I've gotten back into cooking so I decided to learn how to cook indian food. I found a local indian grocery and stocked up on daal and spices. My favorite so far is the Saag paneer (spinach and indian cheese), but I'd feel bad posting the recipe without referencing the site because I'm pretty much taking my recipes from this great site I found that teaches cooking indian from the basics on up:
Once you start, you learn to experiment yourself. So far I've made the Saag, eggplant and peas, chicken curry, spicy peanuts, and a weird sausage curry (That one isn't really indian, I just needed to use up the sausage).
The peanuts are awesome and quick and easy to make if you have the right spices.
Here's the Saag Panner recipe. I used fresh spinach and didn't blend it, so like I said, you learn to experiment.
500gm fresh frozen spinach
1 tsp cumin powder
Half tsp chilli powder
Half tsp turmeric powder
1 medium onion
1 large green finger chilli
4 garlic cloves
1 inch ginger
Half tsp garam masala
2 tablespoons oil
Salt to taste
Chop the block of paneer into even bite sized pieces. In a bowl, mix the paneer pieces with the turmeric, chilli powder and a teaspoon of salt and set aside.
Now, chop the onion roughly and mince or puree the ginger and garlic together. In a non-stick pot, bring the oil to heat over a high flame.
When it is hot, add in the paneer and fry on one side until golden brown and then flip over and repeat on the opposite side. Then remove it with a slotted spoon back into its bowl.
In the same oil, fry the onions, ginger and garlic next. When it starts going translucent, mix in the cumin and the chopped green chilli. Fry for about five minutes until the mixture turns a deep golden brown.
Now mix in the frozen spinach and let it cook for another five minutes. When it is thoroughly defrosted in the pot and mixed evenly with the masala, add half a cup of hot water and go in with a hand blender to liquidise the whole lot into a smooth, creamy mixture.
If you donít have a hand blender, you could tip the spinach into a normal blender for the same result. When it is smooth and back in the pot, add in the fried paneer pieces and the garam masala. Lower the heat and simmer for 10 minutes until the water dries up and the spices have penetrated the spinach thoroughly.
At this point, check for salt. Youíll need to add a fair bit to lift the spinach. But this dish is worth it. Eat it piping hot as a side dish or with some ready nan as a complete meal.