Saagu

Ingredients :

Mixed vegetables  - 1-1/2 cups
Onion - ½ cup
Tomato - 1
Mustard seeds
Oil
Curry leaves
Asafetida
Coriander leaves for garnish
Salt

Masala to grind:
    
Cumin seeds - 1 tsp
Coriander seeds -2 tsp
Grated coconut - ¾ cup
Poppy seeds -2 tsp
Whole split peas (hurgadle, putani) 2 Tbsp
Green chillies - 5-6
Garlic pods - 3
Little tamarind paste
Salt

Proceed :

Grind all the ingredients for masala to a smooth paste and keep aside.
Boil the vegetables with little salt. Make sure that the vegetables do not overcook.
Heat little oil. Add mustard seeds, curry leaves, asafetida and then add chopped onions.
Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.
Add the ground masala and let it cook for a minute or two. Finally add the boiled vegetables along with water and allow it to cook.
Garnish with chopped coriander leaves.

Palak Paneer

Ingredients :

spinach (palak) - 2 big bunch
Paneer (cottagte cheese) - 1 cup
Butter - 2 tbsp
Onions - 1
Garlic - 7-8 cloves
Ginger grated - 1/2"
Green chillies - 3
Turmeric powder - 3 pinch
Tomato puree - 3/4 cup
Garam masala - 1/4 tsp
oil - frying
salt

Proceed :

Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
Blend spinach in a mixer with green chilly to a smooth purée. Keep aside
Heat the butter in a kadhai and deep-fry the paneer pieces in it till golden brown in colour. Keep it aside.
Heat the oil in a pan and add the onions and sauté till they turn translucent.
Add the garlic, ginger and turmeric powder.
Add the tomato purée and sauté till the mixture leaves oil while stirring continuously.
Add the spinach purée, paneer, Punjabi garam masala, salt and water if required.