Shradha Gupta's Palak Paneer

Shradha Gupta's Palak Paneer:
This recipe was given to me by the Mom of one of Katie's friends:  Aditi Gupta

Ingredients:

Canola Oil
Spinach
2-3 Green Cardamoms
5 Cloves
Cinnamon Stick
1/2 Red Onion
1 Garlic Clove
Ginger
Cilantro
8 oz. tomato sauce
Salt
1/2 teaspoon Tumeric
1/2 teaspoon Red Chili Powder
2 Heaping teaspoons Garam Masala
1/4 cup Half and Half
Paneer Cheese


Directions:

1.  Boil large container of Spinach in 1/2 cup water.
2.  Pureé in pot with Immersion Blender
3.  Meanwhile, heat 3 Tablespoons canola oil.
4.  Add to oil:
     2-3 green cardamom
     5 cloves
     1 inch cinnamon stick
     1/2 red onion, chopped
5.  Sauté, then after golden add:
     1 clove grated garlic
     1/2 inch grated ginger (peel and all)
     8 oz tomato sauce
     1/2 teaspoon salt
     1/2 teaspoon tumeric
     1/2 teaspoon red chili powder
     2 teaspoons Garam Masala
Mix for a few minutes, then add spinach.
6.  Add 1/4 cup or so of Half and Half.
7.  Cube Paneer cheese and put in pot.
8.  Cook for 10 minutes on low.
9.  Top with cilantro.

Shradha Gupta's Chicken Curry

Shradha Gupta's Chicken Curry:
Recipe given to me by the mom of one of Katie's friends: Aditi Gupta

Ingredients:

Canola Oil
2-3 green cardamoms
5 cloves
1 inch cinnamon stick
1-2 red onions, chopped
5 cloves garlic
Ginger
Salt
Tumeric
Red chili powder
Garam Masala
Cumin
Coriander
Chicken Thighs
Cilantro

Directions:

1.  Heat 3 Tablespoons oil.
2.  Add to oil:
     Canola Oil
     2-3 green cardamoms
     5 cloves
     1 inch cinnamon stick
     1-2 red onions, chopped
3.  Sauté, then when golden add:
     5 slice garlic cloves
     1 inch grated ginger (you can grate the peel)
     1/2 teaspoon salt
     1/2 teaspoon tumeric
     1/2 teaspoon red chili powder
     3 heaping teaspoons Garam Masala
     1 teaspoon cumin
     2 Tablespoons coriander

4.  Put chicken thighs in mixture above.  Cover and cook on medium until brown for about 15 minutes (stirring every 5 minutes or so)
5.  Add 1/2 cup plain yoghurt.
6.  When oil floats to top, chicken is ready (about 15 minutes more).  Top with chopped cilantro.  If you like, you could add a little more water to make it saucier.