Brinjal Curry

10-12 small brinjals
1 medium onion
1.5 medium tomatoes or 2 small tomatoes
Cloves, cinnamon, bayleaf
Goda masala
Cilantro
Oil

1. Cut brinjals into fours.
2. Chop onions, tomatoes into very fine pieces.
3. Put 1 tsp of oil in a kadai. Add 1/4 tsp jeera, 2 cloves, one small piece of cinnamon and 1 bayleaf.
4. Once the spices splutter, add the onion and saute it on medium-low until it is cooked.
5. Add tomatoes and the brinjal and saute for 2 minutes.
6. Cover it, add a few more drops of oil if necessary and let it cook on a low flame. Periodically turn it over.
7. When it is half done, add 1/4 tsp of goda masala and salt.
8. Garnish generously with chopped cilantro.

Paneer Makhani

2 cups paneer cubes/ 250 grams ready paneer packet or Home Made Paneer
2 cups freshly pureed tomatoes
¼ cup thick cream
1 cup chopped onion
1 tablespoon chopped ginger
3-4 cloves of garlic
1 teaspoon cardamom powder
1 teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
½ teaspoon red chilli powder
1 tablespoon kasuri methi
2 teaspoons honey
1 tablespoon Vegetable/Sunflower oil
Salt to taste

Cut the paneer into small cubes and heat it in the microwave for 3-4 minutes with a little turmeric, a few cloves and a small bayleaf (these can be substituted with a little garam masala powder).

Grind the onions, garlic and ginger into a fine paste.

Heat oil in a pan and sauté the onion paste. Once it is slightly golden, add turmeric powder, cumin powder, cardamom powder, red chilli powder and garam masala. Sauté for a few minutes on low heat.

Add the tomato puree and allow it to simmer until the tomato puree thickens, about 5-8 minutes.

Add cream, honey and salt and simmer for another 10 minutes.

Drain the water from the paneer and add it to the above makhani. Add kasuri methi and simmer for few minutes.

Chole I

This is a modification to the usual Chole recipe- I was bored and I thought I would experiment with the usual Chole gravy a bit.

2 cups White Channa soaked over night and pressure cooked OR 2 cans Garbanzo beans (Channa)
1 large onion, finely chopped.
2-3 tomatoes, finely chopped OR 1 large can diced tomatoes
2 Green Chillies, finely chopped (can be substituted with Red Chilli Powder added with Masalas)
1 small piece ginger (Can be substituted with Ginger paste)
Some cilantro finely chopped
2 Tbsp Curd/ Yoghurt
1/2 Tsp Cumin Seeds (jeera)
1/2 Tsp Haldi
1 Tsp Garam Masala/ Channa Masala
2 Tbsp Kasuri Methi (if available)
2 Tsp Cooking Oil OR Olive Oil(For the health conscious)

Steps
1. Pour the oil into a small kadai/ saucepan. Add jeera.
2. Once the jeera splutters add haldi, red chilli powder(if used), ginger, green chillis and onions.
3. When the onions are light brown, add the tomatoes/ diced tomatoes, the masalas and the kasuri methi.
4. When the tomatoes are cooked, cool the mixture and blend along with the curd.
5. Pour the blended mixture back into the kadai.
6. Add the channa and salt to taste. Garnish with the cilantro and serve.

This is best served with Roti or Bread. I tried to get a photo but there wasn't much left.