Palak Paneer (Indian spinach with cheese)

This is my mom's recipe and one of my frequent requests when I go home to visit.  I only made a slight modification by adding a touch of cream to make it a bit more indulgent, but you can leave it out. 

Palak Paneer:
serves 8

2 packets frozen spinach

2 cups water

2 tablespoons besan or gram/chickpea flour

1 tbs vegetable oil

1/4 tsp cumin seeds

1 small onion, diced

2 cloves of garlic, minced

1 tsp ginger, grated or minced

1 small green chile, minced

1 1/2 tsp garam masala

1 1/2 tsp salt
1 tsp paprika
1 tsp turmeric

1 1/2 cups crushed tomatoes

1/2 cup heavy cream

1/2 cup paneer

Over medium high heat, boil spinach in 2 cups of water for 15 minutes.  Slowly mix in gram flour and return to a boil for 30 minutes.  Process in food processor for about 15 seconds until smooth.

In a large pot over medium heat, sautee cumin seeds in vegetable oil for a few minutes until slightly fragrant.  Add in onions and sautee until browned.  Add garlic, ginger, and chile and sautee for a few more minutes.  Add garam masala, salt, paprika, and turmeric and sautee for one minute.  Slowly add crushed tomatoes and allow to simmer for 5 minutes.  Return spinach to pot with tomato mixture, stir in heavy cream, and allow to simmer 10 minutes.  Add in paneer and simmer another 5 minutes.  Serve hot.

Chicken Makhani (Butter Chicken)

Chicken Makhani is similar to Chicken Tikka Masala, but it's a bit more mild and slightly sweet.  This is my husband's favorite Indian dish.  It amazes me that he never had Indian food until our first date because now he is totally hooked!  I doubled the sauce for this recipe since that's everyone's favorite part.  My husband loves it with naan or basmati rice.  This dish also freezes well for a lazy day.  It all starts with delicious marinated chicken tikka that is great on its own skewered with chunks of onion and green bell pepper.

Chicken Tikka:
Serves 8

1 cup plain yogurt

2 cloves of garlic, minced

1 tsp ginger, grated or minced

2 tbs lemon juice (the juice of 1/2 lemon)

2 1/2 tsp chicken masala (or 1 tsp cumin, 1 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp cayenne)

1 tsp salt

1 1/2 - 2 lbs skinless boneless chicken breasts cut into 1 1/2 inch chunks

10 skewers soaked in water for at least 1 hour

In a large bowl, combine yogurt, 2 cloves garlic, 1 tsp ginger, lemon juice, and chicken masala. Add chicken and cover with marinade. Cover with plastic wrap and allow to marinate in fridge for at least one hour or overnight.

Preheat broiler or grill. Scrape off marinade from chicken and thread on skewers and place on a foil lined baking sheet. Broil or grill for about 5-7 minutes per side depending on the thickness of the chicken breast.

Chicken Makhani:

serves 10

1 1/2 lbs of Chicken Tikka

2 cloves garlic, minced

1 tsp ginger, grated or minced

1 medium onion

1 1/2 tsp garam masala

1 tsp paprika

1 tsp sugar

28oz can of crushed tomatoes

1 cup heavy cream

1 tbs cilantro, minced

In a large dutch oven over medium heat, sautee onions and remaining garlic and ginger in a tbs of vegetable oil until onions are browned.  Add in garam masala and paprika and mix.  Reduce heat to low and add tomatoes.  Allow to simmer 15 minutes or so.  Add in cream and sugar and allow to simmer another 10 minutes.  Add in chicken and simmer for 5 minutes.  Stir in cilantro right before serving.

Chole (Indian chickpeas)

Chole is to Indians what stew is to the Irish.  It's warm, comforting, and fabulous with bread.  Especially poori, which is fried unleavened whole wheat bread.  I also love it with rice and plain yogurt.  It's healthy, easy, and your vegetarian friends will love it.

Chole:
serves 6-8

1 small onion, diced

2 cloves of garlic, minced

1 tsp ginger, grated

1 small green chile, minced

3 teaspoons channa masala (can be found in Indian grocery stores or you can substitute 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp paprika, and 1 tsp lemon juice)

3/4 cup crushed tomatoes
2 cans of chickpeas, rinsed and drained
1 cup of water
salt
1 tsp cilantro, minced

Heat pot over medium heat.  Add onion and sautee until browned.  Add garlic, ginger, and chile and sautee for another few minutes.  Add in channa masala or spices and 1/2 tsp of salt.  Sautee for 2 minutes.  Add crushed tomatoes and cook for 5 minutes.

Add drained chickpeas and combine with tomato mixture.  Pour in water and stir.  Bring mixture to a boil, then reduce heat to a simmer.  Add salt to taste.  Cover pot and allow to simmer for about 15 minutes, stirring occasionally.  Serve with a sprinkle of minced cilantro as a garnish.