You will need:-
- 3 small bunches of palak ( can use baby spinach )
- 1 cup mixed vegetables like carrots, peas, sweetcorn and green beans boiled ( I used frozen )
- 1 big onion finely chopped
- 1 tsp ginger garlic paste
- 3-4 green chillies finely chopped
- 30 ml fresh single cream
- salt to taste
- 1/2 tsp crushed cardamom seeds
- 1 big tomato finely chopped
- 1/2 tsp whole cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1 tsp ground cumin and coriander
- 1/2 tsp kitchen king masala
- 1/2 tsp kasoori methi ( dry fenugreek leaves )
- pinch of hing ( asafoetida )
- 2-3 tbsp oil
Method:- Wash palak leaves. Place in a big bowl with 3-4 tbsp water and cook in the microwave for 3-4 minutes. I prefer this method, don’t need to drain the water.
Now place spinach in grinder and ground into a coarse paste. it will take few seconds. Leave it aside.
Heat oil on medium heat in a heavy bottom pan and add cumin seeds, when splutter add hing and finely chopped onion, saute till they turn golden brown, it will take about 3-4 minutes.
Add kasoori methi, green chillies and ginger-garlic paste, fry all these about 1-2 minutes.
Now add red chilli powder, garam masala, kitchen king masala and salt. Turn the heat on low.
Fry about half a minute and add chopped tomatoes.
Cook the tomatoes in masala till little soften.
Add mixed vegetables and cook about 3-4 minutes on a low heat.
Add spinach and mix well. Cook further about 2-3 minutes. Add single cream and cardamom seeds, mix well let it simmer about one more minute. Turn off the heat.
Ready to serve with round and soft gujarati rotlis , naan or paratha.
You will need:-
- 8-10 Thai aubergine
- salt to taste
- Lemon wedges
- 1/2 cup fresh coriander
- 3 tbsp fresh mint
- 2-3 green chillies
- 1/2 ” fresh ginger
- 2-3 cloves garlic
- 1/2 tsp red chilli powder
- 1 tsp ground cumin and coriander ( dhana jeera powder )
- 1 tsp cumin and mustard seeds
- 1/4 tsp turmeric powder ( I did not use it, I wanted to keep masala green )
- 4-5 tbsp oil
- Pinch of hing ( asafoetida )
Method:- Place salt, coriander, mint, chillies, ginger and garlic in a blender and grind to a coarse paste with a minimum amount of water. Keep it a side. Wash the aubergine and cut Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with green chutney and leave it aside. you will have some extra masala left, leave it a side. Heat oil in pressure cooker and add mustard and cumin seeds. When they splutter add hing and slowly place all the stuffed aubergine in the cooker. sprinkle left over chutney and little salt in there and add 3-4 tbsp of water. In three whistle sabji should be ready. Squeeze some fresh lemon juice. Serve hot with round and soft gujarati rotlis , or Paratha.
Note:- If you do not have pressure cooker, make sabji in open pan on a very low heat. It will take more time and energy. But the results will be the same. Adding water, depends on the vegetables, here in UK most of the green veggies don’t need much water.
