Coconut Spinach Curry with Paneer and Peas

This is one of those original recipes - something I decided to create based off some flavors I truly enjoy - coconut, curry and spinach.

If you like Saag Paneer and Thai food you'll like this. The spice of the dish is tamed by the sweet of the coconut.


Ingredients:

• 1 can of coconut milk
• 1 bag of spinach
• 1 cup of onions, chopped
• 1 tbsp of garlic-ginger paste
• 1 cup of peas
• 1 bag of frozen paneer cheese
• 1 tsp. of garam masala
• 1/2 tsp of chili powder
• 1 heaping tsp. of curry paste
• 1 tbsp of oil
• 1 medium tomato, chopped
• salt and pepper to taste.

Directions:

1. Heat up oil in a pot over medium heat. Add onions and garlic-ginger paste and saute.
2. When onions are translucent, add tomatoes and saute. Add spinach and allow it to wilt.
3. Add a pinch of salt and pepper, chili powder and garam masala. 
4. When all ingredients are mixed well, add it to a food processor and pulse until it is blended.
5. In a separate pan, add paneer and a bit of oil and allow it to brown on sides.
6. In the pot, add coconut milk and blended spinach dish and curry paste. Stir.
7. When paneer cubes are brown add them, some more salt and peas. 

Serve with rice.

Samosas

Even if you don't like Indian food -- you will like samosas, a crunchy potato filled pastry of YUM!

Usually, you make the pastry dough from scratch as well, and fry the samosas, which cooks the dough to crispiness. But as I've said before, you can make really great Indian food without actually using as much oil as our grandmothers are known to do. I wanted to bake the samosas and if I did that I need something that crisps up in the oven.

When I initially tested this recipe, I used phyllo dough thinking the crispiness of a spanikopita could be replicated. What I learned however, was that I hate working with phyllo dough, it dries too quickly, eek! So I think working with puff pastry may be better -- or trying the homemade dough and frying it.

So although the pictures for this don't show the actual end result, I was enjoying them so much I forgot to take a picture, I'm sure I will eventually make these again, and I'll add a picture then!

SAMOSAS, makes 32--

Ingredients:

pastry: puff pastry or phyllo for baking.
or for frying:

• 7.5 cups flour 
• 1 tbsp. salt 
• 3/4 cup clarified butter or ghee, melted (use vegetable shortening or oil for vegan variation) 
• hot water

filling:

• 3 medium-sized potatoes, boiled and peeled
• 1 cup of frozen peas
• 1 cup of carrots, chopped finely
• 1 cup of onions, chopped finely
• 2 tsp. of fresh ginger, grated
• 1 tbsp of turmeric powder
• 1 tbsp of cumin powder
• 1 tsp of coriander powder
• 1 tsp of garam masala
• 1/2 to 1 tsp of chili powder
• 1/4 cup of oil or ghee (clarified butter)
• 1 tsp of salt
• 3 tbsp of chopped cilantro

Directions:

1. Sift flour and salt into a bowl, then stir in melted ghee. Add 1 cup + 2 tablespoons of hot water gradually, tossing and stirring, to make a dough. 
2. Knead for 2 minutes, then chill in the refrigerator while you prepare the filling. If using a food processor, combine flour and salt in processor bowl. Pour in ghee and blend to combine. With processor running at medium speed, stream in the hot water, then process an additional 15 - 20 seconds. Remove from processor, form into a ball, and chill while you prepare the filling.
3. In a medium skillet, saute onions, carrots, peas and ginger in tsp of oil over medium heat until onions are translucent.
4. In a separate bowl, mash the cooked potatoes with the spices and sauteed veggies. Add oil or ghee, salt and cilantro and mixed thoroughly
5. If you're using puff pastry/phyllo follow care instructions on package and create square pieces to put filling in. The samosas will be flat triangles rather than 3D triangles. Or if using pastry follow directions below.
6. Divide the dough into 16 equal balls. The easiest way is to keep halving the dough until you have 16 pieces (you'll divide the dough 4 times total). Roll or pat each ball into a 7-inch disc. Cut each disk in half. Roll each half into a cone, overlapping the edges and pinching or wetting to seal. Stuff the cone with a big spoonful or two of filling, then pinch the open end closed (wetting if necessary), forming a puffy triangle. 
7. Chill finished samosas and continue until you've used all the dough.  
8. In a wok or large sauce pan, heat several inches of oil to 350, or until a cube of bread browns in 40 seconds. Fry samosas, 3 - 6 at a time, until golden, blistered, and crisp, about 3 - 4 minutes, turning them over halfway through frying. Remove with tongs, drain on paper towels, and continue until all samosas are fried. May be held in a warm (250-degree) oven while you cook all the batches. 

Serve with tamarind chutney.

Bandhakopi (Spiced Cabbage with Potatoes)

Our graduate school is having a potluck where the various school ethnic groups are making dishes to share. I decided to make bandhakopi (pronounced: bah-da-co-pee) because it's a Bengali classic.

Although a cabbage dish never really sounds that appealing - this one is great. It actually brings out the sweetness
of the vegetable itself, but the spices give it a depth of flavor and the potatoes add some substance.

When I was younger this was served as a side, along with another vegetable or meat dish and a bread accompaniment.


Ingredients:

• 1 head of cabbage, sliced thinly
• 2 medium potatoes, cubed
• 1/2 tbsp. of oil
• 1 tbsp of turmeric
• 1 tsp. of chili paste or 1/2 tsp. of chili powder
• 1 tbsp. of cumin
• 1/2 tsp. of coriander
• 1 tsp of ginger paste, or 1/2 inch of fresh ginger, grated
• 1 tbsp of ghee (a clarified butter) or 1 tbsp of butter.
• 2 bay leaves
• 1 tsp of garam masala
• 1/2 tsp of salt, check to taste
• 1 tsp of sugar

Directions:

1. Heat up oil in a saute pan over medium heat. Once heated add cubed potatoes and 1/4 tsp of salt. When browned remove from pan and set aside.
2. In the remaining oil, add the sliced cabbage and remaining salt. Stir and cover the cabbage so it may wilt over medium low heat. Cook for about 5 minutes.
3. There will be some water in the pan rendered from the cabbage - to that add spices to create a paste.
4. Add sugar and salt to taste - and add cooked potatoes and 1/4 cup of water.
5. Continue to stir - looking for gravy to thicken - and then cover the cabbage. 
6. Finally add ghee to coat the dish.

Serves 6. Prep: 20 min. Cook: 25 min.