• 1 mid-size pumpkin (or whatever type of winter squash)
• 1 large onion, diced small
• 3 cloves garlic, finely chopped
• 2 mid-sized tomatoes
• 1 piece ginger, finely chopped (take a stub that's about half the size of your thumb)
• Tomato paste (in a can / tube)
• Handful of coarsely chopped cilantro (separate the stemmy part from the leafy part in two separate bowls)
• 1/2 can / small pack of Coconut milk
  
• Zest of a half a lime / lemon
  

AROMATICS:

• 2-3 large dried red chilies (if you have them)
  
• Onion seeds (kalonji)
  
• 1 large bay leaf
  
• 1/2 tsp freshly cracked pepper (large if possible)
• 3/4 tsp cumin powder
• 3/4 tsp coriander powder
• 3/4 tsp cinnamon powder
• 1 pinch clove powder
• 1/4 tsp cardamom powder
• 1 pinch nutmeg powder
• 1 tsp smoked paprika powder
• NOTE: Of course,  you can use the whole spice by first dry roasting in a pan, and then throwing it into a spice blender, but powders save a bit of time.
• 3/4 tsp turmeric
• 1/2 tsp chili powder (if you like it spicier)

OTHER:

• Butter
• Cooking oil
• Olive oil
• Salt
• Pepper

PUMPKIN (ideally do beforehand so that you have only the ready cubes to deal with) - it will store well for about a day or two in the fridge:

1. Peel and de-seed the pumpkin
2. Cut it into 1 inch (2cm) cubes

THE CURRY SAUCE:

1. Heat some light olive oil or ideally sunflower oil in a medium pan.
2. Once the oil is hot, throw in the dried chilies and the onion seeds and sauté for a couple minutes.
3. Throw in your chopped onions, ginger, and garlic and sauté until the onions are translucent.
4. Throw in a pinch of salt and a pinch of sugar at the end, and finish sautéing.
5. Add in the tomatoes and salt (1/2 tsp for now, and you can always add later if you need) and mix with the ingredients of the pan.
6. Let the tomatoes reduce and get more concentrated in their flavor.
7. Add the tomato paste and incorporate well.
8. Add more salt if you need.
9. Add the aromatics and incorporate well.
10. Add in the stemmy part of the cilantro
11. Add 1 tbsp butter and let the tomatoes reduce once again, incorporating the aromatics into the mixture.
12. Add the pumpkin pieces and fold well into the tomato mixture, and be sure to coat all the pumpkin pieces well with the sauce.
13. Add 1/2 can of coconut milk and stir in well, allowing to come to a boil.
    

SIDES:

• Pickled red onions
  
  • Slice an onion in half from to to bottom
    
  • Peel each half and slice finely into semi circles
    
  • Add 2 pinches of salt
    
  • Squeeze the juice of 1/4 lime
    
  • Add 1 tbsp vinegar
    
  • Mix well and let it sit for 15 min to pickle
    
• Cilantro
  
  • Wash and chop cilantro leaves
    
  • Serve in a water bath to keep fresh
    

INGREDIENTS

• 200g paneer (1 packet - store bought - I can also post a recipe at some point to make home-made paneer in a different post, if you're feeling adventurous and have a couple hours on your hands).
• 1 Hungarian paprika - julienne
• 1 large onion - julienne
• 2 cloves garlic - diced
• 1 tbsp onion seeds
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt (or more)
• 1 tsp red chili powder (or paprika powder)
• 1 tsp tandoori powder
• 3-5 Kashmiri dried chillies
  
• 2-3 tbsp butter
  
• 1 handful of coriander

PREPARATION

1. In a large mixing bowl, combine the paneer, paprika, garlic, onion, and a few sprigs of the coriander leaves (roughly chopped).
2. Put in the spices and salt, and then pour vegetable oil all over it.
3. Fold it all together it with your hands thoroughly, but do it carefully so that you don't break up the paneer cubes.
4. Let it rest for like 10 min to absorb the spices.
5. Throw in the butter / ghee into a hot skillet / wok, and then throw in the onion seeds and dried Kashmiri red chillies.
   
6. Once you start seeing the chillies starting to smoke a darken a bit, throw in the paneer, paprika, onion, garlic mixture with marinade into the skillet.
   
7. Mix it thoroughly but carefully and keep it moving so that nothing burns.
   
8. You can deglaze with a little water after a few minutes, but make sure it's NOT enough to make a sauce (because then it will steam the whole thing and that's not a good thing - you want this to be more dry than wet.
   
9. Take it off the burner, and put it n a serving bowl, and sprinkle coriander leaves all over it.
   

INGREDIENTS

• 1 large onion - quartered
• 1 medium onion - diced
• 2 cloves garlic - roughly chopped
• 2 clove garlic - diced
• 1 handful of cashew nuts
• 2 tomatoes - roughly chopped
• 3 tsp cumin powder
• 3 tsp coriander powder
• 2 tsp turmeric
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamom powder
• 1 tsp black pepper crushed
• 3 tsp paprika powder
• 1 handful cilantro leaves
• 4 tbsp vegetable oil
• 4 tbsp butter
  
• 1 tsp ketchup
• 1 tbsp red wine vinegar
• 1 pinch of sugar
• 1 tsp tomato paste
• 2-3 chicken breasts - clean and diced into 1 inch (2cm) cubes
• 3 tbsp natural yogurt

