Spinach (Palack) Paneer

Palak paneer
Originally uploaded by chowen

250g Spinach, cook in boiling water or microwave (2 mins)
150g Paneer, cut into pieces
1/2 tsp Cumin seeds
1/2 inch Ginger
1 onion, sliced
1 clove garlic, sliced
1/2 tsp ground pepper
1/2 tsp tumeric
1/2 lemon or lime juice
2 tbsp butter
Salt

1. Cool and blend spinach to form a paste
2. Shallow fry paneer, till golden (for a healthier option, boil in salted water for 1 min), set aside
3. Heat butter (ghee) and fry the onion till golden brown
4. Add ginger, garlic, cumin and pepper. Mix well
5. Add spinach paste, salt and water
6. Mix in the cooked paneer and cook for a further few mins
7. Remove from heat, when cooled, add the lime juice

Sri Lankan Aubergine (Brinjal) Moju

Sri Lankan Moju
Originally uploaded by chowen

3-4 Aubergines, cut into 1 inch stripes, sprinkle with salt (marinate for 10-15 mins, squeeze out the water)
250g red onion, cut into chunks
1 tsp Ginger paste or grated ginger
6 cloves Garlic, crushed

Spices:
1 cinnamon
1 cardamon pod, crushed
Salt
1 tsp tamarind, dissolve in 1 cup hot water to make the pulp
1 tsp sugar
1 tbsp Chilli powder (optional) or 1 tsp pepper powder instead of chilli
1/4 tsp tumeric

1. Deep fry the aubergine in oil, drain grease on paper
2. Heat 1 tsp oil in pan and fry the spices (cinnamon, cardamon) 
3. Add onion, ginger, garlic, chilli or pepper powder
4. When cooked, add tamarind pulp and tumeric
5. Reduce heat and add sugar
6. Fold in the aubergines, mix well
7. Cook further on low heat for a further few minutes until all the flavours have been absorbed