Subji Miloni/Miloni Tarkari

Name: Subji Miloni/Miloni Tarkari
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Spinach blanched in water, cooled and pureed; 2 cups mix vegetables like carrot, cauliflower, french beans, corn and green peas; 1/4 cup paneer cut into small cubes; 2 big onions finely chopped; 2 tablespoons Cooking oil; 1 tablespoon chopped garlic; 1/2 teaspoon Cumin seeds; 1 Whole red chilli; 1 tablespoon Ginger paste; 1 Green chilli chopped; 1/2 teaspoon Turmeric powder; 1 tablespoon Coriander powder; 1 teaspoon Salt or to taste; 1/2 cup Cashew nuts boiled and grinded into a paste; 2 tablespoons Butter; 2 tablespoons Cream; 1/2 teaspoon Kasuri methi

Sanchita Mittal @sm_thechef

Delhi

#Leafygreens
Subzi Miloni is restaurant style exclusive recipe in which the mix vegetables are sautéed to perfection in flavours and dipped in a creamy blend of Spinach Puree and Cashew nut gravy.
It goes perfect when served with naan or lachha paranthas.
Must try recipe.

Sanchita Mittal @sm_thechef

Saved

Ingredients

30 minutes

2 servings

1 cupSpinach blanched in water, cooled and pureed
2 cupsmix vegetables like carrot, cauliflower, french beans, corn and green peas
1/4 cup paneer cut into small cubes
2big onions finely chopped
2 tablespoonsCooking oil
1 tablespoonchopped garlic
1/2 teaspoonCumin seeds
1Whole red chilli
1 tablespoonGinger paste
1Green chilli chopped
1/2 teaspoonTurmeric powder
1 tablespoonCoriander powder
1 teaspoonSalt or to taste
1/2 cupCashew nuts boiled and grinded into a paste
2 tablespoonsButter
2 tablespoonsCream
1/2 teaspoon Kasuri methi

Saved

Steps

30 minutes

1

Wash and chop all vegetables and cut them into small dices and boil in slightly salted water for just 2 minutes to retain there colour and crunch.
2

Heat oil in a sauce pan and add cumin seeds bay leaf and whole red chillies.
3

Once the cumin seeds starts to crackle add chopped garlic and chopped onion and sauté on medium heat till onion turns light brown.
4

Add ginger paste and chopped green chillies and sauté for 2 minutes on medium heat.
5

Add turmeric powder, coriander powder, salt and cook for a minute on low heat.
6

Now add the boiled spinach purée and cashew nut paste and stir fry.
7

Cook for 5 minutes and add the boiled mix vegetables, paneer and butter and simmer for another 5 minutes.
8

Add cream and kasuri methi and mix well and remove from the heat immediately.
9

Serve hot, flavourful, creamy Subzi Miloni garnished with chapatis, naan or lachha paranthas.