Palakchi Patal Bhaaji from Mumbai (Bombay) - (spinach curry)

Method:
1. Wash chana dal & peanuts. Boil dal, peanuts & spinach together.
2. Mash it properly & add salt, sugar, chopped green chilies to it.
3. Cook this mixture on a medium flame.
4. Now mix besan with buttermilk & stir continuously. (1 tbspoon peanut powder can also be added)
5. Allow it to boil for sometime.
6. Add roasted coconut & coriander leaves.
7. After bhaaji is cooked properly, give tadka (tempering)
Tempering:
Heat some ghee, add asafoetida & cumin seeds. Pour this on the curry. Serve hot with Chapati or rice.

Tip: Always temper the bhaaji just before serving.

Palak Paneer

Ingredients: 2 cups of fried cubed Paneer or tofu or 1 cup ricotta cheese 3 bags of frozen chopped spinach or 3 large bunches of minced spinach 3 onions minced 1 chopped green chillies 4 tomatoes finely diced 1 tsp. of ginger paste 1 tsp. of garlic paste 4 to 5 cloves of crushed garlic 1 tsp. corriander powder 1 tsp. garam masala 5 tbsp. of ghee or butter salt and pepper to taste 1 tbsp heavy cream for the garnish

Method:
Steam spinach in a a pan with very little water at low temperature and then mash into a paste.
Heat ghee or butter and fry onions.  When transclucent add tomatoes, green chilli powder, spices and cook for five minutes.
Add spinach paste, salt and pepper and cook for a few minutes.
Add panner, stir, and cook for 5 minutes.
Garnish with a swirl of cream and serve with chapatis or parathas.

Mushroom Curry

Method:
1.  Heat the oil in a suace pan. Add chena dal, urad dal, mustard seeds and heat on a low fire. When the dals become light brown and the mustard seeds c

Dum Aloo

Method:
4.  Serve with tomato/ginger chutney or any other chutney or pickle.

Goan Coconut Vegetable Curry

Method:
1.  Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee (clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on medium heat for 4  minutes or till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a fine paste. Keep aside.
2. Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste on medium level till all the water has evaporated and the butter / ghee has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3  minutes or till the vegetables are fully cooked.
3.  Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that the coconut milk does not curdle) for about 4  minutes.
Garnish with finely chopped coriander leaves

Eggplant Curry

Method:
3.  Reduce the heat and cook till it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Add lime juice and salt to taste
4.  Serve with tomato/ginger chutney or any other chutney or pickle.

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