Bok choy with potatoes and eggplant

You can make this recipe with Yu choy sum, spinach (palak) or Vietnamese/Malabar spinach (Pui) too.

Method:

1. Heat Mustard oil in a wok. Temper with nigella seeds (kalonji/kalo jeere/কালো জিরা )
2. Add cubed potatoes and diced bok choy, Add eggplant. If you are using other greens like spinach or Vietnamese spinach, you can add the stalks first and leaves later. Add salt to taste and turmeric.
3. Stir-fry until almost done. Add slit green chilies and nigella seed paste (optional).  Boil water in a saucepan. Add for gravy.
4. You can add deep-fried lentil dumplings (ডালের বড়া) and mustard paste (সর্ষে বাটা ) for extra punch.

I added the core of banana blossom, steamed and chopped into thin slices for variety. Good source of fiber and vitamins. Good recipe to eat in Summer.

Paneer Cutlets

This post is dedicated to Suroshree Di who asked for the recipe. 
Otherwise, I feel too lazy to post food recipes nowadays. :D

You may use grated paneer and boiled mashed potatoes or leftover aloo-matar-paneer for the recipe. Some people also add grated cabbage and carrots to the mix for variety.

1. Add chopped ginger, chopped green chilies, chopped cilantro, chat masala, black salt, roasted and ground cumin-coriander-dry red chilies (bhaja masala) and crumble the paneer (if using leftover sabji) with your hands.  The masher or food processor can be tricky to get desired granularity here. Use whatever is convenient for you.
2. Add ghee roasted cashews and washed and squeezed raisins to the paneer-spice mix that will become your delectable filling. You just elevated it into a regal dish :D
3. Shape the mix into patties and dip first into gram flour batter (besan) and then in breadcrumbs. Repeat the coating process a second time to make the patties tighter, so they don't break when deep-fried. 
4. Deep fry in mellow tasting cooking oil.  Keep on a paper towel to soak excess oil. Transfer to a serving dish later.
5. Serve with your favorite chutney or sauce.