Gobi Aloo (Indian Cauliflower and Potatoes)

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro
Directions

Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Indian Spiced Cauliflower and Potatoes

INGREDIENTS:
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

DIRECTIONS:
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Indian Naan

Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

Directions

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Channa Masala

INGREDIENTS:
2 16oz. cans of chickpeas/garbanzo beans
4 large chopped tomatoes
1 large chopped onion
3 medium chopped potatoes
2 cloves garlic
green chili and ginger paste to taste
1.5 tsp turmeric,
2 tsp garam masala,
2 tsp ground coriander,
2 tsp salt
onion seed and cumin seed to taste
2 Tbsp ghee

DIRECTIONS:
Melt the ghee in a large pot.
Add the onion seed and the cumin seed until they fizzle and pop (20 seconds)
Add onions.  Fry until lightly browned.
Add garlic, ginger, and chili.  Stir fry on medium heat.
Add tomatoes.  Stir fry until the oil starts to separate from the onion/tomato mixture.
Add salt, coriander, garam masal, turmeric.  Stir thoroughly.
Add potato.  Stir until well coated in spices.
Add the water from one chickpea can.
Put the lid on the pot.  Bring the pot to a boil.
Let everything simmer on avery low flame for 20 minutes with the lid on.
Make sure the potato chunks are soft.  Add chickpeas to pot.  Stir.  Add a little more chickpea juice to the pot.
Bring to a fierce boil then turn flame down to simmer the pot for roughly 15 minutes - with the lid partially on.
Add freshly chopped coriander leaf and stir.
Simmer 10 more minutes.  Turn off the heat.  Put the lid on.  Let stand for 15 minutes.

Serve with rice or pita bread/naan.

Parsee Omelet

Just a bit of historical context, the Parsees were the Persians who moved to India.  So I think of this recipe as a little of both worlds.  "Pars" means "Persia".

I have yet to make these, but I have a friend who has made them on numerous occasions and they are a feast for the taste buds.

1 lb. small zucchini
1 3/4 tsp. salt
5 tablespoons vegetable oil
1 large onion, peeled and finely chopped
1 large or 2 small potatoes, peeled and cut into 1/4 inch dice
1 - 3 fresh, hot green chillies, finely chopped
2 medium tomatoes, chopped
1 1/2 tsp, ground cumin seeds
1/8 - 1/4 tsp. cayenne pepper, optional
freshly ground black pepper
9 large eggs
3 tbsp. finely chopped fresh coriander (use parsley as a substitute)
1/4 tsp. baking soda
Trim and discard the ends of the zucchini. Grate the zucchini
coarsely.  Put the grated zucchini in a bowl.  Sprinkle 3/4 tsp. salt
over them and mix thoroughly.  Set aside for 30 minutes.  Squeeze all
the liquid out of the grated zucchini and then separate the strands so
they are no longer bunched up.
Heat 3 tbsp. oil in a non-stick frying pan over a medium flame.  When
hot, put in the onion.  Stir and fry for a minute.  Now put in the
potatoes and the green chillies.  Stir and fry for about 5 minutes or
until the potato pieces are about tender.  Add the zucchini, tomatoes,
cumin, the remaining 1 tsp. salt, cayenne, and a generous amount of
black pepper.  Stir and cook for 2-3 minutes or until the tomato
pieces are soft.  Set aside to cool.
Break the eggs into a bowl and beat well.  Empty the cooled vegetable
mixture into the beaten eggs and add the fresh green coriander.  Stir
to mix,  Sprinkle in the baking soda, making sure that it is lump-
free.  Mix again.
Wipe out the frying pan with a piece of paper towel.  Pour in the
remaining 2 tbsp. of oil and set to heat on a low flame.  When hot,
pour in the egg mixture.