One whole Meal "RAJMA CHAWAL"

Rajma soak it for 1.5 days(keep changing the water for every 6 to 8 hrs)	1.5 cups
Onion	1
Tomato	1
Dry ingredients	Turmeric ½ tsp Chilli pwd ½ tsp Dhaniya pwd 2sp Cumin pwd 1sp Rajma masala (acc to the taste) Salt
Curry leaves	Few
Coriander leaves	Few
Oil	2tbsp
Ginger Garlic paste	1 tsp

• Wash the soaked Rajma for 2 to 3 times.
• Add  3 cups of water and salt to taste. Pressure cook for at least 8 steams on medium heat. 
• Wait till the pressure releases completely.
• Meanwhile prepare masala for Rajma. Heat oil in a pan. Fry onions, tomato and ginger garlic paste. Fry till oil separates. 
• Add all dry masalas and fry for few seconds. Add little water to avoid burning at the bottom.
• Add rajma along with the water and mix well. If any ingredients need to be adjusted. Add as per your desired taste.
• Pressure cook for another 2 to 3 whistles on medium heat. 
• Serve with chawal or roti"s

Palak Paneer

Palak (washed and drained)	250gms
Paneer (cut into cubes)	200gms
Onion	1 medium sized (finely chopped)
Tomato	1 medium sized (puree)
Ginger garlic paste	1tbsp
Oil	3tbsp
Milk	1/4th cup
Dry ingredients	Turmeric            ¼tsp Chilly pwd.        1tsp  Coriander pwd  1tsp Cumin pwd        ½tsp Garam masala  1⁄2tsp Amchoor pwd    ¼tsp Salt to taste
Cumin seeds	½ tsp
Kasoori methi	1tsp

• Blanched the palak. Drain the water and ground into a fine puree.
• Heat oil in a pot. 
• Add cumin and let it pop. 
• Add onions and fry till translucent. 
• Add ginger garlic paste and fry well. 
• Add tomato puree and cook well till oil separates. 
• Add the milk and continue cooking. 
• Add all the dry ingredients and mix well
• Add the palak puree and mix well.
• Adjust the spices according to your taste.
• Use the blanched water for the gravy consistency.
• Add paneer and cook for another 5mins on low medium flame.
• Off the flame and serve.