This recipe is adapted from Tarla Dalal recipe book "Healthy subzis"

You will need:
Baby potatoes - 12-15 (boiled with skin)
Boiled Green peas - 3/4 cup

For the Gravy:
Chopped Tomatoes - 3 cups
Chopped Onions - 1/2 cup
Garlic - 2 large cloves , chopped
12mm (1/2")piece ginger, chopped
cloves - 2
cinnamon- 1" piece
Chopped red pumpkin - 1/4 cup
Cumin seeds - 1/2 tsp
Kasuri methi (dried fenugreek leaves) - 1/4 tsp
Red Chilli powder - 1tsp
Sugar - 1/2 tsp
1/2 tsp corn flour mixed with 1/2 cup low fat milk
oil - 2 tsp
Salt to taste

For Garnish:
Chopped Coriander leaves

Method:
1. Combine the Tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin with 3/4 cup of water and cook over slow flame till the vegetables are tender. Allow to cool. Remove Cinnamon and cloves.
2. Blend the above mixture to a smooth paste.
3. Heat oil and splutter cumin seeds, then add kasuri methi, red chilli powder, boiled potatoes and peas and saute for few minutes.
4. Then add the pureed tomato mixture, sugar and salt and bring to a boil.
5. Add corn flour-milk mixture and simmer for 4-5 minutes or until the gravy thickens.

Serve hot, garnished with fresh coriander leaves.

For Spinach gravy, you will need:
Finely chopped Spinach (Palak) - 1 1/2 cups
Fresh low fat yoghurt (curd) - 1/2 cup (whisked)
sugar - 1/2 tsp
oil - 2 tsp
Salt to taste
To be ground to a paste:
Fresh coconut (grated) - 1 tbsp
Cashew nut powder - 1 tbsp
Garlic - 4 cloves
Green chilies - 4 -5
Ginger - 1" size
Fennel seeds - 1 tsp
Fresh paneer cut into chunks and fried in oil - 1 cup

Method:
1. Boil 1/2 cup of water and add spinach. Cook for 15 mins and allow to cool.
2. Blend then to a puree and keep aside.
3. Heat oil in a non-stick pan, add the puree and fry until the raw smell disappears.
4. Add the yoghurt and fry for 3 mins
5. Add the ground paste, sugar and salt and simmer for another 5 mins.
6. Add the fried paneer and simmer.

Serve hot with phulkas