Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well.
Cut potatoes in desirable shape and size.Microwave them then keep cooked cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins.
Heat a kadai. Add oil in it, when it is hot, add in potatoes and fry them till it turns little darker in colour. Remove them to a plate.
In the same kadai, add in butter and sprinkle some cumin seeds. Add coconut powder,sauté.Let it sizzle.
Now add in the pureed masala and saute them for couple of minutes.
Add in chopped onions and add salt and sugar and saute them till they turn light golden.
Add in pureed tomatoes and mix them well. Cover and cook this till oil separates.
Now add in chilli powder, garam masala powder, and mix well.
Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so.
Add in cream and kasuri methi leaves. Mix this well and switch off the flame.
Serve with a drizzle of cream and a dollop of extra butter if needed.
For Mater Paneer....Heat a pan with 1 tbsp oil.
Add ginger and garlic. Saute for a minute.
Next add onions and fry until they turn transparent.
Put in tomatoes, turmeric and salt. Saute for 2 to 3 mins.
Cover and cook until tomatoes turn soft.
Add cashews.
Cool this completely. Make a fine paste of this in the blender.
Pour 2 tbsps oil in the same pan.
Add cinnamon, cardamoms and bay leaf. Saute for a minute.
Pour the pureed onion tomato mixture.
Add chilli powder, garam masala and coriander powder.Add half quantity of cream.
Saute this mixture until it leaves the pan. Keep stirring to prevent burning.
Add green peas. If using fresh peas, boil them until tender in a pot.
Pour 1 to 1 ¼ cups water. Mix well to make a gravy. Add more water if needed.
Mix and cover the pan. Cook on a medium heat until the gravy thickens and traces of oil appear over the gravy.
Check salt and add more if needed.
Add green chilli, paneer and kasuri methi.
Mix well. Cover and cook just for 2 minutes.
Sprinkle coriander leaves and some cream.
Mix well.
Serve matar paneer hot.
For Khatta meetha Kaddu.....Peel the Kaddu and cut into pieces.
Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.
Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves.
Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot with spinach Pooris.
For Spinach Pooris....Mix whole wheat flour with besan in a wide vessel.
Add salt and Ajwain.
Boil 1 bunch of spinach for 1 minute. Then add it to a grinder to make puree. Add the blanched spinach to the flour mix.
Add water and knead the flour to make a smooth and tight dough.
Divide the dough into small round portions.
Place one ball on a flat surface and gently press it with your hand. Brush the dough ball with a drop of oil so it doesn't stick while rolling.
Flatten out the dough into round disc using a rolling pin.
Heat oil in a kadhai or pan. Fry the puris from both sides on medium heat.Serve hot.
Now arrange potatoes butter masala,Mater Paneer,khatta meetha Kaddu,rice,Riata,pickles,salad and with spinach pooris.Enjoy the platter.
