This recipe is my veganized version of the popular Indian dish, 'Palak Paneer'.I worked on this recipe especially for my son Sahil, who loves the dish and used to say when he was a little boy :) ,"Palak Paneer is my most favorite foods in the whole wide world"!! I have replaced Paneer (cottage cheese) with organic tofu and the heavy whipping cream with raw cashews. Palak Tofu and Aloo Palak have become staple in my kitchen. Now this recipe has become Sahil's most favorite food and my family insists that I make it at least once a week! :)

Ingredients:

• 10 oz. box / 2 bunches - Fresh Organic Spinach OR Power Green Blends (baby spinach, baby kale and baby chard)
• 14 oz. pack - Organic Extra Firm Tofu (for Palak Tofu recipe) OR
• 2 medium - Potatoes (for Aloo Palak recipe)
• 2 handfuls - Raw Cashews Nuts - soaked in water for at least 1 hour
• 1 inch piece - Ginger
• 3-4 cloves - Garlic
• 1-2 - Green chilies (optional / to taste)
• 1 small - Onion
• 1/2 teaspoon - cumin seeds
• 1/2 teaspoon - Cinnamon powder
• 1/2 teaspoon - Garam Masala powder
• 1 pinch - Baking Soda
• 1 tablespoon + some quantity for lightly shallow frying tofu / potatoes - Oil
• Salt to taste

1. For Palak Tofu: squeeze out all the water from the tofu and pat it gently with paper towel. Cut the tofu into medium size cubes. Shallow fry / lightly saute these pieces in little oil until they get a beautiful light brown color. Set aside.
2. For Aloo Palak: peel and cut the potatoes into medium size cubes. Shallow fry / lightly saute these pieces in little oil until they get a beautiful light brown color and are almost cooked. If you want to avoid the shallow frying step - boil the potatoes making sure they are firm to the bite and not overcooked. Peel and cut the potatoes into medium size cubes. Set aside.
3. Add water to a big 4-5 quarts stock pot and bring it to a rolling boil. Add 1/4 teaspoon salt and a pinch of baking soda to the boiling water.
4. Add the green leafy vegetables to the boiling water and stir lightly. Leave them in the boiling water for 3-4 minutes. Turn off the heat.
5. Drain out the hot boiling water and add the green leaves to a big bowl of ice cold water. This process of blanching, lightly cooks the leaves and helps retain their fresh green color and nutrients. Set aside the leaves in ice water for 10-15 minutes.
6. In a blender (I use my Vitamix) add the blanched green leaves, soaked raw cashews, ginger, garlic and green chilies. Add little water if needed, to blend these ingredients into a smooth puree, which is not too thick, nor too watery.
7. Heat 1 tablespoon oil in a non stick or heavy bottom pan. Add the cumin seeds and let them sizzle for 1 minute.
8. Add the finely chopped onion and saute for 3-4 minutes, until it becomes transparent and the raw smell goes away.
9. Add the smooth green puree and mix well. Cover and let simmer for 2-3 minutes.
10. Add the cinnamon powder, garam masala powder and salt to taste. Mix well. Cover and let it simmer for 5 minutes.
11. Add the tofu / potato pieces and mix gently. Cover and let it simmer for 2-3 minutes.
12. Serve hot with roti / paratha / rice.

A very nutritious recipe

Ingredients:

• Moth Beans (Matki) - 1 cup
• Peanuts - 1/2 cup
• Onion - 1 small - chopped
• Olive oil - 2 teaspoons
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Curry leaves - 6-8 - roughly chopped
• Goda / Kala Masala - 2 teaspoons
• Jaggery - 2 teaspoons
• Salt - to taste
• Cilantro leaves - 1/2 cup - chopped

1. Wash the moth beans well until water runs clear. Soak the beans in enough water and leave aside for 8 hours/overnight.
2. After 8 hours drain the water from the moth beans. Tie the beans in a muslin cloth or put them in a 'sprout maker'. Set this aside in a warm, dark place for the beans to sprout. It can take anywhere from 24 - 48 hours for the beans to sprout. This depends on the room/outside temperature. In warmer temperature the beans sprout faster than in cold temperature. 
3. Heat the oil in a sauce pot. Add the mustard seeds and let them pop.
4. Add the asafoetida, turmeric powder, red chili powder and curry leaves. Saute for 1 minute.
5. Add the chopped onion and saute on medium heat for 5-6 minutes or until the onion turns golden brown.
6. Add the sprouted moth beans and peanuts. Stir well.
7. Add the goda/kala masala, jaggery and salt to taste. Stir well.
8. Add 2 cups of water. Cover and cook on low-medium heat for 8-10 minutes. The beans should be cooked soft but not mushy. Make sure the curry has enough moisture/water and is not too dry.
9. Garnish with chopped cilantro leaves.
10. Serve hot with roti or rice.

A power packed combination of beans and greens.

Ingredients:

• Split Green Moong Dal - 1 cup
• Power Greens (baby spinach, baby kale, chard) - 3 cups - roughly chopped
• Garlic - 6-7 large cloves - medium chopped
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing / Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Salt - to taste
• Garam Masala powder - 1 teaspoon
• Coriander leaves - 1/4 cup - finely chopped

1. Cook the split green moong dal with 2 cups of water in a pressure cooker. The dal can also be cooked over stove top.
2. Heat the oil in a sauce pan. Add the mustard seeds and allow them to pop.
3. Add asafoetida, turmeric powder and chopped garlic. Stir till the garlic turns golden brown.
4. Add the roughly chopped greens. Stir well. Cover and cook for 5 minutes.
5. Mash the cooked split moong dal with a big spoon to make it smooth with some coarse texture.
6. Add the moong dal to the sauce pan. Mix well with the greens. 
7. Add salt to taste.
8. Add little water to adjust the consistency similar to a thick soup.
9. Cover and let simmer on low heat for 8-10 minutes.
10. Add the garam masala powder. Mix well. Let it simmer for 2-3 minutes.
11. Garnish with chopped coriander.
12. Serve hot with rice or roti.

An aromatic curry with simple fresh ingredients that come together to create wonderful exotic flavor. 

Ingredients:

• Cauliflower - 1 medium - cut into medium size florets
• Butternut Squash - 2 cups - cut into 1x1 inch cubes
• Green Peas (frozen/fresh) - 1 cup
• Red Onion - 1 small - sliced
• Curry Leaves - 6-8 - roughly chopped
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Hing / Asafoetida  - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Salt - to taste
• Coriander leaves - 1/4th cup - finely chopped

Curry Paste:

• Coconut (frozen/fresh) - 2 tablespoons
• Peanuts - 1/2 cup
• Garlic - 4 large cloves
• Ginger - 1 inch piece
• Green Chili - 1 (optional)

Grind all the above ingredients with little water into a fine paste.

1. Heat the olive oil in a stock pot.
2. Add the mustard seeds and let them splatter.
3. Add cumin seeds and let them turn golden brown.
4. Add asafoetida, turmeric powder and red chili powder. Mix gently.
5. Add cauliflower, butternut squash and peas. Stir well.
6. Add 3 cups of water, stir. Cover the pot and simmer till the vegetables are half cooked, while stirring occasionally.
7. Add the curry paste and salt to taste. Stir well. 
8. You may add water little to adjust the consistency. The curry should not be too thick nor too watery. The coconut and peanuts in the curry paste give a nice creamy consistency.
9. On low heat simmer the curry until all the vegetables are cooked. Do not overcook or they will turn mushy.
10. Garnish with chopped coriander leaves.
11. Serve hot with rice or roti.