I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
For Madrasi Vegetable:
- Cauliflower ½ Cup
- Potato Cubes ½ Cup
- Green Peas ½ Cup
- Carrot ½ Cup
- Water 2 Liters
- Oil 50 ml
- Butter 50 Gm
- Onion Chopped 100 Gm
- Ginger & Garlic Paste 1 Tablespoon
- Green Chili Small Paste 1 Tablespoon
- Tomato Puree 1 Cup
- National Chatkharaydar Sabzi Masala 3 Tablespoons
For Tempering:
- Butter 100 Gm
- Curry Leaves 12 To 15
For Sultani Daal:
- Oil, 100 ml
- Lentil Channa Boiled 100 Gm
- Lentil Masoor Boiled 150 Gm
- Onion Chopped 150 Gm
- Tomato Chopped 200 Gm
- Ginger & Garlic Paste 20 Gm
- National Mazedar Daal Masala 3 Tablespoon
- Water ¼ Cup
- Butter 50 Gm
- Cream 2.5 Tablespoon
For Garnishing:
- Coriander Leaves Chopped for Garnish
- Ginger Julienne for Garnish
- Boiled Eggs Half Cut 1 Se 2 For Garnish
For Tempering:
- Oil ¼ Cup
- Onion Slices 1 Small
- National Cumin Seeds 1 Teaspoon
- Round Red Chili 5 To 6
- Garlic Chopped 1 Tablespoon
- Curry Leaves 10 To 12
Palak Gosht :
- Spinach 1 Kg
- Green Chili Big 2 To 3
- Water 2 Liters
- Chicken Boneless Cubes 300 Gm
- Spinach Paste 1 Kg (300gm Will Remain After Boiling)
- Oil 100 ml
- Onion Chopped 100 Gm
- Ginger & Garlic Paste 1 Tablespoon
- Green Chili Small Paste 1 Tablespoon
- National Cumin Seeds 1 Teaspoon
- Tomato Chopped 1/2 Cup
- National Chatkharaydar Sabzi Masala 3 Tablespoon
- Curry Leaves 10 To 12
- Butter 100 Gm
- Cream 4 Tablespoon
Directions
For Madrasi Vegetable:
- After Thoroughly Washing All Vegetables Boil Them For 8 To 10 Minutes.
- Heat Oil and Butter in A Frying Pan and Then Fry the Onions Until Light Golden Brown, Then Add Ginger and Garlic Paste Along with Green Chili Paste. Fry And Stir This Mixture for The Next 1 Minute Then Add National Chatkharaydar Sabzi Masala. Mix And Stir All for The Next 10 To 20 Seconds. Now Add Tomato Puree and Let It Cook on Slow Flame for Next 8 To 10 Minutes. Add Boiled Vegetables Mix and Stir, Add Water and Let It Cook for More 2 To 3 Minutes.
For Tempering:
- Heat Butter in A Frying Pan and Add Curry Leaves, Cook For 20 Seconds and Add to Vegetables and Mix.
For Sultani Daal:
- Warm The Oil in A Frying Pan and Then Fry the Onions Until Golden Light Brown, Then Add Ginger and Garlic Paste and Fry for Another 10 To 20 Seconds. Now Add Tomatoes and National Daal Masala, And Fry For 1 Minute.
- Add ¼ Cup Water and Let It Cook For 5 To 7 Minutes on Light Flame. Add Both Lentils Mix and Mash Them Up to 50% With the Help of a Spoon. Add Butter and Cream and Let It Cook For 2 To 3 Minutes More.
For Tempering:
- Heat Oil in A Frying Pan, Fry the Onion Slices Until Golden Brown. Now Add Chopped Garlic and Let It Cook For 30 To 40 Seconds, Then Add Round Chilies, National Cumin Seeds and Let It Cook for Another 20 To 30 Seconds. Add Curry Leaves and Cook For 10 More Seconds. Put This Tarka on The Cooked Lentils.
- Serve the Daal with Garnished Coriander Chopped, Ginger and Boiled Eggs.
For Palak Gosht:
- Wash The Spinach 3 To 4 Times Properly. Boil Spinach in Water with Big Green Chilies For 10-15 Minutes. Grind Spinach Once Boiled.
- Warm Oil in A Frying Pan and Add Onions Until Golden Brown. Now Add National Cumin Seeds and Fry for Another 20-30 Seconds. Add Ginger, Garlic and Green Chili Paste and Fry For 1 Minute, Then Add Chicken and National Chatkharaydar Sabzi Masala. Cook For Further 1-2 Minutes. Now Add Chopped Tomatoes and Curry Leaves and Stir Fry For 1 Minute.
- Leave It on Slow Flame to Cook for Next 7 To 8 Minutes, Then Add the Spinach Paste and Cook for Another 2 To 3 Minutes,
- Add 100 Gm Butter And 4 Tbsp Cream and Mix So Well That the Butter Is Visible. Gravy Is Now Ready.
- Serve this in a traditional Thaali with chapatis or parathas for a delicious meal!
