Mixed Vegetables in a Spinach based Gravy

Indian Vegetarian Main Course Special

Mixed Vegetables in a Spinach based Gravy
Serves 2

Ingredients:

Spinach Leaves (Palak)- 2 Cups, Chopped, Blanched & Puréed
Mixed Vegetables (Carrot, Cauliflower, French Beans, Sweet Corn)- 1 Cup

For Spice Mix in the Spinach Gravy:

Coconut- 1 Tbsp., Freshly Grated

Cashewnuts (Kaju)- 1 Tbsp., soaked in Hot Water & Roughly Cut 

Poppy Seeds (Khus Khus)- 1 Tbsp.

Garlic (Lehsun)- 3 to 4 Cloves, Roughly Chopped

Ginger (Adrak)- 1" piece

Green Chillies- 3 to 4, Roughly Chopped
Aniseeds- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 Tbsp.

Cumin Seeds (Jeera)-  1 Tsp.

Onion- 1, Finely Chopped

Green Chillies- 1 Tsp., Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tbsp.

Fresh Curds (Dahi)- about 2.5 Tbsp., Beaten 

Salt- To Taste

Method:

All the ingredients (Aniseeds, Cashew nuts, Green Chillies, Poppy Seeds) for the Spinach Gravy Spice-Mix need to be ground into a Smooth Paste  

      Tips:

Stack few Spinach leaves together so they become easy to chop

The Onions shouldn't be overcooked but just Soft in this recipe

For this recipe try to use Fresh Ginger & Garlic or Paste can be used if chopped pieces aren’t preferred

The classic combination of Garlic and Spinach go together beautifully and give a nice flavor to this dish as well

Blanching or ‘Refreshing of Green Vegetables’ is a precooking process by which Greens (Spinach, Asparagus, Cauliflower, Green Beans, Broccoli) are dipped in hot water for few minutes and immediately transferred in ice cold water so that they are semi cooked and retain their bright colors
This method is great for cutting and preparing Vegetables in advance by Freezing and used for further cooking like Sauteing or stir Frying

Low Fat Yoghurt is an excellent substitute for Full Fat Fresh Cream in most of the Gravy Recipes (especially in our Indian dishes) to replace as a Healthy Meal option
In this dish though it is optional, Curd imparts the required Sour taste as well as blends well in a creamy texture with the Greens

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Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



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Cauliflower & Potatoes Stir fried in simple Spices (Langarwale Aloo Gobi ki Sabzi)

Indian Vegetarian Main Course Special

Punjabi Cuisine

Cauliflower & Potatoes Stir fried in simple Spices (Langarwale Aloo Gobi ki Sabzi)

Serves 2

Aloo Gobi is served in the Gurdwara as part of the Communal Food (Langar/Prasad) as part of the Thali that usually has Tandoori Roti, Langar Wali Dal, Sweet Dish mostly Chawal ki Kheer

Ingredients:

Cauliflower- 500 Grams, Cut in Big Florets

Potatoes- 6 Medium, Peeled & Cut into Quarters

Mustard Oil- 2 Tbsp.

Cumin Seeds (Jeera)- ½ Tsp.

Onions- 3, Finely Chopped

Green Chillies- 2, Finely Chopped

Ginger- 1 Tbsp., Freshly Crushed

Garlic- 1 Tbsp., Freshly Minced

Tomatoes- 2 Medium, Cut in Chunks

Turmeric Powder- 1 Tsp.

Red Chilli Powder- 1 Tsp.

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Garam Masala Powder- ½ Tsp.

Method:

In a Deep Bottom Pot, Add the Cauliflower Florets in Hot Boiling Water Infused with Haldi & Salt (to kill any hidden worms)

In a Non-Stick Wide Skillet, Heat Mustard Oil till it starts to Smoke  Add Cumin Seeds

As Cumin start to Crackle, Add Ginger- Garlic, Onions, Cook till they become soft

Tips:

Avoid ready made store bought Ginger-Garlic Paste & use only Freshly Crushed Ginger & Garlic

Keep the Vegetables Covered & Cook on a Low Flame

The Trick is to Cook the Gobi Florets in such a way that they shouldn’t Break

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Bengali Style Fried Potato & Cauliflower (Alu Phulkopir Torkari)

Indian Vegetarian Main Course Special

Bengali Cuisine
Bengali Style Fried Potato & Cauliflower (Alu Phulkopir Torkari)

Serves 2

Ingredients:

Cauliflower- 1 Medium, Cut in Florets

Potatoes- 2 Medium, Peeled and Cubed

Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tbsp. each Frying & 3 Tbsp. for Cooking

Dried Red Chillies- 3 No’s,

Bay Leaves- 2 No’s

Cumin Seeds (Jeera)- ½ Tbsp.

