Aloo Palak (Spicy Spinach and Potatoes)

Onion, tomatoes, ginger, garlic and layered spices make the base for this deceptively simple vegetarian main or hefty side — a preparation well-suited for the humble potato and spinach. As is typical for South Asian dishes, aloo palak packs a fiery punch. The key here is chopping the potatoes into 1-inch cubes so they cook quickly. Since spinach doesn’t take as long to cook, it’s added toward the end when the potatoes are almost done. Use frozen chopped spinach for convenience, and dinner can be ready in about 30 minutes from start to finish. Serve with rice, roti or store-bought pita.

Makes: 4 to 6 servings

Total time: 35 minutes

1/4 cup ghee or neutral oil

1 large yellow or red onion, finely chopped

1 1/2 teaspoons ginger paste or freshly grated ginger

1 1/2 teaspoons garlic paste or freshly grated garlic

1 teaspoon cumin seeds

3 Thai green chiles, sliced

1 teaspoon red pepper flakes or about 2/3 teaspoon Kashmiri chile powder

1/4 teaspoon turmeric powder

3 Roma tomatoes, finely chopped, or 1 cup canned crushed tomatoes

1 1/2 teaspoons fine sea salt

3 medium Yukon Gold or red gold potatoes, cut into 1-inch cubes

1 pound frozen chopped spinach (unthawed) or fresh mature spinach, chopped

1/2 teaspoon garam masala

Rice, roti or pita, for serving

1. In a large pot, heat ghee for 30 seconds on high. Add onion, ginger and garlic and stir for 30 seconds. Stir in cumin seeds, green chiles, red pepper flakes and turmeric.

2. Add tomatoes and salt, stir and continue cooking until the tomatoes are jammy and the oil has separated, 3 to 5 minutes.

3. Stir in potatoes. Add 1/2 cup water, bring to a boil and lower heat to medium. Cover and cook for 12 minutes or until potatoes are almost done.

4. Add spinach and turn the heat up to high. Once the mix starts bubbling, lower the heat to medium, cover and simmer until potatoes are cooked through, stirring occasionally, 7 to 10 minutes. Top with garam masala and serve with rice, roti or pita.

Kerala-Style Vegetable Korma

A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy.

Makes: 4 to 6 servings

Total time: 18 minutes

1/4 cup ghee, coconut oil or neutral oil

2 teaspoons black mustard seeds

1 yellow or red onion, finely chopped

1 teaspoon ginger paste or freshly grated ginger

1 teaspoon garlic paste or freshly grated garlic

3 Thai green chiles, sliced

2 teaspoons coarsely ground Malabar black pepper or 1 1/2 teaspoons coarsely ground black pepper

1 1/2 teaspoons fine sea salt

3/4 teaspoon Kashmiri or other mild red chile powder (optional)

1/2 teaspoon turmeric powder

3 Roma tomatoes (optional), finely chopped

2 tablespoons cashew butter

1 pound frozen (not thawed) or fresh mixed vegetables, such as cauliflower florets, chopped carrots, peas, broccoli florets, chopped green beans and corn

1 (13.5-ounce) can full-fat coconut milk

1/2 teaspoon garam masala

2 tablespoons chopped cilantro (optional)

Rice, roti or naan, for serving

1. Heat ghee or oil in a large pot over high for 30 seconds. Add mustard seeds. When they start to sputter, add onion, ginger, garlic and green chiles. Continue cooking, stirring occasionally until the onions are translucent, about 5 minutes.

2. Stir in black pepper, salt, red chile powder and turmeric. Add tomatoes, if using, and cashew butter and stir until the cashew butter has melted. (If using the tomatoes, continue cooking until the tomatoes start to break down, about 5 minutes.) Stir in vegetables, then coconut milk. Once the liquid is boiling, reduce the heat to medium and continue simmering until the vegetables are cooked through, 8 to 10 minutes.

3. Top with garam masala and cilantro, if using. Serve with rice, roti or naan.