Aloo Methi Paneer

1 lb russet or yukon gold potatoes, in 1/2 inch cubes
2 tbsp canola oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp sugar
2 tsp salt
2 tsp coriander, ground
1 tsp cumin, ground
1 tsp cayenne
1/2 tsp turmeric
1/4 tsp asafetida
1 cup fresh/frozen fenugreek, or 1/2 cup dried fenugreek soaked in water
8oz paneer, fried in 1 inch cubes

Heat oil, add mustard seeds, then cumin seeds after popping. Remove from heat; add coriander, cumin, cayenne, turmeric, asafetida. Add potatoes, 2 cups water, and fenugreek. Return to heat, boil, then simmer until almost tender, about 30 min. Add paneer, simmer until cooked through, 8-10 minutes.

Source: 660 Curries by Raghavan Iyer

Okra with onion-tamarind sauce

1/4 cup canola oil
1 lb okra, rinsed and dried (important!), tops cut off but not cut into pods
1 tsp cumin
1 red onion, thinly sliced
1 tbsp coriander
1 1/2 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
1/2 tsp tamarind paste/concentrate, whisked into 1/2 cup water in a small bowl to dissolve the paste
2 tbsp cilantro

Fry the okra in oil, about 5 minutes, in batches. Heat cumin seeds, then onion, stir fry until light brown. Add coriander, salt, cayenne, turmeric, 1-2 minutes. Add tamarind water. Lower to medium, simmer about 5 minutes until liquid is absorbed into the okra and it's fork-tender. Add cilantro.

Source: 660 Curries by Raghavan Iyer

Mustard Greens and Spinach

8 cloves garlic
4 fresh chilies
2 slices ginger (2"x1" each)
2 tbsp ghee
1 tsp cumin
1 lb mustard greens
1 lb spinach
1 can diced tomatoes
2 tsp salt
1 tsp garam masala

Puree the garlic, chilies, and ginger.
Heat the ghee, add cumin seeds, then pureed mix, about a minute. Then add the greens (bit by bit as necessary as they wilt), then the tomatoes, salt, and garam masala. Cook for 5 minutes. Cool and blend to whatever texture you want.

Source: 660 Curries by Raghavan Iyer