Palak Paneer

Ingredients :
- Spinach - 500 gms
- Onions - 5 medium sized
- Tomatos 2 medium sized finely chopped
- Garlic - 2-3 flakes
- Cooking oil - 6-7 tbsps
- Cummin seeds - 1 tbsp
- Paneer - 150-200 gms
- Salt to taste
- Garam Masala, jeera Powder, Chilli Powder

Method :

- Cook the spinach in water. Drain the water and then make puree of the spinach leaves.
- Cut 4 of the onions finely and saute them till transparent. add tomatos and saute for 2-3 mins.
- Grind the other onion and the garlic flakes to a fine paste.
- Add this paste to the sauted onions and tomato. Also add the puree and the spice powders.
- Add some water if necessary. Let boil for a minute or two.
- Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown, Add this paneer to the prepared palak.
- Serve hot with rice or Paratha.

Mix Veg Curry

Ingredients :
- 1 cup mixed vegetables sliced, boiled (carrot, cauliflower, beans, peas, potato, capsicum etc.)
- 1 tomato sliced
- 1/2 coconut grated
- 1/2 tsp ginger grated
- 1/2 tsp garlic crushed
- 3 green chillies
- 1 tbsp. sesame seeds
- 1/2 tsp each cumin, mustard seeds
- 1/2 tsp red chilli powder and garam masala each
- salt to taste
- 1 tsp lemon juice
- 2 cloves
- 1" piece cinnamon
- 2 tsp butter

Method :

- Drain the boiled vegetables, keep stock aside.
- Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
- Heat butter, add seeds, allow to splutter.
- Add ginger, garlic and paste.
- Stir fry for 3-4 minutes.
- Add vegetables except tomatoes.
- Add 1/2 cup stock. Cover, simmer for 5 minutes.
- Add salt, chilli powder,garam masala, tomatoes and cook till gravy is thick.
- Serve hot with parathas or chapati.

Aloo Palak Curry

Ingredients :
- 3 cups chopped spinach
- 2 large onoins chopped fine
- 2 large potatoes boiled and peeled
- 1 tomato finely chopped
- 2 green chillies finely chopped
- 1 tsp lemon juice
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp butter
- 4 tbsp ghee
- salt to taste

Method :

- Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
- Cut the potatoes into big pieces.
- Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
- Add the ginger, onions and fry till very tender.
- Add the tomato and further fry for two minutes.
- Add all the dry masalas and fry till ghee separates.
- Add spinach and potatoes.
- Boil for 2-3 minutes. Add lemon juice Just before s erving heat butter and Pour over the vegetable and mix gently.
- Serve hot with naan or parathas or even rice.

Ringana no Oro (Baigan Bhartha)

Ingredients :
- 2 large brinjals
- 2 medium sized tomatoes finely chopped
- 1 Onion finely chopped
- 1 tsp ginger garlic paste
- ½ tsp chili powder
- ½ tsp coriander powder
- Salt to taste
- 1 tsp sugar
- 1 tsp Ghee and oil each
- Coriander leaves to garnish

Method :
- Make small slits in the brinjals and put little oil in it.
- Place them directly over the flame, turning it occasionally until all sides are black and wrinkled. Optionally, you could grill it for about 20 mins.
- Cool the brinjals and peel their skin gently using a knife to scrape the skin off.
- Chop and mash the flesh
- Chop the onion and sauté them in hot ghee.
- Add chopped tomatoes and stir until soft.
- Add the mashed brinjals, salt, sugar, chilly powder, coriander powder and cook for 3-4 mins.
- Garnish with coriander leaves and serve hot with Bajri rotlo.

Peanut Peas curry

Ingredients :
- 1 cup peanut, ½ cup green peas
- 1 medium sized chopped tomato
- 1 onion finely chopped
- 1 tsp ginger and green chilly paste
- ½ tsp tamarind paste
- Red chilly powder, coriander powder, garam masala each ½ tsp
- ¼ tsp turmeric powder
- 1 tsp sugar
- Salt to taste
- 2 tsp Oil
- 2 cloves and 1 small stick dalchini (Cinnamon)

Method :

- Soak peanut in water for 1 hour.
- Boil peanut and green peas with salt.
- Heat oil in pan and sauté cloves, cinnamon, onion and ginger chilly paste, cook for 3-4 mins.
- Add tomato and cook till tomato becomes soft. - Add salt, sugar, turmeric powder, coriander powder, red chilly powder, garam masala and mix well.
- Add boiled peanut and green peas, cook for 2-3 mins and serve with paratha or chapatti.

Spring onion tomato curry

Ingredients :

- 1 cup spring onions.
- 3 medium size tomatos finely chopped.
- ¼ tsp turmeric powder
- ½ tsp red chilly and coriander powder.
- 3 tsp oil.
- 1 cup water
- Salt to taste
- 1 tsp sugar
- ½ tsp garam masala
- A pinch of asafetida

Method :

- Heat oil in a pan, add asafetida, and add spring onions, cook it for 3 – 4 mins.
- Add tomatos, cook it for 2 – 3 mins.
- Add salt, sugar, chilly powder, turmeric powder, coriander powder and garam masala, cook for 2 mins
- Add water; let it be like a thick gravy.
- Remove from flame, garnish with coriander leaves.
- Serve hot with thepla and chapatti.

Poteto Curry (Bateta nu Shaak)

Ingredients:

- 4 medium sized boiled and finely chopped potetoes
- 2 medium sized chopped tomatoes
- 1tsp ginger, garlic and green chilly paste
- ¼ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp coriander powder
- Salt to taste 1 tsp Suger(if you like little sweet taste of curry)
- Oil 2 tsp
- Mustard seeds and cumin seeds 1/4 tsp each
- A pinch of asafoetida
- 1 cup water
- Coriander leaves to garnish

Method:

- Heat oil in a pan.
- Add mustard seeds, cumin seeds and asafoetida.
- Add chopped tometos and cook for 2 mins.
- Add ginger, garlic, green chilly paste and other spices and cook for 1 min.
- Add boiled potetoes, salt, suger and water and cook for 6 mins.
- Garnish with coriander leaves and serve with chapati or rice.