• Chop spinach and set aside.

• Heat oil, add cumin while heating. When oil starts to crackle, add garlic and onion, sauté until light brown, then add chickpea flour and mix well to avoid lumps.

• Cook until oil emerges, then add spinach, and sauté until pan is dry.

• Add salt, chili powder and paneer, finish with cream and serve garnished with julienned ginger and fresh coriander.

FRIED CAULIFLOWER      (serves 2)

1 small cauliflower

½ tsp onion seeds

2 tsp mustard seeds

1 tsp red chili (cut into 4-6 pieces)

½ tsp fenugreek seeds

4 dried chilies

1 tbsp oil

salt to taste

• Heat the oil in a thick bottomed pan and then add mustard seeds.

• Sizzle for a few seconds until the seeds have popped.

• Add  the red chili, onion seeds, fenugreek seeds, stirring to mix.

• Reduce the heat and gradually add the cauliflower and salt.

• Stir-fry for 10-15 minutes or until golden brown, coating the cauliflower in the spice mixture.

• Serve hot.

GOBI ALOO   (POTATO AND CAULIFLOWER CURRY)  (serves 3-4)

1 cauliflower,

2 potatoes

2 onions sliced

1 tsp whole cumin

1 tsp coriander powder

4 dried red chilies

2 tbsp garlic-ginger paste

½ tsp chili powder

salt to taste

1 tsp turmeric

2 fresh green chilies (opt)

2 tbsp chopped cilantro

¼ cup olive oil

1 cup of water

• Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix.

• Add the onions and stir occasionally, until golden brown.

• Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes.

• Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture.

• Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes.

• Transfer the vegetables to warmed serving plates and serve immediately.

OKRA MASALA            (serves 4)

1 lb/450 g okra

2 onions

1 tsp cumin

¼ tsp turmeric

1 tsp coriander powder

½ tsp salt

3 green chilies, finely chopped

2 curry leaves

1 tomato

1 potato

2 tbsp lemon juice

½ cup vegetable oil

fresh coriander, ginger-julienne to garnish

• Rinse the okra and drain thoroughly. Chop and discard the ends. Cut the okra into small pieces.

• Heat the oil in a large, heavy-bottom pan. Add the chopped onions, chilies, curry leaves, cumin, coriander and salt, and mix together. Stir-fry for 5 minutes.

• Add the chopped potato.

• Add the chopped tomato and sprinkle over the lemon juice.

• Finally add the okra, mixing with a slotted spoon. Stir-fry the vegetable mixture over medium heat for 12-15 minutes.

• Then transfer to serving plates, garnish with fresh cilantro and ginger - julienne. Serve hot.

GOBI MATAR

(CAULIFLOWER AND PEAS)

(serves 2-4)

1 small cauliflower

1 cup frozen peas

2 tomatoes

2 tsp whole cumin

2 tsp cumin powder

1 tsp coriander powder

2 dried red chilies

salt to taste

¼ tsp turmeric

½ tsp garam masala

2 tsp chopped cilantro

4 tbsp olive oil

• Heat the olive oil in a thick bottomed pan.

• Add cumin seeds and fry for 2-3 minutes. Add chili powder, coriander powder, cumin powder and red chilies.

• Cut cauliflower into small florets and add to the spice mixture.

• Fry for 10 minutes.

• Add green peas and chopped tomatoes. Cover the pan and let simmer for 10-15 minutes.

• Transfer the vegetables to serving plates, garnish with fresh cilantro and serve immediately.

SAUTÉED OKRA 

(serves 2-4)

1 lb/450 g okra

1 onion

1 tsp chopped ginger

1 tsp cumin

¼ tsp turmeric

½ tsp coriander powder

½ tsp salt

3 green chilies, finely chopped

2 curry leaves

3 tbsp vegetable oil

• Rinse the okra and drain thoroughly. Chop and discard the ends. Dry it carefully.

• Cut the okra into small pieces.

• Heat the oil in a large, heavy-bottom pan. Add the chopped onion,  ginger and chilies, curry leaves, cumin, coriander and salt, and mix together. Stir-fry for 5-7 minutes.

• Finally add the okra, mixing with a slotted spoon. Stir-fry the okra over medium heat for 10-13 minutes.

• Then transfer to serving plates. Serve hot.

BRUSSELS SPROUTS WITH MUSTARD SEEDS

(serves 2-4)

1 lb/450 g brussels sprouts

2 tsp mustard seeds

2  dry red chilies

½ tsp coriander powder

½ tsp cumin powder

black pepper to taste

salt to taste

¼ cup water

• Heat the vegetable oil in a thick bottomed pan.

• Add mustard seeds and fry for 2-3 minutes.

• Add red chilies, coriander powder, cumin powder.

• Add the brussels sprouts.

• Cover the pan and let simmer for 15 or until  minutes. fry for 10 - 15 minutes or until golden brown.

• Add salt to taste.

• Serve hot with roti.

OKRA WITH SPICES AND COCONUT MILK

(serves 4)

1 lb/450 g okra

2 onions finely chopped

3 tomatoes

1½ cups canned coconut milk

1 tsp chopped ginger

1 tsp garlic paste

1 tsp ginger paste

1 tsp cumin

¼ tsp turmeric

1 tsp coriander powder

½ tsp chili powder

1 tsp paprika

salt to taste

3 green chilies, finely chopped

2 curry leaves

3 tbsp vegetable oil

• Clean the okra and cut into small pieces.

• Heat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden.

• Add garlic and ginger paste and cook for 2 minutes.

• Add cumin, coriander, paprika, turmeric and chili powder, stirring constantly for 2 minutes or until the spices give off their aroma.

• Finally add the okra, mixing with a spoon. Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil,

• Reduce the heat, cover, and let simmer for 25-30 minutes, or until the okra is tender. Serve immediately.

One stop leather handbags and fabulous variety of  christening gifts shop here with elegant collection. Our complete set of 70-270 braindumps; guides you to pass your real training along 642-447 exams product. We also provide  Pass4sure SY0-201 training guide and books training questions material.