Aloo gobi mutter is a very common dish prepared in North India. Specially during winters when we get these fresh yummy mutter and lovely gobi in the market.
So here is a very simple and yummy aloo gobi mutter recipe.

Ingredients
1 cup gobi (cauliflower) florets
1-2 medium potato
1/ cup fresh green peas
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Cumin seeds
1 tbsp oil
Salt as per taste

Method
1. In a pan heat the oil and add the cumin seeds.
2. Now add the potatoes, gobi and mutter in the pan and saute.
3. Close the lid and let the potatoes and gobi cook for 5-6 min.
4. Once they are done, add all the dry masala powders and salt and mix properly.
5. Now saute the vegetables 3-4 min till all the water is evaporated giving a fried texture.
6. Your jhatpat aloo gobi mutter is ready.

Many times to take the milk out from the refrigerator and heat it, you find that the milk has began to curdle. This happens with me many times. So now what to do next. Well no need to worry. No need to waste this milk. Simply squeeze half a lemon into the milk and bring it to boil. The milk will curdle properly. Just strain the water out and your paneer is ready.
Now either you can keep this paneer to set properly or make a jhatpat paneer bhurji out of it.
So here is a simple panner bhurji recipe for you.

Ingredients
1 cup crumbled paneer
1 onion
1 tomato
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 cup peas
1 tbsp Oil or Butter
Salt to taste
Pinch of sugar (optional)

Method
1. Finely chop the onions and tomatoes and keep aside
2. In a pan, heat the oil/butter and add the chopped onions.
3. Saute the onions till they become translucent. Now add the chopped tomatoes.
4. Cook the tomatoes for 2-3 min and then add all the masalas.
5. Saute the mix for 2-3 min so that the tomatoes and the masalas are cooked.
6. Now add the crumbled paneer, peas, salt and sugar(optional) and mix properly.
7. Cook for another 3-4 min with lid closed.
8. In the end sprinkle the garam masala and mix properly.
9. Garnish with coriander leaves and serve with chapatis.

Ingredients
2-3 Boiled potatoes
1 tbsp Ghee
1/2 tsp Jeera (cumin seeds)
1-2 Green chilies
1/2 cup crushed groundnut
Salt (sendha namak) to taste

Method
1. Cut the boiled potatoes in cubes.
2. In a non stick pan, heat the ghee and add the cumin seeds
3. Now add the thinly sliced green chilies and saute for few seconds

4. Add the boiled potatoes, crushed groundnut and salt and saute it for 4-5 min.
5. Garnish with fresh coriander leaves.

Ingredients
250 gm Tinda 
1/2 tsp Cumin Seeds
1/2 tsp Turmeric (Haldi) Powder
1/2 tsp Red Chilly powder
1/2 tsp Corainder (Dhaniya) powder
1/2 tsp Cumin powder
1/2 tsp Amchur (Dry mango) powder
salt to taste
1 tbsp Oil 

Method
1. Wash and peel the tindas and cut into wedges.
2. In a pan heat some oil and add the cumin seeds and let them crackle.
3. Now add the tindas along with the turmeric, red chili, cumin and coriander powder and salt.
4. Saute it well. Sprinkle some water if it is sticking to the base.
5. Let it cook on low flame with lid closed for 7-8 min, till the tindas are done.
6. Now add the amchur powder and mix well.
7. Garnish with coriander leaves and serve with hot rotis

I always have a stock of fresh cream (malai) generated from the milk. I generally do not make ghee at home, so always wonder how to consume this malai. Also my family is not very fond of butter so that option is out. Then i thought why not make a jhatpat creamy curry out of it with the common vegetables found at home.
I have previously shared the capsicum tomato sabzi. To the same recipe i have given a twist of creamy texture. This curry was loved by family and specially my 4 years old kid. 
So here goes my jhatpat capsicum tomato creamy curry.

Ingredients

1 Capsicum 
1 Tomato 1 Onion
2-3 garlic pods 1 tbsp oil (I used olive oil)
1/4 tsp Chili powder
1/2 tsp  Turmeric powder
1/2 tsp Coriander powder  salt to taste 1/4 tsp Sugar
1 cup fresh cream

Method
  1. Cut the capsicums, tomatoes and onions in small cubes. 2. Take a kadhai and heat the oil in it 3. Add the crushed garlic and let it fry. Then add the onions and cook till they are soft 4. Now add the capsicums and tomatoes and mix well 5. Add salt, sugar and all dry masalas to it and mix well. 6. Cover with lid and let it cook or 3-4 min. 7. Once the Capsicum is cooked add the fresh cream and mix well. 8. Cook for another 1-2 min stirring it at regular intervals.
9. If you want a semi liquid curry you can add some water to it and give a little boil. I prefer it to be thick so didn't add any water to it. 9. Garnish with fresh coriander leaves. You can also add some kasturi methi to give its flavor. 10. Your jhatpat creamy curry is ready to serve.

