Saag Paneer

2 tbsp oil

1 red onion, thinly sliced

6 cloves garlic, chopped

4 slices ginger (2in x1in, chopped)

2 tsp untoasted garam masala

1/2 tsp turmeric

2 tbsp tomato paste

8oz spinach leaves

8oz mustard greens or kale

1 1/2 tsp salt

1 1/4 lb paneer, in 1/2-inch cubes

1/2 cup heavy cream

1/2 tsp garam masala

Fry paneer in oil, set aside.

Heat oil, add onion, garlic, ginger, stir-fry 8-10 min. Remove from heat, add garam masala and turmeric. Add tomato paste and 1/4 cup water, blend, return to skillet. Add greens, cover, steam, cook 10-15 min. Blend again (optional). Add salt, paneer, cream, garam masala, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer

Kheema Mutter

2 tbsp oil

2 tsp cumin seeds

1 small red onion, thinly sliced

2 tbsp chopped fresh ginger

3-5 chilies, chopped

3 cloves garlic, finely chopped

2 cinnamon sticks

2 bay leaves

1 lb ground beef

2 tsp coriander seeds

1 tsp ground cumin

2 tsp salt

1 tsp ground turmeric

1 cup frozen peas

2 tbsp cilantro leaves

Heat oil, sizzle cumin seeds 5-10 sec, add onion, 5-10 minutes. Add ginger, chilies, garlic, cinnamon, bay leaves, 5 minutes or until caramel-brown. Add ground beef, brown 8-10 min. Add coriander, cumin, salt, turmeric, simmer medium low 10-12 min. Add 1 cup water, peas, and cilantro, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer