Vegetable Palak (Vegetable in Spinach Gravy)

Ingredients

2 Cups Finely Chopped Spinach
1 Cup of Medium Sized Chopped Vegetables(Carrot, Potato, French Beans, Cauliflower)
2 Onions, Chopped
4 Medium Green Chillies, Slit and Deseeded
1/2 Inch Ginger, Crushed
10 - 15 Cloves Garlic, Minced
20 Cashew Nuts
1/2 Tsp Turmeric Powder
1 Tsp Cinnamon Powder
1 Tsp Cumin Seeds or Jeera
1 Tbsp Coriander Seeds
1 Tbsp Honey or Sugar
Salt as required
3 - 4 Tbsps Coconut Oil
Water as needed

Servings / Time

Serves 6 / 45 Minutes

Preparation

1. Take a non stick vessel, add oil and heat the oil. Once the oil is hot, add the ginger and garlic along with chopped onions. As the onions turn translucent, add the slit chillies followed by the chopped spinach. Close the lid of the vessel and cook until spinach is soft and mushy.

2. Once ready, allow the cooked spinach to cool. After cooling add this to a blender or a mixer along with cashew nuts and coriander seeds. Blend to form a nice thick paste. Add water if needed here.

3. Now again take the same non stick vessel and heat oil, once hot, add the cumin seeds along with turmeric powder and cinnamon powder. As the cumin seeds begin to crackle, add the chopped vegetables, add some salt and sugar or honey. Stir fry the vegetables until crunchy.

4. Now add the blended paste into the vessel. Mix the vegetables well long with the paste.

5. Add around 1/2 or 3/4 cup of water and allow the vegetables to cook. Close the lid of the vessel as the vegetables cook.

6. Once ready thicken the gravy by cooking with an open lid. Serve hot with rice or rotis.

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