Mixed Vegetable Palak Gravy (No Onion No Garlic)

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No Onion No Garlic Mixed Vegetable Palak Gravy Recipe | restaurant style veg hariyali recipe without onion and garlic

No Onion No Garlic Mixed Vegetable Palak Gravy Recipe with step by step photos| restaurant style veg hariyali recipe without onion and garlic – a very healthy and nutritious no onion no garlic sabzi prepared by cooking seasonal vegetables in spinach gravy

There are many names attached to this Mixed Vegetable Palak Gravy 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 or Veg Hariyali. 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.

Also, this gravy recipe is without onion and garlic. So now you can enjoy restaurant style sabzi from Punjabi cuisine without onion and garlic. We have already shared the recipe for restaurant style vegetables in spinach gravy (with onion and garlic). But this recipe is for all those who doesn’t  consume onion and garlic. Do try this recipe and we are sure you will not miss restaurant sabzi.

Ingredients

The preparation of this recipe is divided mainly in 3 steps –

– preparing vegetables
– preparing spinach puree
– making sabzi

Though the list of ingredients is a bit lengthy but all the ingredients are easily available.

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Addition of milk powder to the gravy

We have added milk powder to our gravy as it thickens the gravy and gives a nice creamy texture. No need to add extra cream.

Step by Step Recipe

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.

Soak cashews on hot water for atleast 15-20 minutes. After 15-20 minutes, drain excess water and take out in a bowl.

Heat 1 teaspoon oil in a non-stick pan or kadai. Add chopped ginger, soaked cashews and palak leaves.

Mix and saute for 3-4 minutes, till palak leaves shrink.

Remove from flame and let this cool down.

Once cooled, take in a mixer jar and blend to a paste. Do not add water while blending.

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For the vegetables

Parboil peas and corn. In a pan, boil water and salt and add peas and corn. Let this cook for 3-4 minutes. Once done, drain excess water and keep aside.

Heat 1 tablespoon oil in a pan. Add carrot cubes and shredded cabbage. Mix, cover and cook for 4-5 minutes. Stir in-between.

Once you notice that carrots and cabbage are 80% cooked, add parboiled peas and corn. Mix well and saute for 1-2 minutes.

Then add 1 teaspoon coriander powder + cumin seeds powder, ¼ teaspoon kitchen king masala and salt to taste. Mix and saute for 2-3 minutes.

Remove the vegetables in a bowl and keep aside.

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For preparing sabzi

Heat 1 tablespoon oil in a non-stick pan. Add dry red chilli, cumin seeds, hing and all whole spices (1 bayleaf/tej patta, 2 whole black pepper, 2 cloves, 2 cardamom, small cinnamon stick). Mix.

Then add prepared puree and saute for 1-2 minutes on medium flame.

Add about ¼ cup water in the same mixer jar (in which we blended the puree), shake well and add that water to the pan.

Mix and saute for 1-2 minutes on medium flame.

Now add all the spice powders one by one – dhaniya powder+ jeera powder, kitchen king masala and salt. Saute for 1-2 minutes.

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Then add milk powder and mix.

Immediately add all the prepared stir fried vegetables and mix well.

If you prefer this sabzi with more gravy, you may add water at this stage. Cover and cook for 2-3 minutes.

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In the end, switch off the flame and add kasuri methi and mix.

Remove from flame and serve hot with parathas or steamed rice.

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Tips & Variations

• We have added little 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.
• To make it healthy, we have avoided cream in this recipe. But, if you want you can add cream.
• For the vegetables we have added cabbage, carrot, peas and corn – you may vary the proportion of them as per your choice or may also omit adding any of the vegetables and even choose to add other vegetables as per your choice.

What is Parboiling?

Few of the vegetables required in this recipe needs to be parboiled. Let us understand what does parboiling mean.

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.

Serving Suggestions

You can serve Mixed Vegetables in Spinach Gravy with any Roti/Paratha and Rice dish.

Kaju Karela 
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala
Pumpkin Sabzi

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