India 15; Dharmasala (McLeod Ganj); Full

Not only did the atmosphere make me full, the food did too. On my last day in town I took a cooking class at a place that had been recommended to me with a gal from Costa Rica that I met on the train. I don't know if it was because I was there for the entire process and appreciated every ingredient (now that I could finally identify them) but they were probably the best indian dishes I've ever had. I thought I'd share the love and post the recipes (he measured with his hands so the quantities are approximate for two large servings). Don't forget to make enough for seconds! Enjoy!


Palak Paneer:

200 g of spinach leaves
2 small tomatoes
2 small purple onions
1 1/2 tbsp oil
1/2 tsp cumin seed
1 tsp chili powder (or to taste)
3/4 tsp salt
1 tsp mixed spices powder
1 tsp masala
100 g paneer
1 tbsp butter

Boil spinach in 2 cups of water for 10 min and when it's cooked blend in blender. While the spinach is boiling dice the tomatoes and onions. In a pan sauté the cumin seed in the oil. When they are brown add the onion. When the onion is brown add the tomato, chili powder, salt, mixed spices powder, and masala. With 1/4 cup water add spinach blend to pan then add cubes of paneer, butter, and chili powder to taste. Eat!


Paneer Butter Masala:

6 small tomatoes
1 onion
1/2 tbsp oil
1/2 tsp cumin seed
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp ginger garlic paste
1 tsp salt
1 tsp mixed spices powder
1 tsp masala
100 g paneer
2 tsp butter
1 tbsp chopped cilantro

Cut tomatoes and onion into big chunks and boil for 10 minutes. Take off tomato peels and drain then blend in blender. Put oil, cumin seed, turmeric, chili powder, and ginger garlic paste in a pan then add tomato/onion paste, salt, mixed spices powder, masala, paneer, butter and then finally chopped cilantro. Eat!


Malai Kofta:

Paste:
1 small purple onion
3 small tomatoes
Green cardamom
Brown cardamom
Cinnamon
1/2 tbsp oil
1 tsp cumin seed
1/2 tsp chili powder
1/2 tsp turmeric
1 tbsp ginger garlic paste
1 tsp salt
1 tsp masala
1 tsp mixed spices
3 tbsp watermelon seed (or cashews)
1/2 c milk
1 tbsp butter

Cut tomatoes and onions into big chunks then boil in 2 c of water for 20 min then blend in blender. Put oil, cumin seed, chili powder, turmeric, ginger garlic paste in a pan and then add tomato/onion purée. Add whole spices (cardamoms and cinnamon). When mixture separates from oil add 1/4 c water, salt, masala, and mixed spices. Blend watermelon seeds with 1/2 c water in blender and add to the boiling pot. Add milk and butter and take out whole spices.

Balls:
1 potato
50 g paneer
1/2 tsp cumin seed
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp mixed spices
1/2 tsp masala
1 tsp cornflower
Oil
Raisins
Cashews

Cook the potato. Mixed everything together and mush together with hands to form balls. Put raisins and cashews in the middle of the balls then deep fry till golden brown then put in paste. Eat!