Saag Paneer

Serves 4

Ingredients for Spinach Puree

1 pound or 9 oz fresh Spinach (preferably baby spinach)

1 green chili chopped

2 medium garlic cloves chopped

½ inch ginger chopped

½ tsp salt

3 cups of hot water
3 cups of ice cold water

Preparing Masala:

1 cup onions chopped

1 cup tomatoes chopped

4 medium garlic clove grated

½ tsp cumin seeds

1 bay leaf

2 green cardamom

2 cloves

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp coriander powder

½ tsp garam masala powder or Madras Curry Powder (Rajah Brand)

250 gms paneer or 9 oz paneer

1- 2 tbsp heavy cream

2 tbsp oil or butter

Salt to taste

1 tsp sugar

1 tsp kasoori methi crushed (fenugreek leaves)

Directions:

Rinse the spinach leaves thoroughly. If the stems are soft, keep it otherwise remove the stems. Boil 3 cups of water add about ½ tsp of salt. Turn off the flame. Add spinach and let it soak for 2 minutes. Remove the spinach leaves and add to the ice-cold water. Leave it for 2 minutes. Add the spinach leaves, ginger, garlic, green chili to a blender or food processor and coarse puree. Heat oil or butter in a pan. Add cumin seeds, bay leaf, green cardamom, cloves and let it splutter. Add chopped onions, saute till golden brown. Add garlic and saute for a few seconds. Now add chopped tomatoes, salt and saute till it is soft. Add turmeric, red chili powder, coriander powder, garam masala or madras curry powder. Keep stirring till it leaves oil. Add spinach puree and mix well. Let it cook for 5-6 minutes. Add salt, kasoori methi, sugar and let it stir for a minute. Add paneer to the gravy and mix well. Finally add some cream to give it a smooth texture. Simmer for a minute. Serve with naan or pulao.

Vegetable Biryani

Serves 4

Ingredients

1.5 cups of uncooked basmati rice

3 cups of water

Salt to taste

1 tbsp ghee

Ingredients for Biryani Masala

1 tsp cumin seeds

½ cup green peas (frozen or fresh)

1 large onion thinly sliced

1 cup carrot thinly sliced

1 cup cauliflower chopped

½ cup potato diced

½ cup mushroom diced

½ packet of Bombay Biryani Masala (MDH brand). Use more if you like spicy.

2 tbsp yogurt

3-4 tbsp ghee or oil

Pinch of saffron

2 tbsp milk

2 tbsp cashews

2 tbsp raisins

How to make rice:

Wash rice thoroughly in running water, let it soak for 20 minutes. Boil 3 cups of water add salt and ghee. Add the soaked rice, let it cook until it absorbs water completely. It should take roughly 12-15 minutes.

How to make biryani masala:

Soak saffron strands in warm milk, put it aside. Heat ghee in a pan. Add cumin seeds, let it splutter. Add cashews, saute for a couple of seconds. Now add onions and saute until golden brown. Remove onions and cashews. Now add some more ghee or oil to the pan. Add potato, cauliflower, and carrots. Sprinkle some salt. Cover and cook partially on medium flame. Add frozen peas, mushrooms, and raisins. Cover and cook until the vegetables are fully cooked. Add the onions, cashews, and raisins to the mixture. Mix yogurt in the biryani masala powder and make a smooth paste. Add this paste to the vegetables, mix it well and stir for 2 minutes. Turn off the flame. Take the cooked biryani masala vegetables and mix it with the rice. Add saffron milk to the rice, mix it well. Serve vegetable biryani with raita.