Aloo Palak Lobia

Ingredients:
4 medium sized Potatoes
2.5 cups soaked Black Eyed Beans / Alasande Beeja / Lobia
1/2 bunch of Spinach leaves / Palak
1.5 medium sized Tomatoes
1 medium sized Onion
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1/2 tsp Pav Bhaji Masala
1/2 - 3/4 tsp Chana Masala
1/2 tsp Sugar
8 - 10 cashew nuts
1/4 cup Cream of Milk
4 - 5 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil

Recipe:
Soak black eyed beans in water for about 8-10 hrs. Wash them in water for 2-3 times put it in a pressure cooker, add required amount of water, salt and cook.(3 whistles)

Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato, spinach leaves into small pieces as shown in the picture below.

Put oil in a pressure cooker and heat. Add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder, kasuri methi and fry them for about 3-4 mins in medium flame, until onion turns golden in colour.

Add chopped tomato and cook them for about 3-4 mins. Add chopped spinach leaves and fry them for about 3-4 mins in medium flame.

Add pav bhaji masala and channa masala, salt, sugar and mix them well.

Add chopped potatoes and mix well.

Add required amount of water(2-3 cups) and cook them well. (2-3 whistles)

Once the pressure goes off, mash them and add the cooked black eyed beans. Add water, salt if required.

Put cream of milk, cashew-nuts in a mixer and grind them into smooth paste as shown in the picture below.

Add this to the gravy and mix them well. Add chopped coriander leaves and mix them well and bring it to boil.

Serve hot. It goes well with Chapathi/Poori/Rotti.

Paneer Pulav

Ingredients:
2 cups White Rice(Preferred: Sona Masuri)
400 grams Paneer
30 - 40 Beans
4 medium sized Carrot
1.5 - 2 cups of soaked/frozen/fresh Green Peas
1/4 tsp Turmeric powder
1 - 2 Green Chillies
10 - 12 strands of Coriander leaves
6 - 8 strands of Mint Leaves
2 medium sized Onions
1 large Tomato
2 tsp Dried / Fresh Fenugreek leaves or Kasuri Methi
1 small Capsicum
4 - 5 Cloves / Lavanga
1 Ansi seed
2 Bay leaves
1.5 inch sized Cinnamon / Chekke
8 - 10 flakes of Garlic
2.5 - 3 tsp MTR Pulav Mix
6 - 8 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Recipe:
Chop beans, carrot, paneer into small pieces as shown in the picture below.

Cut the onion into medium sized thin pieces as shown in the picture below

Chop coriander leaves, tomato into small pieces. Separate the mint leaves and keep them aside. Cut the green chillies into two halves. Cut the capsicum into medium thin pieces. Remove the outer skin of garlic flakes and keep them aside.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Apply little ghee on Tava and heat. Place the paneer pieces and roast both the sides of paneer as shown in the picture below.

Add 6-8 tsp ghee/oil, mashed garlic, dry masalas(bay leaf, cloves, ansi seed, cinnamon) in a pressure cooker and fry them for about 2-3 mins in low/medium flame until garlic turns into light golden colour.

Add chopped green chilly, onions, little amount of salt and fry them in medium flame for about 3-4 mins until onion turns into light golden colour.

Add fenugreek leaves, mint leaves, capsicum, coriander leaves and fry them in medium low flame for about 3-4 mins.

Add rice, turmeric powder, MTR pulav mix and saute them well in low flame for about 2-3 mins.

Add chopped tomato and fry them well for about 2 mins.

Add chopped vegetables, green peas, fried paneer pieces, salt and mix them well.

Add around 5 cups of water and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Once the pressure goes off, mix them well and serve it along with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve around 8-10 plates of Paneer Pulav.