Ingredients

6-7 Baby corn
1 Onion
1 Carrot
1 Capsicum
2-3 tbsp Schezwan Sauce
1tsp Seseme seeds
1 tbsp Honey
1 tbsp Oil
Salt to taste
Pepper or chilly powder as per taste

Method
1. Cut all the vegetables in dice
2. In a pan heat some oil. Now add the diced onions and saute for a minute.
3. Add the seseme seeds and saute with onion for a minute.
4. Now add the rest of the diced vegetables and and sprinkle some salt on them.
5. Cook the vegetables on low flame for 2-3 min. Stir occasionally.
6. Now add the schezwan sauce and chilly or pepper powder. Stir well on high flame.
7. Once the vegetables are fully coated with the sauce add the honey and stir well.
8. Stir fry for another minute and your quick baby corn starter is ready.

This is one of my favourite recipe made with zucchini. Very simple and jhatpat to make. I didn't had capsicum, so haven't added it, but you can also add the red and yellow capsicum to this recipe. So if you are bored with the general Indian curries so try this one with a spicy, sweet and tangy taste.
If you like it spicy just add 2-3 slit green chilies to it.

Ingredients
1 Zucchini (yellow or green any)
1 Carrot
10-12 french beans

1 Onion
7-8 Cherry Tomatoes
1 Capsicum (red, yellow, green any of these) (Optional)
2-3 pods of garlic
2 tbsp Schezwan sauce
1 tbsp Honey
1 tsp Sesame seeds (Optional)
1/2 tsp Chili Powder
Salt to taste
1 tbsp Oil (I used olive oil)

Method
1. Cut the zucchini in half and then slice it in medium width.
2. Similarly cut the carrots and onions. Cut the french beans in 1 inch length.
3. Cut the cherry tomatoes in just two halves.
4. In a non stick pan heat the oil and add the crushed garlic and fry this golden brown
5. Now add the sliced onions and fry them on medium flame till translucent. Add the sesame seeds and fry them a little.
6. Now add all the veggies except cherry tomatoes and mix them properly.
7. Close the lid and let it cook for 3-4 minutes till the veggies are cooked.
8. Now add the salt and chili powder and mix them properly.
9. Once the veggies are almost cooked, change and flame to high and stir fry them to remove the moisture.
10. Now add the schezwan sauce and toss the veggies with it.
11. Once the veggies are coated with the sauce, now add the cherry tomatoes and toss them with the veggies.
12.  Now add the honey and close the flame after mixing it with the veggies.
13. Serve it hot with fried rice or rotis. Or it can just be eaten as a salad.

Khatta Meetha Karela (Bitter Gourd)

Ingredients
250 gms Karela (Bitter Gourd)
2 Onions
1 tsp Jeera (Cumin Seeds)
1 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi Powder
1/2 tsp Red Chili Powder
1/2 tsp Dhaniya (Coriander) Powder
1 tbsp Tamarind Pulp
1/2 cup Jaggery
1 tbsp Oil
Salt to taste

Method
1. Wash the karelas properly in running water
2. Cut the karelas in two parts from center length wise. Now cut them into thin slices. Basically you are cutting them into semicircles.
3. Now in a pan boil some water and put the karela slices into it along with 1 tsp of salt.
4. Let them boil for around 10-15 min till they are soft.
5. Now cut the onions in similar size of that of your karelas.
6. Once the karelas are boiled let them cool and then squeeze out the water from them with your hands.
7. Now in a pan, take some oil and once it is hot add the jeera and saunf and fry till brown.
8. Now add the onions and fry them till they are golden brown.
9. Add the keralas (after squeezing out water from them) along with other dry masalas and salt as per taste.
10. Stir well and let it cook with lid closed for 4-5 min.
11. Now add the tamarind pulp and jaggery and mix well.
12. Let it cook for another 4-5 min.
13. You can adjust the sweetness by adding more jaggery as per your taste.
14. Check if the karelas are cooked properly and the jaggery is properly coated.
15. Your sweet and sour karela is ready. You can store this in a refrigerator for 5-6 days.

