Indian Dinner

Easy to make and tastes wonderful!

Saag Paneer In the Crock Pot

Serves 6

Ingredients

• 2 lb frozen spinach, thawed
• 3 small onions, chopped
• 1 can petite diced potatoes
• 3 tbsp crystallized ginger
• 1 head garlic, cloves peeled
• 1 jalapeño, diced
• 1/5 cup ground cumin
• 1 1/2 tbsp chile powder
• 1 1/2 tbsp garam masala
• 2 tsps turmeric
• 2 "Not Beef" Broth cubes (or 1 tbsp salt)
• 1/2 cup water
• 1/2 cup heavy whipping cream
• 8 oz paneer, cubed

Instructions

1. Place all ingredients except cream in the crockpot. Cook on low for 3 hours.
2. Puree with an immersion blender until smooth. Cook another 2-3 hours for the flavors to meld.
3. Add heavy whipping cream and stir until incorporated. Add paneer and gently stir.

Aloo Chaat (Spiced Indian Potatoes)

Serves 4

Ingredients

• 1 lb russet potatoes, scrubbed and cut into 1" cubes
• 1 tbsp cumin
• 1/2 tsp ground coriander seed
• 1/2 tsp amchur (mango powder)
• 1/8 tsp cayenne pepper
• 1 tsp salt
• fresh lemon juice

Instructions

1. Boil potatoes in salted water until tender, about 20 minutes. Drain and place in a serving bowl.
2. Combine spices in a small bowl. Pour over potatoes and stir to coat. Add a splash of lemon juice and stir to mix well.
3. Serve hot or at room temperature.

Cauliflower Curry

Serves 4

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 head cauliflower, cut in 1" chunks
• 1/4 cup vegetable broth

Instructions

1. Heat oil in a large skillet over medium eat. Add ginger, salt, cumin, turmeric and garlic. Cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
2. Add cauliflower and broth. Cover and reduce heat to a simmer. Cook about 15 minutes, until cauliflower is tender.  Serve immediately with rice.