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By Chef Chandan Prajapati

Subj Miloni / Subz Meloni / Miloni Tarkari / Mix Vegetables in Spinach Puree and Cashew nut gravy

INGREDIENTS

Cooking oil - 3 tbsp
Cumin seeds - 1/2 tsp
Whole red chilli - 2
Chopped garlic - 1 tbsp
Chopped onion - use 2 onions and chop them
Ginger garlic paste - 1 tbsp
Green chilli chopped - 1 tsp
Turmeric powder - 1tsp
Coriander powder - 1 tbsp
Salt
Spinach boiled in water and pureed - 100 ml
Cashew nut boiled and made a paste - 4 tbsp
Mix vegetables like carrot, cauliflower, french beans, corn and green peas - use 250 gm of mixed vegetables which needs to be cut into small dices and boiled in slightly salted water
Butter - 2 tbsp
Cream - 2 tbsp
Kasuri methi - 1 pinch

GARNISH

A tsp of fresh cream

METHOD

Heat oil in a sauce pan or deep kadhai. Add cumin seeds and whole red chillies. Once the cumin seeds starts to crackle add chopped garlic and chopped onion. Saute on medium heat till onion turns light brown. Add ginger garlic paste and chopped green chillies. Saute for 2 minutes on medium heat and add turmeric powder and coriander powder. Add salt and cook for a minute on low heat.

Now add the boiled spinach puree. Add the cashew nut paste and mix. Cook for 5 minute and add the boiled diced mix vegetables. Add butter and simmer for another 5 minutes. Add cream and kasuri methi and mix well and remove from the heat immediately.

Serve hot garnished with a swirl of fresh cream

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