Sarson aur Palak ka Saag

Mustard Greens and Spinach

8 large cloves garlic
4 fresh green chilies
2 slices ginger
2 tbsp ghee or canola oil
1 tsp cumin seeds
1 lb mustard greens, rinsed and chopped
1 lb spinach, rinsed and chopped
1 15-oz can diced tomatoes (not drained)
2 tsp salt
1 tsp Punjabi garam masala

Process the garlic, chilies, and ginger.
Heat ghee, sizzle cumin seeds 15 seconds, add garlic-chile blend, stir fry about 1 minute.
Add greens, wilt. (in batches if necessary. about 3 min.)
Add tomatoes, salt, and garam masala, cook until warmed through, 5-7 minutes.
Blend.

Source: 660 Curries by Raghavan Iyer

Kashmiri Baingan

Eggplant and apples, Kashmiri style

2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro

Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.

Source: 660 Curries by Raghavan Iyer

Sambhar Masala

1/2 cup (packed) medium to large fresh curry leaves.
1/2 cup dried red chilies
1/4 cup chana dal (yellow split peas)
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp poppy seeds
2 cinnamon sticks (3" each), broken up
1 tbsp unrefined sesame or canola oil

Mix everything in a big bowl, tossing to coat with oil.
Roast in a medium-sized skillet until curry leaves curl up and look dry and brittle, chilies blacken slightly, split peas turn dark brown, seeds turn reddish brown, mustard seeds pop and swell, and poppy seeds are tan. 3-4 minutes.
Then quickly transfer to a plate to cool. Grind them. (they'll absorb moisture and get cakey if you grind when hot.) Store for up to 2 months. Makes everything good.

Source: 660 Curries by Raghavan Iyer

Cauliflower Keerai Kari

Pan-stewed cauliflower and spinach

2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves

Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.

Source: 660 Curries by Raghavan Iyer

Alur Phulkopir Jhol

Cauliflower and potatoes in blackened red chile sauce

1 white potato, like russet or yukon gold, cut into 1 inch cubes
2 tbsp mustard oil or canola oil
1 lb cauliflower, in 1 inch florets
6 dried red chilies
1 tsp cumin seeds
1/2 cup whole milk solids or heavy cream
1 1/2 tsp salt
cilantro

Submerge potato in cold water to prevent browning, drain, pat dry with paper towels.
Heat oil, fry cauliflower and potatoes (covered) until partially cooked, 12-15 minutes.
Meanwhile, heat a little oil with chilies and cumin seeds, roast 2-3 minutes. Blend with the milk solids and 1/2 cup water.
Pour the sauce over the vegetables, sprinkle with salt. Stir, cook 8-10 minutes. Add cilantro and serve.

Source: 660 Curries by Raghavan Iyer

Lasoon Moong Ki Dal

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Mutter Paneer

or Matar Paneer

1 small red onion
3 slices ginger
3 cloves garlic
1-2 fresh chilies
2 tbsp canola oil
1 tsp cumin seeds
1 bay leaf
1 cup tomato sauce
2 tsp untoasted garam masala
1 tsp salt
1 1/2 cups frozen peas
1/4 cup heavy cream
8oz paneer
cilantro

Blend or process onion, ginger, garlic, chilies.
Heat oil, add cumin and bay leaf, cook 5-10 seconds. Add the onion blend and stir-fry until light reddish brown, 5-7 minutes.
Add tomato sauce, garam masala, salt. Lower heat, simmer 5-10 minutes.
Add 1/4 cup water and the peas. Simmer until they're olive green, 8-10 minutes.
Add cream, paneer, cilantro. Simmer until warmed, 5-10 minutes.

Source: 660 Curries by Raghavan Iyer

Punjabi Rajmah

1 small red onion
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala

Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.

Source: 660 Curries by Raghavan Iyer