Keerai Thoran

Spinach - 4 cups, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely.

Heat a pan with Coconut Oil, then add Mustard seeds and whole Red Chillies.

Mix in the coarsely ground Coconut mixture and sauté for a minute.

Add the chopped Spinach and stir thoroughly, adding the necessary Salt. Continue mixing and stirring for about 5 minutes, until the Spinach is well-cooked and dry.

Serve warm with Rice.

Aloo Methi

Oil – 2 tbsp

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Coriander powder – 2 tsp

Garam Masala powder – 1 tsp

Salt

Fenugreek leaves – 1 bunch

Heat the oil in a medium-sized pan.

Add cumin seeds to temper.

Incorporate the diced potatoes and season with turmeric, chili powder, coriander powder, garam masala powder, and salt to taste. Stir well and cover to cook for 5 minutes.

Add the fenugreek leaves and continue cooking covered for another 5 minutes or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.

Pahadi Style Aloo

https://www.youtube.com/watch?v=nvo9b3mN0Qc