Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 1 hr.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Sarson ka saag (Mustard Leaves) – 2 bunches
Palak (Spinach) – 1 bunch
Bathua – 1 bunch
Onion, finely chopped – 1 no.
Green chillies – 5-6 nos.
Garlic – 8 -10 cloves
Ginger, chopped – 3 tablespoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Makai ka atta – 2 tablespoon
Desi ghee – 3 tablespoon
White butter (for garnish) – 2 tablespoon
Salt to taste

Method

• Clean and wash all leaf vegetables.
• Boil with green chillies, garlic and salt with enough water in a pressure cooker for ½ hr. on medium flame or till done.
• Open the pressure cooker. Add Makai atta and salt to taste. Mix it with hand blender.
• Heat ghee in a pan. Add jeera, onion and ginger. Saute for few minutes.
• Add red chilli powder and transfer the saag in it and cook for 10 mins.
• Transfer in a serving bowl and garnish with white butter.
• Serve with roti.

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 45 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Kashmiri rajma – 1 cup
Imli, seedless – 25 gm
Onion – 1 no.
Garlic – 10-12 cloves
Ginger, chopped – 2 tablespoon
Tomatoes – 2 nos.
Green chillies – 2 nos.
Coriander leaves, chopped – 2 tablespoon
Jeera – 1 teaspoon
Dhania powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric – 1 teaspoon
Garam masala – 1 tespoon
Tej patta – 2-3 nos.
Clove – 3-4 pods
Hing – 1 pinch
Refined oil – 3 tablespoon
Salt to taste

Method

• Soak rajma overnight.
• Pressure cook rajma with sufficient water for 5-6 whistles on medium flame or until it is done or becomes soft.
• Soak imli in water and when it becomes soft, squeeze and strain it. Keep aside.
• Make a smooth paste of onion, garlic, ginger, coriander leaves and green chillies in a mixer grinder.
• Make a puree of tomatoes.
• Heat oil in a pan. Put hing, jeera, bay leaf and laung. Saute for few seconds.
• Add the paste in a pan and cook till it turns brown.
• Add tomato puree in the pan.
• Add dhania powder, red chilli powder, turmeric powder and cook it until oil separates out.
• Add rajma in the pan. Add salt to taste and mix well. Adjust consistency by adding water and cover it. Cook for 10-15 mins on low flame.
• When it is done, add imli pulp.
• Transfer in serving bowl. Garnish with coriander leaves. Serve with rice or paratha or roti.

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Baby potatoes – ½ kg.
Garlic, finely chopped – 1 teaspoon
Onion, finely chopped – 2 tablespoon
Green chilli, finely chopped – ½ teaspoon
Coriander leaves, finely chopped – ½ cup
Coriander powder – 1 teaspoon
Amchur (dry mango powder) – 1 teaspoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Garam masala powder – 1 teaspoon
Mustard oil – 3 tablespoon
Salt to taste

Method
• Wash and cut potatoes.
• Heat mustard oil in pan till it starts smoking.
• Add jeera and sauté till it turns brown.
• Add garlic and sauté for few seconds.
• Add onion and ginger. Sauté for few seconds.
• Add red chilli powder, turmeric powder and coriander powder.
• Cook for few seconds.
• Add potatoes. Add salt to taste. Sauté for few seconds.
• Sprinkle some water and cover with lid.
• Cook on a low flame till potatoes become tender.
• Add garam masala, amchur and chopped coriander leaves. Mix well.
• Transfer in serving bowl and garnish with chopped coriander leaves.
• Serve hot with roti or paratha.

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Spinach – 1 bunch
Onion, finely chopped – 1 no.
Garlic, finely chopped – 2 teaspoon
Ginger, finely chopped – 1 teaspoon
Tomato, finely chopped – 1 no.
Green chilli,, finely chopped – 1 tablespoon
Besan – 2 tablespoon
Desi ghee – 3 tablespoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – ½ teaspoon
Salt to taste.

Method
• Clean and wash spinach leaves and blanch it.
• Make coarse paste of spinach leaves in mixer.
• Heat desi ghee in thick bottomed kadai.
• Add jeera. Sauté till it turns brown.
• Add garlic. Sauté till it turns brown.
• Add onion and sauté for 2-3 mins.
• Add ginger, tomato and green chilli. Add red chilli powder and dhania powder.
• Sauté till desi ghee separates.
• Add besan. Sauté till besan is cooked.
• Add spinach.
• Add salt to taste
• Mix well.
• Cover it with lid and cook for 5 mins.
• Transfer in serving bowl and serve hot with roti.

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Cauliflower – ½ kg.
Potatoes – 250 gm.
Green Peas – ½ cup
Onion, finely chopped – 1 no.
Garlic, finely chopped – 1 teaspoon
Ginger, finely chopped – 2 tablespoon
Green chilli, finely chopped – 1 teaspoon
Turmeric – ½ teaspoon
Red chilli powder – ¾ teaspoon
Jeera – ½ teaspoon
Everest Sabji Masala – ½ teaspoon
Dhania powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves,, chopped – 2 tablespoon
Salt to taste

Method
• Cut cauliflower in small florets. Wash it.
• Peel, wash and cut the potatoes in 2” chunks.
• Heat oil in a thick bottomed kadai.
• Add jeera and sauté till it turns brown.
• Add garlic, onion, ginger, green chilli and sauté for few seconds.
• Add red chilli powder, turmeric powder, dhania powder. Sauté for few seconds.
• Add cauliflower and potatoes.
• Add salt to taste.
• Stir well. Sauté for 1-2 mins.
• Sprinkle some water. Cover it with lid.
• Stir occasionally.
• Cook on low flame till done.
• Add garam masala and Everest sabji masala and half the coriander leaves and stir well.
• Transfer in serving bowl. Garnish with remaining coriander leaves. Serve hot with rotis.