Ingredients

6-7 Tinde (Apple Gourd)
1 Medium sized Onion
2 Medium sized Tomatoes
1-2 Tbsp Oil
Fresh Coriander leaves

For Bharwan Masala
1 1/2 tsp Coriander Powder
3/4  tsp Saunf Powder 
1/2 tsp Haldi Powder
1/2 tsp Red Chilly Powder
1/2 tsp Jeera Powder
1/2 tsp Amchur Powder (dry mango)
1/4 tsp Garam Masala
Salt to taste

Method
1. Wash and peel the tindas.
2. Now give 2 cross slits to the tindas from the center taking care that you don't cut it into 2 parts.
3. In a bowl mix all the dry masalas mentioned above.
4. Now take one tinda and fill in this masala in both the slits given to the tinda. 
5. Similarly fill in the masalas in all the tindas. Take care to fill the masala generously.
6. Keep the remaining masala aside.
7. Now in a pan take some oil and let it heat.
8. Now put all the tindas in the pan and let them cook on a medium flame with lid closed.
9. After 2-3 min slowly turn the tindas upside down. Similarly after 2-3 min keep on changing the sides to avoid burning.
10. Let the tindas cook for 8-9 min or till the tindas are soft and cooked on all side.
11. Once the tindas are cooked properly remove them from the pan and keep in the serving bowl.
12. Now in the same pan add the chopped onions and saute it golden brown.
13. Add the chopped tomatoes and the remaining masala that we have in the bowl. 
14. Cook the tomatoes till they are soft and blended with the masalas. Add some salt if required.
15. Now pour this masala over the tindas in the serving bowl and garnish with chopped green coriander leaves.
16. Server hot with Rotis or Rice.

Ingredients

1 bunch of Methi (Fenugreek leaves)
2 Potatoes 
2 Carrots
1 tomato finely chopped
1/2 tsp Cumin Seeds
1/2 tsp Turmeric (Haldi) Powder
1/2 tsp Red Chilly powder
1/2 tsp Corainder (Dhaniya) powder
salt to taste
1 tbsp Oil 

Method
1. Wash the methi leaves thoroughly and chop them finely.
2. Peel the potatoes and carrots and cut them into small cubes.
3. In a pan heat some oil and add the cumin seeds and let them crackle.
4. Now add the cut potatoes and carrots and saute them.
5. Now add the tomatoes and cook till the tomatoes are soft.
6. Add the methi leaves along will all the masalas and mix well.
7. Let it cook on low flame with lid closed for 7-8 min, till the methi is cooked.
8. Now open the lid and fry on high flame till all the water dries up.
9. Your healthy and nutritious Alu Methi Gajar is ready to serve.

P.S: You can also add peas in this recipe. With peas also this recipe tastes awesome.

Ingredients 

2 Capsicums
1/2 Cabbage
1 Potato
1 Onion
1/2 tsp Cumin Seeds 
1/2 tsp Turmeric (Haldi) Powder 
1/2 tsp Red Chilly powder 
1/2 tsp Corainder (Dhaniya) powder 
1 tsp Lemon Juice 
salt to taste 
1 tbsp Oil  

Method 

1. Wash the cabbage and capsicum and cut them in length
2. Peel the potato and also cut it in length. Same with onions.
3. In a pan heat some oil and add the cumin seeds and let them crackle. 
3. Now add Onions and fry till light brown. Now add the potatoes and cook for 2-3 min.
4. Now add the Cabbage and Capsicum and mix well.
5. Add all the masalas and let them cook for 5-6 min.
6. Once the veggies are cooked, close the flame and keep it for 2-3 min with lid closed.
7. Now add the lemon juice and mix well. Your cabbage capsicum is ready to serve. You can garnish with fresh green coriander leaves while serving.

Ingredients
250 gm Tinda 
1 tomato finely chopped
1/2 tsp Cumin Seeds
1/2 tsp Turmeric (Haldi) Powder
1/2 tsp Red Chilly powder
1/2 tsp Corainder (Dhaniya) powder
1/2 tsp Amchur (Dry mango) powder
salt to taste
1 tbsp Oil 

Method
1. Wash and peel the tindas and cut into wedges.
2. In a pan heat some oil and add the cumin seeds and let them crackle.
3. Now add the tindas along with the turmeric, red chili and coriander powder and salt.
4. Saute it for a minute and then add the chopped tomatoes also.
5. Let it cook on low flame with lid closed for 7-8 min, till the tindas are done.
6. Now add the amchur powder and mix well.
7. Garnish with coriander leaves and serve with hot rotis.

