Vegitable Kurma

Green peas:1/4 cup(Washed and soaked overnight)
Oil:2 tbsp
Cinnamon:1 inch stick
Clove:2 to 3
Fennel seeds:1/2 tspn
Cumin seeds:1/4 tspn
Onion:1 medium(chopped)
Ginger garlic paste:1 tbsp
Tomato:1 medium(chopped)
Potato:1 diced
Carrot :1 diced
Green beans:4 to 5
Green chilli:2 no
Coriander powder:1 tspn
Chilli powder:1/2 tspn
Garam masala:1/4 tspn
Pepper powder:1/4 tspn
Turmeric powder:1 pinch
Salt to taste
Coconut milk:3/4 cup
Curry leaves
Coriander leaves

Heat oil in a pressure cooker.Add cinnamon stick,clove,fennel and cumin.Saute for few seconds and then add onion..Add ginger garlic paste and saute till raw smell goes off.Then add tomato and green peas.Cook keeping it covered, for five minutes.Add carrot,potato,beans and green chilly.Add all the powders and salt to taste.Saute for some time and then add adequate amount of water.Cover with the lid and pressure cook till a whistle comes.Remove the lid after the pressure fully goes off.Add coconut milk and bring to boil.Immediately switch off the flame and garnish with curry leaves and coriander leaves.Add 1 tspn coconut oil (optional).Serve hot with chappathi.

Egg Kurma

Eggs:3 hard boiled
Onions:2 ( finely chopped)
Tomato:1 (chopped)
Ginger garlic paste:1 tbsp
Green chilli: 2 
Cinnamon stick:1/2 inch
Cloves:2 to 3
Cardamom skin:1
Fennel seeds:1/2 tspn
Turmeric powder:a pinch
Coriander powder:1 tspn
Garam masala:1/2 tspn
Chilli powder:1/4 tspn
Pepper powder:1/2 tspn
salt to taste
Grated coconut:1/2 cup
Cumin seeds:1/2 tspn
Curry leaves
Coriander leaves

Grind coconut and cumin seeds together to a paste and keep aside.Heat oil and put cinnamon stick,cloves,cardamom,fennel seeds and saute for some time.Add onions and ginger garlic paste,curry leaves and fry till onion turns slightly brown.Add chopped tomatoes and green chillies..To that add coriander powder ,turmeric powder,garam masala,chilli powder,pepper powder and salt to taste.Cook untii tomatoes are done.Add the ground paste and add adequate amount of water for gravy.Cook till the gravy becomes thick.Add eggs and simmer for few more minutes.Garnish with coriander leaves.

Paneer Peas Masala

Ingredients:
Paneer:1 cup(cubed)
Cooked green peas:1/2 cup
Oil:2 tspn
Ginger:1 inch
Garlic:3 to 4 pods
Onion:2 medium
Tomato:1 big
Green chilli:2 nos
Cinnamon:1 inch
Cloves:2 nos
Cumin seeds:1/2 tsp
Garam masala powder:1 tspn
Coriander powder:1 tspn
Chilli powder:1 tspn
Turmeric powder:a pinch
Salt to taste
Cream/evaporated milk:1/2 cup(optional)
Butter:1 inch stick

Heat oil in pan and pop ginger,garlic,and chopped onions.Fry until onion changes into slightly brown.Add tomato and cook until done.Remove from flame and keep it aside for cooling.Grind it into a paste.Again heat 1 tspn oil and fry cinnamon,clove,jeera and then add the onion-tomato paste.Add turmeric powder,chilli powder,garam masala,coriander powder and salt to taste.Let it boil  and keep it in low flame for 5 minutes.Add cooked peas and paneer.Stir gently.Keep for some more time and then add cream.Remove from the flame.Add butter and again stir gently.Serve hot with chappathi.

Palak Paneer

Ingredients:
Spinach:1 bunch
Paneer:15 cubes
Ginger garlic paste:2 tspn
Green chilli:4 to 5
Cardamom:1
Clove:3 to 4
Cinnamon:1 stick
cumin:1/2 tspn
Onion :2 medium(chopped)
Tomato:1 medium(chopped)
Coriander powder:1tspn
Salt to taste
Cream:1/2 cup(optional)
Oil:2tspn
Butter:1 tspn

Heat oil in pan.Add jeera and the whole spices.Fry for some time and add chopped onions and ginger garlic.Add some salt so that the onion absorbs the moisture.Once the onion gets cooked add the chopped tomato.Saute till tomato gets cooked.Remove the pan from the stove.Let it cool and grind the whole thing to a paste.In the same pan add some butter and to that add the onion paste.Bring to boil and simmer the flame.Meanwhile cook spinach in another vessel and grind that also into a paste.Add the spinach paste into the pan and add salt.Keep in simmered flame for some time and to it add paneer.Stir slowly.Keep it for some time.Switch of the flame and add the cream and again stir slowly.Serve with chappathi or nan.