Oct 09

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Sprouts and vegetables in spinach curry

Veg Uttranchali – Sprouts and Vegetables in Spinach curry
 indian curries, indian spinach recipe, main course dish, Spinach recipe, sprout dish, Sprouts and vegetables in spinach curry, veg uttranchali
It’s a regional dish which is highly nutritious.
Spinach is a great way to increase fibre folic acid, vitamin C and beta carotene intake.
Spinach has super healing powers, it contains antioxidants, potassium, magnesium, vitamin K, folic acid, lutein, zeaxanthin.

Serve: 4

1 bunch of spinach
1 small onion chopped
1 small tomato chopped
4 medium cloves of garlic roughly chopped
1 teaspoon cumin
1 table spoon coriander powder
½ teaspoon turmeric powder
3 green chilies or 1 teaspoon red chilies
½ teaspoon cumin
2 tablespoon gram flour
2 tablespoon cooking oil
1 tablespoon clarified butter
2 spoons green gram sprouts
1 cup vegetables ( peas, carrot, cauliflower, beans, etc)

Cooking method:

Heat a pan; add 2 table spoon oil. Add cumin seeds let them splutter.
Add chopped garlic fry for 10 seconds.
Add onion fry for two minutes Now add vegetables . Cover the utensil . Cook for 2 mins now add sprouts and salt, cook for 5 more minutes Add turmeric powder and 2 spoons gram flour( besan) fry for 1 minute.
Add tomatoes. Add coriander powder, Garam masala and chilies
Cover and cook for a minute.

Clean the spinach and wash properly. Pressure cook (3 whistles) spinach by adding 1/2 cup water and little salt. Cool it and blend it.

Add spinach in half cooked sprouts and vegetables. Cook for 10- 15 minutes.
Your main course dish – veg Uttranchali is ready to eat. Taste best with chapati, Puri or any indian bread.

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