Punjabi Kurma and Palak Dal or Spinach Curry Recipe

PUNJABI KURMA
Punjabi Kurma Ingredients:
Stemmed peas
Chopped – Capsicum, Carrots, Potatoes, Cauliflower, Onions
Fried fox nut (makhana)
Cashew and melon seeds paste, onion paste, tomato puree
Grated coconut
Kitchen king masala, khada garam masala
Red chili powder, turmeric powder, coriander powder
Cumin seeds
Black masala (Goda masala)
Green chilies
Ginger paste
Coriander leaves
Salt as per taste

Punjabi Kurma Preparation:
Heat oil in a pan and separately deep fry pieces of capsicum, carrot, potato and cauliflower.
Heat oil in another pan and add khada garam masala, finely diced onion, magaj and cashew paste, grated coconut (khobra), onion paste and tomato puree to it and saute. Add ginger paste, chilies, turmeric, chili powder, kitchen king masala, coriander powder, cumin seeds and salt. Saute a bit more.
Add deep fried vegetables, stemmed peas and fried makhana to it. Let it simmer for a while and then serve hot.

PALAK DAL
Palak Dal Ingredients:
Spinach (diced)
Yellow lentils (Tur Daal)
Green chilies (chopped)
Mustard seeds
Jaggery
Garlic
Onion and tomatoes (finely chopped)
Red chili powder, Turmeric powder
Curry leaves
Kokam
Salt as per taste

Palak Dal Preparation:
Cook yellow lentils and keep aside.
Heat oil in a pan and add mustard seeds, garlic, finely cut onion, pieces of green chilies and curry leaves to it. Suate till brown and add finely chopped tomato pieces, finely diced spinach, cooked yellow lentils, turmeric, red chili powder and water. Let it simmer for a while and then add salt, jaggery and kokam to it. Palak Dal is ready to be served.