Clean and trim spinach and wash in running water several times. Blanch it in boiling hot water for two to three minutes. Drain excess water and refresh spinach leaves in cold water. Remove stems, wash and chop green chillies. Pure spinach in a blender along with one green chilli.
Peel, wash and cut carrots into thin diagonal slices. String, wash French beans and cut into diamond shaped pieces. Wash and separate cauliflower into small florets. Blanch these vegetables in boiling water for two to three minutes. Drain.
Peel, wash and chop onion. Wash and chop coriander leaves.
Heat half of the oil, add ginger and garlic, stir-fry.
Add onion and remaining green chillies. Stir-fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minutes, stirring frequently.
Add pureed spinach, cook it for a minute and add salt. Keep it aside.
Heat the remaining oil in frying pan, add cumin seeds and when it starts to change colour, add tomatoes. Cook on a medium heat for three to four minutes, stirring continuously. Add blanched vegetables and stir-fry lightly.
Add lemon juice and season with slat and red chilli powder. Add garam masala powder and chopped coriander leaves.
Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot. |
