My own creation.

- small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 egg
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 oz feta, chopped
- cooked rice (0.5 cup)
- S&P and lemon juice, to taste

1. Saute onion, garlic, turmeric, garam masala and chili powder until onions are translucent.
2. Add egg and constantly mix (until scrambled).
3. Add feta and continue to stir.
4. Once feta starts begins to melt, add cooked rice and stir.
5. Add salt and pepper to taste. Finish with some lemon juice.

Serves: Two, as side dish

(Borrowed from someone else)

Marinade:

1 cup. Yogurt (remove excess water)
2 tbsp. crushed ginger (finely, paste)
1.5 tbsp. crushed garlic
1 tsp red chili powder
1 tsp olive oil
1 tsp lemon juice
1 tsp garam masala
salt

Sauce:

0.5 tsp garam masala
2 tsp honey
0.5 tsp red chili powder
2-3 tomatoes
1 tsp crushed ginger
1 tsp crushed garlic
cinnamon sticks
2-4 cloves
1 cup heavy cream
0.5 tsp coriander powder
2 tbsp. Butter
0.5 cup almond paste (almonds blended in a blender)
green chillies finely chopped (depending on taste)
salt

Instructions:

1. Drain excess water from yogurt.
2. Mix marinade ingredients with yogurt.
3 Poke chicken all over and marinate for 5-6 hrs in refrigerator.
4. Broil in oven at 375 F for 10-15 min. Turn pieces every 5 minutes.
5. Towards last five mins baste chicken with butter.
6. Heat butter in med. sized pan. Add garam masala, cinnamon, clove, ginger, garlic, and green chillies. Cook for approximately 2 min.
7. Add tomatoes, chili powder, salt. Boil. Reduce heat, simmer 10 min.
8. Add chicken. Cook 2 min. Add cream and honey. Cook over low heat for 5 min.

from allrecipes.com

Absolutely Perfect Palak Paneer
Submitted by: Mairi Noverr
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS:
6 tablespoons olive oil; 2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn (3 – 10oz frozen)
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
DIRECTIONS:
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10minutes on low heat. Season with salt to taste.