Mixed Vegetables in Spinach Gravy
A very healthy and nutritious sabzi prepared by cooking seasonal vegetables in spinach gravy. There are many names attached to this sabzi when it comes to ordering this sabzi at a restaurant. Few of the names which we are aware of are – Diwani Handi or Subz Diwani Handi. Call it by any name, but in simple terms it is nothing but seasonal vegetables of your choice cooked in a creamy spinach gravy. We have tried to make this sabzi healthy and avoided cream in this.
We have not added extra water while cooking this sabzi and so this recipe has a semi-dry consistency. You may add water, if you prefer gravy in this sabzi.
The main highlight of mixed vegetable sabzi recipes is that you can add your favourite veggies and can also present it with different veggies each time you serve. We have tried to incorporate many veggies – but as we said, you may vary the proportion of them as per your choice or may also omit adding any veggie. Few of the veggies here needs to be parboiled.
What is Parboiling?
Parboiling in simple terms means partially cooking the vegetables i.e. when you boil the veggies, you cook them completely or say 100%. But in parboiling, you cook the veggies till they are 60-70% done. After parboiling veggies, they need further cooking procedures like stir-frying or grilling.
You may also refer to our Video + Stepwise Instructions on How to Blanch Spinach (Palak)
Serving Suggestions
You can serve Mixed Vegetables in Spinach Gravy with any Roti/Paratha and Rice dish.
If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –
Begun Bhaja Recipe
Kaju Karela
Mixed Vegetables in Spinach Gravy
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala
Pumpkin Sabzi
Mixed Vegetables in Spinach Gravy
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Ingredients (1 cup = 240 ml)
For the Spinach (Palak) Puree
- 250 grams palak/spinach bunch
- an inch piece of ginger
- 1-2 green chillies
Veggies and other ingredients
- 1 cup parboiled mixed vegetables {1 medium sized carrot ¼ cup peas, 8-10 french beans}
- small piece about ¼ of the whole cabbage, shredded
- ¼ capsicum chopped
- 1 tomato chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1 broken dry red chili deseeded
- ½ tsp cumin seeds/jeera
- 1 green chilli cut into 2 pieces or finely chopped
- pinch of asafoetida/hing
- 1 onion finely chopped
- 3-4 garlic cloves finely chopped
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon red chilli powder
- salt to taste
Instructions
For the Spinach (Palak) Puree:
- Soak Palak leaves in a bowl of water and pinch of salt for about 5 minutes.
- Remove the stems from the leaves. Roughly chop the leaves.
- Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.
- Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
- In a mixer/blender jar, add blanched palak leaves along with ginger and green chillies and blend till you get a smooth puree.
- Keep the spinach puree aside.
Preparing the Sabzi
- Parboil the veggies – carrots, peas and french beans.
- Heat oil and butter in a non-stick pan. Add dry red chilli and cumin seeds. Once they splutter, add green chilli, hing, and chopped onions.
- Saute till the onions become transparent.
- Then add chopped garlic and saute for another 1-2 minutes.
- Now add chopped capsicum, shredded cabbage and parboiled veggies (we have used carrots, french beans and peas). You can use any veggies of your choice.
- Saute for 2-3 minutes.
- Now add chopped tomatoes and saute till tomatoes become soft and pulpy. Cook on a medium flame.
- Once the tomatoes are soft and pulpy, add all the spice powders one by one - dhaniya powder, jeera powder, garam masala powder, red chilli powder and salt. Saute for 1-2 minutes.
- Now add the palak puree. Mix well and cook for another 2-3 minutes. If you prefer gravy, you may add water at this stage.
- Remove from flame and serve hot with parathas or steamed rice.
Look delicious ! I definitely try it this weekend.
But look i like it will take times to make it 🙂
Thanks for your recipe !
Thanks a lot:))) Do share your feedback