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.

Cook the eggplant in the microwave or oven until tender.

If using a microwave, pierce the eggplant with a fork and cook on high for about 5-7 minutes, or until soft.

If using an oven, roast the eggplant at 400°F (200°C) for about 25-30 minutes, or until the skin is charred and the flesh is soft.

Once cooked, allow it to cool slightly, then peel off the skin and mash the flesh well.

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

Add finely chopped onions to the hot oil.

Sauté for about 2-3 minutes until they turn translucent.

Add finely chopped tomatoes and green chili to the pan.

Cook for another 3-4 minutes until the tomatoes soften and release their juices.

Stir in the mashed eggplant to the pan.

Mix well with the onion-tomato mixture.

Season with salt according to taste.

Cook for another 5-7 minutes, stirring occasionally, until all the flavors blend together and the eggplant is heated through.

Once the dish is cooked to your liking, 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.

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.

Add cumin powder, coriander powder, turmeric powder, and chili powder to the pan.

Mix well with the onion-tomato mixture and cook for another minute.

Add cooked potato cubes and canned chickpeas to the pan.

Mix well with the onion-tomato-spice mixture.

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 chickpea curry cook for about 10-15 minutes, stirring occasionally, until the flavors blend together and the potatoes are heated through.

Once the curry is cooked to your liking, 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.

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

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

Sauté for about 3-4 minutes until the onions become translucent.

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

Cook for another 1-2 minutes until the spices are fragrant.

Add whole button mushrooms and cooked potato cubes to the pan.

Mix well with the onion-tomato mixture.

Season with salt according to taste.

Cover the pan and let the mushrooms and potatoes cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and cooked through.

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

Serve hot as a main course, garnished with fresh cilantro/coriander leaves if desired.

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

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

Sauté for about 2-3 minutes until the onions start to soften.

Add tomatoes and baby potatoes to the pan.

Cook for about 5 minutes until the tomatoes start to break down and the potatoes begin to soften.

Add cauliflower florets and chickpeas to the pan.

Mix well with the onions, tomatoes, and potatoes.

Season with salt according to taste.

Cover the pan and let the vegetables cook for about 15 minutes, or until all the vegetables are tender and cooked through.

Stir occasionally to prevent sticking and ensure even cooking.

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 large non-stick frying pan or skillet over medium heat.

Add mustard seeds and ground mustard to the hot oil.

Fry for about half a minute until the mustard seeds start to splutter.

Add shredded carrots and chopped cilantro/coriander leaves to the pan.

Mix well with the mustard seeds and ground mustard.

Add shredded cabbage to the pan and mix everything together.

Cover the pan and let the vegetables cook for about 15 minutes, stirring occasionally, until they become tender.

After 15 minutes, add the cooked potatoes to the pan along with lemon juice, chili powder, and salt.

Mix everything well and continue to cook for another 5 minutes, stirring occasionally, until all the flavors blend together and the vegetables are thoroughly cooked.

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

Serve hot as a main course, garnished with fresh cilantro/coriander leaves.

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

Add cumin seeds and ginger paste to the hot oil.

Fry for about half a minute until the cumin seeds start to sizzle.

Add shredded cabbage to the pan and mix well with the cumin seeds and ginger paste.

Cover the pan and let the cabbage cook for about 15 minutes, stirring occasionally, until it becomes tender.

After 15 minutes, add the mashed potatoes to the pan along with turmeric powder, chili powder, and salt.

Mix everything well and continue to cook for another 15 minutes, stirring occasionally, until the flavors blend together and the cabbage and potatoes are thoroughly cooked.

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

Serve hot as a main dish or as a side with rice or Indian flatbread.