Indian Dinner
Both recipes are adapted from Neelam Batra's 1,000 Indian Recipes.

ZUCCHINI WITH FRESH GINGER
2 medium russet potatoes, peeled
1 Tbs. olive oil
1 tsp. black mustard seeds or 1/2 tsp. powdered mustard
1 tsp. cumin
1/2 tsp. ground fenugreek seeds
1/2 tsp. kalonji seeds
2 Tbs. fresh ginger, peeled and minced
1 large clove garlic, minced
1/2 jalapeño pepper, minced
1 Tbs. ground coriander
1/4 tsp. ground turmeric
1/2 medium onion, chopped
2 lbs. zucchini, cut into 3/4-inch pieces
1 large tomato, coarsely chopped
1 Tbs. fresh mint leaves, minced
1 tsp. salt, or to taste

Boil the potatoes in water to cover until tender. Drain and cut into 1-inch pieces.
Heat the oil in a large nonstick wok over medium-high heat. Add mustard, cumin, fenugreek, and kalonji. They should sizzle in the hot oil. Stir a few times, then add ginger, garlic, jalapeño, coriander, and turmeric. Cook, stirring, about 30 seconds.
Add onions and potato and cook, stirring, about 3 minutes. Transfer to a bowl.
Add a little more oil if the wok is dry. Add zucchini and cook, stirring, about 4 minutes. Add tomato, mint, and salt. Reduce the heat to medium-low and cook, covered, for about 5 minutes.
Stir in potato and onion mixture and cook another 5 minutes, covered, to blend the flavors.


KASHMIRI KOFTA ROLLS IN CURRY SAUCE
1 lb. ground lamb
2 tsp. vegetable oil
1/2 tsp. garam masala
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 c. water
2 black cardamom pods
1 small stick cinnamon
3 whole cloves
2 tsp. ground fennel
1/2 tsp. ground ginger
1 Tbs. vegetable oil
1 tsp. kala jeera (black cumin) seeds*
heaping 1/2 tsp. garam masala
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 c. nonfat plain yogurt
1 Tbs. heavy cream
3/4 c. water

Place the ground lamb in a bowl and add 2 tsp. oil, 1/2 tsp. garam masala, 1/4 tsp. cayenne pepper, and 1/4 tsp. salt. Work the seasonings in thoroughly with your fingers. Cover with plastic wrap and marinate, chilled, for at least an hour.
Divide the meat mixture into about 10 portions and press each into a fat elongated ball shape in your palm. Refrigerate at least 30 minutes more to ensure that they hold their shape when cooked.
In a large skillet, combine 1 c. water, cardamom pods, cinnamon stick, cloves, fennel, and ginger. Bring to a boil and cook about 2 minutes. Remove from heat and add the kofta rolls in a single layer, not touching each other. Boil again, shaking the pan and turning the kofta rolls occasionally, until water is mostly evaporated and koftas are golden on all sides.
In a separate small nonstick skillet, heat 1 Tbs. oil. Throw in the kala jeera and let it sizzle for a moment. Quickly add this mixture to the kofta pan, along with the heaping 1/2 tsp. garam masala, 1/2 tsp. cayenne, and 1/2 tsp. salt. Then stir in the yogurt and cream. Cook, stirring constantly, 3 minutes.
Stir in the final 3/4 c. water and simmer briskly until the sauce is thick, about 10 minutes.

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* Regular cumin isn't a good substitute; kala jeera has a distinctive smoky flavor that's central to this dish. You should be able to find it (and the kalonji seeds for the previous recipe) at a good international grocery.