This is one of favorite indian universal dish.......I don't remember any one who does not like it. Fresh green spinach with chunks of cheese and blend of indian species...yummm

Ingredients

• 10-15 Paneer/Cottage Cheese cubes
• 1 bunch of cleaned Spinach
• few green chillies chopped as per taste
• 1 tsp Ginger-garlic paste
• Tomato puree 1 cup
• Salt
• oil
• 1 medium onion finely chopped
• 1/4 cup cashews grinded - optional
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
  
• Pinch of hing/asafoetida
  

Directions:

• Heat a teaspoon of oil in a wide skillet. Add green chillies to hot oil, then spinach. Saute for 5 minutes. Once cooled off blend to smooth paste.
• Heat a few teaspoon of oil in skillet. Add Paneer to it and saute until you see it carmalized unevenly. Take it out of skillet and pour into bowl full of cold water. This makes paneer spongy and light otherwise it has very heavy texture to it. This process is entirely optional. You can just add paneer cubes to gravy straight otherwise.
  
• Heat 2 tbsp of oil in deep pan, add hing and onion and saute for few minutes. Now add ginger garlic paste and saute until onions are carmalized completely. Sometime I make paste of this carmalized onions and mix with spinach puree, if not add tomato puree once onion is carmalized and cook for few minutes. Add salt, cumin powder, garam masala and coriander powder. cook for few more minutes. 
• Add spinach and paneer and stir well. Add water if you think gravy is thick. Cook for few minutes and your palak paneer is ready.

Serve hot with Naan!!!

This is very classic Sindhi Bhindi Dish....even if you don't like bhindi a.k.a okra, you must try this once and I am sure you will love it.....

Ingredients

• 15 washed and patted dry Bhindi/okra
• 2 tb sp coriander powder
• 2 tb sp cumin powder
  
• 1 tb sp garam masala
• 1/2 t sp amchoor masala 
  
• chilli powder as per taste
• salt as per taste
• pinch turmeric
  
• 2-3 tb sp oil 

Direction

• You can change amout of masalas as per your taste. I like garam masala and cumin powder alot because they turn completely bland food into spicy bandwagon!!
  
• Mix everything in bowl except Bhindi and oil.
• Trim both ends of bhindi and slit legnthwise is middle.
• With help to spoon or hand stuff mixed masala in bhindi. If you are left with extra masala keep it aside, extra masala is always guddddd ;) You can add this extra masala when bhindi is partially cooked.
  
• Heat oil in pan and cook bhindis until they are tender. I cook them initially on high flame for few minutes and slow down flame, cook them completely and towards the end high flame again for few minutes, this makes bhindi very crisp.
  
• Enjoy as a side with Daal Chawal!!