- Take ginger garlic and green chilies in blender and blend. Next add the spinach, mint, and cilantro in it and blend again. Keep aside. Chop the onions. In a wide thick bottom pan, add in mustard oil. Once warm add in chopped onions and saute until translucent. Add in the minced ginger, garlic, spinach, mint mixture. Sautee it 2-3 times. Now cover and cook for 10 minutes. Uncover and add in the masalas, salt, sugar, cashew paste, milk. Cook for 5-6 minutes on medium flame. Now stir in the cream. Mix well. Add a few tablespoons of milk or water to adjust the consistency. Crush kasoori methi between your palms and add it in. Stir well and let it cook for 2-3 minutes. Switch off the flame and keep it aside. For pan sautéed veggies: In another pan, Add in oil. Once warm fry the Potatoes, Now add in all veggies, masalas, salt, and water. Cover and steam it for additional 2-3 minutes. Keep aside. Once you are ready to serve, toss in the veggies in the green gravy. Serve it with roti or rice.
Veg hariyali
#myrecipe
By Shaalini Shaalu
Feb, 15th
599
Servings
4 persons
Cook Time
25 minutes
Ingredients
24
- 26
Ingredients
- Oil
- Onion
- Spinach
- Mint
- Corinader
- Green chillies
- Ginger garlic
- Cashew paste
- Milk
- Heavy cream
- Corinader powder
- Turmeric powder
- Garam masala
- Sugar
- Kasuri methi
- Salt
- Hing
- Cumin
- Amchur powder
- Water
- Potato
- Beand
- Carrot
- Capsicum
- Sweet corn
- Cauliflower
