A beautiful bouquet of mixed vegetables in a deliciously -spiced spinach-mint gravy. That’s Subzi Miloni for you.
Of course, the combination of veggies is entirely up to your family’s taste – carrots, beans, baby corn, coloured bell peppers, potatoes, zucchini, mushroom-the sky is the limit!
Best part is that you can add the paneer only if you wish as an optional protein ingredient.
What’s more, this recipe uses cashew paste for thickening & flavouring, so it’s gluten & dairy free too! It’s must-try weekend fare for all those who enjoy sticking to a veggie Friday before a meat-a-tarian weekend!!
Have you seen my recent recipe for Gongura Mutton or Spinach & Corn Jade Rice?
Try my easy recipe for homemade North Indian Garam Masala.
Recipe for Subzi Miloni – Garden Veggies in Spinach Gravy
Ingredients (Serves 4 – 6 persons)
- 2 cups mix vegetables like carrot, french beans, baby corn, green peas, bell peppers, cauliflower, chopped into equal sized pieces
- 100 gms paneer cut into small cubes (optional)
- 10-12 cashews, soaked in ½ cup warm water for 10 minutes & ground to a paste
To grind into a smooth thick paste (1st paste)
- 2 medium onions, roughly cubed
- 3-4 cloves garlic
- 1 inch ginger, chopped roughly
- 2-3 green chillies, deseeded & chopped (as per your taste)
- 2 large tomatoes, roughly chopped
To grind into a smooth paste (2nd paste)
- 200 gms spinach, washed & blanched in water, then cooled & drained
- 5-7 mint leaves, washed well
Others
- 2 tablespoons cooking oil
- 1 bay leaf / tejpatta
- 2 dry red chillies
- 1 inch cinnamon stick / dalchini
- 2-3 cloves / laung
- 1/2 teaspoon cumin / jeera seeds
- 1 large onion, sliced
- 3-4 cloves garlic, minced
- 1/4 teaspoon turmeric / haldi powder
- 2 teaspoons coriander / dhania powder
- 1 teaspoon cumin /jeera powder
- ½ teaspoon crushed aniseed (saunf) powder
- ½ teaspoon garam masala powder (recipe on my blog)
- 1/2 teaspoon dry fenugreek / kasuri methi, lightly crushed
- 2 tablespoons ghee/butter for cooking (optional)
- Sat to taste
- 1 teaspoon sugar
- 1 teaspoon lemon juice
Procedure
- Wash and chop all vegetables and cut them into equal sized pieces. Parboil the carrot, beans, cauliflower in hot salted water for 3-5 minutes to retain colour and crunch. Drain.
- Reserve the babycorn, peas & capsicum if using to saute directly in the gravy as they taste better crunchy.
- Heat oil in a heavy bottom sauce pan. Add the whole spices namely bay leaf, cinnamon, red chillies, cloves, cumin seeds & saute until they darken & splutter.
- Once the cumin seeds crackle, add sliced onions & minced garlic and sauté on medium heat till onion turns translucent.
- Add ginger -garlic-chilli-tomato paste and sauté for 2 minutes on medium heat.
- Add spice powders, turmeric, coriander, cumin, salt, garam masala powder or Kitchen King masala powder & cook for 2 minutes on low heat.
- Add the raw babycorn & bell peppers/capsicum now, if using, and mix well.
- Add ¼ cup water & cook covered on low heat for 3-4 minutes to cook the vegetables.
- Once the fat starts to separate on the sides, open & now add the blanched spinach-mint purée and rest of the parboiled vegetables & cook for another 5 minutes to blend well.
- Cook for 5 minutes and add the paneer and ghee/butter and simmer for 2 minutes.
- Add crushed kasuri methi , soaked cashew paste, 1 teaspoon lemon juice & 1 teaspoon sugar and mix well.
- Remove from heat immediately & serve hot, creamy Subzi Miloni with rotis or parathas.
The Culinary Konnoisseur 