Sabji Recipes

Method: 1. First, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and 1⁄2 bunch spinach (palak). Add bathua leaves.
2. Take the chopped leaves in a pressure cooker along with chopped garlic, ginger, 14 onion, 2 chilli and 1⁄2 tsp salt.
3. Add 1 cup water and pressure cook for 4 whistles.
4. Mash until coarsely ground.
5. Further add 2 tbsp of makki ka atta and mix well. Cook for 5 minutes or until the mixture thickens. Keep aside.
6. Now in a large kadai, heat 2 tbsp ghee,
and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
7. Next saute 1 onion until it turns golden brown. Add in cooked and mashed leaves and mix well.
8. Continue to cook for 4-5 minutes, or until the saag is cooked completely.
9. Finally, enjoy sarso ka saag with makki ki roti or with chapati.

Method:
1. Toss the paneer pieces with turmeric powder, Kashmiri red chili powder, and salt.
2. Heat oil in a flat skillet over medium-high heat. 3. Arrange the paneer pieces on the skillet and fry from two sides until lightly browned. Remove on a plate. 4. Whisk yogurt with coriander powder, turmeric
powder, Kashmiri red chili powder, garam masala powder, and cashew nut paste. Set aside.
5. You can add a tablespoon of chickpea flour (besan) or all-purpose flour (maida) to the yogurt to make a thicker and creamier curry.
6. Heat oil in a pan over medium heat. Add the remaining oil from frying the paneer to the same pan.
7. Once the oil is hot, add dry red chilies, green
cardamoms, cloves, and cumin seeds and let them crackle for 4-5 seconds.
8. Add ginger and green chilies and fry for 20-30 seconds.
9. Now add the yogurt whisked with the spices to the pan.
10. Cook for 12-15 minutes and keep stirring
continuously to avoid the yogurt from curdling.
11. Add the fried paneer cubes to the pan and cook for 4- 5 minutes. You can add some water if the curry is thick for your liking.
12. Add salt and Kasuri methi and cook for another minute. Serve hot.

Method:
1. Toss the paneer pieces with turmeric powder, Kashmiri red chili powder, and salt.
2. Heat oil in a flat skillet over medium-high heat. 3. Arrange the paneer pieces on the skillet and fry from two sides until lightly browned. Remove on a plate. 4. Whisk yogurt with coriander powder, turmeric
powder, Kashmiri red chili powder, garam masala powder, and cashew nut paste. Set aside.
5. You can add a tablespoon of chickpea flour (besan) or all-purpose flour (maida) to the yogurt to make a thicker and creamier curry.
6. Heat oil in a pan over medium heat. Add the remaining oil from frying the paneer to the same pan.
7. Once the oil is hot, add dry red chilies, green
cardamoms, cloves, and cumin seeds and let them crackle for 4-5 seconds.
8. Add ginger and green chilies and fry for 20-30 seconds.
9. Now add the yogurt whisked with the spices to the pan.
10. Cook for 12-15 minutes and keep stirring
continuously to avoid the yogurt from curdling.
11. Add the fried paneer cubes to the pan and cook for 4- 5 minutes. You can add some water if the curry is thick for your liking.
12. Add salt and Kasuri methi and cook for another minute. Serve hot.

Method: 1. Boil the eggs until they are soft
2. Blanch the spinach under cold water and boil it in a saucepan until the leaves shrink.
3. Blend the spinach with green chillies and ginger. After that finely chop onions, garlic and tomatoes.
4. In a pan, heat some oil, and add cumin seeds, and cinnamon. Then add your onions, and cook them till they become soft.
5. Then add your tomatoes and cook them till they turn soft.
6. Add the spinach puree, along with that also add salt, red chilli, and turmeric powder according to taste.
7. Cook this mic for 4-5 minutes on a medium flame.
8. Cut your egg in half and add it to the palak curry.
9. Let it simmer down on low heat for an additional 5 minutes and your palak egg curry is ready!