A Tarla Dalal Recipe.....
2 cups chopped and boiled mixed vegetables
(sweet corn , carrot , green peas ,
cauliflower , french beans etc.)
2 tbsp oil
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped onions
1 recipe basic spinach gravy
salt to taste
1 tsp fresh cream
- Heat the oil in a kadhai, add the garlic and onions and sauté on a medium flame till the onions turn translucent.
- Add the spinach gravy and cook on a medium flame for 2 minutes.
- Add the mixed vegetables ,salt and cream, mix well and simmer for 5 minutes, stirring once in between.
- Serve hot.
To Be Ground Into A Smooth Paste
2 tbsp freshly grated coconut
2 tbsp chopped cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus) (
4 tbsp roughly chopped garlic (lehsun) (lehsun)
6 to 7 green chillies , roughly chopped
25 mm (2") ginger (adrak) piece
2 tsp aniseeds
3 tbsp oil
1/3 cup beaten fresh curds (dahi) (dahi)
4 cups chopped spinach (palak) , blanched and puréed
1 tsp sugar
salt to taste
Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the curds, mix well and cook on a slow flame for a minute, while stirring continuously.
Add the spinach purée, sugar and salt, mix well and simmer for another 2 minutes, stirring once in between. Use as required.
Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding curds and coconut as the gravy may get spoilt on storing.
Pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
Towards the end, add curds and 1 tbsp thick coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.