Ever left with a little cauliflower, a little spinach, and a couple of capsicums/Bell Peppers in your fridge? Well I was yesterday, and then I remembered this recipe that I had seen on TV sometime back. This tastes awesome! My husband loved it and his feedback on the dish made me quite happy. The addition of the Indian Pickle spices like Saunf and Kalonji make it very interesting and delicious. This is a sure thing on the menu for the next party at my home!
Chopped Palak (Spinach) – 2 Bowls
Chopped Patta Gobhi (Cauliflower) – 1 bowl,
1/2 Shimla mirchi (capsicum/bell peppers) each of green, yellow and red color
Oil/olive oil- 2 Tablespoon
Kalonji (Nigella or Black Onion Seeds) – 1 teaspoon
Fennel seeds (Saunf)
1 Onion Chopped
1 Tomato chopped
Grated Cheese – 2 tsp
Grated Paneer (Indian Cottage Cheese) – 1 tablespoon
Cream/Malai (Milk Cream) – 1/2 Cup
2 Green chillies split vertically
1 teaspoon ginger paste
Turmeric Powder- 1 Tsp
Red Chilli Powder- 1 tsp
Salt to taste
Garam masala- ¼ tea spoon
Heat 2 tablespoon oil in a saucepan. Add Saunf, Kalonji (Crush the Kalonji slightly with the palms as you put them in the oil, this helps in releasing their aroma)
Once they crackle, add the chopped onions. Fry them till they are golden brown.
Now add the ginger paste and green chillies, after a couple of minutes add the chopped cauliflower, let it cook for 5-6 minutes, once it becomes soft, add the capsicum. Stir the vegetables.
After the Capsicums softens a little bit, add the chopped tomatoes, and the spices (Turmeric powder, chilli powder, salt) please keep in mind that Spinach has slight salt content in it, so the salt amount can be on the lesser side.
After the vegetables blend and the spices infuse their aroma, add the spinach. Let the spinach cook for 2-3 minutes and then add the grated cheese, paneer, and cream. In the end add the Garam Masala Powder and garnish with cheese and Paneer.
This dish tastes awesome- it can be served with chapatti, naan, or bread.
Remember to let the salt added be on lesser side as spinach already has some natural salt content in it. Also don’t overcook the dish especially after you add the spinach, so that the nutrients and colors are preserved.