Heat oil in a non-stick frying pan or skillet over medium heat.

Add chopped or pureed onions, ginger paste, and garlic paste.

Sauté for about 5 minutes until onions turn golden brown.

Stir in the ground cumin and coriander powder.

Cook for another minute.

Add the tomato puree and cook until the oil starts to separate from the mixture, stirring occasionally.

Add the cubed cottage cheese and shelled green peas to the pan.

Sprinkle turmeric powder, chili powder, and salt over the mixture.

Stir well to combine.

Pour in half a cup of lukewarm water and stir gently.

Cover the pan and let it simmer over medium-low heat for about 15 minutes, or until the peas are tender and the flavors are well combined.

Once cooked, garnish with chopped fresh cilantro leaves before serving.

Heat oil in a non-stick frying pan or skillet over medium-low heat.

Add pureed onions, ginger paste, and garlic paste to the hot oil.

Cook for about 2-3 minutes until the onions turn translucent.

Stir in cumin powder and coriander powder.

Cook for another minute until the spices are fragrant.

Add cubed potatoes and French style cut green beans to the pan.

Mix well with the onion-spice mixture.

Sprinkle turmeric powder and chili powder over the vegetables.

Stir to coat the vegetables evenly with the spices.

Pour in 1/2 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the curry cook for about 15 minutes on medium-low heat, stirring occasionally, until the potatoes and green beans are tender.

Once the potatoes and green beans are cooked to your liking, remove the pan from the heat.

Garnish with chopped cilantro/coriander leaves.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over medium-low heat.

Add pureed onions, tomatoes, ginger paste, and garlic paste to the hot oil.

Cook for about 2-3 minutes until the onions turn translucent.

Stir in cumin powder and coriander powder.

Cook for another minute until the spices are fragrant.

Add cubed potatoes and sliced green bell peppers to the pan.

Mix well with the onion-tomato-spice mixture.

Sprinkle turmeric powder and chili powder over the vegetables.

Stir to coat the vegetables evenly with the spices.

Pour in 1/2 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the curry cook for about 15 minutes on medium-low heat, stirring occasionally, until the potatoes and peppers are tender.

Once the potatoes and peppers are cooked to your liking, remove the pan from the heat.

Garnish with chopped cilantro/coriander leaves.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over medium-low heat.

Add pureed onions, ginger paste, and garlic paste to the hot oil.

Cook for about 2-3 minutes until the onions turn translucent.

Stir in cumin powder and coriander powder.

Cook for another minute until the spices are fragrant.

Add cubed potatoes and shelled green peas to the pan.

Mix well with the onion-spice mixture.

Sprinkle turmeric powder and chili powder over the vegetables.

Stir to coat the vegetables evenly with the spices.

Pour in 1/2 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the curry cook for about 15 minutes on medium-low heat, stirring occasionally, until the potatoes and peas are tender.

Once the potatoes and peas are cooked to your liking, remove the pan from the heat.

Garnish with chopped cilantro/coriander leaves.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over low heat.

Add mustard seeds to the hot oil and fry for about 30 seconds until they start to splutter.

Stir in the mustard paste and cook for another minute, ensuring it doesn’t burn.

Add whole okra to the pan and toss to coat with the mustard mixture.

Sprinkle turmeric powder, chili powder, and salt over the okra.

Mix well.

Cook the okra on medium-low heat for 10 to 15 minutes, stirring occasionally, until tender but still crisp.

Once the okra is cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over medium-low heat.

Add pureed onions, ginger paste, and garlic paste to the hot oil.

Cook for about 2-3 minutes until the onions turn translucent.

Stir in cumin powder and coriander powder.

Cook for another minute until the spices are fragrant.

Add pureed tomato to the pan.

Mix well with the onion-spice mixture.

Add cubed potatoes and sliced okra to the pan.

Mix well with the onion-tomato-spice mixture.

Sprinkle turmeric powder, chili powder, and salt over the vegetables.

Stir to coat the vegetables evenly with the spices.

Cover the pan and let the curry cook for about 30 minutes on medium-low heat, stirring occasionally, until the vegetables are tender.

Once the vegetables are cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, and garlic paste to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another minute until the spices are fragrant.

Add chopped mustard greens to the pan.

Mix well with the onion-tomato-spice mixture.

Pour in 1 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the mustard greens cook for about 25 minutes on medium-low heat, stirring occasionally, until they are tender.

Once the mustard greens are cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, and garlic paste to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another minute until the spices are fragrant.

Add chopped spinach to the pan.

Mix well with the onion-tomato-spice mixture.

Add cooked potato cubes to the pan.

Mix well with the spinach mixture.

Pour in 1 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the curry cook for about 25 minutes on medium-low heat, stirring occasionally, until the flavors blend together and the potatoes are tender.

Stir well to ensure that the spinach blends well with the spices.

Cover with a lid during cooking.

Once the curry is cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.

eat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, and garlic paste to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another minute until the spices are fragrant.

Add pureed spinach leaves to the pan.

Mix well with the onion-tomato-spice mixture.

Add cooked potato cubes to the pan.

Mix well with the spinach mixture.

Pour in 1 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the curry cook for about 25 minutes on medium-low heat, stirring occasionally, until the flavors blend together and the potatoes are tender.

Add canned chickpeas to the pan.

Mix well with the spinach and potato mixture.

Let the curry simmer for another 2 minutes to allow the flavors to meld together.

Once the curry is cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.

Heat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another minute until the spices are fragrant.

Add cubed paneer (cottage cheese) to the pan.

Mix well with the onion-tomato-spice mixture.

Season with salt according to taste.

Cook for about 5 minutes, stirring occasionally, to allow the paneer to absorb the flavors of the curry.

Add chopped green chili to the pan and mix well.

Once the curry is heated through and the paneer is coated with the spices, remove the pan from the heat.

Garnish with fresh cilantro/coriander leaves before serving.

Serve hot as a main course, accompanied by rice or Indian flatbread.