Ingredients for the Tarka Dahi Masala
(1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Tarka Dahi Masala

Hang the curd overnight or for 6 – 8 hours. All water should be drained. Keep it out at room temperature (the curd should be slightly sour).

Heat the oil. Add the mustard seeds, green chilies, curry leaves, red chilies and sauté for 1 minute. Add the onions and sauté for 1 – 2 minutes. Add in the pastes, ginger and garlic and sauté. Add in tomatoes, chili powder, haldi powder and salt, and sauté until the tomatoes are cooked and oil floats up.

Add black pepper and season. Now add this mixture to the dahi and mix well. Alternatively add the hung curd to the pan on low flame and cook for 1 minute along with the onion tomato masala. Season with salt as per taste.

Now garnish with roasted kasuri methi powder and serve warm at once.

Ingredients for the Paneer Korma
(1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Paneer Korma

Heat 1 tbsp ghee in a pan and roast the crushed cashews until golden brown and keep it aside.

Heat the remaining ghee in a khadai on a low flame. Now add the mawa and sauté it for 1-2 minutes. Do not let it turn brown.

Add in the milk and boil for 3-4 minutes stirring continuously. Add in the cashew paste and milkmaid and stir until the gravy is a little thick. Now add in the fresh cream and bring the gravy to a boil.

Once the gravy is prepared, add in the sauted paneer cubes and cashews. Bring to a boil once and serve. Taste and add salt. Serve with roomali rotis, parathas or naans.

Ingredients for the Palak Puree
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Palak Curry
(1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for Making the spinach puree

Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.

Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 minutes.

Strain the palak leaves.

Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.

Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Instructions for Making the palak curry

Heat oil or ghee or butter in a pan or Kadhi. If using butter, melt it at low flame making sure that the butter does not brown.

Add the cumin and let them splutter.

Then add the Tej Patta or bay leaf.

Then add the finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.

Add the chopped tomatoes. Stir and sauté the tomatoes till they soften.

Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add the turmeric powder, red chili powder and asafoetida / hing

Stir very well.

Then add the palak puree.

Stir well.

Add about 1/3 to ½ cup water or as required. Stir again.

Simmer for 6-7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.

Stir and add garam masala powder.

Stir gently and simmer on a low flame

Lastly add cream. Stir gently again so that the cream gets incorporated in the palak gravy uniformly. Switch off the flame.

Stir and serve the palak hot with some rotis, naan or jeera rice. You can top the palak with some butter or cream also while serving. Also drizzle a few drops of lime or lemon juice on top along with ginger julienne.