Saag  Paneer  (Spinach with Cheese)

Bhindi  Dopiaza (Okra with 2 Onions)

Mushroom Matar  (Mushroom with Peas)

Vegetable  Curry

Mashli Gashi (Fish with Coconut)

Goan Lamb Curry

Aloo Gobi Masala  (Potato with Cauliflower)

Kashmiri Dum Aloo (Deep fried Potato)

Kheer (Rice Pudding)

Mattar Paneer (Green Pea with Cheese)

Palak Paneer (Spinach with Cheese)

Sambar Masala (Spicy Lentils with Vegetables)

Dal Makhani (Toor Dhal)

Doi Maach (Creamy Fish Curry)

Mysore Rasam (Spicy Dipping Soup)

Kerala Style Brinjals (Aubergine Curry)

Channa Dal Curry (Split Yellow Peas)

 Samosa

Rogan Josh (Lamb Curry)

Masala Kulcha (Stuffed Bread)

Kashmiri Pulao (Fruit Rice Dish)

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Palak Paneer (Spinach with Cheese)

Ingredients

2 bunches palak (spinach), washed and chopped
1/2 bunch methi leaves
3 large tomatoes
5-6 green chillies
5-6 cloves of garlic
A large piece ginger
1 onion, chopped finely
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon dhania (coriander) powder
Salt to taste
Oil for frying
1 1/2 cups of fried cubed paneer

Cooking Palak Paneer

Chop the palak, methi, tomato, ginger, garlic and green chillies.

Put it in a large pan with 2 cups of water.

Boil for about 10 minutes.

 Blend the boiled mixture to get a coarse paste.

Heat some oil and fry the onion until well browned.

Now add the spices, stir for a minute and add the palak paste and salt to taste.

Add fried paneer pieces and heat through.

Serve hot with chapatti or nan or plain rice.