warm through with eggplant for a minute.
  6. Garnish with cilantro and serve warm with Nan or Paratha. Can also be served as a dip.

 

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Curried Okra

Bhindi Masala

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Serves: 4

Ingredients
  • 1 lb. bhinda (okras)
  • 1 medium red onion, ½ inch diced
  • 1 medium tomato, ½ inch diced
  • 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 mustard seeds
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon salt or taste
  • 2 tablespoons chopped cilantro, for garnish
Directions
  1. Wash okra and dry it with paper towel. Okra should be as dry as possible otherwise it will become too slimy. Cut into ½ inch thick pieces, discarding top and bottom pieces.
  2. Heat oil in a non-stick pan on a medium high heat until simmering. Add mustard seeds and let it sizzle. Add onion, garlic, green chili, all dry spices and sauté them until onion is translucent, 2 to 3 minutes. Next add tomato, ginger and sauté until the mixture is almost dry, 2 to 3 minutes.
  3. Add okra, season with salt and stir everything. Cover the pan and let okra cook until tender, 7 to 8 minutes, stirring few times. Initially okra will be slimy but as it cooks it will become less slimy.
  4. Uncover the pan, lower the heat and let okra cook until curry is almost dry, 7 to 10 minutes.
  5. Garnish with cilantro and serve warm with Nan or Paratha.

 

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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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Tikka Masala

Paneer Tikka Masala

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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

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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

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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

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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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