Ginger Paste- 1 Tbsp.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- ½ Tsp.

Kashmiri Red Chilli Powder- ½ Tsp.

Coriander Powder- 1 Tsp.

Cumin Powder- ½ Tsp.

Salt- ½ Tsp.

Fresh Coriander Leaves- 1- ½ Tbsp.

Method:

In a Wok, heat about 3 Tbsp of Mustard Oil till the Smoking Point

Add the Cauliflower, cover & Fry on Medium Flame

Check to see if need to Sprinkle some water after about 10 Minutes

Fry the Florets till Cooked & are Golden Brown in about 20 Minutes

Check to see if the Florets are cooked by piercing the Stem with a Knife (if not done, continue to Fry for some more time)

Drain Florets & Keep Aside

Repeat the Same Method as above for Potatoes

Remove and set aside

In the same Wok, Heat ½ Tbsp. Oil till Smoking Point

Add Red Chilli, Bay leaf, Cumin Seeds & Sauté till they turn Darker

 

Add the Ginger Paste, Masalas dissolved in Water (Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, coriander Powder & Cumin Powder) & Stir carefully on Low Flame

Stir continuously till the Oil stats to separate

 

 

Add Fried Potatoes-Cauliflower Florets; mix them well with the Spices & sprinkle some Water if needed

Add Sugar & Sauté on Medium Flame for 10 Minutes

 

Tips:

Wash, Cut the Cauliflower in Big Florets (excluding the Thick Stem & Greens)

Make sure to fry the Potatoes and Cauliflower Florets separately as both have different time to get that Crispy Fried Texture along with being cooked

Frying together may get the Cauliflower Florets Mushy & Overcooked

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Awadhi Style Cauliflower Preparation (Gobi Musallam)

Indian Vegetarian Main Course Special

Awadhi/Nawabi Cuisine

Awadhi Style Cauliflower Preparation (Gobi Musallam)

Serves 3-4

Ingredients:

Cauliflower- 1 Medium

Onion- 1 Large, Cut in Chunks & Pureed

Tomatoes- ¾ Cup, Cut in Chunks & Pureed

Whole Cashewnuts- 4 to 5

Melon Seeds/Pumpkin/Watermelon (Magaz)- 3 Tbsp.

Mix of Ghee & Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 3 Tbsp. for Gravy

Ginger-Garlic Paste- 1 Tbsp

Green Chillies- 2, Slit Lengthwise

Whole Garam Masala- 1 Tbsp., Freshly Powdered (Equal Quantity of Cardamom, Cinnamon, Clove, Mace)

Turmeric Powder- ¼ Tsp.

Coriander Powder- ½ Tsp.

Cumin Powder- ½ Tsp.

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Fresh Cream- 2 Tbsp.

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

The Cauliflower needs to be Washed, Cleaned & Soaked in Boiling Salted Turmeric infused Water for some time to make sure any Hidden Insects/Worms are out 

 

Heat Oil & Saute the Cauliflowers till they get some Golden Brown Color & are just about Soft & Crunchy

 

Onions, Tomatoes & Magaz Seeds need to be made into a Fine Paste

 

In the Same Oil, Add Onions, Green Chillies, Tomatoes, Saute

Tips:

Credit goes to my Amazing Mother-in-Law & her UP-Jharkhand Friend Circle! 

Ghee & Cashew Nuts are Optional & can be used for those Special Occasions when making this as a Rich Dish for Guests or for Growing Kids at home!
For Regular Cooking, we being Health Conscious use Extra Light/Olive Pomace Oil

The Classic Mussalam Recipe (with Vegetables or Meat) originated from the Royal Kitchens of Mughal Empire in India & at present is found in Delhi, Punjab, Uttar Pradesh and North Indian regions in different forms


I wanted to share our Homeopathic Doctor's Tip related to people who Bloat easily with Cauliflower
With either Deep/Shallow Frying/Sauteing Cauliflower Florets, there are less chances of Bloating/Gas/Acidity afterwards

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East Indian Style Cauliflower Preparation (Bengali Style Gobi ki Sabzi)

Indian Vegetarian Main Course Special

Bengali Cuisine

East Indian Style Cauliflower Preparation (Bengali Style Gobi ki Sabzi)

Serves 2

Ingredients:

Cauliflower- 1.5 Kgs

Mustard Oil (Kacchi Ghani Sarson Tel)- 4 Tbsp. for frying Califlower & 3 Tbsp.

White Poppy Seeds- 5 Tbsp.

Dried Red Chillies- 3 No’s,

Bay Leaves- 2 No’s

Turmeric Powder (Haldi)- ½ Tsp.

