Amritsari Paneer Bhurji with Palak

Ingredients 

Paneer - 200gms

Besan 1.5 tbsp

Curd/ yogurt 1.5 tbsp

Pav Bhaji masala 1 tbsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric - a pinch 

Spinach- 1 cup chopped 

Salt to taste 

Hot oil / hot water - 1 tbsp

Milk/ coconut milk - 2 tbsp

Tomato - 2 small 

Onion - 1 medium 

Ginger garlic paste  1 tbsp

Oil to saute.

Method 

1. Make a slurry of Besan, spices, curd, milk, salt , little water to make it slurry like, add hot oil . Stir well Keep aside. 

2. In a pot, add oil to saute, add onions, ginger garlic paste, saute till onions are golden brown

3. Add tomatoes, a pinch of salt , a pinch of turmeric and saute till tomatoes are cooked and oil floats on top 

4. Add the Besan slurry, cook again till oil separates

5. Add spinach and saute for 2 mins 

6. Add paneer , a little water if gravy is thickened too much

7. Cook on low for 8-9 mins

8. Turn off the stove and garnish with cilantro leaves and a bit of lemon juice. 

Whole Moong Khichidi

 Ingredients 

Green Moong, sprouted  -1 cup 

Rice , soaked for 20 mins - 1/2 cup 

Water - 3.5 cups

Salt - to taste

Turmeric - 1/2 tsp

Jeera seeds for tempering 

Ghee - 2 tbsp

Green chilli 1-2. 

Chopped ginger or paste - 1/2 tbsp 

Optional - tomato 1 small

Method

Add 1 tbsp ghee to pressure cooker or Instapot. 

One it melts add jeera seeds,  saute for a bit, add green chillies, ginger and saute for 1-2 mins and if using , add the  tomato and let it get soft.

Add the green moong, the soaked rice with water, salt , turmeric. Stir and cook for 12 mins in Instapot. Or 3 whistles in pressure cooker, for pressure cooker , leave on sim for 5 mins before turning off. 

After releasing the steam, add the rest of the ghee and stir, serve with Raita or pappad. 

Note: adjust consistency as you wish with additional water.

Note- for more flavor add broth instead of water.