Lunch

Subz Haryali

INGREDIENTS

30 gms Carrots
30 gms French beans
50 gms Cauliflower
1 No Red bell pepper
1 No Yellow bell pepper
50 gms Baby corn
100 gms Cottage cheese, cubes
50 gms Green peas
500 gms Spinach, shredded
Gravy-
100 ml Refined oil
½ Tsp cumin seeds
1/8 gms Carom seeds
1 Tbsp Garlic, fine chopped
2 Tsp Ginger, fine chopped
2 Nos Green chilli, chopped
150 gms Onions, chopped
100 gms Tomatoes, chopped
30 gms Tomato puree
1 Tbsp Cashewnut paste
To taste Salt
½ Tsp Red chilli powder
½ Tsp Cumin powder
1/2w Tsp Chaat masala
2 Tbsp Cream
3 tbsp Butter
Garnish-
15 gms Tomato juliennes
2 Nos Whole red chilli
1 Coriander sprig

INSTRUCTIONS

Boil all the fresh vegetables, except spinach in salted water, refresh and keep aside.
Heat oil in a pan and add cumin seeds and carom seeds. When they crackle, add ginger and garlic. Saute for a minute and add chopped onions and green chillies.
Cook till onions are light brown in colour. Add chopped tomatoes and tomato puree. Cook till tomatoes are soft.
Add cashewnut paste and all dry spices. Stir for 2 minutes and add some water and salt.
Add all boiled vegetables (except spinach) and cook on slow fire for 5 minutes.
Check seasoning and consistency. Add shredded spinach and cook till spinach wilts. Add cream, butter and chaat masala.
Remove in a serving bowl and garnish with tomato juliennes, whole red chilli and coriander sprig. Serve hot.

Preferred recipes by Chef Rakesh Sethi.

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