Mix vegetable with creamy spinach curry is very vibrant and spiced with coriander, garam masala, cream and butter. It gives a very healthy and soulful look to mixed veggies like peas, potato, cauliflower, French beans, carrots etc. Spinach is a nutritious, leafy green. This vegetable has been shown to benefit health in several ways. Spinach may decrease oxidative stress, improve eye health, and help prevent heart disease and cancer. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet.
Heating whole spices in hot oil to unleash their flavor a lot. Choose from cardamom, cinnamon, cloves, and seeds for the perfect base to your dish. Fresh spices are the best choice and will keep for longer in the freezer.
Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
Mix Creamy Vegetable in Spinach Curry | Jeera Rice | Palak Paneer | Methi Matar Malai
In Short : Heat water in a pan, boil all the vegetables strain the water and keep aside water to be used for stock later on. Heat butter in a pan, add chopped onions, ginger & garlic. Cook till onion starts changing color, now add chopped tomatoes and cook till tomatoes are soft. Add cumin powder, coriander powder, Kasuri Methi & turmeric and cook for 2 more minutes. Switch off the flame and let it cool slightly. Now grind it to a fine paste.
Heat remaining butter in pan, add chopped green chilies and cook for a minute, add mixed vegetables and the stock in which the vegetables were boiled. Bring to boil and then add the prepared paste, roughly chopped spinach leaves and cook on a medium flame till oil separated on the side.
Now add chili powder, chili flakes, chopped coriander, Chaat masala and fresh cream. Cook till it becomes creamy. Add lemon juice, mix well and remove from the flame. Serve hot.
Mix Creamy Vegetable in Spinach Curry
Ingredients
- 30 gram butter
- 1 medium onion chopped
- 1 tsp green chilies chopped
- 120 grams spinach or 3/4 cup palak pureed
- 1 large Tomato chopped
- 300 grams vegetables mixed French beans, mushrooms, bell pepper, broccoli, carrots, green peas, cauliflower.
- 1 cup white sauce
- 1/2 tsp Turmeric Haldi
- 1 inch ginger
- 1 tbsp garlic paste
- Salt to taste
- 1/2 tsp kashimir chili powder
- 1/2 tsp Red chili flakes
- 60 grams Fresh cream
- 1 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1 tsp Chat masala
- 1 tsp kasuri methi
- 1 tsp lime juice
Instructions
- Heat water in a pan, boil all the vegetables strain the water and keep aside water to be used for stock later on.
- Heat butter in a pan, add chopped onions, ginger & garlic.
- Cook till onion starts changing colour, now add chopped tomatoes and cook till tomatoes are soft.
- Add cumin powder, coriander powder, kasuri methi & turmeric and cook for 2 more minutes.
- Switch off the flame and let it cool slightly. Now grind it to a fine paste.
- Heat remaining butter in pan, add chopped green chillies and cook for a minute, add mixed vegetables and the stock in which the vegetables were boiled.
- Bring to boil and then add the prepared paste, roughly chopped spinach leaves and cook on a medium flame till oil separated on the side.
- Now add chilli powder, chilli flakes, chopped coriander, chaat masala and fresh cream.
- Cook till it becomes creamy.
- Add lemon juice, mix well and remove from the flame. Serve hot.