Ingredients

1 Cup Chole (Chickpeas)
1 Onion finely chopped
2 tomatoes finely chopped
2 Cardamom
2 Bay leaf
3-4 Cloves
1 Tea bag
1 tsp Ginger paste
1/4 tsp Sugar
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Chili powder
1.5 tsp Coriander powder
1 tsp Black pepper powder
1/2 tsp Garam Masala Powder/Chole masala powder
1/2 tsp Amchur powder (Dry Mango)
Kasuri Methi for flavour
Salt to taste
1 tbsp Oil

Method
1. Soak the chickpeas in enough water for 6-7 hrs
2. In a cooker add the soaked chickpeas along with the cardamom, bay leaf, cloves and tea bag and some salt. Pressure cook for 10 min.
3. Once done remove all the spices and tea bag from it.
4. Now in a pan add the oil and fry the onions and ginger paste till the onions are golden brown.
5. Add the tomatoes and let them cook for 3-4 min till they become soft.
6. Now add all the spice powders are fry for 3-4 min till the oil separates from the masala.
7. Once the masala is done add the boiled chickpeas along with the water as per required consistency. 
8. Simmer the chickpeas for 10-15 min till a gravy is formed.
9. Add more salt if required and kasuri methi and cook for another 2-3 min.
10. Your chole masala is ready to eat. Serve with hot 

I have to put a lot of thought on what to keep in the Lunch Box for my husband everyday. He gets so bored with the routine sabzis, so i have to think of something new everyday. 
Here i am sharing a very simple paneer capsicum masala which is not too dry nor with very liquid gravy and can be easily kept in the lunch box.


Ingredients
1 cup Paneer cubes
2 Capsicum chopped in Cubes
1 Onion chopped in Cubes
1 cup tomato puree
1 tbsp Tomato Ketchup
1/2 tsp Jeera (Cumin)  Seeds
1/2 tsp Chili powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1 tbsp Oil
Salt to taste

Method
1. In a pan take some oil and add the Cumin seeds and let them crackle
2. Now add the onions and let them fry till golden brown
3. Now add the capsicum pieces and mix well. Add the salt and let it cook for 2-3 min.
4. Now add the tomato puree and tomato ketchup along with the chili powder, garam masala and coriander powder and mix well.
5. Let it cook for 5-6 min till the oil separates out.
6. Now add the paneer cubes and mix well.
7. Let it cook for another 2-3 min.
8. Your jhatpat Paneer capsicum masala is ready to serve.

Ingredients

500 gm Padval (Snake Gourd)
1 medium size Onion
1/2 cup Moong Dal
1/2 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) seeds
1/2 tsp Rai (Mustard) seeds
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/2 tsp Tamarind Pulp
Few Curry Leaves
1/2 tsp Urad Dal
Salt to taste
1 Tbsp Oil

Method
1. Peel the Snake Gourd and wash it properly.
2. Now cut the the Snake Gourd into two halves and remove the seeds and pulp from it.
3. Stack the 2 halves together and cut into thin slices.
4. In a large vessel mix the sliced padval pieces with moong dal and some salt and keep aside for 5 to 10 min.
5. After some time the veggie starts leaving the water. Squeeze the water out of it and keep aside. Do not waste the water, it can be used later
6. Now in a pan heat some oil and add jeera and Rai.
7. Once they splatter add the curry leaves and urad dal and fry for half a min.
8. Now add the padval along with the moong dal and mix well
9. Add all the masalas and salt and mix well.
10. Let it cook on low flame for 5-6 min.
11. Now add the tamarind pulp and cook again for 3-4 min. You can sprinkle the water that was squeezed earlier.
12. Once the padval becomes soft your sabzi it ready.

Ingredients

250 gm Papdi (Flat Beans)
1 medium size Onion
1 Medium size Potato
1 medium size Tomato
1/2 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/4 tsp Amchur (Raw Mango Powder) (Optional)
Salt to taste
1 Tbsp Oil

Method
1. Wash and dry papdi beans properly. Cut the edges and remove the middle string. Now chop them into medium size pieces.
2. Peel the Potatoes and chop them also into medium sized pieces
3. Finely chop the onion and tomato as well.
4. Now in a pan heat some oil and add jeera.
5. Now add the onions and fry till golden brown
6. Add the chopped tomatoes and fry for 1-2 min
7. Now add the cut potatoes and papdi and mix well.
8. Add all the masalas and let it cook on slow flame with lid closed for 7-8 min
9. Once the papdi beans and potatoes are cooked stir fry on high flame for half a min to remove the water if any.
10. Your jhatpat Aloo Papdi ki sabzi is ready to serve..!!

