Simple Beans Curry

Ingredients

1 Cup Chopped Green Beans

1/4 Cup onions

1 tsp Coconut powder

1 tsp green chillie paste
2 or 3 Red chillies

1/2 tsp ginger and garlic paste

salt to taste

seasoning (mustad, cumin and urad dal)

2 tsp oil

Procedure:

1. Take a big pan and add oil and seasoning to it.

2. When it gets starts spluttering add green mirchi paste and onions

3. Add ginger garlic paste 

4. Add boiled green beans 

5. Atlast, add salt and coconut powder cover it with lid and let it stand for 5 min.

6. Serve hot with rice or chapati.

Palak Mixed Vegetable Curry

Ingredients:

Palak (spinach) - 3 bunches

Mixed vegetables - 200 gms (carrots, potatoes, brinjals, cabbage, beans)

Onions - 1 big

Tomatoes- 2 big

Masoor dhal - 1/4 cup

Cumin seeds - 1/2 tsp

Turmeric powder -1/4 tsp

Coriander leaves - 1 tsp (chopped)

Oil as required

Salt to taste

Grind together:

Green chillies - 3

Ginger - 1 inch piece

Garlic - 4 flakes

Cumin seeds - 1/2tsp

Dhania - 1 tsp

Method:

1. Clean and cut spinach (palak) finely.

2. Heat a tsp of oil and fry cut palak for a minute. add little water and cook till soft mash coarsely.

3. Chop onion and tomatoes finely.

4. Dice all the vegetables, add enough water and cook till soft.

5. Heat oil in a pan, fry the onion till light brown add ground paste, tomatoes, turmeric powder, salt. Cook till the gravy becomes thickens.

6. Add mashed palak and cooked vegetables reheat and cook till slightly thick.

7. For tempering: heat 1 tsp of oil season with musturd seeds, cumin seeds pour this into the cooked mixture.

8. Garnish with coriander leaves, serve hot with rice.

Kofta Curry

Ingredients:

• For the koftas:
• 2 cups peeled and diced boiled potatoes
• 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
• 1 cup paneer cubes
• 2 tbsps of thickened/ heavy/ double cream
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
• 1/4 raisins chopped fine
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil to fry the koftas

• For the sauce:
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tbsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp poppy seeds lightly roasted and ground into a powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala

Preparation:

• Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
• Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
• Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
• Drain on paper towels and keep aside.
• For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
• Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
• Put this paste back into the pan and fry till the oil begins to separate from the masala.
• Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
• Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
• Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
• Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
• Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes and serve hot.