Spinach Potato curry

1) 500 gm Spinach ( boil spinach and grind in a blender) and 5-6 small boiled potatoes
2) 3-4 whole red chilies, mustard seeds
3) One small onion, curry leaves, kasuri methi ( Fenugreek leaves)
4) 1 table spoon red chili powder, coriander –cumin powder and 1 teaspoon turmeric
5) Oil and salt to taste

1) Head oil in a pan, add mustard seeds and onions once the oil is hot
2) Sauté until 7-8 minutes then add 1 table spoon red chili powder, coriander –cumin powder, 1 teaspoon turmeric and salt and sauté for two more minutes
3) Add little water so that the mix will hold properly
4) Add boiled potatoes and if possible, do not break them.
5) Allow to cook for 10 minutes
6) Take another pan and add oil
7) Add mustard seeds and whole red chilies and sauté- allow to cook for 2-3 minutes
8) Then add the grinded spinach, allow to cook for 3 minutes
9) Add spinach with the potatoes and cook again for 10 minutes
10) Garnish with coriander leaves

Rahul’s Mix

1) Take 10-15 whole red chilies and soak them in water for one hour,
2) Take 5-6 whole garlic pieces,
3) Two table spoons of grinded groundnuts (please roast ground nuts and then grind),
4) And salt to taste
5) Mix this and make a paste in a blender, it can last long if kept in a refrigerator.


Potato with Rahul’s mix (you can use any vegetable if you do not prefer potato, except cabbage)
Ingredients
4-5 potatoes
Two tomatoes
1 tablespoon Rahul’s mix
1 tea spoon red chili powder and coriander/cumin powder
Ginger/ garlic, mustard seeds
Curry leaves, butter
Whole spices (2 cloves, cardamom, black pepper, and half cinnamon stick)
1) Add butter in a pan and add whole spices.
2) Add ginger garlic after two minutes and sauté, 1 tablespoon Rahul’s mix
3) Add tomato puree, 1 tea spoon red chili powder and coriander/cumin powder
4) Allow the mix to cook for 10 minutes and set aside
5) Once the mix is cool, grind it in a blender.
6) Head the pan again, add butter
7) Add mustard seeds, and curry leaves and sauté until they start to burst
8) Add cut potatoes and mix well and leave them to cook for 5 minutes on low heat
9) Then add the tomato mix that you grinded and set aside, alow the mix to cook for 15 minutes
10) You can sprinkle some garam masala depending upon your choice
11) Garnish with coriander.

Chicken/Paneer Nutmix

Ingredients,
10 cashew and 10 almonds
1 tomato
Ginger/Garlic
2 medium onions, salt to taste
1 tablespoon red chill powder/ 6-7 whole red chilies
1 table spoon Garam masala
Ghee
1) Grind cashew, almonds, red chili powder, garam masala and Tomato.
2) Add Ghee in a pan and sauté onion until golden brown; add Ginger garlic and sauté again.
3) Add the grinded mix and chicken, if using paneer- cook the mix for 10 minutes and then add Paneer, Add Salt as per taste
4) For chicken, cook for 20-30 minutes, please use chicken with bones if possible
5) And garnish with coriander.

Green Chickpeas/Chiken Curry

Coconut Green chicken/Chickpeas
Chicken/Chickpeas
Half can Coconut milk
Half cup milk cream or curd
Coriander
Green chilies, 5-6
Salt
Garlic/Ginger
Mix all the ingredients mentioned above and allow it to cook for 10 minutes
Cut chicken into cubes
After 10 minutes add chicken or Chickpeas and cook ( 10 minutes for Chickpeas, 25 minutes for chicken)