• Vegetable and lentils are an essential part of an Indian diet. Vegetable curries are either cooked dry, with the natural juices in the vegetables supplying the moisture, or with a little sauce, or made into a sort of purée (bhurta). 

• A little water can be added to dry-cooked vegetables to prevent them from sticking to the pan during cooking. Very little spice is used in cooking vegetables, and they should never be overcooked.

SAAG PANEER

INGREDIENTS:

1 kg/2 lbs spinach
1 tsp cumin powder

2 tbsp chickpea flour

4 cloves of garlic finely chopped

1 onion chopped

salt to taste

¼ tsp chili powder

½ lbs or ¼ kg paneer

2 tbsp heavy cream

¼ cup oil

3 tbsp ginger julienned

2-3 tbsp fresh coriander

DIRECTIONS:

• 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.
  
  How to cook Saag Paneer?
  

  
  
  
  

GOBI MATAR

INGREDIENTS:

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

DIRECTIONS:

• 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.
  
  How to cook Gobi Matar?