How to make Peppers & Potato Curry

Ingredients:

1 lb. green bell peppers, sliced fine

1 onion, pureed

1 tomato, pureed

1 tbsp. ginger paste

1 tbsp. garlic paste

2 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. potatoes, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

2 tbsp. oil

How to make Peppers & Potato Curry

Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers, turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

How to make Potato Tomato Curry

Ingredients:

1/2 lbs. potatoes, peeled, cooked and cubed

1/2 lbs. tomatoes, cubed

1 tsp. ginger paste

1 tsp. coriander powder

1 tsp. salt or to taste, rock salt preferable

1 tsp. chilli powder (optional) Cilantro/coriander leaves

1 tablespoon oil

How to make Potato Tomato Curry

Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder

for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander.

How to make Peas & Potato Curry

Ingredients:

1 lb. shelled green peas

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 large potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

How to make Peas & Potato Curry

Heat oil in a non-stick frying pan (or skillet) and fry the onio

How to make Paneer Tikka

Ingredients:

1 lb. cottage cheese

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. green chilli, chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

How to make Paneer Tikka

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic

pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before serving.

How to make Mustard Greens

Ingredients:

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

1 lb. chopped mustard greens

How to make Mustard Greens

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic

pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm water.

How to make Mushroom Curry

Ingredients:

1/2 lb. mushrooms

1 small onion, chopped

1 tomato, sliced

1 tsp. ginger paste

1 tsp. garlic paste

1/4 tsp. cumin powder

1/4 tsp. coriander powder

1/4 tsp. turmeric powder

1 tsp. chilli powder

1 large potato, cooked peeled and cubed

1 tsp. salt or to taste

1 tbsp. oil

How to make Mushroom Curry

Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the mushrooms and potatoes, season with salt and cook for another five minutes until done.

How to make Mixed Vegetable Curry

Ingredients:

6 small onions, quartered

6 small tomatoes, quartered

6 cauliflower florets

6 baby potatoes

1/2 lb. chickpeas

1 tsp. ginger paste

1 tsp. garlic paste

1 tbsp. oil

1 tsp. salt or to taste

How to make Mixed Vegetable Curry

Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.

How to make Green Beans & Potato Curry

Ingredients:

1 lb. French style cut green beans

1 onion, pureed

1 tbsp. ginger paste

1 tbsp. garlic paste

2 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. potatoes, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

2 tbsp. oil

How to make Green Beans & Potato Curry

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves

How to make Eggplant

Ingredients:

1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed

1 tbsp. oil

1 large onion, chopped fine

1 large tomato, chopped fine

1 tsp. green chilli, chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

 How to make Eggplant

Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done.

Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and cilantro/coriander. Season with salt and serve hot.

How to make Chickpea & Spinach Curry

Ingredients:

1 lb. canned chickpea

1 large potato, cooked and cubed

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

1 cup of spinach leaves, pureed

How to make Chickpea & Spinach Curry

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes, before serving.

How to make Cottage Cheese & Spinach

Ingredients:

1 lb. chopped spinach

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 large tomato, pureed

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. cottage cheese

1 tsp. salt or to taste

2 tbsp. oil

How to make Cottage Cheese & Spinach

Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic, together with cumin and coriander powder for five minutes. Add cottage cheese, chopped spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour.

How to make Cottage Cheese & Peas

Ingredients:

1 lb. shelled green peas

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, pureed

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. cottage cheese

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

 How to make Cottage Cheese & Peas

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with

cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

How to make Chickpea Curry

Ingredients:

1 lb. canned chickpeas

1 large potato, cooked and cubed

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

Cilantro/coriander leaves

 How to make Chickpea Curry

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic

pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.

How to make Cabbage & Potato Curry

Ingredients:

shredded cabbage

onions chopped fine

ginger paste

garlic paste

turmeric powder

chilli powder

cumin seeds

coriander powder

1 large potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

How to make Cabbage & Potato Curry

Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

How to make Cauliflower & Mashed Potato Curry

Ingredients:

cauliflower florets

ginger paste

turmeric

chilli powder

cumin seeds

1 potato, cooked and mashed

salt for taste

oil

 How to make Cauliflower & Mashed Potato Curry

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, f

How to make Cauliflower & Potato curry / (Alu Gobi)

 Ingredients:

cauliflower florets

onions chopped fine

 ginger paste

 garlic paste

 turmeric

 chilli powder

 cumin powder

 coriander powder

 large potato, cooked and cubed

 salt or to taste

Cilantro/coriander leaves

 oil

How to make Cauliflower & Potato curry / (Alu Gobi)

                                                          Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped cilantro/coriander together with cumin and coriander powders for five minutes. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with cilantro/coriander leaves.