After a good session yesterday with zenmeister Nicola the dog whisperer where Max and our homework got a lot of praise and she said she saw a big improvement in his confidence and attentiveness, I feel more confident myself, and that I am doing something right for once in my life, so no more thoughts of euthanasia (not for Max, and not for me ….) this time around. Instead, I feel like cooking again.

Masala Bell Pepper Curry

2 medium-sized green bell peppers, trimmed and cut in bite-sized pieces

Spice Mix

• 1 tsp oil
• 4 tblsp very coarsely chopped cashews
• 1 tblsp sesame seeds
• 1 tblsp coriander seeds
• 1 1blsp coconut powder (I blitzed dessicated coconut in the spice grinder)

Gravy

• 1 tin tomato (I don’t care what anybody says – they just have more flavour ….)
• 1 tbslp ginger, chopped
• 1 tblsp green chili, deseeded and chopped
• 2 tblsp oil
• 8 fenugreek seeds methi dana
• 1 tsp cumin seeds jeera
• ¼ tsp turmeric haldi
• ⅛ tsp asafetida hing
• 1 tsp red chili powder lal mirch
• ½ tsp sugar
• 1 tsp salt
• ½ tsp garam masala

• In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut, stir. After the mix comes to room temperature blend it using about a dl of water and make it into a paste and set aside.
• Blend tomatoes, ginger, and green chili into a paste. Set aside.
• Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida, stir for a minute, then add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes till the oil starts to separate.
• Add the spice paste and cook for 2-3 minutes, stirring. Add bell pepper, stir, add 1,5 dl water and bring to a simmer.
• Lower the heat to medium low and let it simmer for about 6-8 minutes, until bell pepper is tender.
• Gravy will thicken as it sits, if needed add more water.
• Sprinkle the garam masala and cover the pan till ready to serve.

Aloo palak (spinach with potatoes)

• 2 medium-sized potatoes cut into small pieces
• 1 bag spinach, chopped
• 1 tin tomato finely chopped
• 4 tblsp oil
• 1 tsp cumin seed
• 1 tbsp gram (chickpea) flour
• 1 tblsp ground coriander
• ½ tsp red chili powder, to taste
• ¼ tsp turmeric
• 1 tsp salt
• ½ tsp mango powder (amchoor)

• Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds, and as they crack add gram flour. Stir for about one minute till the flour becomes aromatic and turns a light golden brown.
• Add tomato, coriander, red chili powder, and turmeric.
• Stir-fry spice mix for a couple of minutes.
• Add potatoes and a dl water, cover the pan and let simmer. When the potatoes start to become tender but not mushy, add the spinach and cook for another couple of minutes.
• Add more water if needed – this dish should be moist – not very dry. Stir in the mango powder and serve.