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

Bhindi  Dopiaza (Okra with 2 Onions)

 Ingredients

1 pound okra
2 medium onions, chopped
1 teaspoon garlic paste
1 teaspoon coriander paste
1/2 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped coriander

Cooking  Bhindi  Dopiaza

Cut the tip and the very bottom from the okra just to clean it, but do not slice.

Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.

Add all ingredients except okra, tomato and chopped coriander. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and chopped coriander.

Serve the bhindi  dopiaza with rice or roti.