Bund Gobhi Aur Aloo Ki Subzi (Spicy Cabbage-and-Potato Curry)

(recipe from Saveur magazine)

3 Tbsp. canola oil (I used coconut oil)
1 1/2 tsp. cumin seeds
1/2 tsp. red chile powder, such as cayenne
1/2 tsp. ground turmeric
3 small green Thai chiles or 1 serrano chile, sliced 1/2" thick
2 Indian or regular bay leaves
1 small red onion, quartered and cut into 1/4" wedges
1 1/2 lb. Yukon Gold potatoes, peeled, quartered, and sliced 1/4" thick
4 plum tomatoes, chopped
1/2 small head green cabbage, cored and cut into 1" pieces
Kosher salt, to taste

Heat oil in a 12" skillet over medium-high heat.  Cook cumin seeds until they pop, 1-2 minutes.  Add chile powder, turmeric, chiles, bay leaves, and onion; cook until onion is soft, 3-4 minutes.  Stir in potatoes, tomatoes, cabbage, and salt; cook, covered, until potatoes are tender, about 30 minutes.

Spiced Cauliflower with Sesame Seeds

(recipe from 101cookbooks.com)

1 1/2 Tbsp. olive oil or clarified butter
1 tsp. cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt

1 medium cauliflower, thinly sliced

4 dried chiles, stemmed and halved
1-2 tsp. sesame seeds, lightly toasted
1 garlic clove, grated
1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 Tbsp. chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so.  Stir in the onions, along with the turmeric and a few pinches of salt.  Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7-10 minutes.  Add the red chiles, sesame seeds, garlic, and half of the ginger.  Continue to cook for another minute.  Add the cauliflower and stir well.  Cover the pan and cook the cauliflower over low-medium heat for 3-5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger.  Salt to taste, sprinkle with cilantro and enjoy.

Peach and Pistachio Salad

(recipe from Food & Wine magazine)

1 large shallot, thinly sliced
1 large hot red chile, thinly sliced
1/2 tsp. sugar
2 1/2 Tbsp. white wine vinegar
1/4 cup plus 2 Tbsp. olive oil
salt and freshly ground pepper
3 underripe medium peaches, very thinly sliced
1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
3/4 cup shelled, salted pistachios, coarsely chopped
2 cups baby arugula

In a large bowl, combine the shallot, red chile, sugar and vinegar and let stand for 5 minutes.  Whisk in the olive oil and season with salt and pepper.  Add the peaches, jicama, and pistachios and toss well.  Fold in the arugula and season with salt and pepper.  Serve right away.

(This is one of the best things I have ever eaten.  I brought this for lunches by keeping the arugula in a separate container and combining with the peach/dressing mixture at lunchtime.  Just amazing textures and flavors.  Bravo!)