Recipes of the Enlightened

Palak Paneer

Ingredients+Method: 250g spinach
- washed.
- 3 cups water and 1/4 tsp salt
- (hot water)
- 1 min. strain into a bowl of ice water. 1 mon. strain spinace. press to remove water
1 inch, ginger chopped
1-2 garlic cloves
1-2 chilli peppers
Blend together.

Add the flowing into a hot pan:
2 Tsp butter/oil/ghee
cumin seeds
small-med bayleaf
1/3 cup finely chopped onion (small med sized onion)
sauted until golden

Then into the pan add:
2 tsp finely chopped garlic
- until raw aroma goes away, but not brown.
2/3 cup chopped tomatoes (small/med size)
- saute until soft
- fat releases from sides of mix

Add:
1/4 tsp tumeric
1/4 tsp red chilli powder(or cayenne pepper or paprika)
pinch of hing

Mix well
Add spinach
Add 1/2 cup of water /as required
Mix
Simmer 6-7 minutes
Salt
It will have thickened
Stir
1/4-1/2 tsp garam masala powder
Stir
Paneer cubes 200-250 grams (can be browned, ie. pan fried)
Mix, turn off heat.
Add cream.
1 tsp dry fennugreek leaves (optional)
Stir

Matar Paneer

Ingredients:
Paneer
Green Peas
3 Tomatoes
1 Large onion
Green Chillis
Cashews
Cimin, Tumeric, Red Chilli, Garam Masala, Salt, Gingner, Garlic, Corinder Leaves and Seeds, Black Pepper, Cardamon, Cloves, Cinnamon

Masala Paste:
1/2 cup chipped onion
1 cup chopped tomatoes
Chopped ginger, garlic
12 cashews
2 tsp cordander leaves
1 tsp chopped green chillis
5 peppercorns, 1 inch cinnamon, 1 tsp coriander seeds
1 green cardamon, 2 cloves
- make smooth paste + water

Method:
oil in pan
1/2 tsp cumin, splutter
garam masala
add masala paste, saute 10-12 min
add all the other dry spices/powders, stir
+ tumeric, red chillis, 1/2 garam masala

add 1/3 cup milk
+ 1 cup peas
+ 1 cup water
+ salt
+ paneer - heat up/cook
+methic +coriander leaves

Green Curry

Ingredients:
Lemongrass x5
Chilli, 3
1/4 cup coriander
3 basil sprigs
1 tbsp whole roasted coriander
1 tsp whole roasted cumin
1 tsp whole roasted peppercorns
1 onion roughly chopped
1/4 cup spring onion
3 garlic cloves
4cm ginger
salt
coconut milk

paste
assorted vegetables
1 cup water
1 tbsp brown sugar
basil or kefir lime leaf
1 tsp oil

Daal Makhana

Ingredients:
1/2 tsp cumin
2-3 cloves
2-3 green cardamon
2-3 black cardomon
1 inch cinammon
1 small bay leaf: fry aroma
1/2 cup chopped onions: saute
2 tsp ginger-garlic paste
1 tsp green chillies
200 g Tomato Puree
1/2 tsp Red Chillies
pinch of nutneg

Cook 3-1min : add beans
: add stock/water, medium consistency, cook
: salt
: cream: turn off.
: kassor, meth,
: charcoal

Potato and Egg Curry

Ingredients:
Boil Eggs and Potatoes
Slit peeled eggs + apply tumeric and chili
lit potatoes and apply tumeric and chilli

Make paste from onion, cumin, pepper, ginger, and garlic

Make puree of tomato

Fry Eggs and then potato

Fry Cardamon powder and bay leaf

Fry Onion paste, 5 minutes
and tomato puree

Add cumin, coriander, chilli, panchiphora, simmer for 10 minutes

Add 1/4 cup water, simmer 10 minutes

Add potatoes then eggs + salt, simmer 10 minutes

+ coriander leaves

Whole Masoor Daal

Method:
1. 1/2 cup brown lentils
- soak for 1-2 hours
- cook
2. Make onion tomato masala
- 1/2 tsp cumin + 2Tsp oil - splutter
- 1/3 cup chopped onion -- until brown
- 1 tsp garlic-ginger paste - until raw aroma leaves
- 3/4 - 1 cup chopped tomato and 1 tsp green chills - until oil releaseing from sides of masala paste
- 1/2 tsp chili powder + 1/2 tsp tumeric

3. Cook lentils further
- add lentils to masala paste
- salt
- Add 1.5-2 cups of water and simmer low-med heat
- Add 1/2 tsp garam masala, 1/2 tsp fenugreek leaves (optional), coriander leaves.

Image:
Paul Sérusier, Bretonne donnant à manger aux cochons 1889