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Malai Pyaaz Ki Sabzi
Servings – 2 – 3
INGREDIENTS
Tomato – 350 grams
Water – 900 milliliters
Onions – 400 grams
Oil – 20 milliliters
Cumin – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
Cloves – 4 pods
Black cardamom – 1 pod
Green chili – 1 tablespoon
Turmeric – 1/2 teaspoon
Salt – 1 teaspoon
Red chili – 1 teaspoon
Dry mango powder – 1 teaspoon
Coriander powder – 1 teaspoon
Fresh cream – 90 grams
Dry fenugreek – 1 tablespoon
Coriander – for garnishing
PREPARATION
1. In a blender, add 350 grams tomato and blend it into a puree.
2. Keep aside.
3. Heat 900 milliliters water in a pan, add 400 grams onions and bring it to a boil.
4. Boil for 5 – 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin and stir well.
7. Add 1/4 teaspoon asafoetida, 4 pods cloves, 1 pod black cardamom and stir for 1 – 2 minutes.
8. Then, add the boiled onions and fry till translucent.
9. Add 1 tablespoon green chili and mix it well.
10. Now, add the blended tomato puree and mix it again.
11. Cook for 8 – 10 minutes on medium heat.
12. Add 1/2 teaspoon turmeric and stir well.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon coriander powder and mix it well.
14. Then, add 90 grams fresh cream and mix it well.
15. Cook for 5 – 7 minutes on medium heat.
16. Add 1 tablespoon dry fenugreek and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.
Palak Shalgam Sabzi
Servings – 2 – 3
INGREDIENTS
Oil – 2 tablespoons
Cumin – 1/2 teaspoon
Garlic – 1 1/2 tablespoons
Ginger – 1 1/2 tablespoons
Onions – 160 grams
Tomato – 220 grams
Green chili – 1 tablespoon
Salt – 1 teaspoon
Red chili – 1 teaspoon
Turmeric – 1/2 teaspoon
Turnip – 730 grams
Spinach – 360 grams
Cumin powder – 1 teaspoon
Garam masala – 1 teaspoon
PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin and stir well.
2. Add 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger and stir again.
3. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 220 grams tomato and mix it well.
5. Cover it with lid and cook for about 5 – 7 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Add 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
8. Then, add 730 grams turnip and mix it well.
9. Cover it with lid and cook for about 15 – 20 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Now, add 360 grams spinach and mix it well.
12. Cook for 3 – 5 minutes on medium heat.
13. Add 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
14. Cover it with lid and cook for about 5 – 7 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Cook for another 3 – 5 minutes on medium heat.
17. Remove it from heat.
18. Serve hot.
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