Hariyali Subzi | Vegetables in Spinach Gravy

Happy Pongal to all... Hope you are all having a great time. After baking a lot last month, I am cooking a lot of healthy food. So sharing one such recipe which is a complete power packed meal in itself. Simple yet delicious and packed with goodness. So without wasting any more time, lets get into the recipe... Happy cooking...

Ingredients:

Mixed vegetables - (I used carrots, cauliflower, beans, potatoes)
Spinach Puree - 1 cup
Onion - 1
Tomato - 1
Cumin seeds - 1 tsp
Star Anise - 1
Cardamom - 2 pods
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tbsp
Garam Masala - 1 tbsp
Cashewnuts - 8 - 10
Almonds - 5 - 6
Oil - 2 tbsp
Salt to taste

Method:

Par boil all the mixed vegetables and keep aside.

Blend cashewnuts and almonds to a fine paste and keep aside.

Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. 

Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes.

Now add chopped tomatoes.

Once they are cooked, add red chilli powder.

After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes.

 Then add spinach puree and garam masala. Add salt to taste.

Finally add cashewnut and almond paste and cook for about 5 minutes.

Par boil all the mixed vegetables and keep aside.
Blend cashewnuts and almonds to a fine paste and keep aside.
Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes. Now add chopped tomatoes. Once they are cooked, add red chilli powder. After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes. Then add spinach puree and garam masala. Add salt to taste. Finally add cashewnut and almond paste and cook for about 5 minutes. Serve hot with phulkas or rice. 

Palak - Paneer Bhurji

Paneer/Cottage Cheese is our family favorite. This one is super easy and healthy recipe. This recipe idea came to me after watching a cooking show. You can actually use this as a sandwich filling and wrap filling as well. So check out the recipe... Happy Cooking...

Ingredients:

Paneer - 200 gms
Palak/Spinach - 1 cup(chopped)
Onion - 1
Tomato - 1 (big and ripe)
Garlic - 8 - 10 pods
Green chilli - 2
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt to taste
Oil - 2 tbsp

Method:

In a kadhai/pan, add 1 tbsp oil. Add chopped garlic and saute for 30 seconds.

Now add chopped spinach. Saute for about 1 - 1 1/2 minute. Keep it aside.

In the same kadhai, add remaining oil. Add chopped onion and green chillies. Saute it until onions turn translucent.

Now add chopped tomatoes, dry spices. Cook until tomatoes turn mushy.

                                      

Now add grated paneer, spinach mixture. Mix well, adjust seasoning. 

In a kadhai/pan, add 1 tbsp oil. Add chopped garlic and saute for 30 seconds. Now add chopped spinach. Saute for about 1 - 1 1/2 minute. Keep it aside. In the same kadhai, add remaining oil. Add chopped onion and green chillies. Saute it until onions turn translucent. Now add chopped tomatoes, dry spices. Cook until tomatoes turn mushy. Now add grated paneer, spinach mixture. Mix well, adjust seasoning. Serve hot with phulkas.

This recipe is off to Jagruti's PPCS, Hope you enjoy making this as much as I did :-) Good Luck...

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Tofu Methi Chaman | Tofu in Green gravy

I got the inspiration to make this recipe from a cookery show. Tofu, being bland in taste, it is essential that the gravy is spiced well. This is a very healthy and nutritious dish as I used two leafy vegetables,  Spinach and Fenugreek leaves. They both compliment each other so well when used together. If you wish you can pan fry or deep fry Tofu to give it a crunch and color, but I did not as I wanted to maintain the nutrition value of the dish. So here is my version of the dish, hope you try it...  Happy Cooking...

Ingredients:

Tofu - 200 gms
Spinach puree - 1 1/2 cup
Fenugreek leaves(chopped) - 1 cup
Tomato - 1
Onion - 1
Green chilli - 1
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1 tsp
Garam Masala powder - 1 tsp
Salt to taste
Oil - 1 tbsp

Method:

In a kadhai/pan heat oil. Add cumin seeds, once they splutter, add chopped green chillies, onions and saute till onions turn translucent.

 

Add ginger garlic paste, chopped tomatoes. Cook until tomatoes are mushy.

Add dry spices and mix well.

Now add chopped fenugreek leaves and cook covered for about 3 minutes.

Now add spinach puree and cook for about 2 minutes. 

Finally add tofu. Add salt to taste. Cook for about 2 minutes and it is done.

In a kadhai/pan heat oil. Add cumin seeds, once they splutter, add chopped green chillies, onions and saute till onions turn translucent. Add ginger garlic paste, chopped tomatoes. Cook until tomatoes are mushy. Add dry spices and mix well. Now add chopped fenugreek leaves and cook covered for about 3 minutes. Now add spinach puree and cook for about 2 minutes. Finally add tofu. Add salt to taste. Cook for about 2 minutes and it is done.
Serve hot with phulkas.

Sending this to WTMLevent & Gayathri's page