Sanket's kitchen

Palak paneer

Ingredients:

Spinach leaves - 3 cups
Minced garlic - 6 pods
Ginger - 1" piece (shredded)
Green chili - 3 small (finely chopped)
Onions - 3 small (finely chopped)
Tomatoes - 2 small (finely chopped)
Oil - 1 tbsp
Ghee - 2 tbsp
Paneer/Cottage cheese - 250 grams (cut into cubes)
Cumin seeds - 1 tbsp
Salt - 1 and 1/2 tbsp
Dry whole spices - Cinnamon - 1" piece, bay leaves - 2 to 3, red chili - 1
Dry powder spices - Turmeric - 1 tsp, cumin-coriander - 2 tsp, red chili powder - 1 tsp, curry powder (shaan) - 1 tsp, garam masala - 1/2 tsp

Preparation:

Cook spinach - heat 1/2 tbsp oil in a pressure cooker. Saute about 2 minced garlic and 1 chopped green chili for about 30 seconds. Now add spinach leaves to it and cook till they are wilted. Close the lid and cook for 1 whistle.

Recipe: 

1. Heat 1/2 tbsp oil and 1 tbsp ghee in a pan. Add onions to it and saute for about 15 minutes on medium heat (onions turn brown). Now add remaining 4 minced garlic pods, 2 chopped green chili and shredded ginger to it. Saute for about 2  minutes. Now add chopped tomatoes and saute for about 5 minutes. Lower the heat to 'medium-low' and add salt & all the dry powder spices. Add cooked spinach to it and saute for 2 minutes. Let it cool down a bit, add 1/2 cup water and mix it in a food processor to make a smooth puree (it will be deep green colored).

2. Heat 1 tbsp ghee in the same pan. Add cumin seeds to it. Once cumin seeds start to splutter, add dry whole spices and saute for about 30 seconds. Now add our puree to it and saute for about 5 minutes. Now add paneer and about 1/2 cup water to it and cook for 10 minutes.

Serve hot with roti or white rice.

Enjoy!

Omelette sandwich

Ingredients:

Butter - 1/2 tbsp
Eggs - 2
Scallion - 1 finely chopped
Green chili - 1 finely chopped
Cumin-coriander powder - 1 tsp
Crushed red pepper - 1/2 tsp
Black pepper powder - 1/2 tsp
Garam masala - just a pinch
Salt - 1/2 tbsp (adjust as per taste)
Coriander leaves - 1 tbsp finely chopped

Whole-wheat bread - 2 toasted

Recipe:

Open two eggs in a bowl. Add all the ingredients and whip everything together.

In a wide bottom pan, heat the butter. Then add eggs to it and cook on a low-medium heat. Cook till it becomes solid, then turn upside down and cook for a couple more minutes.

Stuff it between toasted bread.

Serve hot with ketchup.

Enjoy!

Gujarati style potatoes

Ingredients:

Potatoes - 2 (finely chopped into square pieces)
Oil - 2 tbsp
Mustard seeds - 1 tsp
Asafetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - 1 tbsp
Red chili powder - 1 tsp
Cumin coriander powder - 1 tsp
Sugar - 1/2 tbsp (optional)
Lemon juice - 1/2 tsp

Recipe:

1. Heat oil on a high heat in a pan. Once oil is hot, add mustard seeds to it. Add asafetida and turmeric powder once mustard seeds start to splutter. Add potatoes to it after about 30 seconds.

2. Cook potatoes for about 15 minutes. Skip stirring in between.

3. Once potatoes are cooked, lower the heat to 'low-medium' and add salt, red chili powder and cumin-coriander powder.

4. Stir-fry for about 2 minutes, then lower the heat to 'low' and add sugar. Turn off the heat after about a minute and squeeze lemon juice over it.

Serve with roti or chappati.

Note: To make it non-Gujarati, skip sugar and add a pinch of garam masala instead.

Enjoy!