Rajma (Red Kidney Beans Curry)

Ingredients:

500 gms Red kidney beans
1 large onion
1 tomato
2-3 tbsp oil

Spices for tempering:
1 tsp cumin seeds
1 pinch asafetida (commonly known as hing)
1 tsp ginger paste
1 clove garlic
1/2 tsp turmeric

Spices for flavouring:
1 tbsp cumin powder
1 tsp coriander powder
1/2 tbsp Garam Masala
1/2 tbsp Chaat Masala
1 tbsp chilli powder
salt to taste
4-5 drops of lemon juice

Method:

• Soak the kidney beans overnight.
•  Boil them with some salt until soft (takes about 20-30 minutes in a pressure cooker and about 90-120 minutes in a pan.) Drain excess water and set aside. You may drain the water in another bowl and use the same for cooking later. This water contains a lot of nutrients from the beans. 
• Chop onions and tomatoes finely. 
• Heat the oil in a pan on medium flame (gas mark 3 or 4). When the oil is heated enough, add all the spices for tempering. 
• Add onions and cook until they turn translucent. Keep stirring and tossing the mixture. 
• Add the tomatoes and cook for another 2 minutes. 
• Add the boiled kidney beans. Keep stirring. Cover and let it cook for another 2-3 minutes. 
• Add all the spices for flavouring and stir well. 
• Add 1/2 cup of water, cover and let it cook for 7-8 minutes. Keep stirring every couple of minutes.
• Garnish with coriander/ sliced tomatoes/ sliced onions/ grated coconut. (optional) 
• Serve hot with roti/ paratha/ nan bread/ rice.

Palak Paneer (Cottage cheese in Spinach curry)

Ingredients:

1 big bunch spinach

200 gms cottage cheese, cut in  small rectangular pieces
1 big onion
1 small tomato (optional)
1 clove garlic
Salt to taste
5 tbsp oil, divided
1 lemon
water, if needed

Spices for tempering:
1 bay leaf
2-3 cloves
1 stick cinnamon
1 tbsp cumin seeds
1/2 tsp turmeric powder
a pinch asafetida
1/2 tsp ground ginger

Spices for flavouring:
1 tbsp ground cumin
1/2 tbsp ground coriander
1 tbsp chilli powder
1 tsp Garam masala
1 tbsp Chaat masala

Method:

• Wash and sort the spinach thoroughly.
• Grind it in a blender with the juice of half a lemon, a pinch of salt and some water, (if needed) until it becomes a thick, smooth paste.
• Finely chop the onion and the tomato.
• Heat 3 tbsp oil in a pan and fry the paneer pieces in it. (You can even deep fry the paneer pieces but they come out almost the same this way and with less oil.)
• Heat the rest of the oil in a pan. Add the spices for tempering.
• Crush the garlic and add it to the oil.
• Add the onions and cook until they are translucent.
• Add the tomato and cook for another 2 minutes.
• Add the spinach paste and stir well.
• Add the fried cottage cheese to the gravy. Cover and let it cook for 3-4 minutes.
• Add all the spices for flavouring. Stir well, cover and cook for 10 minutes. Keep stirring every 2-3 minutes. Add some more water, if needed.
• Garnish with some liquid cream or coriander. (optional)
• Serve hot with nan/ rice.