Palak Paneer

 

Spinach         1 bunch

Onions             2

Tomatoes        2

Green chillies     2

Ginger garlic paste      2 tsp. OR ginger- a small piece and garlic  3 pods

Salt                    1 - 1 1 /2 tsp.

Cilantro 

Turmeric powder        1/2 tsp.

Cumin (Jeera)  powder           1/2 tsp.

Coriander powder     1 tsp.

Garam masala            1 tsp.

Asafoetida                   1/2 tsp.

Paneer           500 ml milk curdled

Cooking oil               2  - 3 tbsp.

Milk                     1/2 cup (optional)

Clean spinach leaves well and boil it with turmeric powder in 2 cups of water.

This cooks very fast, so remove from heat within 3 - 4 minutes.

Remove the spinach (leaving the water aside) onto a blender.

Grind ginger, garlic, green chillies, tomatoes, cilantro, asafoetida, cumin powder, coriander powder and garam masala powder into a smooth paste. 

Don't worry if it's a little watery. It's perfectly alright.

Fry finely chopped onions in oil till they are transparent.

Add the ground spinach paste and stir well. 

Let it boil for 5 minutes on medium heat.

If you think the mixture is thick, add a little milk and mix well.

Add salt and paneer.

Let it boil for a few minutes more and remove.

Serve hot with chapathi or poori. 

Serves 3 people.

 

Vegetable Kurma

Onion        1

Carrots       2

French Beans      10

Potatoes                 2 small

Green peas (fresh or frozen)        1/2 cup

Green bell pepper (capsicum)        1 medium

Milk                                 1/2 cup

Cooking oil                        2 to 3 tbsp.

Wheat flour                        2 to 3 tsp.

Finely chopped Cilantro       3 tsp.               

To be ground to a smooth paste:

Green chillies                                   2

 Tomatoes                                         2

Ginger                             small piece

Garlic                                 5 big pods or 2 tsp of ginger garlic paste

Aniseeds (saunf)                        1 tsp

Khus Khus                                   1 tsp.

Coriander seeds                         1 tsp.

Cumin seeds                               1/4 tsp. OR coriander cumin powder-1 heaped tsp.(2 parts coriander seeds and 1 part cumin seeds lightly                                                                          roasted and powdered). 

Garam masala                             1 tsp.

Red chilli powder                         1/2 tsp.

Fresh coconut scrapings                2 tbsp. (optional)

Cut all the vegetables lengthwise into finger-sized pieces. 

Boil vegetables in  just enough water(1 to 1 1/2 cups) and milk.

Grind together all the dry ingredients with tomatoes and coconut along with ginger and garlic.

Chop onions lengthwise and fry in oil till they turn pink.

Add the ground paste to the onion and fry till the raw smell leaves. If the mixture is very thick add some more milk and let boil.

Now mix in the cooked vegetables along with the water, add salt and let it boil for a few minutes.

Make a slightly watery paste with wheat flour and water.

Once the kurma boils say for about 5 minutes, add the paste and keep stirring as you add it to avoid lumps forming.

After a few more minutes of boiling with the lid on, remove from heat. Serve hot with chapathi, poori, idiyaappam and aappam.

Garnish with fresh cilantro.

Cilantro can be added to the ingredients to be ground. This gives it a different flavor.