Name: Mixed Vegetables in Spinach Gravy recipe by Drashti Dholakia at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: For the Spinach (Palak) Puree; 250 grams palak/spinach bunch; an inch piece of ginger; 1-2 Green chillies; Veggies and other ingredients; 1 cup parboiled mixed vegetables {1 medium sized carrot, ¼ cup peas, 8-10 french beans}; small piece, about ¼ of the whole cabbage, shredded; ¼ capsicum, chopped; 1 Tomato, chopped; 1 tablespoon oil; 1 tablespoon butter; 1 broken dry red chili, deseeded; ½ tsp cumin seeds/jeera; 1 green chilli, cut into 2 pieces or finely chopped; pinch of asafoetida/hing; 1 onion, finely chopped; 3-4 garlic cloves, finely chopped; ½ teaspoon coriander powder/dhania powder; ½ teaspoon jeera/cumin powder; ¼ teaspoon garam masala powder; ¼ teaspoon red chilli powder; Salt to taste

ABOUT Mixed Vegetables in Spinach Gravy RECIPE

A very healthy and nutritious sabzi prepared by cooking seasonal vegetables in spinach gravy. There are many names attached to this sabzi when it comes to ordering this sabzi at a restaurant. Few of the names which we are aware of are – Diwani Handi or Subz Diwani Handi. Call it by any name, but in simple terms it is nothing but seasonal vegetables of your choice cooked in a creamy spinach gravy. We have tried to make this sabzi healthy and avoided cream in this.

Ingredients Serving: 2

For the Spinach (Palak) Puree
250 grams palak/spinach bunch
an inch piece of ginger
1-2 Green chillies
Veggies and other ingredients
1 cup parboiled mixed vegetables {1 medium sized carrot, ¼ cup peas, 8-10 french beans}
small piece, about ¼ of the whole cabbage, shredded
¼ capsicum, chopped
1 Tomato, chopped
1 tablespoon oil
1 tablespoon butter
1 broken dry red chili, deseeded
½ tsp cumin seeds/jeera
1 green chilli, cut into 2 pieces or finely chopped
pinch of asafoetida/hing
1 onion, finely chopped
3-4 garlic cloves, finely chopped
½ teaspoon coriander powder/dhania powder
½ teaspoon jeera/cumin powder
¼ teaspoon garam masala powder
¼ teaspoon red chilli powder
Salt to taste

Instructions

For the Spinach (Palak) Puree:
Soak Palak leaves in a bowl of water and pinch of salt for about 5 minutes.
Remove the stems from the leaves. Roughly chop the leaves.
Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.
Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
In a mixer/blender jar, add blanched palak leaves along with ginger and green chillies and blend till you get a smooth puree.
Keep the spinach puree aside.
Preparing the Sabzi
Parboil the veggies – carrots, peas and french beans.
Heat oil and butter in a non-stick pan. Add dry red chilli and cumin seeds. Once they splutter, add green chilli, hing, and chopped onions.
Saute till the onions become transparent.
Then add chopped garlic and saute for another 1-2 minutes.
Now add chopped capsicum, shredded cabbage and parboiled veggies (we have used carrots, french beans and peas). You can use any veggies of your choice.
Saute for 2-3 minutes.
Now add chopped tomatoes and saute till tomatoes become soft and pulpy. Cook on a medium flame.
Once the tomatoes are soft and pulpy, add all the spice powders one by one - dhaniya powder, jeera powder, garam masala powder, red chilli powder and salt. Saute for 1-2 minutes.
Now add the palak puree. Mix well and cook for another 2-3 minutes. If you prefer gravy, you may add water at this stage.
Remove from flame and serve hot with parathas or steamed rice.

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