Children are smart enough to identify the hidden veggies in their menu and its a great challenge for all moms to include greens and veggies in some form of their diet. In my today's recipe, I have included the spinach leaves in such a way that our little champs cannot use their detective skills ;)
Tomatoes and spinach leaves are made into fine paste and cooked along with the veggies and spices to give a delicious curry. Addition of butter is optional in this recipe but it enhances the taste and gives richness to the gravy.
3 Tbsp Oil
1 Bay leaf
1 Star anise
1/2 inch Cinnamon stick
2 Tsp Ginger garlic paste
2 Onions, ( 1 Onion - Finely chopped and 1 onion - Paste )
4 Tomatoes, chopped
1 Cup Spinach leaves, Chopped
2 Green chillies, slitted
2 Potatoes, Cut into small cubes
2 Carrots, Cut into small cubes
2 Capsicum / Green Bell pepper, Cut into small pieces
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder ( Adjust according to taste bud )
1/2 Tsp Coriander powder
1/2 Tsp Cumin / Jeera powder
1 Tbsp Besan flour
1/4 Tsp Garam Masala Powder
Salt to taste
Coriander leaves for garnishing
A dollop of Butter ( Optional )
Grind tomatoes and spinach into fine paste and keep aside.
Heat oil in a cooker and add bay leaf followed by elachi, cinnamon and star anise.
Fry and add finely chopped onion along with the onion paste.
Saute for half a minute and add ginger garlic paste followed by green chillies.
Saute till the raw smell of ginger garlic goes off.
Now add the ground Tomato - Spinach paste and let it cook for couple of minutes.
Add all the masala powders ( turmeric, chilli, coriander, cumin and besan ) except garam masala and mix well.
Add little water ( approx. 3 - 4 tbsp ) and cook till the oil separates from the masala.
Now add the veggies along with a cup of water and required amount of salt.
Pressure cook it for 3 whistles in a medium flame and switch off the flame.
Once the pressure gets released, add garam masala and coriander leaves to the gravy.
Let it cook for couple of minutes and switch off the flame.
Garnish with coriander leaves, butter and serve hot.
Serving Options :
Serve hot with Roti, chopped onions and lemon wedges.