The official saayi bhaaji

This is straight from the Sindhi kitchen, and it can't get more authentic or tastier than this. Again, thank you mom, and thank you Shon!

Ingredients:
125 Gms chopped and washed Palak/Spinach leaves
1 Onion finely chopped
2 Tomatoes finely chopped
50 Gms chana daal soaked in water for ½ Hour
1 Or 2 Green Chili finely chopped
1 spoon turmeric powder
1 spoon coriander powder
½ spoon red chilli powder
2-3 fresh garlic pieces finely chopped

Preparation:
Add 3 spoon of oil in pressure cooker and cook for 1 Min (high flame)
Add Onions and cook until color turns light pink (medium flame)
Add tomatoes and green chillies and cook for 2 Mins (medium flame)
Add Daal (drain all water from daal before adding) (medium flame)
Add salt+turmeric+coriander powder+red chilli powder and mix For 2mins (low flame)
Add Palak (low flame)
Add ½ glass of water (high flame)
Close cooker lid and cook on high flame for 3-4 whistles
Turn off the flame and allow the pressure cooker to cool for around 15 minutes.
Open lid and mix contents with a blender.

Tadka (seasoning):
Heat around 2 tsp of oil in a frying pan and add the garlic
Fry till the garlic turns a shade of brown
Add a pinch of red chilli powder to the mixture you prepared earlier, and add the tadka on top of it.
Close lid and wait for 3 minutes.
Mix well before serving.

Saayi bhaaji is usually eaten with rice.

Panneer 65

The credits for this recipe go to my best friend's mom, and of course, my friend for typing it down.

Ingredients (For Two Servings):
250 Gms Paneer (Thick And Long Cut)
1 Simla Mirch/Bell pepper (Long Cut)
1 Onion (Long Cut)
Corn Flour - 2 Spoon
Maida (refined flour) - 2 Spoon
Food Color – Orange Powder
Salt To Taste
Tomato Sauce - 3 Spoon
Red Chili Sauce 1.5 Spoon
Green Chilies – Finely Chopped 4 Nos
Ginger Garlic Paste – 2 Spoon (Or To Taste)

Step I: (Get the Panner ready)
Mix 2 Spoon Maida + 2 Spoon Cornflour + Orange Color + Salt + 2 Spoon Water to a thick paste. Heat a little oil on high flame. Dip Paneer Pieces into the paste and fry for 5 minutes.

Step II (The gravy):
Heat 2 Spoon Of Oil in a pan on low flame
Add Ginger Garlic paste and cook for 1 min
Add half cup water+ chilli sauce + tomato sauce + salt
Cook For 2 Minutes
Add Simla Mirch + Onions and boil for 5 minutes
Add 1 glass of water + 1 spoon of corn flour and cook under cover For 2 Mins.

Best served with hot rotis.