Cook green chana in three cups of water with salt for twenty to twenty five minutes or pressure cook for five minutes. Drain and reserve cooking liquor. Coarsely powder all the ingredients of chana masala. Heat three tablespoons of oil in an iron kadhai and add cumin seeds. When they change colour, add onions and sauté till pink. Add ginger paste, garlic paste, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half the cumin powder.

Add boiled green chana with the reserved cooking liquor and one cup of water. Add salt, garam masala powder and let it cook for five to six minutes. In another pan, heat the remaining oil, add slit green chillies, remaining cumin powder and tomatoes.

Cook for a minute and add to the green chana mixture in the kadhai. Stir and allow cook on low heat till almost dry. Add paneer cubes, stir gently and continue to cook for another two minutes. Serve hot.

For Aloo-Methi Sabji...Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
Heat the oil in a heavy bottomed pan. Add the cumin seeds, asafoetida and dried red chillies. Once the cumin and chilli start to turn colour, add the onion and green chillies. Sauté till the onions start to become soft.

Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.

Now squeeze the methi leaves to take out any water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chilli powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes. Remove from heat and serve hot.

For Fruit Yogurt...In a bowl mash berries with a fork to release their natural juice and sweetness.

Add in yogurt,all chopped fruits and stir until combine. Test for sweetness and add in a drizzle of honey or maple syrup to your desired sweetness. Stir.Serve chilled.