Palak Bahar

Ingredients 

• 2 medium spinach bunches, blanched
• 2 medium carrots, cut into thin diagonal slices
• 5-6 French beans, cut into diamonds
• 1/2 medium cauliflower
• 3 green chillies
• 1 1/2 tablespoons oil
• 1 inch ginger piece, chopped
• 4 garlic cloves, chopped
• 1 large onions, chopped
• 1/4 teaspoon nutmeg powder
• 1/2 teaspoon cumin seeds
• 2 medium tomatoes, chopped
• 1 teaspoon lemon juice
• Salt to taste
• 1 1/2 teaspoons red chilli powder
• 2 teaspoons garam masala powder
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Puree the blanched spinach along with one green chilli. Chop the remaining green chillies.
2. Heat half the oil, add ginger and garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minute, stirring frequently. Add pureed spinach, cook it for a minute and add salt. Set it aside.
3. Blanch carrots, French beans and cauliflower.
4. Heat the remaining oil in a frying pan, add cumin seeds and when it starts to change colour, add tomatoes.
5. Cook on medium heat for three to four minutes, stirring continuously.
6. Add blanched vegetables and stir-fry lightly. Add lemon juice and season with salt and red chilli powder. Lastly add garam masala powder and coriander leaves.
7. Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot.

Nutrition Info