Veg Tiranga Sabji Recipe
I went to a restaurant with my mom to celebrate her birthday. I checked the menu card. We didn’t want those typical Punjabi dishes with 1 and the same type of gravy. I was reading the menu card to see, if i could get something different than usual. I stopped on one name ‘Veg Tiranga’. I called the waiter and asked about the sabji. He explained that the dish contains three different types of gravies. So we decided to order that one. I was very excited to taste it.
The dish had come. And really it exceeded my expectations. I loved it so much. The three gravies was of different tastes. I decided to try it at home.
At first, it looked very time consuming and lengthy process. But if you do some tricks, it will not take much time.
Veg Tiranga Sabji Recipe
I went to a restaurant with my mom to celebrate her birthday. I checked the menu card. We didn’t want those typical Punjabi dishes with 1 and the same type of gravy. I was reading the menu card to see, if i could get something different than usual. I stopped on one name ‘Veg Tiranga’. I called the waiter and asked about the sabji. He explained that the dish contains three different types of gravies. So we decided to order that one. I was very excited to taste it.
The dish had come. And really it exceeded my expectations. I loved it so much. The three gravies was of different tastes. I decided to try it at home.
At first, it looked very time consuming and lengthy process. But if you do some tricks, it will not take much time.
Open in Cookpad AppSteps
- 1
White sabji : Heat a pan, add chopped onions and fry till golden brown. Let it cool.
- 2
Now grind – fried onions, chilies, ginger-garlic paste to a smooth paste. Remove it in a bowl.
- 3
Grind soaked cashews to a smooth paste.
- 4
Heat oil in a pan. Add onion paste. Stir well.
- 5
Add green cardamoms and stir for a minute.
- 6
Now add mawa, cashew paste. Stir and add half cup of water. Cook for 10 minutes on low flame.
- 7
Add fresh cream, salt and white pepper powder. Mix well.
- 8
Now add remaining optional ingredients – cashews, paneer pieces, raisins, almonds, grapes.
- 9
Mix well and cook for 5 minutes.
- 10
Green Sabji : Clean and wash spinach.
- 11
Blanch spinach in boiling water for a minute. Drain and put them in chilled water for 10 minutes.
- 12
Puree spinach to a paste.
- 13
Heat oil in a pan. Add onion paste and fry till golden.
- 14
Add ginger-garlic paste, green chilies and stir.
- 15
Add red chili powder, turmeric powder, amchur powder, garam masala and fry.
- 16
Add spinach puree, boiled corn and salt. Mix well. Cook for 4 – 5 minutes.
- 17
Remove from heat and add lemon juice.
- 18
Red Sabji : Heat oil in a pan. Add ginger-garlic paste and green chilies. stir for a minute.
- 19
Add onion paste and fry till they become golden.
- 20
Add tomato puree and cook for 5 minutes.
- 21
Add red chili powder, turmeric powder, coriander powder and mix well.
- 22
Add capsicum and cook for 3 – 4 minutes.
- 23
Now add salt and water to adjust consistency. Let the curry be thick.
- 24
Add fresh cream and cook for 2 – 3 minutes.
- 25
Add paneer cubes. Mix well and cook for 3 – 4 minutes.
- 26
Garnish with coriander leaves.
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