Veggie Foodie

Ingredients:

• 2 cups chopped mix-vegetables such as cauliflower, carrots, baby corn, red bell pepper, etc.
• 4 cups baby spinach (palak)
• 1/2 cup coriander leaves
• 2-3 tbsp fresh mint leaves
• 1 onion, chopped
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1-2 green chilis, chopped
• 12-14 cashew nuts
• 1 cup plain yogurt
• 2 tsp kasoori methi
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1 1/2 tsp salt, or to taste
• 3 tbsp ghee
• 1 inch cinnamon
• 2 cardamom pods
• 2 cloves
• 2 tsp cumin seed

Method:

1. Heat a pan on medium heat and add 1 tbsp ghee
2. When the ghee is hot, add chopped garlic, ginger and chilies and sauté for 30 seconds
3. Add chopped onions and sauté for 2-3 minutes till the onions soften and become translucent
4. Add spinach, 1/2 tsp salt and sauté till the spinach becomes soft and reduce in size… about 2-3 minutes
5. Let the mix cool down and then transfer it to a blender
6. Add coriander leaves, mint leaves, cashews and grind to a smooth paste
7. Heat a pan on medium heat and add 1 tbsp ghee
8. When the ghee is hot, add all the chopped vegetables, 1/2 tsp salt, 1 tsp garam masala, 1/2 tsp turmeric powder and mix well
9. Sauté and then cook covered till desired softness… 3-4 minutes. Turn off the heat and put the vegetables aside
10. Heat a pan on medium heat and add 1 tbsp ghee
11. When the ghee is hot, add cinnamon, clove, cardamom, cumin seeds and sauté for 30 seconds
12. Add the chopped cooked vegetables, 2 tsp kasoori methi and mix
13. Add the spinach gravy, mix well and cook for 2-3 minutes on low heat. Add the remaining 1/2 tsp salt if necessary
14. Turn off the heat, add 1 cup yogurt, mix well and your curry is ready!
15. Serve with chapati or jeera rice

Serves: 5-6

Inspiration source:

https://rakskitchen.net/vegetable-palak-gravy-recipe