Spinach Korma

Spinach (finely chopped) – Steamed and then make a paste

Onion – Cut lengthwise

Tomatoes , green chillies, garlic – Make a paste

Cooked vegetables of your choice like Carrot, Peas, Beans, Cauliflower, Potato (cut these vegetables into cubes and then cook them with little salt)

2 spoon curd, tamarind, groundnut/cashews, some water – make a liquid paste.

Heat little oil in a pressure pan & add Mustard seeds/cumin seeds to it.

Fry the onions until they turn brown. Then add the paste of tomatoes, garlic and green chillies. Add some shahi paneer masala, turmeric and red chilli powder. Simmer for sometime.

Add already cooked Spinach with some buttermilk and tamarind paste to the above and simmer for sometime.

Add the cooked vegetables to the above with some coconut and cook for sometime.

Add some garam masala and kitchen king masala, salt to taste.

Pour some water, if required.

Garnish with coriander, grated ginger.

Black Chana

Pressure-cook the black chana with salt.

Fry Onions (cut length-wise) with little salt until they turn brown. Add fennel seeds.

Grind coconut and tomatoes and add it to onions and then add  cumin, coriander, roasted gram, green chilies, garlic and chana masala. Fry for some time before adding Chana. Cook and then garnish with cilantro  , ginger.

Add salt for taste.

Garnish with cilantro leaves and serve hot.

Chatpata Chana

Garbanzo beans 1 can

Red onions thinly sliced 3/4th cup

Finely chopped fresh coriander leaves 2 table spoons

Green chilies slit thinly lengthwise 2 number

Amchur powder 1 teaspoon

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste
Juice of 1 lemon

Drain the water from the garbanzo beans can.

Add the amchur powder, cumin powder, garam masala, salt and lemon juice and mix well.

Add the green chilies and the onions and the coriander leaves. Toss well. Let it stand for 1 hour.

Serve cold.