Haryali Subzi

A very healthy yet delightful dish! You have the goodness of spinach and the crunch, tang and burst of colors from other mixed vegetables like cauliflower, carrots, beans and green peas. I think this preparation will make kids ask for more!

Ever wondered if you were to make a nice dish for someone who loves spinach, what are the chances that you would make Palak Paneer? 90%. Hmmm.. 

I used to always run out of ideas to make spinach interesting, until I came across this recipe. The simple nutty taste of spinach with other garden vegetables coated in a tangy sauce makes it really refreshing! The best part is the spinach and other vegetables retain their individual tastes and yet taste so good together! I just love the way this dish is laid out. You  place the colorful vegetables right on top of a bed of glossy green spinach. Trust me, you will take your kids, family and guests, by surprise. It looks good and tastes even better!

You need:

Spinach puree – 1 Cup (see my notes below to blanch and puree)

Onion – 1 medium (fine chopped)

Ginger – 1 inch (fine chopped)

Garlic – 3-4 cloves (fine chopped)

Nutmeg powder – ¼ tsp

Oil – 1 tsp

Cumin seeds – ½ tsp

Tomato – 1 medium (fine chopped)

Cauliflower – ¼ Cup (or adjust  to liking, should be cut into small florets)

Carrot – 1-2 medium (or adjust  to liking, should be thinly sliced )

Beans – ¼ Cup (or adjust to your liking, cut into 1 inch pieces, )

Sweet baby green peas – ¼ Cup (or adjust to your liking)

Red chili powder – ¼ tsp (adjust to taste)

Garam Masala – ½ tsp

Fresh coriander / Cilantro – 2 tsp (fine chopped)

1. In a heavy bottom pan heat  ½ tsp of oil. 
2. Fry ginger and garlic for 30 seconds. 
3. Add the spinach puree, salt and nutmeg and let it cook. 
4. In a separate non-stick pan, fry chopped onions without using any oil till translucent. 
5. Transfer the onion to the spinach mixture. Add ½ tsp garam masala and continue  to cook till you get a nice thick gravy/ sauce consistency.  
6. In a separate pan, heat remaining oil and add cumin seeds. 
7. Once it splutters, add the tomatoes and salt. Cook the tomatoes till it become pulpy.
8. Add all the vegetables, salt to taste, red chili powder and remaining garam masala. Mix well, cover and cook till 80% done. But make sure they are cooked but still a little crunchy. 
9. Add the coriander leaves and switch off the gas. 
10. Now first transfer the spinach puree into a bowl. Now, on this bed of spinach puree, gently place the vegetables on top. Serve it as is!

* Bring a pot of water to a boil. Add salt, followed by spinach and immediately switch off the flame. Don't cover with any lid. After exactly 2 min. drain out the water out and dip the spinach in chilled water to stop the cooking process. Otherwise it will not only overcook but lose color too. Now blend the spinach  this to get a fine puree. 

** You can also add paneer to this vegetable mix