All recipes here will be mild and light in salt and fat. Please adjust salt, hot peppers, garlic etc. to your liking. Garnish with chopped cilantro.
Tofu in Kashmir Sauce & Variations: Cube ½ lb Tofu and lightly fry with 2 tbsp butter. Combine with1 can of sauce, simmer covered for 10 min. Green peas, diced carrots, fresh mushrooms, chopped spinach etc. substituting for part of the tofu will each make an interesting variation.
Makhani Chicken: Combine 1 lb of chicken pieces, excess fat, and skin removed, with 1 can of sauce. Bake at 300E or cook covered on low heat on the stove for 30 min or till done to your taste. For variation, add 1 cup of any combination of peas, diced carrots or mushrooms. Add 1 tbsp raisins if you like those.
Creamy Veggie Soup: Saute 10 oz mixed vegetables and some chopped up greens (spinach, collards etc.) with 2 tbsp butter, add 1 can sauce, and 1/2 can of water. Simmer 10 min. Omit the water to make a vegetable curry to be served with rice or pasta.
Saffron Shrimp / Seafood Stew: Combine 1 lb of peeled, deveined shrimp with one can of sauce, simmer or microwave on low heat for 10 min. For the stew, combine 1 lb of any combination of fresh seafood with two boiled, peeled potatoes cut into chunks. Add 2 cans of saffron sauce, and gently simmer 15 min.