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Cilantro/coriander leaves
Method:
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.
Paneer
(Cottage Cheese curry)
Ingredients:
1
1
1
1
1
1
1
1
1
lb. cottage cheese
tbsp. oil
large onion, pureed
large tomato, pureed
tsp. ginger paste
tsp. garlic paste
/2 tsp. each cumin, coriander, turmeric and chilli powders.
tsp. green chilli, chopped fine
tsp. salt or to taste
Cilantro/coriander leaves
Method:
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.
High, Medium or Low heat?
Please note that:
Vegetables tend to lose crispness and may burn on high heat.
Cooking on high heat requires constant stirring to prevent the vegetables from sticking to the
bottom of the vessel.
To be on the safe side, cook vegetables on medium low heat.
For optimum taste, use low heat, though the process is time consuming.
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15 -
The Greens
Chickpea & Spinach Curry
(Chana Saag)
Spinach is a popular ingredient used as a base for the curry.
Ingredients:
1
lb. canned chickpeas
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