Spinach Paste 1 Kg (300gm Will Remain After Boiling)
Oil 100 ml
Onion Chopped 100 Gm
Ginger & Garlic Paste 1 Tablespoon
Green Chili Small Paste 1 Tablespoon
National Cumin Seeds 1 Teaspoon
Tomato Chopped 1/2 Cup
National Chatkharaydar Sabzi Masala 3 Tablespoon
Curry Leaves 10 To 12
Butter 100 Gm
Cream 4 Tablespoon
For Madrasi Vegetable:
After Thoroughly Washing All Vegetables Boil Them For 8 To 10 Minutes.
Heat Oil and Butter in A Frying Pan and Then Fry the Onions Until Light Golden Brown, Then Add Ginger and Garlic Paste Along with Green Chili Paste. Fry And Stir This Mixture for The Next 1 Minute Then Add National Chatkharaydar Sabzi Masala. Mix And Stir All for The Next 10 To 20 Seconds. Now Add Tomato Puree and Let It Cook on Slow Flame for Next 8 To 10 Minutes. Add Boiled Vegetables Mix and Stir, Add Water and Let It Cook for More 2 To 3 Minutes.
Heat Butter in A Frying Pan and Add Curry Leaves, Cook For 20 Seconds and Add to Vegetables and Mix.
For Sultani Daal:
Warm The Oil in A Frying Pan and Then Fry the Onions Until Golden Light Brown, Then Add Ginger and Garlic Paste and Fry for Another 10 To 20 Seconds. Now Add Tomatoes and National Daal Masala, And Fry For 1 Minute.
Add ¼ Cup Water and Let It Cook For 5 To 7 Minutes on Light Flame. Add Both Lentils Mix and Mash Them Up to 50% With the Help of a Spoon. Add Butter and Cream and Let It Cook For 2 To 3 Minutes More.
Heat Oil in A Frying Pan, Fry the Onion Slices Until Golden Brown. Now Add Chopped Garlic and Let It Cook For 30 To 40 Seconds, Then Add Round Chilies, National Cumin Seeds and Let It Cook for Another 20 To 30 Seconds. Add Curry Leaves and Cook For 10 More Seconds. Put This Tarka on The Cooked Lentils.
Serve the Daal with Garnished Coriander Chopped, Ginger and Boiled Eggs.
For Palak Gosht:
Wash The Spinach 3 To 4 Times Properly. Boil Spinach in Water with Big Green Chilies For 10-15 Minutes. Grind Spinach Once Boiled.
Warm Oil in A Frying Pan and Add Onions Until Golden Brown. Now Add National Cumin Seeds and Fry for Another 20-30 Seconds. Add Ginger, Garlic and Green Chili Paste and Fry For 1 Minute, Then Add Chicken and National Chatkharaydar Sabzi Masala. Cook For Further 1-2 Minutes. Now Add Chopped Tomatoes and Curry Leaves and Stir Fry For 1 Minute.
Leave It on Slow Flame to Cook for Next 7 To 8 Minutes, Then Add the Spinach Paste and Cook for Another 2 To 3 Minutes,
Add 100 Gm Butter And 4 Tbsp Cream and Mix So Well That the Butter Is Visible. Gravy Is Now Ready.
Serve this in a traditional Thaali with chapatis or parathas for a delicious meal!