Indian mix vegetable curry in spinach gravy
Slow simmered medley of Indian mix vegetable curry in spinach gravy or veg handi sabzi
Servings: 3
Ingredients
- 2 cups Mix vegetables (Green peas, corns, beans, carrots, very small florets of cauliflower cut into similar size)
- ½ tsp Ginger paste
- 2-3 Dry red chillies
- ¼ tsp Fenugreek seeds / methi
- 1 tsp Cumin powder
- ½ tsp Red Chilli Powder
- 1 tsp Garam masala powder (It includes cinnamon, clove, peppercorn, nutmeg in all 1:1:1:1 proportion)
- 2 cups Spinach puree (made with inch ginger piece and 1-2 green chillies plus blanched spinach)
- ½ cup Cream / milk
- 1 tbsp Butter / ghee
- salt to taste
Instructions
- Wash and cut all the vegetables in similar size, preferably in small size.
- Heat some butter or ghee in apan. If you want to cut down the fat, feel free to use any cooking oil.Lightly roast the vegetables till they show some brown hues.
- Add ginger paste, saute it and followed by cumin powder, red chilli powder and salt.Fry the spices and let the vegetables incorporating the flavours.
- In a separate pan, heat 1 tsp oil or butter or ghee and add the dry red chillies and fenugreek seeds.
- Temper the oil and add the spinach puree. This is done to flavour the spinach puree before adding it to the vegetables.
- Once the spinach puree is well-tempered add this to the mix vegetables along with some water if requires.
- Simmer the mix vegetables in spinach puree on slow heat till done.
- Sprinkle the garam masala over it, and check for the seasonings.
- Stir in the cream and reduce till the desired consistency.
- Serve hot with kulcha, naan or plain paratha.