Palak Mix Vegetable Subji
Palak Vegetable subji is made with spinach and 6 different veggies in it. There is a sauce/gravy made from spinach, tomatoes, onions, garlic and ginger and roasted veggies are added along with some spices. I have sued cashews in the base sauce, so they give nice creaminess without adding any dairy and of course spices add all the flavors.
Servings: 4 servings
Ingredients
Spinach sauce
- 1 bunch of spinach about 2-3 heaping cups
- 2-3 garlic cloves
- 1- inch ginger piece
- 1-2 green chilies roughly chopped
- 1 medium sized red onion chopped
- 1 small tomato chopped
- 2-3 tbsp cashews
Vegetables
- ½ cup onion chopped
- ½ cup carrots chopped
- ½ cup red peppers chopped
- ½ cup green peas
- 1 cup cauliflower florets approx. 10 big pieces
- 1 cup green beans chopped
Spices
- 2-3 tbsp ghee or oil
- ½ tsp cumin seeds
- 1 bay leaf
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1-2 tsp garam masala
- Salt to taste
Instructions
- Wash and chop vegetables in big chunks. Leave them aside.
- Heat up some oil in a pan on medium heat, once the oil is hot add roughly chopped garlic, ginger, green chili and onions. Cook it until the onions are translucent. Add the tomatoes too. Cook it for few minutes. Then, add spinach and about ¼ cup of water.
- Let it cook until the spinach starts wilting. Turn off the heat. Let it cool down before blending it. ½
- Once the mixture cools down, blend the mixture. Leave it aside.
- Heat remaining ghee or oil, in the same pan, add cumin seeds and bay leaf. Once they splutter, add all the vegetables one by one and quickly roast them and once they are roasted add the spinach blend into the roasted vegetables. Add spices like red chili powder, turmeric, coriander and garam masala powder and salt. Let it cook for just few more minutes or until the vegetables look cooked. Make sure to not overcook the veggies.
- Turn off the flame and add any heavy cream or cashew cream you would like to add. You can also add shallow fried paneer.
- Serve it warm with naan, jeera rice or paranthas.
- It keeps well in the refrigerator for few days, or you can freeze the leftovers. The color will change to dark shade, don’t worry.
Notes
- If you like you can add a little bit of heavy cream at the very end. But it’s totally optional.
- I added some cashew cream on top which is vegan.
- Regardless, how you make this dish, it’s one of those easy weeknight dishes full of healthy stuff. Serve it warm with any side dish of your choice.
- It keeps well in the refrigerator for few days, or you can freeze the leftovers. The color will change to dark shade, don’t worry.