Tomato Dhal

Thuvar/Masoor Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and temper Cumin seeds.

Saute Garlic for 30 sec.

Add the Onion and Green Chillies; sauté until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.

Palak Paneer

Spinach - 1, 16 oz. pack, chopped, frozen or fresh

Paneer- 1 cup, cubed Oil – 3 tbsp.

Cumin seeds - 1 tsp Onions – 2, minced Ginger Garlic paste - 2 tsp Tomato – 2, diced Turmeric – 1/4 tsp Chili Powder – 1 tsp Garam Masala - 2 tsp Cumin Powder – 1 tsp Coriander Powder – 2 tsp Salt Heavy Whipping Cream – 8 tbsp. Milk – to taste

Cook frozen Spinach according to package directions. Allow to cool down and blend to a coarse puree. Keep aside.

Shallow fry the Paneer in 1 tbsp. Oil and soak in cold Water for 5 mins and keep aside.

Heat Oil in a medium pan. Temper Cumin seeds.

Sauté Onion until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes, and cook closed until Oil oozes out from the mixture.

Stir in pureed Spinach and mix well.

Season the Mixture with Turmeric, Chilli, Coriander, Cumin, Garam Masala Powders and required Salt. Once the raw smell goes away add 1/2 cup Water and cook closed for 5 min.

Add in Cream and Milk. Cook closed for another 5 min.

Gently squeeze the Water out of Paneer and add to the gravy.

Mix well and serve hot.

Enjoy with Naan, Chapati, Paratha or Rice.

Malai Kofta

Kofta balls - 20, (I used Ikea Veggie meatballs)

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Onion – 2, pureed

Ginger Garlic Chilli Paste - 2 tsp

Tomato – 2, pureed

Tomato Sauce - 2 tbsp. (optional)

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Cashew – ¼ cup, soaked in Water and ground to fine paste

Salt

Cream - ¼ cup

Cilantro

Heat Oil in a medium pan.

Temper Cumin seeds for 30 sec.

Add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomato Puree and Tomato Sauce; mix well. Cook closed until Oil Starts oozing out from the Tomatoes.

Now add Turmeric, Chilli, Coriander, Cumin Powder and Garam Masala; mix well.

When the Masala gives a nice aroma add the Cashew Paste along with required Salt and 1.5 cup Water. Cook closed for 5 minutes.

Add the Meatballs and cook closed for another 5 minutes or until Oil starts oozing out.

Turn off heat and garnish with Cream and Cilantro.