Salt- ½ Tsp.

Sugar- ½ Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Water- 6 Tbsp or ½ Cup

Fresh Coriander Leaves- 1- ½ Tbsp., Finely Chopped

Method:

Wash, Cut the Cauliflower in Big Florets (excluding the Thick Stem & Greens)

Add Turmeric Powder 1/2Tsp., Salt 1/2 Tsp., Sugar 1/2 Tsp. & Mix thoroughly with hands

Grind the Poppy Seeds & Dried Red Chillies into a Fine Ground Powder 

Mix this Spice Powder & warm Water just to form a Smooth Paste & Keep Aside 

In a Deep Bottom Pot, Add the Cauliflower Florets in Hot Boiling Water Infused with Haldi & Salt (to kill any hidden worms)

Drain & Keep Aside

In a Non Stick Skillet, Heat Mustard Oil till it starts to Smoke

Add Cauliflower Florets & Sauté till Brown

Remove & Keep Aside

In the Same Pan, Heat 3 Tbsp. Of Mustard Oil till it starts to Smoke

Add Kalonji, 3-4 Dried Red Chillies, Bay Leaves & Keep Stirring Rapidly

Add the Poppy Seed Paste & Stir until the Paste turns a Nice Golden Brown Colour

Add the Fried Cauliflower with ½ Tsp. Salt, ½ Tsp. Sugar, Water (just about to mix all together but thisd needs to be a Dry Crunchy preparation) & Stir Once

Cover & Let it Cook till the Cauliflower is Crunchy

Serve with Plain Steamed Rice/Jeera Rice, Dal Fry & Set Curd!

Tips:

Can use either a Good Mixer Grinder or if not available any Small Coffee Grinder (just like the ones from Braun) to grind the Poppy Seed Paste

Can also Mix the Par Boiled Cauliflower Florets & Sugar (Optional) with Hands in a Large Mixing Dish

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Green Peas, Potatoes Cooked with Cauliflower (Matar Aloo Gobhi) (No Onion-Garlic)

Winter Vegetarian Main Course Special
Punjabi/Uttar Pradesh Cuisine

Green Peas, Potatoes Cooked with Cauliflower (Matar Aloo Gobhi) (No Onion-Garlic)
Serves 3-4

Popular North Indian Preparation 

Ingredients:
Potatoes- 3 No’s, cut in Cubes

Cauliflower- 1 Medium, cut in Big Florets
Green Peas- 50 Grams/4 Tbsp., Boiled

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Cumin Seeds (Jeera)- 1 Tsp.

Ginger- 2 Inch Piece, cut in Strips

Green Chillies- 3, Slit

Salt- To Taste

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch) – ½ Tsp.

Coriander Powder (Dhaniya Powder)- 1-1/2 Tsp.

Garam Masala- ½ Tsp.

Fresh Coriander Leaves- 3 Tbsp., Finely Chopped

Method:
Wash, Peel & Cube Potatoes into 1 Inch pieces

Wash, cut into Big Florets removing stems and soak these in Hot Boiling Water (with Turmeric Powder & Salt)

In a large Non-stick Wok/Pan, heat the Oil on Medium Flame

Add Cumin Seeds and Sauté till they crackle

Add Ginger, Green Chillies, Turmeric Powder and Sauté

Add Potatoes, Cauliflower, Salt and cover to cook in their own steam on low Heat

Extra Water should be avoided as this is a Dry Vegetable preparation, so keep on checking in between so the Vegetables stay intact and don’t stick to the bottom

In about 10 minutes, add Red Chili Powder, Coriander Powder, Cumin Powder and mix well

Cook till Vegetables are tender but not mushy

Sprinkle Garam Masala, Garnish with Fresh Coriander and serve hot with Phulkas!

Tips:

Trust me, as there a lot of variations in this dish, we try to make it Delhi style without Onions and Peas

Just by mixing 100-200 Grams of Boiled Peas in here gets a fresh colorful look while adding a punch of Nutrition

Cauliflower can be added after deep frying till it’s about 60-70% done or as florets directly

Frozen Cauliflower florets can be used if this dish needs to be prepared in less time, just remember not to thaw them but use them as it is in the recipe

Ghee was and is still used in Indian Cuisine for the authentic taste but to maintain a healthy balance in this dish as well, equal quantity of Olive Oil and Ghee can be used

Keep cubed Potatoes in Cold Water immediately to prevent discoloration. Drain the water and dry them with Paper towel just before usage
Frying Potatoes till Golden brown before adding Cauliflower gets in a different taste all together

Pinch of Kitchen King Masala works too in case Garam Masala isn’t available


Feel free to share your views & do let us know how this one turned out :)