Mixed Vegetable Spinach Curry

Mixed Vegetable Palak Curry is restaurant style gravy. Palak (Spinach) contains mineral like Zinc, Vitamin A, C, E, Calcium, Iron, Magnesium etc. This is a very delicious dish and goes great with indian breads.

Ingredients

Spinach (Palak) – 1 big bunch

Sugar – 1 tsp

Mixed Vegetables chopped – 2 cups (French Beans, Green Peas, Cauliflower, Carrot)

Capsicum– 1 cut into cubes

Tomato – 2 (chopped)

Red Chilli Powder- ¾ tsp

Dhania (Coriander) Powder – 1 tsp

Garam Masala – ¼ tsp

Turmeric (Haldi) Powder – 1 pinch

Salt to taste

To Grind

Onion Chopped – 1 No

Green Chilli – 3 to 4

Ginger – ½ inch long piece

For Seasoning

Butter – 1 tbsp

Oil – 1 tbsp

Cumin (Jeera) Seed – 1 tsp

Cinnamon (Dalchini) – 2 piece

Bay Leaf (Tej Patta) -2

Preparation:

Grind the Onion, Green Chilli and Ginger together to a fine paste.

Blanch the mixed vegetable with little salt.

Soak the Spinach Leaves in water for 5 minutes. Squeeze the water out. Remove the hard stems and discard. Heat 3 to 4 cups of water in a pan. Add the Spinach leaves and a spoon of Sugar. Stir and blanch for 3 minutes. (The Sugar will help in retaining the color of Spinach.)

Immerse the Spinach in chilled water in a bowl. Leave it for 1 to 2 minutes in the chilled water. Drain the water out. Blend the leaves in a grinder to a smooth paste without adding any water.

Heat Butter in a pan. Add Capsicum and sauté for a couple of minutes. Transfer to a bowl or plate.

Add Jeera, Dalchini and Tej Patta to the pan. When Jeera starts crackling, add the Onion, Chilli and Ginger paste. Cook till the raw smell goes away.

Add Tomatoes and cook till it becomes soft.

Add the Sautéed Capsicum, Dhania Powder, Garam Masala, Salt, Haldi and Chilli Powder. Add 2 to 3 tbsp of water and mix well. Cover with a lid and cook for 4 to 5 minutes in low to medium flame.