PREPARATION

1. Boil water in a vessel - to this add the 1 large onion (quartered), 2 cloves garlic (roughly chopped), handful of cashew nuts, 1 tsp each of turmeric, cumin, coriander, paprika powder, and salt.  Boil for say 10-15 min until everything is super soft.
2. Pour out the excess water in a retaining vessel (you may need to add back water while blending) and leave enough so that its covering the contents of the vessel.
3. Before moving to the next step, marinade the diced chicken with1 clove garlic diced, 1 tsp of paprika and turmeric, salt, 1 tsp oil, and 3 tbsp yogurt.  Let it rest while proceeding to the next couple steps - it needs about 15 min to marinade.
4. In another vessel, throw in 2 tbsp butter, 1 medium onion (sliced), 1 garlic clove (diced), and the butter, and sautée until the onions are translucent.  Throw in 1 tsp salt and a pinch of sugar.  Also throw in 1 tsp ketchup, 1 tsp tomato paste, and 1 tbsp red wine vinegar. Stir well on medium heat until the mixture thickens, and the tomatoes are soft and mushy.
5. Throw the tomato mixture into the vessel with the cashew / onion / garlic / spices mixture.
6. Using a hand-blender, blend the heck out of this mixture until it's a thick, rich consistency.  Add back some the liquid if you need.  It should be able to pour, so make it like as thick as a smoothie. This is your korma curry mixture.  It will be way more than you need for this dish, so I like to put half of it in a jar and stick it into the freezer to use on another day.
   
7. Heat up a skilled on med-high heat, and put in the rest of the butter.  Wait till the bubbles disappear without letting it burn.  Throw in the chicken, marinade and all, and let it cook until the yogurt liquid disappears.  The chicken should be pretty much cooked through already at this point.
   
8. Add enough of the thick korma curry mixture to cover the chicken.  Simmer the whole thing for like 5 min stirring well to incorporate into the chicken fully. Throw coriander leaves over the top and mix through.
   
9. Turn off the burner, and let rest for about 15 - 30 min before serving so that the flavors get fully absorbed by the chicken.
   

INGREDIENTS

Okra (count on 5-6 pieces per person)
4 handfuls of peanuts (any sort - salted) - nearly powdered but still with some crunchy texture
1 tsp ginger - grated
2 cloves garlic - chopped
1 medium onion - diced
2 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp mustard seeds
1 tsp chili powder (if you want)
1 pinch sugar
1-1/2 tsp salt
1 handful of coriander leaves
3 tbsp vegetable oil

PREPARATION

First prepare the peanut mixture by grinding the peanuts in a food processor until they are of a powdery texture but still have some crunch and grittiness.  Put the blended peanut it into a mixing bowl.  Add half the spices (1 tsp each of cumin, coriander turmeric, chili, sugar, salt).  Finely chop the handful the coriander and add half of it into the peanut mixture.  Add the pinch of sugar here too. Add 1 tbsp oil, and mix well by hand.  Set aside.

Don't cut off the head of the okra.  Make an incision in each of the okra from the head downward, being careful not to slice through.  Once you're done with all the okra, then begin stuffing with the peanut mixture from the previous step.

Gently part the okra slit with one hand, and insert the peanut mixture with the other (it takes some practice), until you're done with the lot.

Put 2 tbsp oil in a large skillet, and set burner on medium.  Add the mustard seeds and wait for the oil to heat up enough so that they begin to 'pop'.  Once you hear the popping, add the spices, stir around for a minute, and then add the onion, garlic, and sautee until the onions are soft. Add the stuffed okra into this, and fold them into the onion-garlic mixture.  Also add the rest of the peanut stuffing, and add a half cup of water, mixing around gently (to not break the okra).  Cover the skillet with a lid and let it simmer for 10 min. 

Take off the lid and give a good stir - the peanut mixture will tend to stick to the bottom - be careful to not let it burn.  Add water if you need, to create a thickish slurry type of consistency.

In 10-12 min the okra will be cooked,  Add water occasionally, and keep stirring.  Finally, add the coriander leaves on top, and serve.

INGREDIENTS
5 large potatoes (whatever type) - peeled
2 handfuls of spinach (ideally pre-washed)
2 large cloves garlic - chopped
1 medium onion - rough dice
2-3 Kashmiri dried red chillies - whole
1 tsp fresh ginger - chopped
1 tbsp onion seeds (you can substitute with mustard seeds if you don't want to bother with getting onion seeds just for this recipe).
1 tsp cumin powder
1 tsp coriander powder
2 tsp turmeric powder
1 tsp red chili powder
2 tbsp vegetable oil
Salt to taste

PREPARE
Put the burner on medium.  Pour your oil into a large skillet, and put in the spices (cumin, coriander, turmeric, red chili powder, onion seeds, Kashmiri red chillies),  When the oil starts to sizzle a bit with the spices (make sure they don't burn) - this should take like 5 min - throw in the garlic, onion, ginger.  Give it a good stir.

Then add the potatoes and a good shake of salt (like 1 tsp) make sure you coat the potatoes with all the spices, salt, and aromatics.  Let it rest a bit and keep stirring at intervals of 3-4 min so as not to burn the bottom of the potatoes.  Once the potatoes develop a bit of a crispy edge,  throw in the spinach and give the whole mixture a good stir so that the spinach starts to wilt and blend into the potato mixture.  Once the spinach wilts completely, switch off the burner.  Taste it - check whether you need more salt.

That's it!! Easy peasy!