by Tarla Dalal
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Added to 12 cookbooks
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Mixed vegetables cooked in a rare blend of spinach pulp with luscious white gravy. The white gravy can be made a week before and used for a number of dishes. Do not over cook the gravy as far as possible to maintain the colour of the dish.
- Combine all the ingredients with ¾ cup of water and simmer for about 15 minutes.
- Cool and blend to a smooth paste. Keep aside.
- Heat the butter in a pan, add the capsicum and sauté for 2 to 3 minutes.
- Add the ginger-garlic paste and sauté for 1 more minute.
- Add the white gravy, tomato purée and ½ cup water and allow it to simmer for 2 to 3 minutes.
- Add the hariyali paste, cream and salt and mix well.
- Allow it to simmer for 3 to 5 minutes, then add the lemon juice, salt, punjabi garam masala, boiled vegetables and cherry tomatoes and mix well.
- Simmer for a couple of more minutes.
- Serve hot.
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