I haven’t been cooking much lately…mostly just marmalade-making (yes…I made a second batch, I know, I’m an addict). That said, I figured it was time for a “best-of” sort of post. So without further ado, I give you my three stand-by Indian dishes. Make one as a side, or a couple as a meal, the options are limitless. I probably make one of these three every time I cook Indian food.

Chana Palak

This is great as a side with a meat dish, or on it’s own, with naan bread to soak up the juices. Adding a bit of cream at the end will make the dish richer and smoother, or, if you’re looking for a lighter dish, skip the cream.

1 400ml can Chickpeas; drained and washed
1 tablespoon oil
1 onion; chopped finely
1 400 ml can chopped tomatoes, and their juices
4 cups chopped spinach (if using frozen spinach, thaw it first)
2 cloves garlic; minced
1 inch ginger; grated
2 green serrano chillies; ribs and seed removed, minced
1/2 tsp turmeric powder
2 tsp coriander/cumin powder
1/2 tsp garam masala
Salt to taste
1 tablespoon chopped coriander leaves
2 tbsp heavy cream (optional)

Method
1 In a medium sauce pan, over med-high heat, fry the onions in the heated oil, until golden brown.
2. add the tomatoes, garlic, ginger and chillies, cook for about 5-8 minutes until it is blended together.
3. Add the turmeric, coriander and cumin powders, stir and cook for about 3 minutes.
4. Add the spinach, stir and cook for a further 8 minutes, until it is limp
5. Add the chickpeas, mix and cook for a further 10 minutes
6. Add the garam masala and the coriander leaves; mix.
7. If you are using cream, stir it in at this point.

Serve with chapatis or naan.

Spicy Cabbage

An excellent way to use up a cabbage.

1 cabbage; finely shredded – a shortcut here is to buy a bag of shredded cabbage (meant for coleslaw) and use that instead.
1 400ml can chopped tomatoes;
2 cloves garlic – minced
1 inch ginger – grated
2 green serrano chillis – minced
1 tbsp olive oil
1 tbsp mustard seeds – black mustard seeds are good if you can find them, otherwise, normal mustard seeds work too
1/2 tsp turmeric
2 tsp ground coriander
2 tsp cumin
salt to taste

Method
1. Heat oil in a pan, add the mustard seeds, as soon as they start to splutter, add the tomatoes, garlic, ginger and the minced chillis, stir and fry for a few minutes.
2. Add the cumin, coriander and turmeric, fry for a few minutes.
3. Add the shredded cabbage, stir well, so that it is coated with the mixture.
4. Add salt and cook for 15 minutes or until the cabbage is cooked.

Kerala Fish Curry

This dish is quite possibly the best thing you can do with canned fish. It also tastes great reheated in a wrap the next day.

2 cans (213 g each) of Sockeye salmon or mackerel, drained
1/2 an onion or 2 shallots, chopped
1 teaspoon minced ginger
2 teaspoons minced garlic
1 tablespoon of oil
2 teaspoons turmeric
1 1/2 teaspoons cumin
1 teaspoon coriander
6 to 8 curry leaves (fresh are best, if you can find them, but dried work too)
4 green serano chiles, chopped
1/4 teaspoon black pepper

Method:
1. In a small to medium pot, heat 1 tbsp oil on medium heat. When the oil is hot, add the onions/shallots and cook until softened and beginning to brown at the edges (5 min). Then add the garlic (2 tsp), and the ginger (2 tsp). Turn the heat to low, and cook, stirring constantly for 1 -2 minutes.
2. Next, add the spices for the fish (turmeric, cumin, coriander, curry leaves) and the serrano chiles. Stir until mixture is fragrant (2 min or so).
3. Add the fish, turn the heat up to medium, and cook, stirring for at most 2-3 minutes, until fish is heated through and coated with the spice mixture.