Matar Paneer

Yes, but I had never made it this way before and it turned out just Yumm. This madhur jaffery recipe has been slightly modified by me. Serves 4.

1 big Onion
Nice big piece of ginger

Grind the above two together to make a nice paste. In a pan heat some oil and fry the onions and ginger. Add salt, turmeric, red chilli flakes ( yes the one you use on pizza) and fry together. Add garam masala and fry. Add tomato (3-4)puree and cook well till the masala is well cooked. Add Matar(250gms) and Paneer (400gms) and a big spoon of yogurt and cook on low flame.

When paneer is well cooked garnish with finely chopped cilantro leaves and serve hot !

Bon Apetit.

Spinach Delight

I am going to put up two versions of this recipe. The original is from Abha's mom. The modified version is a mix of that and a recipe I found on NYTimes food section.

Ingredients:
1 Bag washed and cut spinach
1/2 a medium onion finely chopped
1-2 finely chopped green chillies (Optional)
1 can Garbanzo beans
1 cup Vegetable broth
Salt to taste
Lemon to taste
Seasoning:
Oil
Methi seeds
Hing
2-3 cloves of Garlic
A touch of Jeera
Dried red chillies or red chilli powder

How to (Original Recipe from Aunty):
1. Take the spinach in a big bowl and microwave for 5 minutes. It will shrink significantly.
2. Heat oil. Add the seasonings (minus jeera).
3. Add the Spinach and cook well.
4. Voila ! its ready to serve.

Modified version:
1. Take the spinach in a big bowl and microwave for 5 minutes. It will shrink significantly.
2. Heat oil. Add all the seasonings and the finely chopped onions. If you are not using the dried red chillies then use the chopped green chillies and a pinch of red chilli powder. Saute well.
3. When onions are roasted add the garbanzo beans and Spinach. Sautee well.
4. Add the broth (add water as necessary to get a consistency you like. I like to make it like a soup or a dal) and cover and cook on low-medium flame for 5 minutes.
5. Take it off the flame and squeeze lemon. Its ready to serve.

Roasted Potatoes Peppers and Shallots

Serves Four

1.25 pounds potatoes
12 Shallots
2 Yellow Bell Peppers
Olive Oil
2 Sprigs of Rosemary
salt and pepper to taste

1. In a big pot boil water. Put the potatoes (poke holes with fork) and blanch for 5 minutes in boiling water.
2. Drain, cool and peel and cut into wedges.
3. Peel Shallots and allow them to fall in their natural shape. Slice in half if each clove is too big. Slice Yellow Peppers. We used 1 Yellow and 1 Green to add colour to the dish. Cut the rosemary springs into 2 inch long pieces.
4. In a bowl mix a little Olive oil Salt and fresh ground black pepper.
5. Take a oven ready glass bowl and place a layer of potatoes. Season with the salt and pepper oil. (The more generous the dressing, the tastier it is :)).Place a layer of peppers.Alternate such that you finish with a layer of peppers on top.
6. Stud with the shallots. Tuck the Rosemary Sprigs in the vegetables.
7. Bake uncovered for 30 minutes until veggies are tender.
8. Serve hot and enjoy.