Posted on October 12, 2015 by Miss OMGies in Curry, Main Course, Uncategorized, Vegi
Beetroot, Cauliflower & Spinach Vegetable Curry (Chukandar, Gobi aur Saag (Palak) ki Sabzi) Ingredients:
1. Beetroot Sliced – 1 Cup
2. Cauliflower Cut into Florets – 1 Cup
3. Spinach – 1/2 Cup
4. Ginger Garlic Chopped – 1 Tbsp
5. Kashmiri Mirch Powder – 1 Tsp
6. Turmeric – 1/2 Tsp
7. Coriander Powder – 1 Tbsp
8. salt – as per taste
9. Oil – 1/2 Cup
For Tempering:
1. Cumin Seed – 1/2 Tsp
2. Carmon Seeds (Ajwain) – pinch
3. Mustard Seed -
4. Dry Red Chilli – 4-5 pieces
5. Curry Leaves – few
6. Onion (Peeled & Sliced) – 1
Beetroot, Cauliflower & Spinach Vegetable Curry (Chukandar, Gobi aur Saag (Palak) ki Sabzi) Method:
1. In a non stick pan add oil. Once heated add tempering ingredients.
2. When the ingredients pop up add onions. Fry until golden brown.
3. Add all vegetables and spices. In low to medium flame let them cook and allow the excess of water to leave. If necessary pour half cup of water. Be aware the food should not stick on pan. (beetroot take more time compared to the other vegetables, so I cooked separately than add in rest vegetables. It all depends on how one can handle these vegetables.)
4. When aroma arises, it means the Vegetable Curry is ready to be served. (For better result you can add 1 Tsp of Lemon Juice and 1/2 Garam Masala Powder. Steamed Velvety Dish is ready!)
5. Dishout and garnish with favourite greens. I decorated with Chopped Baby Spinach Leaves.
The Fresh, Vibrant and Healthy Sabzi / Curry is at its best with plain Rooti, Chapati, Poori (puri), Doosa / Bread and tastes divine with steamed Rice •́ᴥ•̀
Tips / Notes:
1. The fabulously delicious Beetroot, Cauliflower & Spinach Vegetable Curry (Chukandar, Gobi aur Saag (Palak) ki Sabzi) can be served with any appetizer including mini sandwiches, wraps or masala dosa.
2. The versatile and nutritious Sabzi becomes all time faviroite with special garnishing / topping including: Green Chills, Coriander Leaves or Tomatoes.
3. Always be mindful before buying Beetroot. Choose Red & Firm Beetroot that is easy to cut. Try to buy Beetroot without leaves and avoid soft ones, or else they will be difficult to cut.
4. Be patient while cooking Beetroot as it takes a bit time compared to the other vegetables. It is necessary to slice the Beetroot thin. If you like you can chop the Beetroot. Separate from the other vegetables, once it is half cooked and then cook with rest vegetables. If the Beetroot is not properly cooked than the raw texture makes the food bitter and not tasty.
