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Red Lentil Dal

4 1/2 cups water
2 cups dried red lentils
2 tsp minced garlic
2 tsp minced ginger
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
cayenne pepper to taste

1/2 onion, chopped
1/2 tsp cumin seed

Rinse and rub lentils together in your hands in a bowl of water, changing the water until the water runs clear. Combine all ingredients, except for the chopped onion and cumin seed, in a large pot. Bring to boil, then cover and reduce to simmer. Simmer, stirring occasionally, until all lentils are broken down. About 20-30 minutes.
Melt some butter in a pan over medium heat and toast the cumin seed. Add the onions and saute until lightly browned. Add the onion mixture to the lentils and stir until evenly distributed. Serve with rice or pita wedges.

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Curried Eggplant

1 eggplant, dry roasted in the oven, skinned and chopped.
1 onion chopped
1 tsp garam masala
1/4 cup chopped fresh cilantro
1 jalapeno, diced
salt to taste
cayenne pepper to taste
1/2 tsp paprika
1 small tomato, chopped

In a large skillet, heat about 3 tablespoons of olive oil and saute half the chopped onion and the chopped tomato, until soft. Add remaining ingredients and bring to a simmer. Heat thoroughly, and then serve over basmati rice.

Kima (Indian meat dish)

1 Tbsp butter
1 or 2 potatoes peeled & diced
1 cup chopped onion
Pinch of ground cumin
1 clove garlic, minced
1 lb lean ground beef
1+ Tbsp curry powder
1 tsp salt
1/4 tsp pepper
1 can diced tomatoes (a good brand like DelMonte or Muir Glen)
Sprinkle of ground coriander
1/4 - 1/2 cup marinara sauce
Sugar (to taste and to cut acidity of tomato)
Water - as much needed to thin
1/2 cup Frozen peas, thawed
Garlic powder (if needed)

Saute potatoes in butter in nonstick skillet for 5 minutes. Remove and set aside. Add onion and saute onions for 5 minutes. Sprinkle a little cumin on onions. Add garlic and saute 1 minute, then add meat. Mash meat as it browns to break up into small pieces. Drain meat/onions mixture and return to skillet. Return potatoes to skillet. Salt and pepper and blend. Add curry powder.

Add tomatoes and their juice (mash tomatoes ahead of time to get extra juice). Sprinkle coriander. Add in a good marinara, then sugar to cut acidity. If thick, thin with a little water. Add garlic powder if desired. Simmer 20-25 minutes for flavors to blend and potatoes to soften. Add peas and simmer 5 minutes.

Serve with naan and raita.

http://www.food-india.com/recipe/R001_025/R010.htm

It seems to explain things pretty clearly.

INDIAN CURRY SAUCE (about 2 cups & can be frozen)
1 small onion, minced
2 TBL vegetable oil
3 medium garlic cloves, minced or pressed (about 1 TBL)
1 TBL minced or grated fresh ginger
1 TBL curry powder
2 1/2 cups low-sodium chicken broth
4 tsp cornstarch
1 tsp honey
1/2 cup heavy cream
1 TBL lemon juice
Salt & pepper
1/4 cup minced fresh cilantro leaves (optional)

Cook the onion, oil, garlic, ginger & curry powder in a medium saucepan over medium heat, stirring often until fragrant, 2-3 minutes. Stir in the broth & simmer until reduced to 1 1/2 cups, about 30 minutes.
Whisk the cornstarch & honey into the cream until dissolved, then whisk the mixture into the simmering sauce. Simmer until the sauce thickens, 2-3 minutes. Stir in the lemon juice & season with salt & pepper to taste.
To Store: Let the sauce cool, uncovered at room temperature for 25 minutes. Transfer to an airtight container & refrigerate up to 4 days.
To Serve: Warm the sauce in a small saucepan over medium-low heat or in the microwave on high power for 5-10 minutes, stirring every 2 minutes. Season w/salt & pepper to taste & add the minced cilantro, if using.~~The Best Make-Ahead Recipe.