For Potatoes butter masala..Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well.

Take boiled cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins.

Heat a kadai. Add oil in it, when it is hot, add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove them to a plate.

In the same kadai, add in butter and sprinkle some cumin seeds. Let it sizzle.
Now add in the pureed masala and saute them for couple of mins.
Add in chopped onions and add salt and sugar and saute them till they turn light golden.

Add in pureed tomatoes and mix them well. Cover and cook this till oil separates.
Now add in chilli powder, garam masala powder, tomato ketchup and mix well.
Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so.

Add in cream and kasuri methi leaves. Mix this well and switch off the flame.
Serve with a drizzle of cream and a dollop of extra butter if needed.

For Khatta meetha Kaddu..
Peel the pumpkin and cut into pieces.
Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.

Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves.
Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.

Take just 2 tbsp of water in a pan and add the roughly chopped spinach to it. Cook this on medium flame for just couple of minutes. The spinach would have wilted.
Take this spinach along with liquid that might be present in a mixie jar. Also add a piece of ginger, one green chilli and grind it to a smooth puree.

Take 3 cups of whole wheat flour in a mixing bowl. Add some salt and ajwain. Mix together. Ajwain is optional, you can skip it if you don't like it's taste.
Add the spinach puree with this and start kneading. Add additional water as required and knead to form a firm dough.
Apply some oil on the dough ball, cover it and let it rest for about 20 minutes.

Knead the dough once again. Make small lime sized balls out of it.
Roll out each ball into a puri using your rolling pin or a puri press. The puris should be thicker than chapathi.
Heat oil in a kadai and carefully drop each puri inside. Fry on both sides. It will puff up. Keep the flame in medium to retain the green colour and prevent browning.

For Mutter Paneer.....firstly, in a large kadai take oil and add chopped onions, ginger and garlic.
saute on medium flame till onions turns slightly golden brown.
further add chopped tomatoes and saute till they turn soft.
finally, add few cashews and blend to smooth paste.

Firstly, in the same kadai add oil.
further add jeera, cinnamon and bay leaf.
add chilli powder and turmeric directly to oil.
now added blended onion - tomato paste and fry.
additionally add coriander powder, cumin powder, garam masala, sugar and salt and fry.
furthermore, add 1 cup of water add 2 tbsp of curd and mix Well.

Further add peas and add paneer cubes.
cover and simmer for 10 minutes.
finally, add crushed methi and coriander leaves.Serve spinach Poori s with potatoes butter masala,Mutter Paneer and Khatta meetha Kaddu.