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Tuesday, August 28, 2012

Mixed Vegetables in Spinach-Poppy Seeds Gravy

I had my Eureka moment a couple of days ago, when we decided to have Pooris and the usual culprits (Kabuli Chana or Potatoes) were not present in sufficient quantity. Bored out of my shoes, I decided to make mixed vegetables in  green gravy, and ended up adding ingredients I had no intentions of adding and worse yet, had no idea how the combination will end up tasting. The result was a subdued and rich side-dish with many interesting taste-layers.

Mixed Vegetables in Spinach-Poppy Seeds gravy


Preparation Time:

40 Minutes



Ingredients:

  1. Carrot: 1

  2. Potato: 1 Medium sized

  3. Beans: 8-10 Medium sized

  4. Capsicum: 1 Medium Sized

  5. Peas:  a handful.

  6. Spinach (Palak): Half a bunch.

  7. Tomato:1

  8. Onions: 2

  9. Green Chillies: 2

  10. Ginger: 1"

  11. Poppy Seeds(Khus-Khus) – 2 tsp

  12. Cashew Nuts: 5-7

  13. Corn Flour: 1 tsp mixed in water.


Methodology:

  1. Cut the carrot and beans into long stripes. Cut the potato and capsicum into cubes (and squares).

  2. Blanch the Spinach leaves. Immerse them in cold water immediately, and grind them with tomato when cooled.

  3. Use the same water to boil carrot, beans, potato and peas. Add about ½ tsp salt to this water. Take the vegetables out after about 5 minutes on high flame and about 5-10 minutes on low flame. When in doubt, always take them out when they look half-cooked.

  4. Needless to say, the residual water makes for a great soup.

  5. Grind the Onions, Green Chillies and ginger into a smooth paste.

  6. Heat some oil in a pan. Add  Mustard seeds.

  7. When they cackle, add the onion paste and stir for a while.

  8. Add turmeric powder, cumin powder and coriander powder.

  9. Add the tomato-spinach paste and the vegetables,  and keep stirring in medium flame.

  10. Meanwhile, dry roast poppy seeds and cashew nuts till they turn a bit brownish. Grind them together.

  11. Add them to the pan and mix well.

  12. For a thicker and uniform consistency, add the corn-flour-water mix. Add about half a teaspoon of sugar to bring the flavors together.

  13. Garnish with Coriander leaves and serve.


Notes:

  • The dry roasting of poppy seeds and cashewnuts is done to ensure a smooth paste. Poppy seeds are surprisingly difficult to grind. If you have any other ideas on how to make the paste smooth and consistent, let me know.

2 comments:

Dips said...

poppy seeds - soak them for a while. They grind easily then. Check out my post on the poppy seed vegetable and grinding them

Archana said...

Hey, I did the soak-and-grind poppy seeds today - came out better than dry-roast!