Saag is a pureed green, typical Punjabi dish, it can be made with spinach only, mustard only, or a mix of these greens as I have done below. Ingredients 4 cups chopped fresh mustard leaves 1 cup frozen chopped spinach 1 cube frozen fenugreek leaves OPTIONAL 1/2 teaspoon cayenne powder 2 teaspoons turmeric powder 1 Tablespoon grated ginger1 Tablespoon grated garlic2 Tablespoons corn meal 2 Tablespoons butter 1 cup red onion, finely chopped Salt to taste1 cup chopped Paneer cheese pieces, 1 inch cubes OPTIONAL MethodIn a wide pot, boil 2 cups of water and add ginger, garlic, chopped spinach, fenugreek and mustard greens and cook partially covered for about 15 minutes, stirring every minute.Carefully puree this mixture...
My sister-in-law Archana has taught me this recipe. It is made only with 5 ingredients and it is yum! It is a great accompaniment with a hearty soup or with a spicy stew. Ingredients1/2 cup dried fenugreek leaves (Kasuri Methi) - available at the Indian store2 cups chopped red tomatoes1 tbsp cumin seeds1 tbsp ghee or butter1 cup white basmati riceSaltMethodIn a mixing bowl, wash basmati rice 3 times in cold running water, and each time, drain all the water without wasting a single grain of rice. Set aside.In a 4 qt pot (wide pot), heat ghee on medium heat. Once ghee is hot, add cumin seeds and fenugreek leaves, saute for a minute.Add tomatoes and cook for 5...
I made Mummy's corn dish, and not surprisingly it never fails to impress anyone and everyone... Ingredients 4 corn on the cob, rinse and take out kernels from the cob, using a knife 1 tbsp oil 1/2 tsp turmeric powder 1 tbsp cumin seeds 1 tsp mustard seeds 10 curry leaves OPTIONAL Salt to taste1/2 jalapeno, finely chopped 1/2 cup shredded coconut 2 tbsps cilantro, finely chopped Instructions Use a food processor to mash corn kernels, set aside. In a non-stick saute pan (3 qt), heat oil over medium heat and add mustard seeds when the oil is hot, allow seeds to crackle. Add cumin seeds, jalapeno and saute for half a minute.Add curry leaves (tear each leaf into...
Cooking with lamb can be tricky. When you buy lamb, buy lamb shoulder, although it may taste a bit gamey, its cheaper than buying lamb sirloin or any other expensive cuts of lamb. Lamb is slaughtered before it reaches the age of 1 or 2, hence any meat from any part of lamb is tender, which is not the case with beef. Hence, you can certainly avoid spending that extra few dollars on buying lamb sirloin, and lamb shoulder (with a little bit of extra fat) will work just fine. Whenever you cook with lamb, when making curry that is, use enough oil, when the lamb curry is done, all the oil floats on the top, and you can skim...
Fresh ginger and fresh garlic are used a lot in Indian cooking, especially when cooking with meat. A lot of us find it time consuming to chop ginger and garlic for our cooking. Here are a few time saver techniques: GINGERGinger can be used with the skin-on, so no need to chop off the skin, just rinse and its ready to use. I use a cheese grater or a box grater to grate ginger directly into the pot while cooking, it saves me time and effort. If you insist on peeling the skin out of ginger, then use the back of a spoon to scrape off the skin, do not use a knife. Using a knife will take out...
