a very healthy and nutritious sabzi prepared by cooking seasonal vegetables in spinach gravy. Call it by any name – Diwani Handi or Subz Diwani Handi, but in simple terms it is nothing but seasonal vegetables of your choice cooked in a creamy spinach gravy
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1cupparboiled mixed vegetables {1 medium sized carrot¼ cup peas, 8-10 french beans}
small pieceabout ¼ of the whole cabbage, shredded
¼capsicumchopped
1 tomatochopped
1tablespoonoil
1tablespoonbutter
1broken dry red chilideseeded
½tspcumin seeds/jeera
1green chillicut into 2 pieces or finely chopped
pinchof asafoetida/hing
1onionfinely chopped
3-4garlic clovesfinely chopped
½teaspooncoriander powder/dhania powder
½teaspoonjeera/cumin powder
¼teaspoongaram masala powder
¼teaspoonred 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.
Video
Notes
•We have avoided cream, but you may add cream in the end. •Add water in this sabzi, depending on the gravy consistency you prefer.