Serves: 4
Cooking time (approx.): 7 minutes
Style: North Indian Vegetarian

INGREDIENTS:

600 grams (about 24 oz.) tender spinach washed
2 green chillies chopped
2 cup(s) cottage cheese cubes
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
1 tablespoon(s) finely chopped garlic
1 tablespoon(s) finely chopped ginger
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) cream
lots of finely chopped fresh coriander to garnish

DIRECTIONS:

1. Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies.

2.Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.

3.Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.

4. Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.

Serves: 4
Cooking time (approx.): 23 minutes
Style: South Indian Vegetarian

INGREDIENTS:

3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato)
1 cup(s) shelled green peas
2 cup(s) milk
salt and sugar to taste
3 tablespoons ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
2 bay leaves
1″ cinnamon stick
4 cloves
2 green cardamoms
4 tablespoons cashew nuts ground to a paste
1 cup(s) pineapple cubes
1 cup(s) cottage cheese cubes
2 tablespoon(s) fresh cream
1 cup(s) chopped fresh coriander

To be ground to a paste:
3 onion(s) chopped
6 green chillies
1″ ginger chopped
6 flakes garlic chopped
½ teaspoon(s) turmeric powder
½ teaspoon(s) garam masala (hot spice mix)

DIRECTIONS:

1. Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.

2. Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly.

3. Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream.
Garnish with the remaining finely chopped coriander leaves.

TIPS:

1. If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.

2. Cottage cheese cubes can be deep fried and then added to the curry.

3.Fruits like seedless grapes can be added to this curry.

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian (Punjabi)

INGREDIENTS:

2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) lemon juice

DIRECTIONS:

1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.

2. Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.

TIPS:

1. As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas.

2. Green chillies can be increased or decreased.

3. Keep extra hot water ready in case the vegetables are not cooked.

4. This dish can be cooked in pressure cooker for about 2-3 whistles.