Chatpatee Sem

Tangy green beans with ajwain and ginger

Salt
1 lb green beans, trimmed
4 tbsp oil
1 tsp cumin seeds
1/4 tsp ajwain seeds
1/2 onion, cut into thin half-rings
3/4-inch piece of ginger, minutely diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt
2 tsp amchoor powder

Boil green beans in salted water for 4-5 minutes, drain. Heat the oil in a wok on medium-high, add cumin and ajwain, cook 10 seconds, then add onion. ower to medium and let onion brown lightly. Add ginger, stir 20 seconds. Add green beans, toss, add cumin, coriander, and cayenne, and 3/4 tsp salt, toss again. Add amchoor and 2 tbsp water, serve.

Source: Madhur Jaffrey's Spice Kitchen

Malaidar Matar

1/4 tsp sugar
1/2 tsp ground cumin
1/2 tsp ground garam masala
3/4 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
3/4 cup heavy cream
1 tbsp lemon juice
2 tbsp cilantro, chopped
1 fresh long hot green chili or 1/2 jalapeño, finely chopped
4 cups shelled fresh peas or 1 bag frozen, defrosted
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds

Mix the sugar, cumin, garam masala, salt, cayenne, tomato paste, cream, lemon juice, cilantro, and chili into a sauce and set aside. If the peas are fresh, boil them until just barely done. Heat the oil in a pan, add the cumin and mustard seeds; when they start to pop, add the peas and saute for 30 seconds. Add the sauce and cook for 2 minutes or until the sauce has thickened.

Source: Madhur Jaffrey's Spice Kitchen

Cabbage with fennel and onions

1 head cabbage, shredded
2 1/2 onions, peeled and sliced into half circles
1/2 cup oil
5 fenugreek seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/2 tsp fennel seeds
2 garlic cloves, peeled and chopped
1 1/2 inch piece of ginger, peeled and chopped
1 tomato, ripe or canned, peeled and chopped
1/2 tsp turmeric
1 long hot green chili or 1/2 jalapeno, thinly sliced
1 tsp salt
1 tsp garam masala
1 tbsp lemon juice

Heat half the oil, add seeds. As they sizzle and change color (~30 seconds), add 2 sliced onions. Fry over medium for about 3 minutes. Add cabbage, stir, cover, lower heat, cook for 15 minutes.
Meanwhile, blend 1/2 onion, blend it with ginger, garlic, and tomato in a blender until pastelike.
Heat the other half of the oil, add blended paste, turmeric, and chili. Fry, stirring, for 8-10 minutes, adding a little water if necessary to prevent sticking. Add to the cabbage, with salt, garam masala, and lemon juice.

Source: Madhur Jaffrey's Spice Kitchen

Sambhara

Shredded cabbage and carrots (maybe Gujarati?)

2 tsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1/4 tsp asafetida
1 small cabbage, thinly shredded
2 carrots, peeled and trimmed, shredded
6-8 thai, cayenne, or serrano chilies, thinly sliced lengthwise, with seeds still in
1/2 tsp turmeric
2 tsp sugar
1/2 tsp salt
1/4 c cilantro leaves
juice of 1 lime

Heat oil, add mustard seeds, cover until they've stopped popping. Add fenugreek and asafetida, then add cabbage, carrots, chilies, turmeric, sugar, and salt. Stir fry, then cook 5-10 minutes. Add 1/2 cup water and cook 5-10 more minutes, until the cabbage is noodle-like but still crunchy. Add cilantro and lime juice and serve.

Source: 660 Curries by Raghavan Iyer

Saag

(this saag has ginger, fennel, and black cumin)

1 tbsp oil
1 tbsp butter
1/2 tsp fennel seeds
1 tsp black cumin seeds
1-2 onions, cut into thin fine half-rings
1 inch piece of ginger, cut into thin strips
1 lb spinach (or scale everything down; I've only made this with 1lb)
1 hot long green chili or 1/3 jalapeno
1 tsp salt, or to taste
1/8 tsp cayenne pepper

Heat oil and butter on medium-high. Add seeds, stir. Add onions and ginger, stir fry until rich and brown. Add spinach, cover and let it wilt, then turn heat to medium. Add chili, salt, and cayenne, stir for 10-20 minutes, covered at first then uncovered to evaporate liquid.

Source: Madhur Jaffrey's Spice Kitchen