Saag  Paneer  (Spinach with Cheese)

Bhindi  Dopiaza (Okra with 2 Onions)

Mushroom Matar  (Mushroom with Peas)

Vegetable  Curry

Mashli Gashi (Fish with Coconut)

Goan Lamb Curry

Aloo Gobi Masala  (Potato with Cauliflower)

Kashmiri Dum Aloo (Deep fried Potato)

Kheer (Rice Pudding)

Mattar Paneer (Green Pea with Cheese)

Palak Paneer (Spinach with Cheese)

Sambar Masala (Spicy Lentils with Vegetables)

Dal Makhani (Toor Dhal)

Doi Maach (Creamy Fish Curry)

Mysore Rasam (Spicy Dipping Soup)

Kerala Style Brinjals (Aubergine Curry)

Channa Dal Curry (Split Yellow Peas)

 Samosa

Rogan Josh (Lamb Curry)

Masala Kulcha (Stuffed Bread)

Kashmiri Pulao (Fruit Rice Dish)

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Aloo Gobi Masala  (Potato with Cauliflower)

Ingredients

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tablespoons Oil
1 tablespoon Cumin seeds
1  Chopped green chilli
1 tablespoon Coriander paste
1 tablespoon Cumin paste
1 teaspoon Chilli powder
1/2 tablespoon Turmeric paste
1 tablespoon Chopped coriander leaves
Salt To Taste

Cooking Aloo Ghobi

Part boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.

Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to burst. Add the green chilli and fry for a further 1 minute.

Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetables are tender.

Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.