Cauliflower Potato Masala (Aloo Gobi)

Ingredients

Cauliflower Florets - 1
Potato Cubes - 2 To 3
Finely Chopped Onion - 1/2
Diced Tomato - 1
Ginger Garlic Paste - 1/2 Teaspoon
Finely Chopped Green Chilli - 1
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/4 Teaspoon
Garam Masala Powder - 1/4 Teaspoon
Amchoor Powder - 1/2 Teaspoon
Kasoori Methi - 1 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - 5 To 6
Coriander Leaves
Oil - 2 Teaspoons

Salt 

Cauliflower Potato Masala

Preparation

1. Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
2. Cube the potatoes and soak in cold water to avoid discoloration.

3. Heat oil in a frying pan. Add mustard seeds and let it splutter. Then, add cumin seeds and curry leaves. Let them sizzle. Now, add chopped green chilies and onion and fry them till they turn golden brown.
4. Now, add the ginger garlic paste and saute till the raw smell of the paste goes off. Now, add tomatoes and saute for 3 to 4 minutes.
5. Add the potatoes, turmeric, red chili powder, coriander powder, amchoor powder, kasoori methi, garam masala and salt in an order. Sim the fire and cook for about 3-4 minutes.
6. When the potatoes are half cooked, add the cauliflower. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed. Finally, add coriander leaves.

Now, Cailiflower Potato Masala is ready!!!

Serve: Chappathi, Poori, Sambar, Rasam, and can also be used as a stuffing.

Palak Paneer / Palak Tofu

Ingredients

Spinach - 1 Bunch (Wash it nicely)

Paneer/Tofu - 15 Cubes

Ripe Tomato - 1

Chopped Onion - 1/2

Green Chillies - 2 To 4

Ginger Garlic Paste - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Coriander Powder - 1 Teaspoon

Fresh Cream or Roasted Cashew Nut Paste - 1/4 Cup (Optional). I have used cream.

Ghee - 1 Teaspoon

Oil - 2 Teaspoons 

Salt

Palak Paneer/Tofu

Palak Paneer/Tofu - Served With Chappathi

Preparation

1. In a frying pan, heat 1 teaspoon oil. Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer/tofu.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer/tofu cubes and cream or cashew nut paste and boil it for 3-4 minutes. 

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.