Ingredients

250 gm (1 bunch) Methi (Chopped)
2 Medium size Potato
2 Carrots
1 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/4 tsp Amchur (Raw Mango Powder) (Optional)
Salt to taste
Pinch of Sugar
1 Tbsp Oil

Method
1. Chop the Methi leaves and wash it thoroughly.
2. Peel and cut the Potatoes and carrots in small Cubes
3. Now in a pan heat some oil and add jeera and allow it to crackle.
4. Now add the cut potatoes and carrot along with methi leaves and mix well.
6. Add all the masalas and let it cook on slow flame with lid closed for 7-8 min
7. Once the carrot and potatoes are cooked stir fry on high flame for half a min to remove the water if any.
8. Your jhatpat Aloo Gajar and  Methi ki sabzi is ready to serve..!!

Ingredients

250 gm Cabbage (Finely Chopped)
1 Medium size Potato
1 Cup Mutter (Green Peas) (Soaked in Water)
1 tsp Dhaniya (Corainder) powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/4 tsp Amchur (Raw Mango Powder) (Optional)
Salt to taste
Pinch of Sugar
1 Tbsp Oil

Method
1. Chop the Cabbage thinly (Nor very thin nor very thick) 
2. Peel and cut Potatoes in Cubes
3. Now in a pan heat some oil and add jeera and allow it to crackle.
4. Now add the cut potatoes and Cabbage along with soaked Green peas and mix well.
6. Add all the masalas and let it cook on slow flame with lid closed for 7-8 min
7. Once the Cabbage and pototes are cooked stir fry on high flame for half a min to remove the water if any.
8. Your jhatpat Cabbage ki sabzi is ready to serve..!!

Ingredients
For Pakodas
1 cup Besan
1/2 tsp Red chilly powder
1/2 tsp Jeera (Cumin Seeds)
Salt to taste
Oil for frying

For Sabzi
1/2 cup finely chopped Carrots
1/2 cup finely chopped French Beans
1/2 cup finely chopped srping onions 
1 Onion
2 Tomatoes
1/2 tsp  Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1 tsp Dhania (Corriander) powder
1/2 tsp Jeera (CUmmin) seeds
1/2 tsp Garam Masala
1 tbsp Oil
1/2 tsp Ginger garlic paste
Salt to taste
few Fresh Corrainder leaves

Method
1. In a bowl add all the ingredients of the pakodas and make a smooth paste with water.
2. Heat the oil for frying and make small flat pakodas out of the paste.
3. Once the pakodas turn golden brown remove them and keep aside.
4. Grind the tomatoes, onion along with the ginger garlic paste
5. Now in a pan, heat some oil and add the cumin seeds.
6. Once the seeds crackle, add the tomato onion paste and fry it.
7. Fry the paste for 3-4 min and then add all the chopped vegetables and mix well.
8. Add all the masalas and fyr for 1-2 min.
9. Now add a cup of water and let it cook for 4-5 min till the vegetables are cooked.
10. Now cut the pakodas into two halves and add it to the pan.
11. Cook for another 2-3 min on low flame.
12. Garnish with fresh coriander. Your pakode ki sabzi is ready to serve.

Ingredients

1 Bowl Nutrela Mini Chunks
1 medium size Onion finely chopped
1 Medium size Tomato finely chopped
1/2 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) seeds
1/2 tsp Mustard (Rai) seeds
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/2 cup Curd
few curry leaves
1/2 tsp Ginger garlic paste
Salt to taste
1 Tbsp Oil

Method
1. Boil the Nutrela chunks with a pinch of salt for 2-3 min.
2. Now in a pan heat some oil and add jeera and mustard seeds.
3. Now add the curry leaves and the ginger garlic paste. Fry for half a minute.
4. Add the onions and fry till golden brown
5. Now add the tomatoes and let them cook for 2-3 min.
6. Add all the masalas and fry for a min.
7. Now add the beaten curd and fry the gravy on high flame for 2-3 min.
8. Squeeze the water out of the nutrella chunks and add in the gravy along with salt as per taste.
9. Fry the mixture on high flame till the curd reduces and forms a thick gravy.
8. Your nutrella with curd  is ready to serve.. :)