Paneer Butter Masala with Vegetables

1 Tbsp oil
1/4 tsp salt
1/4 tsp turmeric powder
1/4 tsp cayenne (or to taste)
1 lb paneer, cubed
1 Tbsp butter
1 yellow onion, chopped
1 Tbsp grated ginger
2 tsp minced garlic
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp cayenne (or to taste)
14 oz canned tomatoes
12 ozs large cremini mushrooms, cut in quarters
1 red bell pepper, cut in largish pieces
1 cup green peas
1/2 c cream
1/2 tsp garam masala
juice of 1 lime
2 Tbsp chopped cilantro

Mix oil, salt, turmeric and cayenne. Toss with paneer cubes. Let stand 1 hour. (Can be refrigerated for up to 1 day.)

When ready to proceed, saute on medium heat until all sides of paneer are browned. Reserve.

Heat butter in same skillet. Add onion. Saute until translucent. Add ginger and garlic. When onion mixture begins to brown, add ground spices. When fragrant, remove to a blender jar with tomatoes. Puree until smooth. (Can be done in batches.) Reserve.

In same skillet, saute mushrooms over medium-high heat until liquid is given up and mushrooms are browned. Add bell pepper; when beginning to soften, add peas, reserved sauce and cream. Stir to combine. Fold in reserved paneer. Simmer a few minutes or until heated through and fragrant. Stir in garam masala and lime juice. Top with cilantro. Serve with rice and a vegetable side dish (aloo gobi is a classic, or try this cabbage and potato dry curry). Serves 4.

Gnocchi with Roasted Fall Vegetables and Cream Sauce

If you don't eat meat, simply omit and proceed with the remainder of the recipe as written. 

1 lb Brussels sprouts, halved (about 4 cups)
1 lb butternut squash, peeled and cubed (about 4 cups)
1 lb parsnips, peeled and chunked (about 3 cups)
1/2 lb cauliflower, cut into florets (about 2 cups)
1 lb Italian-style chicken sausage
1 Tbsp olive oil
1 lb gnocchi
1 c cream
3/4 c grated Romano cheese

Toss vegetables in olive oil. Sprinkle with salt. Roast in 400-degree oven for 25 minutes or until browned. Set aside.

While vegetables roast, crumble sausage into a large skillet with oil. Fry until browned. Remove sausage. Add olive oil if needed to make 1 Tbsp fat. Fry gnocchi, tossing to coat with oil, until browned. Add roasted vegetables, cream and cheese, stirring to combine and heat through. Add salt and pepper to taste. Serves 6.