Gobi Matar / Cauliflower and green Peas Curry

Last week-end, my husband was craving gobi matar which is cauliflower and green peas curry.

Instead of the green peas, I used green beans since I didn’t have green peas in the fridge and it was as delicious 🙂

If you have the base spices used in Indian cooking, this recipe is very easy and takes about 30 min. I used the Gobi Matar recipe from Sanjeev Kapoor as guide line.


Cauliflower: 1 medium, separated into florets

Green beans: 1 cup

Tomato: 1/2 medium, chopped

Cumin seeds: 1 teaspoon

Ginger paste: 1 teaspoon

Garlic: 1 head, chopped

Coriander powder: 2 teaspoon

Red Chili powder: up to 1/2 teaspoon (I only put some using the head of my knife since I don’t like when it is spicy)

Turmeric powder: 1/2 teaspoon

Garan masala: 1 teaspoon



Heat some olive oil in a pan and add cumin seeds. Once they start changing color, add the garlic and ginger paste and sauted for hald a minute. You will start smelling the ginger.

Add coriander powder, turmeric powder and red chilli powder and sauted for another half a minute.

Add the chopped tomato and cook until it becomes mushy.

Add cauliflower, green beans and 1 cup water. Salt and mix well.

Cook for about 8 to 10 min. Add the Garam masala, mix and cook for another 8 to 10 min.

You can garnish with fresh coriander leaves and eat with roti or paratha.

photo 2


photo 1


Paneer Bhurji

On Sunday, my husband suggested to have paneer Bhurji since we had some left in the fridge.

We had also some baguette and we thought that it would be great to eat the paneer bhurji with it.

Since the baguette was one day old, I put it for few minutes in the oven so it would get slightly toasted and it was delicious with the paneer bhurji.


– 300g of paneer (if fresh: mashed into a crumbly texture. I didn’t have it fresh and cut it into small cubes)

– 1 medium onion chopped

– 1 tomato chopped

– 1/4 tsp turmeric

– 1/4 tsp coriander powder

– 1/4 tsp garram massala (optional)

– 1/4 cumin seeds


– Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till Théo starter to crack open

– Add the onions and fry till soft. Add the tomatoes and fry till the tomatoes are pulpy.

– Add spices and mix well. Fry for 2 minutes.

– Add the paneer. Mix well and cook for 2 more minutes. If the paneer gives off water at this stage, cook till the water has dried up. Turn off fire.

Season with salt, if desired. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas, or baguette!


Chicken Curry

Last night was my first try using the pressure cooker to make chicken curry.
My husband helped me a lot from his mom’s cooking souvenirs.

We had this chicken curry with Baratha and it was delicious.

Here is what I did:

Ingredients :

Chicken – 10-12 medium pieces
Onion – 2 medium finely chopped.
Tomato – 2 big blanched and chopped.
Yogurt- 2 tablespoons
Ginger- 1 tablespoon(grated or paste)
Garlic- 2 tablespoon(grated or paste)
Coriander powder- 2 tablespoon
Turmeric- 1/2 teaspoon
Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
Salt – to taste

To grind

Cumin seeds(jeera)- 1 teaspoon
Cloves- 6-7
Black pepper corns- 10 -12
Black cardomom- 1 Big
Green cardomom- 1
Dry red chilli- 1 (seeds removed)

Method :

Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.

Heat oil in a heavy bottomed pan or directly in the pressure cooker.

Add bay leaf and add onions and saute till rich golden brown.

Add all the grind spice mixture and saute for a minute, don’t let it burn.

Add ginger garlic paste and cook till raw smell goes.

Add all the powdered spices, mix well.

Add yogurt and cook till oil separates.

Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.

Reduce the heat to low, add a little water if required and cook till the chicken is half done.

Now add the chopped blanched tomatoes, cook for another minute.

Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.

For best results, Open the pressure cooker only when all the steam has escaped.



Samosas & Litchies

Tonight was a diner all in memory of our recent trip to India 🙂

My husband brought a big bag of litchies back from China town and we got Samosas from his family in Connecticut.

Yes. I didn’t do the Samosas my self, I am far from that level…

The only thing I had to actually do was to prepare a yoghurt sauce to go with the samosas.

– 1 or 2 table spoon of yoghurt
– add some salt, garlic, coriander depending on your taste.
Any other spice can go too, and I regretted not having any dill as it would have been perfect with the yoghurt.