500g Spinach leaves
1 medium carrot
100g French beans
1 small bunch Fenugreek leaves (methi)
½ small Cauliflower
¼ cup shelled Peas
2tbsp vegetable oil
½ tsp cumin seeds
1tbsp ginger garlic paste
3 green chillies
½ tsp Turmeric powder
¼ cup Milk
Wash the Spinach leaves and remove the stems. Blanch the spinach leaves in boiling water for 1minute and refresh in cold water. Puree the spinach leaves in a blender and set aside.
Scrape the carrot and cut into ½ inch cubes. String the beans and cut into half inch pieces.
Separate the cauliflower into florets.
Wash the Fenugreek leaves in plenty of water and chop finely.
Finely chop the green chilies.
Heat the oil in a pan. Add the cumin seeds and allow to sputter. Add the green chilies the ginger garlic paste and sauté for 30 seconds. Add the turmeric powder, salt and the subzi masala and saute for another 10 seconds.
Add the fenugreek leaves and cook for 2-3 minutes.
Add the carrots, cauliflower, French beans and green peas and one cup water. Cover and cook till the vegetables are done.
Add the spinach puree and cook for 3-4 minutes.
Stir in the milk and serve hot.
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