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

Mattar Paneer Recipe

Ingredients

1 block of paneer, cut into cubes and deep fried
1 cup of frozen thawed green peas or 1 cup of de-hydrated
green peas, soaked in water overnight and then boiled
1 small onion chopped finely
2 teaspoons ginger-garlic paste
1 1/2 teaspoons red chilli powder
1/2 teaspoon turmeric powder
2 teaspoons dhania (coriander) powder
1/2 teaspoon cumin powder
1 cinnamon stick
1-2 cloves
1 cardamom
1 tablespoon cashew nuts, powdered
2 tomatoes, pureed
1/2 tablespoon whipped cream or malai
2 teaspoons finely chopped coriander leaves
1 tablespoon ghee
Salt to taste

Cooking  Mattar Paneer

Heat the ghee and add the cinnamon, cardamom and cloves.

After 10-20 secs, add the onions and ginger/garlic paste.

When the onions turn light brown, add all the powdered spices and cashew nut powder.

Fry for about 1/2 a minute.

Add the tomato puree and salt to taste.

Fry on high heat till the mixture thickens.

Now add the peas and enough water and bring to a boil.

Add the malai and paneer cubes. Mix well.

Stir in the chopped coriander leaves.

Serve hot with paratha or nan.