1/2 pound red potatoes
(about 5, each about 2 inches in diameter)
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 cup vegetable oil
1 onion, chopped
3 small serrano or jalapeño
chilies, chopped fine (wear rubber gloves)
a 2-inch piece fresh gingerroot, peeled and grated fine
3 garlic cloves, minced
1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed)
ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
1 stick (1/2 cup) unsalted butter, melted

Garnish: fresh mint sprigs
Accompaniment: mint chutney
fennel, spinach, potato

Urad Dal (with skin): ½ cup
Chana Dal: ¼ cup
Red kidney beans (Rajma): ¼ cup
Onions: 2
Tomatoes: 2
Garlic: 8-10 cloves
Ginger: 1 inch
Green chillies: 3-4
Red chilli powder: 1 tsp
Cumin seeds (Jeera): ½ tsp
Coriander powder (Dhania): 1 ½ tsp
Fresh coriander leaves: ¼ cup
Kasoori methi: 1 tsp
Garam masala: ½ tsp
Butter: 2 tsp
Fresh cream: 2 tsp
Oil: 2 tbsp
Salt to taste
garlic, nuts, butter

Arbi (medium size) - 250 gms
Besan (gram flour) - 2 tblsp
Oil (tel) (tel) - 3 tblsp
Ajwain - 1/2 tsp
Onion (pyaj) (chopped)- one
Green chilli (slit) (deseeded and chopped)- one
Red chilli (lal mirch) powder - 1/2 tblsp
Chopped coriander - 1 tblsp
Salt (namak) - 1/2 tsp or to taste
Lemon juice - 1/2 tblsp
Garam masala - 1/4 tsp

Makhani Gray :
Tomatoes (tamatar) (chopped roughly) - 250 gms
Ginger (adrak) paste - 1/2 tsp
Garlic (lasan) paste - 1/2 tsp
Green chilli - one
Red chilli (lal mirch) powder - 1/2 tsp
Laung (cloves)- 2
Choti elaichi (green cardamom)- one
Salt to taste
Butter - 2 tblsp
Honey- 1 tsp
Kasoori methi - 1 tblsp
onion, tomato, greens, vegetables