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.
Ingredients
For the Vegetable1 medium sized carrot, peeled and cut into cubes
½ cup peas and corn (parboiled)
½ cabbage shredded
1 tablespoon oil
1 teaspoon coriander/dhania powder + cumin seeds/jeera powder
¼ teaspoon kitchen king masala
salt to taste
For the Spinach Puree125 grams palak/spinach bunch roughly chopped
an inch piece of ginger
12 cashews (soaked in hot water for 15-20 minutes)
1 teaspoon oil
For Sabzi1 tablespoon oil
1 broken dry red chili, deseeded
½ teaspoon cumin seeds/jeera
pinch of asafoetida/hing
1 bayleaf/tej patta
2 whole black pepper
2 cloves/lavang/laung
2 elaichi/cardamom
small cinnamon stick/dalchini
2 teaspoon coriander/dhania powder + jeera/cumin powder
¼ teaspoon kitchen king masala
salt to taste
1 tablespoon milk powder
1 teaspoon kasuri methi/dried fenugreek leaves
Method
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.
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.
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.
- 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.
- In the end, switch off the flame and add kasuri methi and mix.
- Remove from flame and serve hot with parathas or steamed rice.