Ingredients:

• 1 bunch – Spinach
• 1 bunch – coriander
• 1/2 bunch – Mint leaves
• 15 – French beans, diced
• 2 to 3 – carrots, diced
• 1/2 cup – Green peas
• 3 to 4 – potatoes, diced
• 5 to 6 – onions, medium sized, finely chopped
• 3 to 4 – Cloves of garlic, finely chopped
• 1 inch – ginger, finely chopped
• 3 to 4 – Green chillies
• oil to cook
• 1/2 tsp – Dhania powder
• 1/2 tsp – Haldi powder
• 1/2 tsp – Jeera powder
• 1 tsp – Red Chilli powder
• Salt to taste
• 1 spoon – Cream or malai to garnish
• 2 to 3 – Almonds to garnish, finely chopped

Method:

1. Blanch the spinach in boiling water for a couple of mins. Reserve the water.
2. Grind the blanched spinach, coriander, mint leaves and green chillies to a smooth paste with some of the spinach water.
3. Boil the carrots, French beans, potatoes and green peas. Keep aside.
4. Heat oil in the pan. Add onions and cook till light pink in colour.
5. Add the garlic and ginger. Cook for a couple of mins.
6. Add the spinach paste and cook till the oil separates.
7. Add boiled vegetables and the other masalas.
8. Cook for about 5 mins on medium flame.
9. Add the cream and almonds at the time of serving.

Recipe courtesy of Mehul