Aloo Gobi

An easy, mild dose of Indian flavors that cooks quickly enough to make on a weeknight. I got this from Pinterest somewhere and made a few adjustments.

Ingredients

2 1/2 Tbsp canola oil, divided
1 1/2 lbs cauliflower florets; you'll want them fairly small so they cook evenly
2 large potatoes, peeled and diced
1 cup red onion finely chopped
1 inch of ginger root, grated
3 cloves garlic, minced
1 can small diced tomatoes or equivalent fresh
1 Tbsp tomato paste 
1/2 tsp Salt 
1 tsp chili powder  (will make a mild dish; use more if you want heat)
1/2 tsp turmeric 
1 tsp whole cumin seeds 
1 Tbsp ground coriander
1/4 tsp Garam Masala 
3 Tbsp plain yogurt 
4-5 Tbsp chopped fresh cilantro

Instructions

1. Heat 1 1/2 Tbsp oil in a heavy pot. Add diced potato and saute for 5 minutes on high heat. 
2. Add cauliflower and cumin seeds, and cook until cauliflower is little tender (5-7 minutes) Remove from the pot and set aside.
3. To the same pot, add the remaining Tbsp oil, onion, ginger, and garlic. Saute until onions are lightly browned (3-4 minutes).
4. Add all of the spices and cook for 30 seconds.
5. Add tomatoes, tomato paste, and salt, and cook until the oil separates. (5-6 minutes on high heat.)
6. Return the potatoes and cauliflower to the pot, add a half cup of water (or as needed to provide enough liquid for the vegetables to cook), cover tightly and cook until tender. (10-20 minutes depending on how big you chopped things). Check once or twice to make sure the pot hasn't dried out. 
7. Remove lid, add yogurt and chopped cilantro. Stir a few times so the yogurt doesn't curdle; cook until the cilantro wilts, which might take less than a minute. 

Chicken Tikka Masala

A new recipe we tried this week, this is easy as advertised and absolutely delicious! Note that you can adjust the amount of cayenne to taste; I used 1 tsp, and it was about as hot as I find comfortable. Great on a cold Boston night.

Ingredients
1 teaspoon ground coriander
1 teaspoon ground garam masala
1 teaspoon ground cumin
1 teaspoon ground smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 to 2 teaspoons ground cayenne pepper
1/4 teaspoon ground cinnamon
1 large white onion diced
2 tablespoons butter
2 cloves garlic minced
1 cup heavy cream
15 ounces tomato sauce
2 large chicken breasts
1 tablespoon vegetable oil
salt to taste
pepper to taste

Instructions

1. Combine all spices together in a small bowl. 
2. Add the diced onion and butter to a large pot over medium heat and cook until onions are translucent, stirring frequently, for about 5 minutes. 
3. Add garlic and saute for 2 to 3 minutes, stirring frequently so as not to burn. Add more butter if needed. 
4. Add half of the spice mixture and stir to combine. 
5. Add tomato sauce, heavy cream, and the remaining spices and stir to combine.
6. Continue to cook over medium-low heat until sauce thickens, stirring frequently,10-15 minutes.
7. While the sauce is cooking, slice chicken breasts into two filets each, creating four equally sized pieces, season the chicken with salt and pepper.
8. Add vegetable oil to a large pan and cook the chicken breasts over medium heat until golden brown on both sides and the internal temperature reaches 165 degrees F. 
9. Chop the chicken into chunks and add it to the sauce, then let lightly simmer for a couple of minutes. 
10. Serve over basmati rice with naan.