Cauliflower and Green peas cooked in rich coconut tomato gravy.
Indian Broad Beans ( Avarakkai in Tamil / Chikkudukai in Telugu / Sem in hindi / Avarekayi in Kannada / Avara in Malayalam ) curry made in South Indian style, little baby prawns or salad shrimp adds a classic homely touch to this dish. This type of broad beans is termed as Naatu avarakkai in tamil, looks thin and broad with soft seeds inside, but the one which we get in US is called seema avarakkai and looks different, long and thick and might take little longer to cook. Sometimes the closest substitute which can be found is Scarlet runner beans. Haven't explored much about this veggie, will keep an eye and update the exact name. Here are some links from wikipedia, which I found useful while googling…
Okra coated with flour and deep fried. Recipe source from Kalpanas corner, (crispy ladys finger) modified a bit to suit my taste.
Paneer Butter Masala is basically a Punjabi preparation, also termed as Paneer Makhani. Adding little moderation here and there , restaurant chefs have altered the recipe, with loads of butter, powdered nuts and cream to offer their customers a tasty treat. People crave for this dish, rates number one among the top most ordered dish from any restaurant menu. I have explored my best to learn this dish in order to acquire the exact or at least to match the so called restaurant taste.
Classic Okra Fry (Vendakkai / BendaKaya / Bhindi / Lady's finger) from TamilNadu.
Korma or Kurma is a mild curry sauce made with coconut cream and nuts. (Potato Kurma / Aloo Korma)
Chickpeas (Garbanzo beans) cooked with fenugreek leaves. Dry methi leaves (Kasturi Methi) and Green Channa is used in this recipe. (Chickpeas Curry / Green Chana Masala / Hara Chana / Methi Chole Masala / Fenugreek Chickpea Curry)
Simple Kootu curry made with Zucchini or Courgette.
Popular North Indian dish combines fresh Spinach with Paneer in creamy curry sauce.
Malai Kofta is a famous North Indian dish, deep fried cheese balls covered with rich creamy gravy.