• MASALA: 1. Turmeric - 1/2 Tea spoon 2. Sundae masala - 1 Tea spoon 3. Red Kashmiri powder - 1/2 Tea spoon (for colour) 4. Chaat masala - 1/2 Tea spoon 5. Dry mango powder / Aamchur powder - 1/2 Tea spoon 6. Green paste - 1 Tea spoon 7. Dhana-jeera (Coriander-cumin) powder - 1/2 Tea spoon 8. Salt - As per taste 9. Corriander - 1 Small bowl for garnishing.
METHOD:
First clean the Paalak leaves and soak them in Luke-warm water for 15 min with turmeric and little salt.
Now cut Cabbage, Carrot and Baby corn.
Make small florets of cauliflower and broccoli.
Now soak all the above cut vegetables in Luke-warm water with turmeric and salt for 15 mins.
After 15 minutes are over, rinse all the vegetables with clean water.
And now steam all the vegetables including palak onion and tomato.
Now remove the palak and keep it in a cold water to maintain its green colour.
Squeeze the excess water from palak and grind in a mixer till it becomes a smooth paste. (Paalak Puree)
Grind the boiled tomato and boiled onion into a paste in a mixer.
Now heat the vessel on a hotplate/gas burner/stove (As per choice and availability) and add the tomato- onion paste to it. Saute this for 2-3 min.
After 2-3 minutes, add Paalak puree and all the Masalas (Sundae Masala,Chaat masala, Red Kashmiri powder, Dhana-jeera powder, Turmeric, Dry mango/Aamchur powder, Green paste and salt) to this mixture and again saute it for 2-3 min.
Now add all the steamed vegetables to this and again stir this for 4-5 min.
If you want, you can add vegetable stock. (water in which you have steamed the vegetables).
Now stir it for sometime and then cover with a lid for 5-6 min.
