Lauki Sabji

This is a very easy and healthy recipe to make. The spices used are very mild, just for flavor. I learnt this recipe from my mother-in-law when she was visiting this summer! Fresh squeezed Lauki juice is very popular in India, supposed to have a lot of health benefits.

Serves 4

Ingredients:

1 small lauki (bottle gourd) cut into small cubes
1 green chilli chopped
1/s tsp cumin seeds
1/2 tsp black mustard seeds
1 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp amchur (dried mango powder)
1 tsp garam masala powder
1 tsp methi (fenugreek) leaves
1/2 cup water
1 tsp sugar
1 tbsp oil
Salt to taste

Directions:

1. Peel the lauki, then cut it into small cubes.
2. Heat oil in a pressure cooker (Note: this dish comes out good in a pressure cooker and takes very little time).
3. Add cumin seeds and black mustard seeds, let it crackle.
4. Add the chopped green chillies, then add lauki.
5. Add turmeric powder, coriander powder, red chili powder, and salt. Mix it for about a minute.
6. Add 1/2 cup water. Close the pressure cooker and let it take pressure. After one whistle, turn the flame on low and leave it for about 4 minutes.
7. Turn off the flame and wait for the pressure to release.
8. Add amchur (dried mango) powder, garam masala powder, methi (fenugreek) leaves, and sugar. Mix it well.
9. Serve with roti or paratha. This also goes well with rice and daal.

Pudina Paneer

This recipe came into being as a result of mint leaves sitting in my refrigerator that I desperately wanted to use :-) When I lived in Patna, we went to this really nice restaurant called "Maurya". Their food was fabulous at the time. I had a paneer dish there which contained mint, simply delicious! I thought of re-creating this and it honestly it came out very close to what I tasted decades ago in Maurya.

Serves 5

Ingredients:

1 1/2 cup paneer
1 cup pudina (mint) leaves
1 cup yogurt
2 tbsp cashew powder
1 large onion chopped finely
2 small tomatoes chopped finely
1 inch ginger
3 cloves garlic
1 green chilli
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp chaat masala (optional)
2 tbsp oil
1 cup water
Salt to taste
1 1/2 tsp sugar


Directions:

1. Add ginger, garlic, and green chilli in a blender with a little water and make a paste. Keep it aside
2. Add pudina, yogurt, and cashews in a blender and make a paste. Keep it aside.
3. Heat oil in a pan. Add cumin seeds and mustard seeds, wait for it to crackle. Add chopped onion, sauté until it turns into a brown color.
4. Add the ginger/garlic paste created in step 1. Saute it for a few seconds.
5. Add chopped tomato, cover and cook on a medium flame until tomato is cooked.
6. Add coriander powder, red chili powder, cumin powder, and chaat masala. Saute it for 2 minutes on a medium flame.
7. Add 1 cup of water, cover and cook for about 2-3 minutes. The spices will all blend together.
8. Turn off the flame, and keep the pan on a cold surface.  Wait for about 2-3 minutes for the curry to cool down. Add the pudina paste created in step 2 to the mixture. Mix it well.
9. Add paneer pieces to the curry. Serve with rice, naan, or paratha.

Zucchini Sabji

Serves 4

Ingredients:

1 large Zuchchini or 3 small zucchini
1/2 cup onions
1 green chilli chopped
1/4 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp oil 
1/2 cup water
Salt to taste

Directions:

1. Heat oil, add cumin seeds and green chilli. Wait for the cumin seed to crackle.
2. Add onion, saute until translucent.
3. Add zucchini,salt and turmeric. Cover and cook on a medium flame for about 3-4 minutes.
4. Add water, cover and cook for another 5 minutes or until zucchini is cooked.
5. Add coriander powder, and red chilli powder. Mix it well for a few seconds, then turn off the flame. The sabji is ready to be served.
6. Serve with roti, paratha or rice.

Mixed Vegetable

Ingredients:

1 large potato peeled and cut into small squares
2 cup carrots cut in small sqaures
2 cup green beans
1/2 cup corn
1/2 cup green peas
1 cup onions
1/2 cup pureed tomato
1 tbsp ginger
1 tbsp garlic
1 green chilli
2 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp roasted cumin powder
1/2 tsp turmeric powder
2 tbsp cashew powder (or you can use Rasoi brand Paneer Pasanda masala)
4 tbsp oil 
Salt to taste

Directions:

1. Heat oil, add cumin seeds and green chilli. Wait for the cumin seed to crackle.
2. Add onions saute until translucent.
3. Add potato, cover and cook until partially cooked.
4. Add green beans, carrots, corn, green peas. Add turmeric, then cover and cook on medium heat until it is cooked.
5. Add salt, ginger and garlic.
6. Add coriander powder, red chilli powder, cashew powder, and roasted cumin powder. Mix it well.
7. Add tomato puree, then saute on high flame till the puree is cooked. Serve with roti, paratha or rice.

Methi Matar Malai

Ingredients:
Methi (fenugreek leaves) 2 cups boiled
Matar (green peas) 2 cups boiled
1 1/2 medium sized onion chopped
1 cup cashews
1 tsp cumin seed
3 cloves garlic
1 inch ginger
1 green chilli
2 tbsp coriander powder
1/2 tsp chilli powder
1/2 cup cream
1 tbsp ghee
Salt to taste
1 tsp sugar

Directions:
1. Add onion, cumin seeds, garlic, ginger, green chilli, and cashews to a blender with 1/2 cup water and make a smooth paste.
2. Heat ghee and add the paste. Add coriander powder and chilli powder and saute for a few minutes.
3. Squeeze excess water from methi and chop it. Add both methi and matar to the paste.
4. Saute till oil leaves the sides of the pan. Add salt and sugar, mix it well.
5. Add cream and let it simmer for a couple of minutes on low flame. Serve with paratha or naan.