East Indian Kadhai Paneer, Pulao, Salad, Naan, Bengali Tomato&Date chutney

We were craving some real food, so decided to make a serious dinner and have the neighbors over.

Kadhai Paneer - made the paneer from a gallon of Organic Valley milk and 1 container Stoneyfield Farms whole fat plain yogurt.  Ground spice mixture, diced onions, peppers, cilantro, tomatoes, etc. and canola oil, finished it off with mustard oil on top and roasted it in the oven.

Naan - we had pizza dough made and wondered, could it be used to make naan?  Yes, it worked out!  A little on the chewier side but better than the frozen stuff.  This was the one dish not gluten-free.

Salad of cucumbers, tomatoes, cilantro, jalapeno or serrano, red onion, lime juice, salt.

Pulao - Kalijera rice with spices, onions, cashews, slivered bell peppers, so good.


On the side:

• Pickled red onions.  We quick pickled some red onions in sugar and wine vinegar as a condiment on the side.
• Diced cilantro
• jalapeno rounds with lime juice
• Cilantro-mint chutney.  Fresh mint, fresh cilantro, lime juice, 1/2 a jalapeno (or green thai chili, or serrano), salt.  Mix in blender or food processor.  
• Tomato-date chutney.  Debashis's top-secret recipe.

Appetizers were Samosas and the neighbor's brought Koftas.